To see the other types of publications on this topic, follow the link: Batter surface.
Journal articles on the topic 'Batter surface'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Batter surface.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Rahimi, Jamshid, and Michael O. Ngadi. "Surface ruptures of fried batters as influenced by batter formulations." Journal of Food Engineering 152 (May 2015): 50–56. http://dx.doi.org/10.1016/j.jfoodeng.2014.12.002.
Full text
2
Kim, Jiseong, Seong-Kyu Yun, Minsu Kang, and Gichun Kang. "Behavior Characteristics of Single Batter Pile under Vertical Load." Applied Sciences 11, no. 10 (May 13, 2021): 4432. http://dx.doi.org/10.3390/app11104432.
Full textAbstract:
The purpose of this study is to grasp the behavior characteristics of a single batter pile under vertical load by performing a model test. The changes in the resistance of the pile, the bending moment, etc. by the slope of the pile and the relative density of the ground were analyzed. According to the results of the test, when the relative density of the ground was medium and high, the bearing capacity kept increasing when the angle of the pile moved from a vertical position to 20°, and then decreased gradually after 20°. The bending moment of the pile increased as the relative density of the ground and the batter angle of the pile increased. The position of the maximum bending moment came closer to the ground surface as the batter angle of the pile further increased, and it occurred at a point of 5.2~6.7 times the diameter of the pile from the ground surface.
3
Wang, Cheng-Der, Ming-Tang Chen, and Tzen-Chin Lee. "Surface displacements due to batter piles driven in cross-anisotropic media." International Journal for Numerical and Analytical Methods in Geomechanics 32, no. 2 (2008): 121–41. http://dx.doi.org/10.1002/nag.612.
Full text
4
Byeon, J. M., Gi Beop Nam, J. W. Kim, B. S. Kim, and Jung I. Song. "Surface Treatment Influence on the Mechanical Behavior of Jute Fiber Reinforced Composites." Advanced Materials Research 410 (November 2011): 122–25. http://dx.doi.org/10.4028/www.scientific.net/amr.410.122.
Full textAbstract:
In this study, Jute fibers reinforced polypropylene (JFRP) composites were manufactured by injection molding technique. Prior to fabrication of composites, fiber surface was treated by Alkali and Plasma for a rise in fibers properties. Furthermore, after the alkali treatment attempt plasma treatment for the fiber surface treatment to obtain a batter value. In order to improve the affinity and adhesion between fibers and thermoplastic matrices during manufacturing, Maleic anhydride (MA) as a coupling agent have been employed. Untreated and treated surfaces of jute fibers were characterized using SEM. Tensile and flexural tests were carried out to evaluate the composite mechanical properties. Tensile test indicated that 3% of the alkali treatment and 2min plasma treatment fiber has highest tensile strength.
5
Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting." Foods 10, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.
Full textAbstract:
The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air–liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air–liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air–crumb interfaces and disintegrated LDLs incorporated into the protein network.
6
SASAKI, Keiko, Yoko SHIMIYA, Keiko HATAE, and Atsuko SHIMADA. "Surface tension of baked food batter measured by the maximum bubble pressure method." Agricultural and Biological Chemistry 55, no. 5 (1991): 1273–79. http://dx.doi.org/10.1271/bbb1961.55.1273.
Full text
7
Sasaki, Keiko, Yoko Shimiya, Keiko Hatae, and Atsuko Shimada. "Surface Tension of Baked Food Batter Measured by the Maximum Bubble Pressure Method." Agricultural and Biological Chemistry 55, no. 5 (May 1991): 1273–79. http://dx.doi.org/10.1080/00021369.1991.10870774.
Full text
8
Smítková, H., M. Marek, and J. Dobiáš. "Starch tray with addition of different components foamed by baking process." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 230–35. http://dx.doi.org/10.17221/241/2012-cjfs.
Full textAbstract:
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters.
9
Han, Sang-Don, Bertrand J. Tremolet de Villers, Lydia Meyer, and Jason Morgan Porter. "In Situ Multi-Modal Approach for Electrode-Electrolyte Interfacial Chemistryand Electrode and Electrolyte Aging Behavior Studies." ECS Meeting Abstracts MA2022-02, no. 3 (October 9, 2022): 354. http://dx.doi.org/10.1149/ma2022-023354mtgabs.
Full textAbstract:
Increasing demands for cost-effective electric vehicles and electrochemical energy storage systems require advanced secondary batteries with higher energy density, longer lifetime, and enhanced safety. Increase of the battery operating voltage is one realistic strategy to extend the energy density, but it is accompanied by irreversible structural changes to the electrodes and parasitic reactions within an electrode-electrolyte interphase resulting in capacity fading and subsequent battery failure. Therefore, a fundamental understanding of underlying electrochemical mechanisms in the electrodes during battery cycling is critical for the development of next-generation secondary batteries. Based on our previous studies utilizing in situ surface-enhanced Raman spectroscopy to monitor the evolution of the Si-electrolyte interphase1 and in situ ATR-FTIR to investigate the voltage dependent electrolyte solution structure changes at the interface, transition metal redox chemistry, and cathode/electrolyte interfacial layer evolution,2 recently we updated the in situATR-FTIR with a newly designed ‘full-cell’ that enables us to analyze the interfacial reactions and interactions on the surfaces of both electrodes that directly influence battery performance, lifetime, and safety. Specifically, we focus on transition metal complex formation and its effect on solid-electrolyte interphase (SEI) formation and evolution on the anode due to transition metal dissolution and crosstalk of Mn-rich cathodes at high voltages (≥4.4 V). In addition, using our multi-modal characterization—a combination of in situ gas chromatography with flame ionization detection (GC-FID) and in situ ATR-FTIR—(electro)chemical degradation of the electrolyte is correlated with gas evolution in the battery. For example, GC-FID measures increasing amounts of ethylene gas until the end the first charging cycle of a LiNiO2//Graphite cell with Gen2 electrolyte (LiPF6 in ethylene carbonate (EC):ethyl methyl carbonate (EMC), 3:7 wt.%). Concurrently, in situ ATR-FTIR shows decreasing concentration of EC solvent, as calculated from the FTIR intensity of EC vibrational absorption. Ethylene is a known by-product of ethylene carbonate electrochemical reduction and is produced during SEI formation.3 Quantifying multiphase reactions occurring during battery operation is critical to understanding and mitigating battery degradation pathways, and developing next-generation battery materials systems. References: Ha, B. J. Tremolet de Villers, Z. Li, Y. Xu, P. Stradins, A. Zakutayev, A. Burrell and S.-D. Han, “Probing the Evolution of Surface Chemistry at the Silicon-Electrolyte Interphase via In-situ Surface-Enhanced Raman Spectroscopy,” J. Phys. Chem. Lett. 2020, 11, 286-291. J. Tremolet de Villers, J. Yang, S.-M. Bak and S.-D. Han, “In Situ ATR-FTIR Study of Cathode-Electrolyte Interphase: Electrolyte Solution Structure, Transition Metal Redox, and Surface Layer Evolution,” Batter. Supercaps 2021, 4, 778-784. Han, C. Liao, F. Dogan, S. E. Trask, S. H. Lapidus, J. T. Vaughey and B. Key, “Using Mixed Salt Electrolytes to Stabilize Silicon Anodes for Lithium-Ion Batteries via in Situ Formation of Li–M–Si Ternaries (M = Mg, Zn, Al, Ca),” ACS Appl. Mater. Interfaces 2019, 11, 29780-29790.
