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9 results on '"strukturna svojstva"'

1. Study of microstructure, hardness and thermal properties of Sn-Bi alloys.

Author

Božinović, Kristina N., Manasijević, Dragan M., Balanović, Ljubiša T., Gorgievski, Milan D., Stamenković, Uroš S., Marković, Miljan S., and Mladenović, Zoran D.

Subjects
TIN alloys, THERMAL properties, THERMAL interface materials, LEAD-free solder, ENERGY dispersive X-ray spectroscopy, HARDNESS
Abstract

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2021
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2. Structure and properties of Ni22Cr10Al1Y coatings deposited by the vacuum plasma spray process / Структура и свойства покрытия Ni22Cr10Al1Y нанесенного методом вакуумного плазменного напыления / Struktura i svojstva prevlake Ni22Cr10Al1Y deponovane vakuum-plazma-sprej procesom

Author

Mihailo R. Mrdak

Subjects
vacuum, substrates, structural properties, plasmas, layers, coatings, вакуум, субстраты, структурные свойства, плазма, слои, покрытие, vakuum, substrati, strukturna svojstva, plazma, slojevi, prevlake, Military Science, Engineering (General). Civil engineering (General), TA1-2040
Abstract

In this study, the aim was to deposit layers of the Ni22Cr10Al1Y coating using the vacuum plasma spray process to protect gas turbine engine components from oxidation and high-temperature corrosion. The coating can significantly affect the properties of the substrate because it forms a composite together with the substrate. The type of the coating deposition process and coating heat treatment, together with the substrate, significantly affect its resistance to high temperature creep. Ni22Cr10Al1Y powder was deposited with a vacuum plasma spray system of the Plasma Technik - AG company using the control panel A-2000 and the plasma gun F4. The coating deposited on the substrate of INCONEL X-750 alloy was thermally treated at 1100º C for 2 hours in a protective atmosphere of argon. The particle morphology was tested by scanning electron microscopy.The microhardness of layers was tested by the HV0.3 method and the bond strength was tensile tested, in accordance with the standard Pratt & Whitney. The microstructure of the deposited coating layers was examined under a light microscope. Coating etching was done by mixing 2.5ml of nitric acid HNO3 with 7.5ml of hydrofluoric acid HF. The microstructure of the etched coating before and after heat treatment, as well as the thickness of the diffusion zone, were analysed under a light microscope, based on which the coating quality was later assessed. / В данной статье описан процесс нанесения покрытия Ni22Cr10Al1Y вакуумным плазменным напылением для защиты деталей газотурбинного двигателя от оксидирования и высокотемпературной коррозии. Покрытие может оказать значительное воздействие на свойства субстрата, так как вместе с ним создает композит. Течение процесса депозиции покрытия и режим термической обработки с субстратом значительно влияют на стойкость слоев покрытия к высокотемпературной ползучести. Нанесение порошка Ni22Cr10Al1Y произведено аппаратом вакуум плазменного напыления от производителя Plasma Technik – AG, включающим пульт управления А-2000 и плазматрон F4. Покрытие нанесено на субстрат сплава INCONEL X-750, затем произведена двухчасовая техническая обработка при 11000 C в защитной среде аргона. Морфология частиц порошка испытана методом оптической микроскопии. Анализ механических характеристик покрытия проведен на основании испытаний микротвердости методом HV0.3 и прочности соединений методом растяжения. Микротвердость покрытия соответствуют требованиям стандартов Pratt & Whitney. Микроструктура слоев нанесенного покрытия испытана методом световой микроскопии. Повреждения покрытия вызваны раствором азотной кислоты 2.5ml HNO3 с 7.5ml плавиковой кислоты. Анализ микроструктуры повреждений покрытия до и после термической обработки, а также толщины диффузной части проведен методом световой микроскопии, на основании результатов анализа дана оценка качества покрытия. / Cilj rada jeste da se vakuum-plazma-sprej procesom deponuju slojevi prevlake Ni22Cr10Al1Y za zaštitu komponenti gasnih turbina od oksidacije i visokotemperaturne korozije. Prevlaka može znatno uticati na svojstva substrata, jer zajedno sa substratom formira kompozit. Vrsta procesa depozicije prevlake i režim termičke obrade prevlake sa substratom bitno utiču na njenu otpornost na visokotemperaturno puzanje. Deponovanje praha Ni22Cr10Al1Y urađeno je vakuum-plazma-sprej sistemom firme Plasma Technik - AG koji koristi komandni pult A-2000 i plazma pištoljem F4. Prevlaka deponovana na substratu od legure INCONEL X-750 termički je obrađena na 11000C u trajanju od 2 sata u zaštitnoj atmosferi argona. Morfologija čestica praha ispitana je metodom skening elektronske mikroskopije. Ispitivanja mikrotvrdoće slojeva rađena su metodom HV0.3 i čvrstoće spoja metodom ispitivanja na zatezanje, koja su bila u skladu sa standardom Pratt & Whitney. Mikrostruktura slojeva prevlake u deponovanom stanju ispitana je na svetlosnom mikroskopu. Nagrizanje prevlake rađeno je mešanjem azotne kiseline 2,5 ml HNO3 sa 7,5 ml fluorovodonične kiseline HF. Analiza mikrostrukture nagrizene prevlake pre i posle termičke obrade, kao i debljina difuzione zone, izvedena je na svetlosnom mikroskopu, na osnovu čega je ocenjen kvalitet prevlake.

