Modeling of Multiphase Transport during Drying of Honeycomb Ceramic Substrates

Multiphase transport model to simulate drying of honeycomb ceramic substrates in a conventional (hot air) drier is developed. Heat and moisture transport in the honeycomb walls as well as channels is modeled. The model predictions are validated against experiments done for drying of cylinder-shaped substrates by comparing histories and axial profiles of moisture loss and point temperature histories at various locations. Drying experiments are performed at two different values of air temperature, 103°C and 137°C, at a relative humidity value of 5%. Sensitivity analysis reveals that the drying process is controlled by heat and water vapor transport. External heat transfer is the dominant resistance mechanism for energy transport, whereas internal convection and binary diffusion dominate the resistance to vapor transport.     

Analyse du comportement d’un sol argileux sous sollicitations hydriques cycliques

Expansive soils swell and shrink regularly when subjected to moisture changes. Clayey soils are available worldwide and are a continual source of concern causing substantial damage to civil engineering structures. Cyclic expansion and shrinkage of clays and associated movements of foundations may result in cracking and fatigue to structures. In France, the damage caused by this phenomenon was estimated to be more than 3.3 billion euros in 2002 (Vincent in 3^ème conférence SIRNAT-Forum des journées pour la Prévention des Risques Naturels, Orléans, janv. 2003) and the Paris region is one of the most affected. The objective of this study is to investigate the swell–shrink behaviour of a natural clayey soil considered to be responsible for a lot of damage observed on buildings in the Paris region, and thus contributing to the characterisation and understanding of expansive clayey soils. The studied soil, Argile verte de Romainville, is a lagoonal-marine deposit and is part of the Paris Basin Tertiary (Oligocene) formations (Fig. 1). It is a clayey soil sampled in the eastern region of Paris. The mineralogical and geotechnical properties of the soil are presented in Table 1. The soil contains quartz (15–20%), carbonates (12–20%) and traces of mica and feldspars. X-ray diffraction showed that carbonates are essentially dolomite and the clay minerals are dominantly illite, kaolinite and a small amount of smectite (Fig. 2). A grain size analysis shows that the clay content (<2 μm) varies between 78 and 80%. The study of its microstructure by means of the scanning electron microscope indicates that the clayey soil has structural elements oriented in the direction of bedding. The structure of the sample generally consisted of dense and continuous clay matrices with very limited visible pore spaces (Fig. 3). At its natural water content (w = 25%), the soil shows mainly a unimodal pore size distribution with an average pore radius of 0.07 μm and a very limited porosity with radii larger than 10 μm (Fig. 4). To assess the effect of suction on the simultaneous changes in void ratio and degree of saturation under zero external stresses, drying–wetting tests are performed on the natural samples. The osmotic technique (Polyethylene glycol solutions) and various salt solutions are used to control the suction values ranging from 1 to 300 MPa. Once equilibrium is reached at the given suction, the samples are weighed and their volume is measured. A synthesis of the drying–wetting paths is given on Fig. 5. The swelling potential of the soil is evaluated using both indirect (or empirical methods Tables 2 and 3) and direct methods. Swell percentage and swell pressure of the soil are measured in a conventional oedometer apparatus according to ASTM (D 4546-85). The test specimens are 70 mm in diameter and the height varies between 12 and 24 mm. The swell percentage is measured under a nominal pressure of 0.7, 2.0 and 6.3 kPa. Swelling pressure of the soil is measured by the conventional consolidation test method (free swell and load, ASTM D 4546-85 method A) and by a constant volume method (ASTM D 4546-85 method C). The test parameters and results for each specimen are given in Tables 4 and 5, and on Fig. 7. Cyclic swell–shrink tests are carried out on similar samples taken from the same monolith. A scheme that permits the study of the clayey soil behaviour at the extreme states of wetting and drying is chosen. The test begins by wetting the samples at their natural moisture content and density. When swelling is stabilized, the water is removed from around the samples and they are dried in an oven maintained at 45°C until the vertical deformation (shrinkage) is stabilised and are then rewetted and so on. Some experiments are stopped at different swelling phases for microstructural study of the soil. The test parameters of the specimens are given in Table 9 and the results are shown in Figs. 9 and 10. The evolution of the microstructure during wetting and drying cycles is investigated using scanning electron microscope and mercury intrusion porosimetry. Observations are made only on soil specimens taken at the end of the swelling phase of the selected cycles. In order to preserve the microstructure, the specimens are cut in small pieces, frozen by liquid nitrogen and finally sublimated. The results of the drying–wetting path including the water retention curve are shown on Fig. 5. The results show that on the drying path (in the void ratio versus water content plane) the soil first follows nearly the saturation line and then, as the water content decreases, the void ratio tends towards a constant value. A shrinkage limit of w = 14.5 % and a corresponding suction value of 15 MPa is deduced from this path. An air entry value of 10 MPa is obtained from degree of saturation versus suction curve. The wetting path shows that the wetting–drying path is reversible for suction values higher than 60 MPa. The different indirect methods used to assess the swelling potential of the Argile verte de Romainville show a general agreement with respect to its swelling potential ranging from high to very high (Table 3). Examination of the free swell test results shows that the Argile verte de Romainville exhibits swell percentage in the range of 15–26% and that its degree of swelling depends on the initial conditions (water content, dry density) and the applied load (Table 4). The higher the water content and the applied load, the lower the swell percentage. A specimen taken parallel to the bedding plane shows similar values of swell percentage with a steep volume change versus time curve indicating an anisotropy of permeability. The two direct methods used to assess the swelling pressure of the Argile verte de Romainville give different values (Table 5). The values obtained by the constant volume method are relatively close and are about 700 kPa. Lower values varying between 360 and 540 kPa are obtained by the conventional consolidation test (free swell-consolidation). This indicates that besides the initial conditions, the swelling pressure is strongly dependent on the stress path followed. The results obtained from the wetting–drying cycle tests show that the magnitude of the first swell cycle is controlled by the initial water content, the maximum deformation occurring on the second cycle and the stabilization of swelling deformation from the third cycle (Figs. 9, 10). Furthermore, the experimental data indicate that upon repeated wetting and drying, the swelling rate of the soil becomes faster, which is explained by an increase in permeability of the soil due to the development of preferential flow paths (micro cracks) on drying. With an increasing number of cycles, a permanent increase in the volume of the samples is observed. This suggests that the swelling–shrinkage behaviour of expansive soils is not completely reversible. Mercury intrusion porosimetry analysis and SEM observations before and after different numbers of cyclic swelling indicate that the swelling–shrinkage cycles are accompanied by a continual reconstruction of the soil structure (Figs. 11, 12). The mercury intrusion porosimetry results show that with an increasing number of wetting–drying cycles the pore volume and the average diameter of the pores increase progressively (Fig. 11). Larger modifications are observed in the pores with radius in the range of 0.1–5 μm. SEM observations also show further destruction of large aggregates and disorientation of structural elements as the number of cycles increases (Fig. 12). After the fifth cycle, the soil original structure is totally lost and a disoriented homogeneous and loose structure with more homogeneous pore spaces is observed (Fig. 12d).      

