A theoretical study on hydrodynamics of condensate films over fluted tubes

Hydrodynamic characteristics of liquid films in downward motion on the outer surface of fluted tubes have been investigated theoretically. Velocity distribution, volumetric flow rate and friction factor are calculated from the solution of the equation of motion using bi-polar coordinate system.The results provide sufficient information pertaining to the thickness of the condensate film and its variation, thus enabling the prediction of heat transfer coefficients in desalination.     

Investigation of the stability of tablets prepared from sucrose and citric acid anhydride utilizing response surface methodology

Inversion of sucrose is a stability problem particularly of candies with acidic taste that contain sucrose and small amounts of organic acids such as citric acid, since the free d-fructose produced by hydrolysis is hygroscopic. The following possibilities were investigated for preventing the hydrolysis of sucrose in tablets containing sucrose and citric acid: Adding various amounts of tri-sodium citrate to the formulation to neutralize the citric acid, (Hot) melt coating of citric acid and tri-sodium citrate with a vegetable fat at different coating ratios, variation of the ratio of coated citric acid and tri-sodium citrate in formulations, and compressing the formulations with different compression forces. After tablet processing and storage of tablets, the concentration of d-fructose was determined on the basis of enzymatic reactions. A response surface central composite design was used. The above-mentioned variations were chosen as independent variables and the amount of d-fructose was chosen as response variable. The lowest rates of inversion could be achieved by increasing the content of tri-sodium citrate and the ratio of coating material and decreasing the ratio of coated citric acid and tri-sodium citrate in the tablet formulations. The compression force had no significant effect on the inversion of sucrose.     

Tocopherol contents of some Turkish wine by-products

The aim of this study was to determine the tocopherol contents of wine by-products including grape seed, pomace (seed, skin and stem) and bagasse (skin and stem) by using two different extraction methods in order to evaluate the possibilities of them as natural non-polar antioxidants. Cold extraction appeared to give more tocopherol contents in seeds than hot extraction. But hot extraction was found more suitable for pomace and bagasse. α-Tocopherol was the most abundant tocopherol in the grape seed, pomace and bagasse. Although γ- and δ-tocopherols were found in the samples with low concentrations, β-tocopherol was not detected in the samples. Kalecik karası had the highest α and total tocopherol compared to the other cultivars. On the other hand, hot extracted bagasse in all cultivars gave the highest tocopherol contents. As a conclusion, wine by-products, a large scale wastes, can be evaluated both to get natural tocopherol source and to obtain economical gain.     

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 °C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB‐N level did not exceed acceptability limit (30–35 mg 100 g^?1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80 MA kg^?1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P < 0.05) were obtained from the control group. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.     

The use of yogurt as starter in rock samphire (Crithmum maritimum L.) fermentation

 Aerial parts of rock samphire (Crithmum maritimum L., Umbelliferae) growing along the seaside in Antalya and Mersin (southern Turkey) were randomly collected in June 1998. Flesh leaves and stems in 8% salt and 8% salt + 1% yogurt + 1% sugar (saccharose) were fermented for 25 days. Some chemical and microbiological analyses were made in brines during fermentation. The observed final product colour, flavour, odour, high acidity and lactic acid bacteria (LAB) activity, low pH, decreases fermentation time and lack of growth coliform bacteria after 10 days of fermentation indicated that the 8% salt + 1% yogurt + 1% sugar samples were superior to the 8% salt brines samples. The brine variety affected the final product quality more than the harvest region did. For both sampletypes, fermentation time was determined as 15 to 25 days with regard to end-product flavour and odour, brine acidity and pH, and LAB activity. Received: 12 April 1999     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Influence of some aromatic amino acids on the swelling behavior of acrylamide/maleic acid hydrogel

Summary Influence of some aromatic amino acids (histidine, phenylalanine and tryptophan) on the swelling behavior of acrylamide/maleic acid hydrogel (AAm/MA) prepared by γ-radiation was investigated. Swelling tests of AAm/MA hydrogel were made in buffer solutions and amino acid solutions at various pH at 37°C. The pH values are ionization of α-carboxyl groups (pK'₁), α-amino groups (pK'₂) and, isoelectric points (pI) of amino acids. The swelling of AAm/MA hydrogel increased when pH values of solutions were increased. The value of equilibrium swelling of AAm/MA hydrogel was 1035% at pH 10 buffer, while it was 880% at pH 2 buffer. The values of equilibrium swelling of AAm/MA hydrogel in phenylalanine, tryptophan and histidine solutions varied among 1130–1245% at pH 10, while they were among 790–975% at pH 2. The rate constant of swelling, diffusional exponent, network parameter and, diffusion and intrinsic diffusion coefficient were calculated by swelling kinetics. Diffusion of the penetrants into the hydrogel was found to be non-Fickian character. The diffusion coefficients of the hydrogel varied between 3.33×10⁻⁶– 7.71×10⁻⁶ cm ²s⁻¹, while the intrinsic diffusion coefficients waried between 4.03×10⁻⁶– 8.48×10⁻⁶ cm ²s⁻¹. Received: 22 December 1997/Revised version: 3 March 1998/Accepted: 5 March 1998     

Effects of different particle deposition parameters on adhesion of resin cement to zirconium dioxide and phase transformation

This study evaluated the effect of air-abrasion parameters such as particle size, distance, and time on adhesion of resin cement to zirconium dioxide (Y-TZP) and t→m phase transformation. Y-TZP blocks (N = 80) (In-Ceram YZ, Vita) (4 mm^3?×?4 mm^3?×?3 mm³) were assigned into eight groups (n = 10): air-abrasion with 30 μm (CoJet Sand, S30) and 110 μm (Rocatec-Plus, S110) silica-coated alumina particles, applied for either for 10–20 s (T = time), from a distance of 10–20 mm (D = distance), composing the following groups: S₃₀T₁₀D₁₀, S₃₀T₁₀D₂₀, S₃₀T₂₀D₁₀, S₃₀T₂₀D₂₀, S₁₁₀T₁₀D₁₀, S₁₁₀T₁₀D₂₀, S₁₁₀T₂₀D₁₀, and S₁₁₀T₂₀D₂₀. Resin composite (RelyX ARC) was bonded to Y-TZP blocks in polyethylene molds. The specimens were aged (10,000 thermal cycles and water storage for 90 days) prior to shear bond test. Failure types were analyzed under stereomicroscope and SEM, and phase transformation was calculated. Data (MPa) were analyzed using 3-way ANOVA and Tukey’s tests. Air-abrasion with 110 μm silica particles (10.96) presented significantly higher bond strength (p = 0.0149) compared to 30 μm (8.96). Time (p = 0.403) and distance (p = 0.179) parameters did not affect the results significantly. Air-abrasion with 110 μm particles (12.3) promoted higher bond strength than that of 30 μm (6.4) when applied for 10 s from a distance of 10 mm (Tukey’s). Failure types were predominantly adhesive. Phase transformation ranged between 30.3 and 35.9% for 30 μm particles and 23.8–43.7% for 110 μm particles. While the size of silica-coated alumina particles were more relevant parameter for resin cement adhesion to Y-TZP, time (up to 20 s) and distance (up to 20 mm) appear to be less pertinent.