Published
2017
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3. Structural and magnetic properties of mechanochemically synthesized nanosized yttrium titanate.

Author

Barudžija, Tanja, Gusev, Alexey A., Jugović, Dragana, Marinović-Cincović, Milena, Dramićanin, Miroslav, Zdujić, Miodrag, Jovalekić, #268;edomir, and Mitrić, Miodrag

Subjects
MAGNETIC properties, MECHANICAL chemistry, TITANATES, NANOSTRUCTURED materials, PEROVSKITE
Abstract

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2012
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4. THE INFLUENCE OF THE ALKALI TREATMENT ON THE PROPERTIES OF JUTE WOVEN FABRICS

Author

Ivanovska, Aleksandra, Kostić, Mirjana, Cerović, Dragana, Asanović, Koviljka, Ivanovska, Aleksandra, Kostić, Mirjana, Cerović, Dragana, and Asanović, Koviljka

Abstract

In this investigation, jute woven fabric has been alkali treated with NaOH solution (1%, 5%, 10% and 17.5%) at room temperature for different periods of time (5 and 30 min). The influence of different treatment conditions on structural properties (yarn linear density, fabric density, fabric thickness and fabric weight) and relative dielectric permeability were studied. Alkali treatment with lower NaOH concentrations (1% and 5%) decreased, but higher NaOH concentrations (10% and 17.5%) increased the yarn linear density. With increasing the concentration of NaOH, fabric density, fabric thickness and fabric weight increased. The duration of the treatment has no significant effect on these properties. More substantial changes in the effective relative dielectric permeability occurs when jute fabrics was treated with 17.5% NaOH. The duration of alkali treatment has more influence on effective relative dielectric permeability than concentration of NaOH, i.e. with increasing the duration of the treatment, effective relative dielectric permeability of investigated woven fabrics increased., U ovom radu je proučavan uticaj različitih uslova tretiranja na strukturna svojstva (linearna gustina pređe, gustina, debljina i površinska masa tkanine) i na efektivnu relativnu dielektričnu propustljivost tkanina jute. Tkanina jute je tretirana sa NaOH (1%, 5%, 10% i 17,5%) na sobnoj temperaturi u toku različitog vremena (5 i 30 min). Alkalni tretmani pri nižim koncentracijama NaOH (1% i 5%) smanjuju, dok alkalni tretmani pri većim koncentracijama NaOH (10% i 17,5%) povećavaju linearnu gustinu pređe. Povećanje koncentracija NaOH dovodi do povećanja gustine, debljine i površinske mase tkanine. Trajanje tretmana nema značajan uticaj na promenu ovih svojstava tkanina. Veće promene u vrednosti efektivne relativne dielektrične propustljivosti su zapažene pri tretmanu sa 17,5% NaOH. Trajanje tretmana ima veći uticaj nego koncentracija NaOH na efektivnu relativnu dielektričnu propustljivost, tj. sa produženjem vremena tretiranja dolazi do povećanja vrednosti efektivne relativne dielektrične propustljivosti ispitivanih tkanina.

Published
2018

5. Utilization of tomato processing byproduct as raw material for value-added food products

Subjects
senzorska svojstva, ekstrakti, extracts, ketchup, reološka svojstva, carotenoids, jam, structure properties, phenolic compounds, karotenoidi, strukturna svojstva, dietary fiber, Trop paradajza, marmelada, rheological properties, Tomato pomace, sensory properties, kečap, fenolna jedinjenja, prehrambena vlakna
Abstract