Thermal Properties of the Binary‐Filler Hybrid Composites with Graphene and Copper Nanoparticles

The thermal properties of epoxy‐based binary composites comprised of graphene and copper nanoparticles are reported. It is found that the “synergistic” filler effect, revealed as a strong enhancement of the thermal conductivity of composites with the size‐dissimilar fillers, has a well‐defined filler loading threshold. The thermal conductivity of composites with a moderate graphene concentration of f_g = 15 wt% exhibits an abrupt increase as the loading of copper nanoparticles approaches f_Cu ≈ 40 wt%, followed by saturation. The effect is attributed to intercalation of spherical copper nanoparticles between the large graphene flakes, resulting in formation of the highly thermally conductive percolation network. In contrast, in composites with a high graphene concentration, f_g = 40 wt%, the thermal conductivity increases linearly with addition of copper nanoparticles. A thermal conductivity of 13.5 ± 1.6 Wm^?1K^?1 is achieved in composites with binary fillers of f_g = 40 wt% and f_Cu = 35 wt%. It has also been demonstrated that the thermal percolation can occur prior to electrical percolation even in composites with electrically conductive fillers. The obtained results shed light on the interaction between graphene fillers and copper nanoparticles in the composites and demonstrate potential of such hybrid epoxy composites for practical applications in thermal interface materials and adhesives.     

Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera

Injera from tef substituted with two flaxseed forms at 3%, 6% and 9% and control injera showed substitution had a significant effect on injera proximate, energy, titratable acidity (TA), total phenolics (TP) contents and sensory acceptability. Flaxseed forms had influence on moisture, fibre, total carbohydrate (TC) and TA. With 9% flour and whole flaxseed substitution, percentage energy, moisture, ash, crude protein, fibre and TA increase were 3.5, 27.3, 25.9, 20.4, 114.3 and 10.1, respectively. TC and pH were high for control. In all injera samples, condensed tannins and free fatty acid were insignificant. With an increase in the flaxseed substitution, most sensory acceptance increased, whereas injera eyes and colour decreased and appeared superior for control (100% tef injera). The 9% flaxseed‐substituted injera showed good proximate nutritional and energy contents of functional potential of high in dietary fibre, alpha linolenic acid, lignans, proteins and TP of anti‐oxidant nature.     

Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya,Ethiopia, and sensory properties of boiled mushroom and mushroom sauce

The effects of wheat and bean straw growing substrates on nutrient contents of three edible oyster mushrooms and sensory properties of two mushroom foods were investigated. Moisture (fresh weight basis), crude protein, fat, fibre, ash, total carbohydrate, Fe, P and Zn (db) were ranged: 85.18–88.86%, 30.04–37.63%, 1.61–2.55%, 9.33–13.29%, 6.83–9.38%, 29.68–32.53%, 4.86–5.66 mg per 100 g, 12.39–15.36 g kg^?1 and 54.61–65.98 mg kg^?1, respectively. Moisture, fat and fibre were significantly (P < 0.01) affected by substrates, species and their interactions. Substrates showed no differences on ash, Fe and P (P > 0.05). Protein content was high for mushrooms grown on bean straw. Pleurotus sajor‐caju grown on bean straw had high protein, ash, Fe and P contents. No significant (P > 0.05) sensory acceptability differences were observed for boiled mushroom and mushroom sauce except colour of boiled mushrooms. In Ethiopia, if mushroom consumption is popularised, the support for food nutrition security is substantial.     

Paste and Gel Properties and In Vitro Digestibility of Tef [Eragrostis tef (Zucc.) Trotter] Starch

Properties of tef starch from five varieties were compared with commercial maize starch. In most tef varieties the paste clarity (measured as % T) was similar to that of maize starch, but the paste was visually less white in colour. Tef starch gel texture was short and in most varieties was slightly firmer than that of maize starch. Tef starch adhesiveness was less than maize starch. Retrogradation extent of tef starch evaluated, as % gel syneresis under storage at 4 °C and ‐18 °C at 3, 7, 10 and 21 storage test days, was lower than that of maize starch. Storage with three freeze‐thaw cycles (‐18 °C 24 h; 23 °C 6 h) gave a similar trend. In tef starch initial digestion by α‐amylase and hydrolysis by mild HCl treatment was slightly higher than in maize starch, probably in part because of the smaller granule size and higher amorphous portion of tef starch. Alpha‐amylase degradation of tef starch granules was by surface erosion, probably due to the absence of surface pores in the granules.     

Chemical and Physical Characterisation of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch Granule Composition

Chemical and physical properties of starch granules isolated from five grain tef (Eragrostis tef) varieties were characterised and compared with those of maize starch. Endogenous starch lipids extracted with hot water‐saturated n‐butanol and total starch lipids extracted with n‐hexane after HCl hydrolysis were 7.8 mg/g (mean) and 8.9 mg/g (mean), respectively, slightly lower than in the maize starch granules. The starch phosphorus content (0.65 mg/g) was higher than that of maize starch but virtually the same as reported for rice starch. The starch granule‐swelling factor was lower than that of maize starch and extent of amylose leaching was higher. The starch X‐ray diffraction pattern was characteristic of A type starch with a mean crystallinity of 37%, apparently lower than the crystallinity of maize starch and more similar to that reported for rice and sorghum starches. The starch DSC gelatinisation temperature was high, like for other tropical cereals; T_o, T_p, T_c and ΔH were in the range 63.8—65.4, 70.2—71.3, 81.3—81.5 °C and 2.28—7.22 J/g, respectively. The lower swelling, apparently lower percentage crystallinity and lower DSC gelatinisation endotherms than maize starch suggest that the proportion of long amylopectin A chains in tef starch is smaller than in maize starch.     

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa,Ethiopia

The effect of germination time (48, 96 and 144 h) on malt quality of six sorghum varieties was investigated to determine the potential of grain sorghum cultivars in the local brewery industry. Six sorghum varieties (Gambella 1107, Macia, Meko, Red‐Swazi, Teshale and 76 T1#23) were evaluated in a randomized complete block design with three replications. The results showed that both germination time and variety had a significant effect (p ≤ 0.05) on sorghum malt quality. The hectolitre weight (kg hL^?1 at 12.5% moisture), germination energy (%), crude protein (%) and flour starch amylose content (%) were: 75.8–82.9, 96–99, 7.0 ? 11.9 and 16.0 ? 23.0, respectively. The sorghum malt diastatic power (DP, °L), free amino nitrogen (FAN, mg L^?1), hot water extract (HWE, %) and malting loss (%) were: 18.96 ? 31.39, 185.67 ? 343.29, 41.85 ? 85.08 and 8.68 ? 27.56, respectively. Malting loss, HWE and FAN increased with germination time. The DP increased as the germination duration increased from 48 to 96 h, but the difference between 96 and 144 h was not significant. Considering the excessive malting loss and marginal increase in HWE beyond 96 h, this study suggests that the optimum malting duration would be around 96 h. Among the varieties tested, Teshale and Gambella 1107 produced the better malt quality. Copyright © 2012 The Institute of Brewing & Distilling     

