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Several compatibilizing agents were investigated to stabilize blends of rigid poly(vinyl chloride) and polystyrene. Copolymers of alpha‐methyl‐sytrene and methacrylonitrile were made by emulsion polymerization. These products, with alpha‐methylstyrene contents varying between 50 and 75 weight percent, could be blended with the two primary polymers to produce alloys with good processability and strength. Styrene‐acrylonitrile copolymers with 70 and 75 percent styrene content were also found to provide useful polyblends. All mixtures were opaque. Compositions containing at least 30 weight percent PVC were self‐extingushing. Polystyrene‐poly(vinyl chloride) mixtures with as little as 7.5 weight percent styrene‐acrylonitrile copolymer appear to have adequate mechanical strength and processability for commercial applications. Some end‐uses for variations of these polyblends are suggested.
Pulses provide economic and health benefits to people in many countries around the world; however, their adoption in western diets, particularly in processed and formulated foods, is limited. One strategy to increase the level of pulses in western diets is to improve pulse accessibility to the ready-to-eat (RTE) food market sector. Pulses have compositional and structural differences when compared to cereals and behave differently during processing. While there have been numerous studies on pulses processed using traditional processing methods, there are limited studies describing processing of pulses as a major ingredient in RTE forms such as flakes. To understand the full processing potential of pulses, systematic studies are required using commercial-scale RTE pilot processing equipment coupled with fundamental property determination techniques to evaluate the effects of processing and pulse material on pulse flake attributes. In-depth studies of pulse properties and their processability are likely to result in the production of high-quality pulse-based foods with superior health benefits. This review explores the current and potential opportunities for processing pulses with a focus on flake products. The roles of pulse type and major structureforming components such as fiber, carbohydrates, and proteins on end-product quality of processed pulses are discussed.
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