Tears of Wine

Gugliotti, Marcos; Silverstein, Todd P.

doi:10.1021/ed081p67

Cited by 30 publications

(30 citation statements)

References 8 publications

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“…Second, void content increases as thickness of adhesive layer increases and therefore it will be inherently weaker than a thin adhesive layer. In general, adhesive layers of 0.1 to 0.15 mm thickness have proven to be optimum for many applications [41,42]. For peel resistance test, thickness of adhesive layer was selected as 0.03 mm with respect to ASTM D-1876.…”

Section: Resultsmentioning

confidence: 99%

“…The highest shear strength values were observed for the adhesives containing calcite with the particle diameter of 0.7 µm in EPIKOTE 828 resin system as well. This result can be explained owing to the higher effect of adhesion bond and the higher adhesive forces provided between the adhesives and adherents in EPIKURE 3090 modified polyamidoamine curing agent due to the lower curing temperature (43), besides having the bonding effect of calcite with the particle diameter of 0.7 µm due to the smallest particle diameter [5,42].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The effect of finely-divided fillers on the adhesion strengths of epoxy-based adhesives

Tüzün

Tunalıoğlu

2015

Composite Structures

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The effect of finely-divided fillers on the adhesion strengths of epoxy-based adhesives

Tüzün

Tunalıoğlu

2015

Composite Structures

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“…The temperature gradients appear to create surface tension gradients and induce thermal Marangoni flow. 12 The Marangoni number (Ma) is defined in Eq. 3…”

Section: Surface Driven Flowmentioning

confidence: 99%

Regulation of tack development of acrylate films by the properties of the support

Fike

Banerjee

2006

AIChE Journal

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“…Ethanol (organic solvent) is able to dissolve cellular components resulting in improved permeability and faster dehydration (Rojas & Augusto, 2018a). Surface tension differences (gradient) between ethanol and water causes liquid movement from a lower to a higher surface tension area as explained by the “Marangoni effect” resulting in a higher mass transfer rate (moisture removal) during ethanolic pretreaments (Amanor‐Atiemoh et al, 2019; Gugliotti & Todd, 2004; Rojas & Augusto, 2018b; Silva, Braga, & Santos, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer

Amanor‐Atiemoh

Zhou

Mujumdar

et al. 2020

J Food Process Engineering

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This work aims at investigating effect of different pretreatments and varied temperature on the drying kinetics, bioactive compounds, antioxidant activity, microstructure and functional group of apple slices using pulsed vacuum dryer. Pretreated apple slices (Ethanol, US + W, and US + E) dried at varied temperature (60, 70, and 80°C) were analyzed to determine total phenolic content (TPC), total flavonoid content (TFC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH+), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS+), color, microstructure and FT‐IR spectroscopy. The findings revealed that US + E pretreatment significantly (p < .05) decreased drying time (20–33.33%). Activation energy and moisture effective diffusivity were 17.60–29.86 kJ/mol and 1.52–3.60 × 10−8 m2/s, respectively. Microstructure evaluation showed disruption of cells structure and microchannels formation but was more prominent in US + E pretreatment with noticeable larger pores and several microchannels. US + E pretreatment retained TPC (64.89–75.75 mg/100 g GAE dw), TFC (45.96–56.25 mg/100 g ER dw), DPPH+ (66.85–73.34%) and ABTS+ (62.58–71.17%) than Ethanol, US + W, and control and was further corroborated by the observed peaks as revealed by the FT‐IR spectroscopy. Color (L*, a*, b*, whiteness) was better retained by Ethanol and US + E pretreatments. US + E pretreatment decreased drying time and also preserved bioactive compounds, antioxidant activity and color of apple slices. Practical application Apples are popularly consumed fruits and confer various nutritional and health benefits to humans. Drying is the most common approach for apple processing and shelf life extension. However, drying often leads to a reduction in quality parameters as well as degradation of nutritional components of the apple. Novel pretreatment techniques like ultrasonic aided ethanolic pretreatment preceding to apple drying provides an added advantage over conventional drying methods in that it reduces dehydration time as a result of faster moisture removal, lowers energy consumption, improves process efficiency leading to industrial competiveness and it also preserves the nutritional and sensorial parameters of dried apple slices.

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Tears of Wine

Abstract: The motion of wine drops observed on the internal walls of a glass, usually called "tears of wine", is perhaps the oldest known example of surface tension driven flows.

Cited by 30 publications

References 8 publications

The effect of finely-divided fillers on the adhesion strengths of epoxy-based adhesives

The effect of finely-divided fillers on the adhesion strengths of epoxy-based adhesives

Regulation of tack development of acrylate films by the properties of the support

Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer

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