10
Sanchez, H. D., C. A. Osella, and M. A. de la Torre. "Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk." Food Science and Technology International 10, no. 1 (February 2004): 5–9. http://dx.doi.org/10.1177/1082013204042067.
Full textAbstract:
The percentages of soy flour (X1) and dry milk (X2) were varied for the production of gluten-free bread to optimize batter softness (Y1), specific volume (Y2), crumb grain score (Y3), bread score (Y4) and bread protein content (Y5). A central composite design was used and second-order models for Y1 were employed to generate response surfaces. When bread protein content was decreased from 10 to 3%, specific volume increased from 3.2 to 4.6 cm3/g and bread score increased too. Nevertheless, the highest crumb grain score was obtained at 7.3% of bread protein content. The results demonstrated that a gluten-free bread can be prepared by adding 7.5% soy flour and 7.8% dry milk to a previously developed formulation, increasing its protein content from 1 to 7.3% and modifying in a small degree, its sensory quality.
11
Wei, Guo, Zhuang Daokun, Ren Yuxiao, Cui Wenxi, Yue Changxi, and Yu Changyi. "Model test study of bending moment and negative skin friction for batter rock-socketed piles under surface load." E3S Web of Conferences 283 (2021): 01039. http://dx.doi.org/10.1051/e3sconf/202128301039.
Full textAbstract:
Batter rock-socketed piles (BRSP) foundation is one of common foundations, such as port engineering or cross-sea bridge, while there are few studies on negative skin friction for BRSP. A series of model tests are conducted to explore negative skin friction of BRSP which are embedded in thick soft clay. The effects of the inclined angle of piles and soil consolidation time to negative friction resistance and the bending moment of BRSP are analyzed. The test results show that: the development of negative friction and bending moment BRSP have pronounced time effect; the longer the consolidation time is, the slower the axial force and bending moment intensify. The ultimate pile shaft axial force and bending moment increases nonlinearly concerning the inclined angle of piles. And the “neutral point” position and peak point of bending moment is always located at 0.9~1.0 times soil depth.
12
NAIM, FADIA, SERGE MESSIER, LINDA SAUCIER, and GABRIEL PIETTE. "A Model Study of Escherichia coli O157:H7 Survival in Fermented Dry Sausages—Influence of Inoculum Preparation, Inoculation Procedure, and Selected Process Parameters." Journal of Food Protection 66, no. 12 (December 1, 2003): 2267–75. http://dx.doi.org/10.4315/0362-028x-66.12.2267.
Full textAbstract:
The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enrichedtryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were inoculated 7 days prior to processing. Regardless of processing conditions (fermentation to a pH of ≤5.0 at 24 or 37°C, drying at 14°C to a water activity [aw] value of 0.91 or 0.79), strains F-90, 5-1, and ATCC 43894 showed similar survival capacities during the manufacture of sausage. A ~2-log reduction in pathogen numbers was generally obtained after samples were dried to an aw of 0.91, irrespective of fermentation temperature. The addition of a 5-day predrying holding stage at the fermentation temperature significantly (P < 0.05) increased pathogen inactivation when fermentation was carried out at 37°C (but not when it was carried out at 24°C). However, significant pathogen reductions (4 to 5 log CFU/g) were achieved only for extensively dried products (aw = 0.79).
13
Yildiz, Önder, and Ismail Sait Dogan. "Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach." International Journal of Food Engineering 10, no. 4 (December 1, 2014): 737–46. http://dx.doi.org/10.1515/ijfe-2014-0024.
Full textAbstract:
Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.
14
Onipe, Oluwatoyin O., Daniso Beswa, and Afam I. O. Jideani. "Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran." Journal of Food Quality 2021 (August 30, 2021): 1–9. http://dx.doi.org/10.1155/2021/5552951.
Full textAbstract:
This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced ( p < 0.05 ) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0.38 g/g at 20% OB and 8% wheat bran (WB) was observed. At 15% OB and 20% WB, total fat reduced from 0.41 g/g in the control to 0.26 g/g of fried dough (FD). The trend STO < SO < PSO was observed in FD, while FB followed a SO < STO < PSO trend. This investigation indicated that oil uptake reduction in fried dough products is achievable through ingredient modifications. The method of oil distribution measurement used herein can be applied to other thick deep-fried food systems in the assessment of product quality.
15
Pietrasik, Z., and E. C. Y. Li-Chan. "Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties." Food Research International 35, no. 4 (January 2002): 387–96. http://dx.doi.org/10.1016/s0963-9969(01)00133-8.
Full text
16
Gujral, Hardeep Singh, C. M. Rosell, S. Sharma, and Sukhprit Singh. "Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake." Food Science and Technology International 9, no. 2 (April 2003): 89–93. http://dx.doi.org/10.1177/1082013203009002004.
Full textAbstract:
Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumen during the mixing stage at levels of 0, 0.05, 0.1 and 0.2% on flour weight basis. The rheology of the cake batter was studied and texture of sponge cake crumb was measured on an Instron universal testing machine. Increasing levels of SLS lowered the specific gravity, surface tension, consistency coefficient and air bubble diameter. The cake volume increased with increasing levels of SLS. Texture profile analysis of cake crumb revealed that increasing SLS levels lowered crumb firmness and cohesiveness. Storage of cake crumb for up to 10 days at room temperature revealed that crumb containing SLS remained softer and that SLS may be involved in preventing starch retrogradation.
17
Cui, Lulu, Jiwang Chen, Jinling Zhai, Lijuan Peng, and Douglas G. Hayes. "Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils." Foods 11, no. 21 (October 26, 2022): 3369. http://dx.doi.org/10.3390/foods11213369.
Full textAbstract:
Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.
18
Sun, Tie Jun, and Baderihu Tajilake. "Effect of Eco-Grass Planting on Soil and Water Conservation on the Bare Slope of Mountainous Area in Beijing." Advanced Materials Research 518-523 (May 2012): 4695–700. http://dx.doi.org/10.4028/www.scientific.net/amr.518-523.4695.
Full textAbstract:
There was less vegetation on the bare slope of mountainous area due to sterile soil in Beijing than other places. Soil and water loss was so serious that vegetation restoration became important one of ecological engineering. So experiment was executed to plant eco-grass on the bare slope in Miyun reservoir watershed and Guanting reservoir watershed, and study effect of eco-grass on soil and water conservation. The results indicated that vegetation restored quickly on the bare slope of mountainous area after eco-grass planted for a year, roughness length on the earth’s surface increased, and soil and water loss reduced clearly. Meanwhile soil bulk density reduced, and soil infiltration and available nutrients increased obviously. So soil physical and chemical properties improved batter in a short time than no eco-grass.
19
Jarmoluk, A., and Z. Pietrasik. "Response surface methodology study on the effects of blood plasma, microbial transglutaminase and κ-carrageenan on pork batter gel properties." Journal of Food Engineering 60, no. 3 (December 2003): 327–34. http://dx.doi.org/10.1016/s0260-8774(03)00055-4.