U okviru disertacije su razvijeni postupci za iskorišćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vrednošću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biološke aktivnosti in vitro; razvoj formulacija i tehnoloških postupaka za kreiranje gotovih proizvoda sa povećanim sadržajem prehrambenih vlakana i njihova karakterizacija u smislu nutritivnih, reoloških i senzorskih svojstava. Proizvedena su tri proizvoda sa povećanim sadržajem prehrambenih vlakana: kečap od svežeg tropa paradajza, kečap od liofilizovanog tropa paradajza u prahu i marmelada od liofilizovanog tropa paradajza u prahu.Proizvedeni lipofilni i hidrofilni ekstrakti pokazali su sposobnost redukcije jona gvožđa, kao i antiradikalsku aktivnost na DPPH, azot (II)-oksid i superoksid-anjon radikale. Karotenoidi detektovani u lipofilnim ekstraktima (likopen i β-karoten) povezani su sa višom antiradikalskom aktivnošću na superoksid-anjon radikal, dok su fenolna jedinjenja detektovana u hidrofilnim ekstraktima (hidroksicinamati, flavonoli i dihidrohalkoni) bila efikasnija u redukciji jona gvožđa. Etanolni ekstrakt tropa paradajza pokazao je inhibitornu aktivnost na angiotenzin-konvertujući enzim pri koncentraciji ekstrakta od 10 mg/ml.Kečap proizveden od svežeg tropa paradajza, kečap proizveden od liofilizata tropa paradajza i marmelada proizvedena od liofilizata tropa paradajza su bili okarakterisani povećanim sadržajem prehrambenih vlakana (preko 3 g na 100 g proizvoda), na osnovu kog mogu da se deklarišu kao izvor vlakana. Marmelada je proizvedena od liofilizovanog tropa paradajza bez dodatka hidrokoloida, sa 20% manjim sadržajem šećera u odnosu na komercijalne proizvode.Reološka svojstva kečapa proizvedenog od svežeg tropa paradajza su prevashodno zavisila od koncentracije nerastvorljivih čestica. Rezultati senzorske ocene sprovedene uz primenu panela treniranih ocenjivača, ukazuju da su miris na paradajz i aroma paradajza bili najvažniji za jasno razlikovanje kečapa proizvedenog od svežeg tropa paradajza od komercijalnih proizvoda.Kečap i marmelada proizvedeni od liofilizovanog tropa paradajza se, kao reološki sistemi, mogu opisati modifikovanom frakcionom Kelvin-Voigt-ovom jednačinom kao viskoelastična tela. Ispitivanje model sistema sastavljenih od različitih odnosa liofilizata tropa paradajza i vode tretiranih na temperaturi od 60°C i 100°C ukazalo je da su vrednosti modula elastičnosti (G’) zavisile od koncentracije liofilizata tropa i da su G’ vrednosti niže na 100°C u odnosu na 60°C. Test dopadljivosti kečapa i marmelade od liofilizovanog tropa paradajza, sproveden primenom hedonske skale od 1 do 7, ukazuje da su oba proizvoda prihvaćena od strane potrošača (prosečna ocena za ukupnu dopadljivost veća od 4)., This dissertation describes processes for utilization of tomato processing byproduct (tomato pomace) as raw material for value-added food products. Research was conducted in two directions: one is production of lipophilic and hydrophilic tomato pomace extracts using solvents that are allowed for use in the food industry (n-hexane and 95% ethanol) and their characterization in terms of content and composition of phytochemicals and their in vitro biological activity; the other one is development of formulations and technological processes for the creation of tomato pomace based products with increased content of dietary fiber and their characterization in terms of nutritional, rheological and sensory properties. Three products with increased dietary fiber content were produced: ketchup was produced from fresh tomato pomace, and ketchup and jam were produced from lyophilized tomato pomace powder.Produced lipophilic and hydrophilic extracts showed ferric ion reducing ability, as well as DPPH, nitric oxide and superoxide anion radical scavenging activity. Carotenoids detected in lipophilic extracts (lycopene and β-carotene) were correlated with higher superoxide anion radical scavenging activity, while phenolic compounds detected in hydrophilic extracts (hydroxycinnamates, flavonols and dihydrochalcones) were more effective in ferric ion reduction.Ketchup produced from fresh tomato pomace, ketchup produced from lyophilized tomato pomace, and jam produced from lyophilized tomato pomace were characterized by increased content of dietary fiber (more than 3 g per 100 g of product). Jam was produced from the lyophilized tomato pomace without addition of hydrocolloids, with 20% lower sugar content in comparison with commercial products. Rheological properties of ketchup produced from fresh tomato pomace primarily depended on the insoluble particles content. The results of sensory analysis indicate that tomato odor and flavor were the most important for clear separation of ketchup produced from fresh tomato pomace from commercial products.Ketchup and jam produced from lyophilized tomato pomace could be described, as rheological systems, by the application of modified fractional Kelvin-Voigt model as viscoelastic solids. The examination of model systems comprised of different lyophilized tomato pomace:water ratios heat treated at 60°C and 100°C indicated that storage modulus (G’) values depended on the concentration of lyophilized tomato pomace and that G’ values were lower at 100°C than at 60°C. Preference test for ketchup and jam, conducted by application of 7-point hedonic scale, indicated that both products were accepted by the consumers (average score for overall acceptability higher than 4).

