Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching of natural solutes from seeds into the solution, which is quantitatively not negligible, and might have an important impact on the sensorial and nutritional value of seeds and date juices. Both scanning electron microscopy and texture (compression) analysis revealed that osmotic dehydration process induced modifications of seed texture and cell structure. Sucrose was found to be the essential element which influences the texture of seed and the viscosity of date juice. Additionally, natural sugar present in date juice permits substituting 35% of the total quantity of sucrose added to the osmotic solution.     

Synergistic effect of organoclay fillers based on fluorinated surfmers for preparation of polystyrene nanocomposites

Novel fluorinated reactive surfactants were used for the organic modification of monmorillonite clays. These organoclays were used for the preparation of polystyrene?clay nanocomposites by in‐situ free radical polymerization. Reference systems based on hydrocarbon homologous surfmer and nonpolymerizable surfactants were also used to deduce the effect of the fluorine moiety and the polymerizable function on the morphology and thermal stability of the prepared nanocomposites. Different structural parameters of the surfactants were investigated and modulated for the clay modification including: the nature of surfactant (surfmer/classical surfactant, fluorinated, or hydrocarbonated), the length of the fluorinated chain as well as the length of the hydrocarbon spacers linking the ammonium head to the fluorine chain or the polymerizable acrylic function. Wide angle‐X‐ray scattering (WAXD), thermogravimetric analysis (TGA), and electronic microcopies (TEM and SEM) were used to establish a structure‐morphology, thermal properties relationships, and to highlight the key parameters governing the exfoliation process. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42347.     

Modelling an insulated gate bipolar transistor using bond graph techniques

Simulators in power electronics are less developed than in other electronic fields. The main modelling methods are between the numerical simulation of semiconductor device equations that hardly simulate circuits, and equivalent circuit models that show poor accuracy. We propose the application of the bond graph techniques to model modular power semiconductor devices. Furthermore, the IGBT is a new power device which combines a bipolar transistor with a MOSFET transistor. We develop a new IGBT bond graph model. The bond graph techniques give us good primary simulation results. We present in this paper the principle and the results of this modelling method.     

Experimental Analysis of Punch-Through Conditions in Power P-I- N Diodes

Commercial power diodes are optimized to feature punch-through behavior. However, a tradeoff between the width and the doping level of the diode epitaxial layer leads to various levels of optimization. For a given breakdown voltage, a shorter epitaxial layer width leads to better transient performances. Device datasheets do not cover this issue and a simple experimental setup is presented to assess the optimization conditions inside the diode epitaxial layer. Three commercial devices are tested and experimental results are confronted to device simulations. A good agreement is found     

RF MEMS continuous reversible variable inductor based on a microfluidic network

In this work, RF MEMS continuous reversible variable inductor has been fabricated by using microelectronic technology and lamination process. We review, evaluate and compare this variable inductor with other work. The proposed inductor is a dual circular coil and has an inductance of few nH. The fundamental idea is to place a liquid droplet between the metal turns of a coil in order to modify the capacitive/resistive coupling between metal tracks and hence to change the stored magnetic energy. The SU-8 resin was used to realize the microfluidic channels and Au as metallic tracks. To prove the reversibility of the inductor, two cases were studied: filling and emptying of channels. The tuning range of the inductance is approximately 107 % at 1.6 GHz, making these devices very suitable as building blocks in many RF applications.     

Virtual-water content of agricultural production and food trade balance of Tunisia

This article is devoted to the assessment of Tunisian agricultural production and food trade balance water-equivalent. A linear regression model relating annual rainfall to crop yields is developed to estimate the agricultural production water-equivalent. Its implementation is based on national data for crop and animal production, leading to food demand water-equivalent quantification. Results highlight the relationship between agricultural and water policies and provide a picture of food security in the country in relation to local agricultural production, and to virtual water fluxes related to foodstuffs trade balance.     

Effects of almond gum as texture and sensory quality improver in wheat bread

The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.     

Effect of extraction conditions on the yield and purity of ulvan extracted from Ulva lactuca

A study of the influence of extraction conditions (pH: 1.5 and 2; temperature: 80 °C and 90 °C; extraction time: 1–3 h), on the yield, chemical composition and purity of the sulphated cell wall polysaccharides ulvan, extracted from the green seaweed Ulva lactuca and precipitated by alcohol is carried out. The alcohol precipitate yields varied from 21.68% to 32.67% (%dw/dw) depending on the pH. At pH 2, the alcohol precipitate yields and the uronic acid recovery from extract juice are higher than those obtained at pH 1.5. Other compounds than ulvan such as cellulose, hemicellulose, proteins and ash are solubilized from the cell walls of Ulva lactuca at both pH, and they are precipitated with alcohol. The alcohol precipitate obtained from different extraction conditions has high uronic acid (20.37%–23.60%) and neutral sugar content (20.09%–29.12%), especially when the conditions (pH, temperature) are drastic. It contains rhamnose (13.35%–15.59%), glucose (2.90%–10.97%), and xylose (2.36%–2.73%). A decrease in the molecular weight of ulvan was observed at acid pH, and for long extraction times. The presence of proteins (1.94%–2.32%) and inorganic material (33.36%–47.15%) in alcohol precipitate prove the lower purity of ulvan extracted and shows that ulvan precipitation with ethanol is not specific.     

Combined Effects of Baking Conditions and Bacterial α-Amylases on Staling Kinetics of Degassed and Porous Bread Crumb

Enzymes such as ??-amylase are extensively used to retard the staling process. Enzymes are acting both during fermentation and during baking. The objective of this work was to determine the relative action of ??-amylase during fermentation and during baking. The impact of the baking conditions (time, temperature) was also considered. To attain this aim, a degassed bread crumb was baked in a miniaturized system using two programs of baking: heating rates 10.27 and 6.88?°C/min corresponding to 180 and 220?°C baking temperatures, respectively. Mechanical and thermodynamic properties of the degassed crumb were assessed during aging of bread by determining the Young??s modulus E, the amount of freezable water, and the melting enthalpy of retrograded amylopectin. A first-order kinetic model was used to determine the different parameters of staling kinetics. Results showed that the hardening of crumb increased during storage. The kinetics were faster for samples baked with fast heating rate than for those baked with slow heating rates. The use of enzymes decreased the Young??s modulus but did not have any effect on the staling rate. Calorimetric analysis of the starch retrogradation showed a reduction of the amount of freezable water during storage with an increase of retrograded amylopectin. A comparison between mechanical properties of conventional crumb and of the degassed dough confirmed that experimental data fitted correctly the Gibson and Ashby??s model.