Full text
20
Pycarelle, Sarah C., Geertrui M. Bosmans, Hélène Nys, Kristof Brijs, and Jan A. Delcour. "Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach." Food Hydrocolloids 101 (April 2020): 105548. http://dx.doi.org/10.1016/j.foodhyd.2019.105548.
Full text
21
Zhang, Nai Yan, Jiang Yu, and Juan Zhang. "Study on Superabsorbent Material in Thermal Infrared Camouflage." Advanced Materials Research 941-944 (June 2014): 370–73. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.370.
Full textAbstract:
Objectives, which is motional on the batter field, such as vehicles, tanks, planes, warships, firing cannons, etc. They are all active objects. On the surface of these objects there have very higher temperatures than around background, they have special pictures, and are easy found by thermal infrared reconnaissance systems. In this study, itaconic acid (IA) was co-polymerized with N, N-diethylacrylamide (DEA) monomer to improve the swelling behavior and the total absorbing water. These copolymer materials were prepared by changing the initial DEA/IA molar ratio and total monomer concentration. The chemical structure of materials was characterized by fourier transform infrared (FTIR) spectroscopy. In comparison with the PDEA hydrogel, the equilibrium swelling ratio (ESR) of the materials increase with the increase of IA content in the feed and the swelling dynamics behaviors of the different composition ratios of the P(DEA-co-IA) materials on the different temperatures was investigated in detail. Using the big hot-inertia of water, the superabsorbent material of the object surface is propitious to debase the object temperature, which suggests that these materials have potential application as thermal infrared camouflage materials.
22
Yemmireddy, V. K., S. Chintagari, and Y. C. Hung. "Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour." Peanut Science 40, no. 2 (July 1, 2013): 142–48. http://dx.doi.org/10.3146/ps13-01.1.
Full textAbstract:
ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.
23
Huang, Xingjian, Tian Yi, Fang Yang, Can Xu, Gan Li, Wanfeng Hu, Dingren Bi, and Siyi Pan. "Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology." Advance Journal of Food Science and Technology 6, no. 11 (November 10, 2014): 1228–40. http://dx.doi.org/10.19026/ajfst.6.189.
Full text
24
Fang, Yi Han, Ching Hao Chu, Wei Ting Lin, An Cheng, and Wei Dong Liu. "Influence of Pro-Coating Coarse Aggregate on Engineering Properties of Recycled Concrete." Applied Mechanics and Materials 858 (November 2016): 184–89. http://dx.doi.org/10.4028/www.scientific.net/amm.858.184.
Full textAbstract:
This study is aimed to investigate the effects of four kinds of pro-coating coarse aggregate included air-dried condition, 50 degrees Celsius curing for 24 hours, saturated lime water curing for 28 days and original recycled aggregate for a comparison group. Performance testing included slump, compressive strength, ultrasonic velocity, absorption and resistivity tests and were evaluated the fresh, mechanical and durability properties. Test results indicated that the specimens containing four kinds of recycled aggregates performed batter workability due to the smooth surface pro-coated with slag. The specimens containing pro-coating aggregate with 50 degrees Celsius curing had lower absorption, higher compressive strength, ultrasound velocity and resistivity than others due to the better denseness and compactness. At the age of 28 days, the recycled aggregates specimens with 50 degrees curing had 22 % higher compressive strength and 40 % lower absorption than the original recycled aggregate specimens. For engineering requirements, pro-coating technology should be applied to improve the engineered properties of concrete and promote the natural resources recycling technology.
25
Tirtawijaya, Gabriel, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi. "Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)." Foods 10, no. 8 (August 23, 2021): 1962. http://dx.doi.org/10.3390/foods10081962.
Full textAbstract:
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
26
Sun, Gao-chen, Gang Yao, Jian-ming Zhang, Bo Li, Jun-qi Li, Wei-ping Lian, and Yi Wei. "Stabilized effects of L-S cement-mixed batter pile composite foundation for existed warm frozen soil subgrade." Journal of Mountain Science 20, no. 2 (February 2023): 542–56. http://dx.doi.org/10.1007/s11629-022-7482-7.
Full text
27
Kim, Sung-Hee, and Chanyoung Jeong. "Feasibility of Machine Learning Algorithms for Predicting the Deformation of Anodic Titanium Films by Modulating Anodization Processes." Materials 14, no. 5 (February 26, 2021): 1089. http://dx.doi.org/10.3390/ma14051089.
Full textAbstract:
This study aims to demonstrate the feasibility of applying eight machine learning algorithms to predict the classification of the surface characteristics of titanium oxide (TiO2) nanostructures with different anodization processes. We produced a total of 100 samples, and we assessed changes in TiO2 nanostructures’ thicknesses by performing anodization. We successfully grew TiO2 films with different thicknesses by one-step anodization in ethylene glycol containing NH4F and H2O at applied voltage differences ranging from 10 V to 100 V at various anodization durations. We found that the thicknesses of TiO2 nanostructures are dependent on anodization voltages under time differences. Therefore, we tested the feasibility of applying machine learning algorithms to predict the deformation of TiO2. As the characteristics of TiO2 changed based on the different experimental conditions, we classified its surface pore structure into two categories and four groups. For the classification based on granularity, we assessed layer creation, roughness, pore creation, and pore height. We applied eight machine learning techniques to predict classification for binary and multiclass classification. For binary classification, random forest and gradient boosting algorithm had relatively high performance. However, all eight algorithms had scores higher than 0.93, which signifies high prediction on estimating the presence of pore. In contrast, decision tree and three ensemble methods had a relatively higher performance for multiclass classification, with an accuracy rate greater than 0.79. The weakest algorithm used was k-nearest neighbors for both binary and multiclass classifications. We believe that these results show that we can apply machine learning techniques to predict surface quality improvement, leading to smart manufacturing technology to better control color appearance, super-hydrophobicity, super-hydrophilicity or batter efficiency.
28
Yang, Chunsheng, Yanmin Sun, Chris Ladubec, and Yan Liu. "Developing Machine Learning-Based Models for Railway Inspection." Applied Sciences 11, no. 1 (December 22, 2020): 13. http://dx.doi.org/10.3390/app11010013.
Full textAbstract:
Smart railway maintenance is crucial to the safety and efficiency of railway operations. Successful deployment of technologies such as condition-based monitoring and predictive maintenance will enable railway companies to conduct proactive maintenance before defects and failures take place to improve operation safety and efficiency. In this paper, we first propose to develop a classification-based method to detect rail defects such as localized surface collapse, rail end batter, or rail components—such as joints, turning points, crossings, etc.—by using acceleration data. In order to improve the performance of the classification-based models and enhance their applicability in practice, we further propose a deep learning-based approach for the detection of rail joints or defects by deploying convolutional neural networks (CNN). CNN-based models can work directly with raw data to reduce the heavy preprocessing of feature engineering and directly detect joints located on either the left or the right rail. Two convolutional networks, ResNet and fully convolutional networks (FCN), are investigated and evaluated with the collected acceleration data. The experimental results show both deep neural networks obtain good performance, which demonstrate that the deep learning-based methods are effective for detecting rail joints or defects with the expected performance.
29
Onipe, Oluwatoyin O., Daniso Beswa, and Afam I. O. Jideani. "Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter." Foods 9, no. 5 (May 9, 2020): 605. http://dx.doi.org/10.3390/foods9050605.