An SEC−MALLS Study of Molecular Features of Water‐soluble Amylopectin and Amylose of Tef [Eragrostis tef (Zucc.) Trotter] Starches

The molecular features of five tef starches along with those of commercial normal maize starch were investigated by size‐exclusion chromatography with multi‐angle laser light scattering‐differential refractive index detection (SEC/MALLS‐DRI) after solubilization in water by cooking in a household pressure cooker. The weight‐average molar mass ( ) and weight‐average root‐mean square radius of gyration (<R_g>_w) of the amylopectin (AP) of tef starches ranged from 10.1×10⁷ g/mol (156 nm) to 16.5×10⁷ g/mol (205 nm) with a mean of 13.9×10⁷ g/mol (186 nm). The AP of the tef starches was considerably smaller than that of maize starch ( = 19.6×10⁷ g/mol, <R_g>_w = 207 nm). These considerably smaller AP molecules in tef starches were most probably responsible for the low paste viscosity of tef starches as compared to maize starch. In most tef starches, the polydispersity index (PI) of the AP was broader than that of the AP of maize starch. The intermediate fraction (IN) 1.0−1.6, mean = 1.1) of most tef starches were similar to those of the IN of maize starch. The amylose (AM) (range 1.5×10⁶−3.0×10⁶ g/mol, mean = 2.2×10⁶ g/mol) and size (range 176−214 nm, mean = 191 nm) of most tef starches was also apparently similar to that of the maize starch ( = 2.3×10⁶ g/mol, <R_g>_w = 193 nm), but the polymer distribution was narrower. The AM−iodine complex of the tef starches had a λ_max range of 611−679 nm and the absorption shifted toward longer wavelengths by 8−14 nm as compared to the maize starch AM−iodine complex. The blue value (absorption at λ_max) for 1 mg/mL of tef AM had a range of 2.3−2.8 (mean = 2.5), whereas for the maize starch, the mean was 2.2. The branched nature of tef starches was also investigated by debranching with isoamylase and determination of chain lengths (DP_n) of the branches by size exclusion chromatography with refractive index detector (SEC‐RI). The AP in tef starches had a polymodal distribution with a periodicity similar to that of cereal starches. The branches had DP_n values of A = 11, B1 = 16, B2 = 46 (range 46−47), B3 = 70 (range 69−72) and B4 = 118 (range 113−123). The outer (A + B1) chains were shorter than those of maize starch AP with abundance (74%, w/w) only slightly less than that of the maize starch (75%, w/w). The slow rate of retrogradation, the slightly lower percent crystallinity, the lower gelatinization temperatures and the lower gelatinization enthalpy observed for tef starches (as compared to maize starch) are probably related to the shorter outer (A + B1) chain lengths of their amylopectin molecules, and may be the foundation of the comparably good keeping quality of tef injera, the main staple in the Ethiopian diet.     

Nutrient and functional properties of composite flours processed from pregelatinised barley,sprouted faba bean and carrot flours

Mixture response surface methodology was used to study the effects of blending ratio (barley, faba bean and carrot) and faba bean sprout durations (1, 2 and 3 days) to improve nutrients and functional properties of bassoo (a traditional food in Ethiopia). Addition of sprouted and roasted faba bean and dried carrot flours significantly (P < 0.05) increased iron, zinc, total carotenoid (TC), water solubility index (WSI), water hydration capacity (WHC) and a_w. Models generated were fitting with high coefficient of determination R²: 0.74, 0.94, 0.99, 0.99, 0.94, 0.94, 0.94, 0.96 and 0.99 for iron, zinc, TC, condensed tannin, ferric reducing power, a_w, WAI, WSI and WHC, respectively. The study showed blending of pregelatinised barley, sprouted and roasted faba bean and dried carrots flours from 50% to 65%, 25% to 35% and 10% to 15%, respectively, led to achieve desired functional and nutritional quality studied.