The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100°C) and fermentation period (24-96 hr). Functional analyses showed an increase in foaming and emul...

Removing the solid skin of polymer foams is a challenging approach for supercritical carbon dioxide (scCO2) foaming. Herein, surface-constrained foaming method was used to fabricate skinless cellular poly (vinylidene fluoride) (PVDF) films. The use organosilicone and nature latex as gas barrier layers resulted in low CO2 diffusion rates 2.16 × 10−11 m2/s 4.73 10−13 m2/s, trigger heterogeneous n...

Superabsorbent polymers (SAPs) can absorb a large amount of water and find broad applications in various industries. There are many reports on the synthesis structural modification techniques to improve absorption property SAPs. However, we see few studies comparison integration these techniques. In this study, three structurally modified SAPs were synthesized evaluated for effects surface cros...

Factories today are equipped with diverse mechanical equipment in response to rapid technological and industrial developments. Industrial areas located near residential neighborhoods cause massive environmental problems. In particular, noise pollution results in physical and psychological discomfort, and is a seen as invisible and inevitable problem. Thus, noise reduction is a critical and urge...

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...

The expansion of molten aluminum foam was studied to determine flow mechanisms in the cellular melt. The structure of the foaming melt evolved through a series of deformation stages before the foam stabilized and solidified. Changes in cell geometry during foam expansion were observed at different positions within the mold cavity and analyzed to determine flow mechanisms. The deformation patter...

Abstract. The use of polyolefin flexible foams with typical thicknesses between 1 and 3 mm produced by a physical foaming extrusion process is nowadays quite widespread in the packaging sector. Their high flexibility and closed-cell structure allows them to show good energy absorption properties under low loading conditions. Although the compressive response of these materials is well known, th...