Full textAbstract:
A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method. Crumb porosity ranged between 54.94%–81.84% and reduced (p < 0.05) with bran addition. Crumb pore sizes ranged from 0–475 µm with <1 circularity, indicating elliptical shape. POia values were notably higher (p < 0.05) than PO by Soxhlet extraction (POsox), except for wheat bran (WB) fried dough where the values of POia and POsox were closely ranked. The linear effect of initial moisture content and bran concentration showed a significant impact on the image properties. The mean fractal dimension (FD) decreased as initial moisture increased. The addition of WB caused a significant reduction in the FD of fried dough, while the opposite effect was noted for its oat bran counterpart. Due to non-collinearity of image properties (FD, POia and porosity), data were fitted to cubic polynomial regression with R2 values > 0.70. CLSM and image analysis were effective in measuring oil absorption and interpreting crumb properties of fried dough. The protocol used in this study can be applied to other thick deep-fried foods for qualitative observation and quantitative measurement of a specific physical or chemical property.
30
PORTOFETT, A., C. HWANG, J. CALL, V. JUNEJA, S. INGHAM, B. INGHAM, and J. LUCHANSKY. "Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage☆." Food Microbiology 25, no. 6 (September 2008): 793–801. http://dx.doi.org/10.1016/j.fm.2008.04.012.
Full text
31
Lim, Jungwoo, Rory Powell, and Laurence J. Hardwick. "Gas Evolution from Sulfide-Based All-Solid-State Batteries." ECS Meeting Abstracts MA2022-01, no. 2 (July 7, 2022): 231. http://dx.doi.org/10.1149/ma2022-012231mtgabs.
Full textAbstract:
The demand for high-performance batteries for electrical vehicles (EV) and large-scale energy storage systems have accelerated the development of all-solid-state batteries. Switching from organic liquid electrolyte to solid electrolyte (SE) ensures, not only the high energy density (Wh/L), but also an intrinsic improvement to safety from the removal of flammable solvent in the liquid electrolyte. However, for the development of all-solid-state batteries, still many problems exist toward commercialisation. One challenge is their chemical/electrochemical stability. In case of Li6PS5Cl argyrodite, their electrochemical decomposition was proposed as following reaction. [1] Li6PS5Cl → Li4PS5Cl + 2Li+ + 2e → Li3PS4 + Sx + LiCl → P2Sx + Sx + LiCl + 3Li+ + 3e (1) However, this proposed reaction is bulk electrochemical decomposition of argyrodite. To understand the decomposition in actual cell, layered oxide cathode/argyrodite composite were analysed by in situ Raman microscopy, X-ray photoelectron spectroscopy and Time-of-flight secondary ion mass spectrometry. [2, 3] This research reports actual solid decomposition product formed by active material and solid electrolyte such as POx or (S2)2- compound. Not only for solid decomposition product, but also gaseous decomposition product can be generated from the interface between cathode materials and SE. Previously, much work has demonstrated that O2 and CO2 gases are released from the positive electrode material within the lithium-ion cell. [4] These exothermic surface reactions are important not only for cell swelling in the long-term usage, but also for cell combustion. However, the gas releasing behaviour of positive electrode mixture in all-solid-state batteries are still not well recognised. In this research, we focused on the gas releasing behaviour of all-solid-state batteries. LiNi0.6Mn0.2Co0.2O2 was selected for cathode materials in this research. For the solid electrolyte itself and LiNi0.6Mn0.2Co0.2O2/SE mixture were analysed by Differential Electrochemical Mass Spectroscopy (DEMS). Furthermore, to understand the importance of surface chemistry, air stored LiNi0.6Mn0.2Co0.2O2 and Al2O3 coated LiNi0.6Mn0.2Co0.2O2were prepared. Since air contamination (H2O and CO2) is detrimental for Ni-rich cathode and battery [5], we propose role of surface chemistry in all-solid-state batteries by comparing different LiNi0.6Mn0.2Co0.2O2 composites. As shown in Figure 1, CO2 and O2 gas evolution is observed within an all-solid-state cell as it is charged up to 5 V, with evolution beginning at ca. 4 V highlighting the requirement of stabilising interfaces even when a solid-state electrolyte is used. Figure 1. Comparison of O2 and CO2 gas evolution from (a) Li6PS5Cl and (b) LiNi0.6Mn0.2Co0.2O2/ Li6PS5Cl composite when charged to 5 V vs. Li/Li+. [1] L. Zhou, N. Minafara, W. G. Zeier, L. F. Nazar, Innovative Approaches to Li-Argyrodite Solid Electrolytes for All-Solid-State Lithium Batteries, Acc. Chem. Res., 54, (2021) 2717–2728 [2] Y. Zhou, C. Doerrer, J. Kasemchainan, P. G. Bruce, M. Pasta, L. J. Hardwick, Observation of Interfacial Degradation of Li6PS5Cl against Lithium Metal and LiCoO2 via In Situ Electrochemical Raman Microscopy, Batter. & Supercaps, 3, (2020) 647 –652 [3] F. Walther, R. Koerver, T. Fuchs, S. Ohno, J. Sann, M. Rohnke, W. G. Zeier, J. Janek, Visualization of the Interfacial Decomposition of Composite Cathodes in Argyrodite-Based All-Solid-State Batteries Using Time-of-Flight Secondary-Ion Mass Spectrometry, Chem. Mater, 31, (2019), 3745-3755 [4]S. Sharifi-Asl, J. Lu, K. Amine, R. Shahbazian-Yassar, Oxygen Release Degradation in Li-Ion Battery Cathode Materials: Mechanisms and Mitigating Approaches, Adv. Energy Mater., 9, (2019) 1900551 [5] H. Kim, A. Choi, S. W. Doo, J. Lim, Y. Kim, K. T. Lee, Role of Na+ in the cation disorder of [Li1-xNax] NiO2 as a cathode for lithium-ion batteries, J. Electrochem. Soc., 165, (2018), A201 Figure 1
32
McKINNEY, JULIE, ROBERT C. WILLIAMS, GREGORY D. BOARDMAN, JOSEPH D. EIFERT, and SUSAN S. SUMNER. "Dose of UV Light Required To Inactivate Listeria monocytogenes in Distilled Water, Fresh Brine, and Spent Brine." Journal of Food Protection 72, no. 10 (October 1, 2009): 2144–50. http://dx.doi.org/10.4315/0362-028x-72.10.2144.
Full textAbstract:
The purpose of this research was to establish the dose of UV light (253.7 nm) needed to inactivate Listeria monocytogenes in distilled water, fresh brine (9% NaCl), spent brine, and diluted (5, 35, and 55%) spent brine, using uridine as a chemical actinometer. Strains N1-227 (isolated from hot dog batter), N3-031 (isolated from turkey franks), and R2-499 (isolated from meat) were mixed in equal proportions and suspended in each solution prepared so as to contain 10−4 M uridine. Samples were irradiated in sterile quartz cells for 0, 5, 10, 15, 20, 25, or 30 min. Inactivation was evaluated by serially diluting samples in 0.1% peptone, by surface plating in duplicate onto modified Oxford agar and Trypticase soy agar with yeast extract, and by enrichment in brain heart infusion broth, followed by incubation at 37°C for 24 to 48 h. For dose measurements, the absorbance (262 nm) was measured before and after irradiation. Differences were observed in population estimates depending on the solution (P ≤ 0.05). Reductions were as follows from greatest to least: water > fresh brine > 5% spent brine > 35% spent brine > 55% spent brine > undiluted spent brine. UV light did not significantly reduce populations suspended in spent brine solutions. L. monocytogenes decreased to below the detection limit (1 log CFU/ml) at doses greater than 33.2 mJ/cm2 in water and at doses greater than 10.3 mJ/cm2 in fresh brine. Knowledge of UV dosing required to control L. monocytogenes in brines similar to those used for ready-to-eat meat processing will aid manufacturers in establishing appropriate food safety interventions for these products.
33
McKINNEY, JULIE M., ROBERT C. WILLIAMS, GREGORY D. BOARDMAN, JOSEPH D. EIFERT, and SUSAN S. SUMNER. "Effect of Acid Stress, Antibiotic Resistance, and Heat Shock on the Resistance of Listeria monocytogenes to UV Light When Suspended in Distilled Water and Fresh Brine." Journal of Food Protection 72, no. 8 (August 1, 2009): 1634–40. http://dx.doi.org/10.4315/0362-028x-72.8.1634.
Full textAbstract:
Exposure to sublethal processing treatments can stimulate bacterial stress responses. The purpose of this research was to determine whether adaptation to common food processing stresses encountered during the preparation of ready-to-eat foods affects the dose of UV light required to significantly reduce Listeria monocytogenes populations in sterile distilled water and a 9% NaCl solution, using uridine as a chemical actinometer. L. monocytogenes strains N1-227 (from hot dog batter), N3-031 (from turkey franks), and R2-499 (from ready-to-eat meat) were acid stressed for 3 h at 35°C in Trypticase soy broth with yeast extract acidified to pH 5.0, heat shocked for 1 h at 48°C in brain heart infusion broth (BHIB), and selected for sulfanilamide resistance (512 mg/ml). These strains were then mixed in equal proportions and suspended in water and 9% NaCl solution, each containing 10−4 M uridine. Samples were exposed to UV light (253.7 nm) for 0, 5, 10, 15, 20, 25, or 30 min. Inactivation was evaluated by surface plating onto modified Oxford agar and Trypticase soy agar with yeast extract and by enrichment in BHIB followed by incubation at 37°C for 24 h. The absorbance of each sample was measured before and after irradiation to calculate the dose of UV light. There were no significant differences between population estimates based on medium or suspension solution. There were no population differences between acid-stressed and antibiotic-resistant or unstressed and heat-shocked L. monocytogenes strains. However, acid-stressed and antibiotic-resistant strains were significantly more resistant to UV light than were unstressed and heat-shocked strains (P ≤ 0.05).
34
Darianto, Darianto, Bobby Umroh, Amrinsyah Amrinsyah, and Zulfikar Zulfikar. "Numerical Simulation on Mechanical Strength of a Wooden Golf Stick." JOURNAL OF MECHANICAL ENGINEERING, MANUFACTURES, MATERIALS AND ENERGY 2, no. 1 (July 13, 2018): 13. http://dx.doi.org/10.31289/jmemme.v2i1.1652.
Full textAbstract:
In general, golf players only know the techniques used in Golf games, but do not know the golf sticks response that occurs when the ball is hit. Referred to as response is the stress and strain that arises from the impact load that occurs when the hitting member touches the ball. The objectives of this research are: (a) to analyze golf sticks response when impact occurs, and (2) to know the stress distribution that occurs in golf sticks. The golf stick design in this study uses the autodesk inventor software. The material used is Titanium for head stick and Graphite for stick rod. The basic principle of this study is based on simple swing pendulum method. The variables that will be used for simulation are: swing speed, that is difference between start and end speed, that is Δv = 272,2 m / s, impact time, which is the time when the ball touches the batter Δt = 0.0005 seconds, the volume of the head of the stick Vo = 96,727 mm<sup>3</sup>, the cross-sectional area of the stick A = 63,504 mm<sup>2</sup>, the head mass of the sticks ρ = 4620 kg / m<sup>3</sup>, and the modulus of titanium elasticity 9.6 e +10 Pa. From the simulation result on the surface of the golf club hitter is obtained as follows: σ<sub>max</sub> = 2.1231e +10 Pa at 1.231e-06 s, e<sub>max</sub> = 0.22115 m / m at 1.231e-06 s, and the maximum stress and strain is located in the area the connection between the stick and the head of the stick.
35
Camacho Flinois, Julie, Robin Dando, and Olga I. Padilla-Zakour. "Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust." Foods 8, no. 12 (November 25, 2019): 615. http://dx.doi.org/10.3390/foods8120615.
Full textAbstract:
The increased production of Greek-style yogurt in the past decade has induced the need for the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food system to combat food waste and aid sustainability. However, the processing and treatment of acid whey, which can be environmentally damaging if disposed of incorrectly, can be costly and complex. Upscaling YAW as an ingredient in food products with minimal re-processing is a cost-effective way to bypass the need for further abatement. To span a broad spectrum of baked products (sweet and savory, biologically and chemically leavened, dairy or water based, oven or surface baked, batter or dough, etc.), pilot commercial pizza crust and pancake formulations incorporating acid whey as a functional ingredient were developed. Dimensions and physico-chemical properties of samples were measured at production and over shelf life at room temperature (23 °C). Consumer sensory testing (n = 120 and n = 108, respectively, Just About Right (JAR), nine-point hedonic, purchase intent, and demographics) were conducted for both products. All instrumental trials and analyses (°Brix, aw, color attributes, viscosity, dimension measurements, and texture analysis) were conducted in triplicate for statistical analysis. Cochran’s Q and post-hoc tests on sensory data showed that liking for at least one experimental YAW sample for each of the pizza and pancake formulations were on par with their respective commercial product, despite the reduction of buttermilk, salt and sugar from the YAW formulations. Adding sustainability claims brought the purchase intent on par with the controls. Replacement of water by weight of YAW was more appropriate than by water content of the YAW. Sourness was the main undesirable trait of YAW samples based on penalty analysis. The use of YAW improved the shelf life of baked goods based on their respective failure mechanisms (textural properties and mold growth). YAW is a suitable ingredient in the formulation of sustainable, healthy, safe, and commercially successful baked products that have a tolerance or can benefit from a sour flavor profile.
36
Akhter, A., MM Hossain, M. Habib, MA Hashem, and MS Ali. "Production of value-added broiler nugget enriched with dietary fiber from oat meal." Bangladesh Journal of Animal Science 49, no. 1 (October 18, 2020): 71–82. http://dx.doi.org/10.3329/bjas.v49i1.49383.
Full textAbstract:
An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured. No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour.
Bang. J. Anim. Sci. 2020. 49 (1): 71-82
37
Chung, Sheng-Heng, and Cun-Sheng Cheng. "(Digital Presentation) A Design of Nickel/Sulfur Energy-Storage Materials for Electrochemical Lithium-Sulfur Cells." ECS Meeting Abstracts MA2022-02, no. 4 (October 9, 2022): 542. http://dx.doi.org/10.1149/ma2022-024542mtgabs.
Full textAbstract:
Introduction As one of the next-generation rechargeable battery technologies beyond the lithium-ion chemistry, the lithium-sulfur chemistry enables the low-cost sulfur cathode to generate a high theoretical capacity of 1,675 mAh g-1 (10 times higher capacity than those of lithium-ion battery cathode). It further exhibits a high theoretical energy density of 2,600 Wh kg-1 in lithium-sulfur batteries (2–3 times higher energy density than lithium-ion batteries). However, as reported in recent publications, the development is far from adequate with respect to the high-loading sulfur cathode with high active-material content in building advanced lithium-sulfur batteries with a high energy density. The material challenges result from the use of an insulating sulfur as the active material, which would generate lithium polysulfides that can easily diffuse out from the cathode. The high cathode resistance and fast loss of the active material lead to the poor electrochemical utilization and efficiency of lithium-sulfur battery cathodes. These negative impacts subsequent derive the additional electrochemical challenges. A high amount of conductive and porous substrates is added in the cathode to replace the active material, which results in the limited amount of sulfur in the cathode and further blocks the improvement of designing high-energy-density sulfur cathodes. To address the above-mentioned issues, the research progresses of high-performance sulfur cathodes aim to design functional host for sulfur cathodes with the use of carbon for high conductivity, polymers for high ionic transfer, porous materials for physical polysulfide retention, polar materials for chemical polysulfide adsorption, catalysts for high reaction kinetics, etc. However, metallic materials that naturally have high conductivity, strong polysulfide adsorption capability, and catalytic conversion ability, are rarely reported. This is because metals have the highest density as compared to the aforementioned host materials, which commonly causes an insufficient amount of active material in the cathode and therefore inhibits the design of metal-sulfur nanocomposite in sulfur cathodes. To explore the metal/sulfur nanocomposite as a new research trend in sulfur cathodes, we propose a design for a nickel/sulfur nanocomposite as a novel energy-storage material by the electroless nickel plating method, and discuss its applications in lithium–sulfur battery cathodes. The nickel/sulfur energy-storage material possesses metallic nickel on the surface of the insulating sulfur particles as a result of the reduction of nickel ions during autocatalytic plating. By controlling the synthesis and fabrications conditions, the nickel/sulfur energy-storage material attains adjustable high sulfur contents of 60–95 wt% and adjustable high sulfur loadings of 2–10 mg cm−2 in the resulting cathode. The high-loading cathode with the nickel/sulfur energy-storage material demonstrates high electrochemical utilization and stability, which attains a high areal capacity of 8.2 mA∙h cm−2, an energy density of 17.3 mW∙h cm−2, and a stable cyclability for 100 cycles. Results and Discussion Here, in our presentation, we discuss our novel method for the fabrication of nickel/sulfur energy-storage material as an advanced composite cathode material for exploring battery electrochemistry and battery engineering. We adopt a modified electroless-plating method to synthesize nickel/sulfur energy-storage materials characterized by adjustable high sulfur contents and promising cathode performance. The plated nickel coating provides the nickel/sulfur energy-storage materials with metallic conductivity and polysulfide adsorption ability, which addresses the two major issues of sulfur cathodes.[1,2] Therefore, the nickel/sulfur energy-storage material attains high sulfur contents in the cathode and exhibits a high charge-storage capacity of 1,362 mA∙h g−1 and an excellent cyclability for 100 cycles. Moreover, the nickel/sulfur energy-storage material enables high-loading sulfur cathodes with a sulfur loading of 10 mg cm−2, a high areal capacity of 8.2 mA∙h cm−2, and an energy density of 17.3 mW∙h cm−2. Conclusion In summary, the summary of our nickel/sulfur energy-storage materials presented in this presentation would demonstrate a light-weight metallic nickel coating technique for fast charge transfer and strong polysulfide retention in the sulfur nanocomposites composite sulfur cathode. Moreover, our systematic analysis of the nickel/sulfur energy-storage materials exhibits their achievements in attaining both high electrochemical designs of high sulfur content and loading as well as possessing high energy density and electrochemical stability. References C.-S. Cheng, S.-H. Chung, Chem. Eng. J. 2022, 429, 132257. C.-S. Cheng, S.-H. Chung, Batter. Supercaps 2022, 5, e202100323.
38
Maenetja, Khomotso, and Phuti Ngoepe. "Elucidating the Adsorption and Co-adsorption of Potassium and Oxygen on (110) MnO2, TiO2 and VO2 Surfaces." MATEC Web of Conferences 370 (2022): 02001. http://dx.doi.org/10.1051/matecconf/202237002001.
Full textAbstract:
In metal air battery, oxygen reacts with lithium ions on the cathode side of the cell which makes it much lighter than conventional cathodes used in Li-ion batteries. Density functional theory (DFT) study is employed in order to investigate the surfaces of, (Rutile) R-MnO2, TiO2 and VO2 (MO2), which act as catalysts in metal-air batteries. Adsorption and co-adsorption of metal K and oxygen on (110) β-MO2 surface is investigated, which is important in the discharging and charging of K- air batteries. Only five values of (gamma) are possible due to the size of the supercell and assuming that oxygen atoms occupy bulk-like positions around the surface metal atoms. The manganyl, titanyl and vanadyl terminated surface are not the only surfaces that can be formed with Γ= +2, oxygen can be adsorbed also as peroxo species (O2)2-, with less electron transfer from the surface vanadium atoms to the adatoms than in the case of manganyl, titanyl or vanadyl formation. MnO2 promotes formation of KO2 for all configurations whereas TiO2 partially promote nucleation of KO2 whereas VO2 surfaces form very stable KO2 clusters, thus VO2 is not a good catalyst for the formation of KO2. The fundamental challenge that limits the use of metal air battery technology, however, is the ability to find a catalyst that will promote the formation and decomposition of discharge products during the charging and discharging cycle, i.e. oxygen reduction reaction (ORR) and oxygen evolution reaction (OER).
39
Hundekar, Prateek, Swastik Basu, Xiulin Fan, Lu Li, Anthony Yoshimura, Tushar Gupta, Varun Sarbada, et al. "In situ healing of dendrites in a potassium metal battery." Proceedings of the National Academy of Sciences 117, no. 11 (March 2, 2020): 5588–94. http://dx.doi.org/10.1073/pnas.1915470117.
Full textAbstract:
The use of potassium (K) metal anodes could result in high-performance K-ion batteries that offer a sustainable and low-cost alternative to lithium (Li)-ion technology. However, formation of dendrites on such K-metal surfaces is inevitable, which prevents their utilization. Here, we report that K dendrites can be healed in situ in a K-metal battery. The healing is triggered by current-controlled, self-heating at the electrolyte/dendrite interface, which causes migration of surface atoms away from the dendrite tips, thereby smoothening the dendritic surface. We discover that this process is strikingly more efficient for K as compared to Li metal. We show that the reason for this is the far greater mobility of surface atoms in K relative to Li metal, which enables dendrite healing to take place at an order-of-magnitude lower current density. We demonstrate that the K-metal anode can be coupled with a potassium cobalt oxide cathode to achieve dendrite healing in a practical full-cell device.
40
Mopoung, Sumrit, Russamee Sitthikhankaew, and Nantikan Mingmoon. "Preparation of Anode Material for Lithium Battery from Activated Carbon." International Journal of Renewable Energy Development 10, no. 1 (October 21, 2020): 91–96. http://dx.doi.org/10.14710/ijred.2021.32997.
Full textAbstract:
This research study describes the preparation of corncob derivedactivated carbon to be used as anodematerial for the preparation of lithium ion battery.The corncob was activated at 900 °C for 3 hours with KOH used in a 1:3 weight ratio.The final product was analyzed for chemical, physical, and electrical properties.The results show that the activated carbon is amorphous and contains some graphitic carbon with interconnected nano-channels. Furthermore,carboxyl functional groups were detected on the surface of the activated carbon product.The observed morphological characteristics in terms of surface area, total pore volume, micropore volume, and average pore size are 1367.4501 m²/g, 0.478390 cm³/g, 0.270916 cm³/g, and 2.10872 nm, respectively.In addition, the product also exhibits low electrical resistance in the range 0.706W-1.071W.Finally, the specific discharge capacities at the 1st and the 2nd cycles of the corncob derived activated carbon anode material were 488.67mA h/g and 241.45 mA h/g, respectively with an average of about 225 Ah/kg between the 3rd cycle and the 5th cycle. The averagespecific charge capacities/specific discharge capacities at increasing charging rate of 0.2C, 0.5C, 1C, 2C, and 5C were approximated 190 mAh/g, 155 mAh/g, 135 mAh/g, 120 mAh/g, and 75 mAh/g, respectively, with 100%Coulombic efficiency in all 5 cycles.It was shown that the corncob derived activated carbon anode material has a relatively high rate capability, high reversibility, and rapid and stable capacity when compared to the general of biomass-derived carbon
41
Marana, Naiara Leticia, Mauro Francesco Sgroi, Lorenzo Maschio, Anna Maria Ferrari, Maddalena D’Amore, and Silvia Casassa. "Computational Characterization of β-Li3PS4 Solid Electrolyte: From Bulk and Surfaces to Nanocrystals." Nanomaterials 12, no. 16 (August 15, 2022): 2795. http://dx.doi.org/10.3390/nano12162795.
Full textAbstract:
The all-solid-state lithium-ion battery is a new class of batteries being developed following today’s demand for renewable energy storage, especially for electric cars. The key component of such batteries is the solid-state electrolyte, a technology that promises increased safety and energy density with respect to the traditional liquid electrolytes. In this view, β-Li3PS4 is emerging as a good solid-state electrolyte candidate due to its stability and ionic conductivity. Despite the number of recent studies on this material, there is still much to understand about its atomic structure, and in particular its surface, a topic that becomes of key relevance for ionic diffusion and chemical stability in grain borders and contact with the other device components. In this study, we performed a density functional study of the structural and electronic properties of β-Li3PS4 surfaces. Starting from the bulk, we first verified that the thermodynamically stable structure featured slight distortion to the structure. Then, the surfaces were cut along different crystallographic planes and compared with each other. The (100) surface is confirmed as the most stable at T = 298 K, closely followed by (011), (010), and (210). Finally, from the computed surface energies, the Wulff nanocrystals were obtained and it was verified that the growth along the (100) and (011) directions reasonably reproduces the shape of the experimentally observed nanocrystal. With this study, we demonstrate that there are other surfaces besides (100) that are stable and can form interfaces with other components of the battery as well as facilitate the Li-migration according to their porous structures.
42
Dieng, B., G. Jaw, A. Kane, I. Diagne, and G. Sissoko. "Determination Of The Operating Point And The Enthalpy Per Unit Surface Of A Cold Battery With Icy Water And A Double Heat Exchanger." International Journal of Engineering Research 4, no. 11 (November 1, 2015): 609–12. http://dx.doi.org/10.17950/ijer/v4s11/1107.
Full text
43
Daniell, William E., Lo Van Tung, Ryan M. Wallace, Deborah J. Havens, Catherine J. Karr, Nguyen Bich Diep, Gerry A. Croteau, Nancy J. Beaudet, and Nguyen Duy Bao. "Childhood Lead Exposure from Battery Recycling in Vietnam." BioMed Research International 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/193715.
Full textAbstract:
Background. Battery recycling facilities in developing countries can cause community lead exposure.Objective. To evaluate child lead exposure in a Vietnam battery recycling craft village after efforts to shift home-based recycling outside the village.Methods. This cross-sectional study evaluated 109 children in Dong Mai village, using blood lead level (BLL) measurement, parent interview, and household observation. Blood samples were analyzed with a LeadCare II field instrument; highest BLLs (≥45 μg/dL) were retested by laboratory analysis. Surface and soil lead were measured at 11 households and a school with X-ray fluorescence analyzer.Results. All children had high BLLs; 28% had BLL ≥45 μg/dL. Younger age, family recycling, and outside brick surfaces were associated with higher BLL. Surface and soil lead levels were high at all tested homes, even with no recycling history. Laboratory BLLs were lower than LeadCare BLLs, in 24 retested children.Discussion. In spite of improvements, lead exposure was still substantial and probably associated with continued home-based recycling, legacy contamination, and workplace take-home exposure pathways. There is a need for effective strategies to manage lead exposure from battery recycling in craft villages. These reported BLL values should be interpreted cautiously, although the observed field-laboratory discordance may reflect bias in laboratory results.
44
Ma, Ji-Zhen, and Jin-Tao Zhang. "Surface coating of electrocatalysts boosts battery performance." Rare Metals 39, no. 6 (May 15, 2020): 613–15. http://dx.doi.org/10.1007/s12598-020-01419-z.
Full text
45
KAIYA, Hideo. "Special Issue Surface Treatments of Batteries. Surface Treatment of Battery Separator." Journal of the Surface Finishing Society of Japan 45, no. 6 (1994): 593–98. http://dx.doi.org/10.4139/sfj.45.593.
Full text
46
Abdiev, Umirbek Begmatovich, and Boysori Abdikholikovich Yuldoshov. "INSPECTION ELECTRICAL AND HEAT PARAMETERS OF PHOTOVOLTAIC-THERMAL BATTERY, STUDYING THE EFFECTS OF POLLUTION." Scientific Reports of Bukhara State University 5, no. 5 (December 30, 2021): 2–20. http://dx.doi.org/10.52297/2181-1466/2021/5/5/1.
Full textAbstract:
Introduction. The article discusses increasing the intensity of light incident on the surface of a photovoltaic battery (PVB) based on semiconductor solar battery, methods of cooling the PVB and protecting the surface from contamination have been investigated. To do this, the PVB is the planes that reflect light to the long sides, and a polycarbonate collector with a parallel channel on the back, this device looks like a photovoltaic-thermal battery (PVT). The article presents the results of the study of electrical and thermal parameters of PVT when changing (increasing) the intensity of solar radiation using reflective planes and cooling by means of a collector. The effects of cold water temperature, environmental characteristics, and atmospheric dust on PVT efficiency have been studied. Research methods and materials. The experiment compared the power of ordinary PVB, collector PVT, and PVTs with reflective planes and collectors. The temperature of the hot water in the collector PVT and the reflective planes and in the PVT with the collector is compared. Experiments have also been carried out to protect the surface of the PVB from dust. Initial measurements were made using PVBs with the same electrical parameters. PVBs are set horizontally, one of which is closed with a lid during the day. In the next experiment, it was studied that the degree of contamination of PVBs depends on the angle of installation. Two of them are horizontal, and the other three are at angles of 300, 450 and 600, respectively. Results and discussions. According to the measurement results, ordinary PVBs, PVBs with collector reflectors and PVTs with collectors have the highest electric power. The difference between the PVB with the collector and the reflection planes and the hot water outlet from the PVT with the collector was 200C. It was determined that the hot water temperature would not exceed 40°C in the absence of reflective planes. Besides, most of the dust on the surface of the PVB falls at night and the level of contamination of the PVB for the city of Termez has been determined. PVBs installed at different slope angles were tested for PVBs installed below 450 with moderate levels of contamination and high electrical parameters. Conclusion. The PVT was found to produce 1,5-1,6 times more electricity in the southern regions of the country than the traditional PVB. It has been shown that hot water can be obtained at temperatures above 40ºC in winter. Research and experiments conducted in the conditions of Termez have shown that it is possible to get the necessary amount of electricity and hot water throughout the year to create good conditions in a rural home. Besides, at night the surface of the PVBs was closed to prevent contamination.
47
Deng, Li, Xie, Wu, Wang, Yu, Li, and Zheng. "Heat Pipe Thermal Management Based on High-Rate Discharge and Pulse Cycle Tests for Lithium-Ion Batteries." Energies 12, no. 16 (August 15, 2019): 3143. http://dx.doi.org/10.3390/en12163143.
Full textAbstract:
A battery thermal management system (BTMS) ensures that batteries operate efficiently within a suitable temperature range and maintains the temperature uniformity across the battery. A strict requirement of the BTMS is that increases in the battery discharge rate necessitate an increased battery heat dissipation. The advantages of heat pipes (HPs) include a high thermal conductivity, flexibility, and small size, which can be utilized in BTMSs. This paper experimentally examines a BTMS using HPs in combination with an aluminum plate to increase the uniformity in the surface temperature of the battery. The examined system with high discharge rates of 50, 75, and 100 A is used to determine its effects on the system temperature. The results are compared with those for HPs without fins and in ambient conditions. At a 100 A discharge current, the increase in battery temperature using the heat pipe with fins (HPWF) method is 4.8 °C lower than for natural convection, and the maximum temperature difference between the battery surfaces is 1.7 °C and 6.0 °C. The pulse circulation experiment was designed considering that the battery operates with a pulse discharge and temperature hysteresis. The depth of discharge is also considered, and the states-of-charge (SOC) values were 0.2, 0.5, and 0.8. The results of the two heat dissipation methods are compared, and the optimal heat dissipation structure is obtained by analyzing the experimental results. The results show that when the ambient temperature is 37 °C, differences in the SOC do not affect the battery temperature. In addition, the HPWF, HP, and natural convection methods reached stable temperatures of 40.8, 44.3, and the 48.1 °C, respectively the high temperature exceeded the battery operating temperature range.
48
Zhou, Liu (Amy), Sarah Lucienne Guillot, Monica Lee Usrey, and Adrián Peña-Hueso. "Estimating Surface Layer Thickness on Electrodes from Lithium-Ion Batteries By Surface Analysis." ECS Meeting Abstracts MA2022-02, no. 3 (October 9, 2022): 327. http://dx.doi.org/10.1149/ma2022-023327mtgabs.
Full textAbstract:
As energy density and operational requirements increase, traditional battery electrolytes are pushed to the breaking point. Silatronix® organosilicon (OS) electrolyte materials are a key building block in next-generation Li-ion systems. Silatronix® has developed and synthesized an entirely new class of OS molecules with superior thermal, chemical, and electrochemical properties including lower anode and cathode impedance and reduce gas generation after high temperature cycling1. The surface layers that form on the electrodes during battery aging are one of the main factors affecting the performance of lithium-ion batteries and can be key to understanding battery electrochemistry2. Thicker surface layers may lead to higher impedance while composition of the surface layer can also affect impedance. In this work, X-ray photoelectron spectroscopy (XPS) was used as the main tool to estimate the thickness of the surface layers on both cathode and anode (Figure 1). The anode surface layer thickness was estimated using depth profiling through the decomposition layer to reveal signal from the bulk anode. The cathode surface layer thickness was estimated using the PVDF signal from the bulk cathode and calculating the attenuation of the pristine signal due to the overlying decomposition species3. Utilizing these methods, the surface layer thicknesses on the anode and cathode were estimated after formation, after HT cycling and after HT storage4. The trend of anode surface layer thickness with aging was explored, as well as the effects of different OS materials on surface layer thickness after different stages of aging, and the correlation between the cell impedance and surface layer thickness. References: Guillot, S.L.; Usrey, M. L.; Peña-Hueso, A.; Kerber, B.M.; Zhou, L.; Du, P.; Johnson, T. Reduced gassing in Lithium-ion batteries with organosilicon additives. Journal of The Electrochemical Society 2021, 168, 030533-030543. Wang, A.; Kadam, S.; Li, H.; Shi, S.; Qi, Yue. Review on modeling of the anode solid electrolyte interphase (SEI) for lithium-ion batteries, npj Computational Materials 2018, 4, 15. Cumpson, P.J. The Thickogram: a method for easy film thickness measurement in XPS. Surf. Interface Anal. 2000, 29, 403-406. Niehoff, P.; Passerini, S.; Winter, M. Interface investigations of a commercial Lithium-ion battery graphite anode material by sputter Depth Profile X-ray Photoelectron Spectroscopy. Langmuir 2013, 29, (19), 5806–5816. Figure 1
49
Lai, Chun Yan, Jing Jing Xu, and Yong Feng Wei. "Study on the Solid Electrolyte Interface at the Surface of Anode Electrode in Li4Ti5O12/LiFePO4 Battery System." Advanced Materials Research 347-353 (October 2011): 3522–26. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3522.
Full textAbstract:
A safe lithium-ion battery system of Li4Ti5O12/LiFePO4 was prepared, the solid electrolyte interface on the surface of Li4Ti5O12 electrode and the electrochemical performances of this lithium-ion battery system were studied. XRD、SEM and EIS texts were used to analyses the solid electrolyte interface on the surface of anode electrode. The result of XRD indicates that new material does generate at the surface of Li4Ti5O12 anode electrode. The result of EIS indicates that the SEI film increased the resistance of the battery, and the resistance will decrease as the cycle time increasing.
50
Oswald, Steffen. "Auger- and X-ray Photoelectron Spectroscopy at Metallic Li Material: Chemical Shifts Related to Sample Preparation, Gas Atmosphere, and Ion and Electron Beam Effects." Batteries 8, no. 3 (March 15, 2022): 24. http://dx.doi.org/10.3390/batteries8030024.
Full textAbstract:
Li-based batteries are a key element in reaching a sustainable energy economy in the near future. The understanding of the very complex electrochemical processes is necessary for the optimization of their performance. X-ray photoelectron spectroscopy (XPS) is an accepted method used to improve understanding around the chemical processes at the electrode surfaces. Nevertheless, its application is limited because the surfaces under investigation are mostly rough and inhomogeneous. Local elemental analysis, such as Auger electron spectroscopy (AES), could assist XPS to gain more insight into the chemical processes at the surfaces. In this paper, some challenges in using electron spectroscopy are discussed, such as binding energy (BE) referencing for the quantitative study of chemical shifts, gas atmospheric influences, or beam damage (including both AE and XP spectroscopy). Carefully prepared and surface-modified metallic lithium material is used as model surface, considering that Li is the key element for most battery applications.