Published
2016

6. Iskorišćenje sporednog produkta prerade paradajza kao sirovine za prehrambene proizvode sa dodatom vrednošću

Author

Belović, Miona, Tepić, Horecki Aleksandra, Ilić, Nebojša, Džinić, Natalija, Dokić, Ljubica, Vidović, Senka, and Tepić Horecki, Aleksandra

Subjects
senzorska svojstva, ekstrakti, extracts, ketchup, reološka svojstva, carotenoids, jam, structure properties, Trop paradajza, ekstrakti, kečap, marmelada, karotenoidi, fenolna jedinjenja, prehrambena vlakna, reološka svojstva, strukturna svojstva, senzorska svojstva, phenolic compounds, karotenoidi, strukturna svojstva, dietary fiber, Trop paradajza, marmelada, rheological properties, Tomato pomace, sensory properties, kečap, Tomato pomace, extracts, ketchup, jam, carotenoids, phenolic compounds, dietary fiber, rheological properties, structure properties, sensory properties, fenolna jedinjenja, prehrambena vlakna
Abstract

U okviru disertacije su razvijeni postupci za iskorišćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vrednošću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biološke aktivnosti in vitro; razvoj formulacija i tehnoloških postupaka za kreiranje gotovih proizvoda sa povećanim sadržajem prehrambenih vlakana i njihova karakterizacija u smislu nutritivnih, reoloških i senzorskih svojstava. Proizvedena su tri proizvoda sa povećanim sadržajem prehrambenih vlakana: kečap od svežeg tropa paradajza, kečap od liofilizovanog tropa paradajza u prahu i marmelada od liofilizovanog tropa paradajza u prahu.Proizvedeni lipofilni i hidrofilni ekstrakti pokazali su sposobnost redukcije jona gvožđa, kao i antiradikalsku aktivnost na DPPH, azot (II)-oksid i superoksid-anjon radikale. Karotenoidi detektovani u lipofilnim ekstraktima (likopen i β-karoten) povezani su sa višom antiradikalskom aktivnošću na superoksid-anjon radikal, dok su fenolna jedinjenja detektovana u hidrofilnim ekstraktima (hidroksicinamati, flavonoli i dihidrohalkoni) bila efikasnija u redukciji jona gvožđa. Etanolni ekstrakt tropa paradajza pokazao je inhibitornu aktivnost na angiotenzin-konvertujući enzim pri koncentraciji ekstrakta od 10 mg/ml.Kečap proizveden od svežeg tropa paradajza, kečap proizveden od liofilizata tropa paradajza i marmelada proizvedena od liofilizata tropa paradajza su bili okarakterisani povećanim sadržajem prehrambenih vlakana (preko 3 g na 100 g proizvoda), na osnovu kog mogu da se deklarišu kao izvor vlakana. Marmelada je proizvedena od liofilizovanog tropa paradajza bez dodatka hidrokoloida, sa 20% manjim sadržajem šećera u odnosu na komercijalne proizvode.Reološka svojstva kečapa proizvedenog od svežeg tropa paradajza su prevashodno zavisila od koncentracije nerastvorljivih čestica. Rezultati senzorske ocene sprovedene uz primenu panela treniranih ocenjivača, ukazuju da su miris na paradajz i aroma paradajza bili najvažniji za jasno razlikovanje kečapa proizvedenog od svežeg tropa paradajza od komercijalnih proizvoda.Kečap i marmelada proizvedeni od liofilizovanog tropa paradajza se, kao reološki sistemi, mogu opisati modifikovanom frakcionom Kelvin-Voigt-ovom jednačinom kao viskoelastična tela. Ispitivanje model sistema sastavljenih od različitih odnosa liofilizata tropa paradajza i vode tretiranih na temperaturi od 60°C i 100°C ukazalo je da su vrednosti modula elastičnosti (G’) zavisile od koncentracije liofilizata tropa i da su G’ vrednosti niže na 100°C u odnosu na 60°C. Test dopadljivosti kečapa i marmelade od liofilizovanog tropa paradajza, sproveden primenom hedonske skale od 1 do 7, ukazuje da su oba proizvoda prihvaćena od strane potrošača (prosečna ocena za ukupnu dopadljivost veća od 4)., This dissertation describes processes for utilization of tomato processing byproduct (tomato pomace) as raw material for value-added food products. Research was conducted in two directions: one is production of lipophilic and hydrophilic tomato pomace extracts using solvents that are allowed for use in the food industry (n-hexane and 95% ethanol) and their characterization in terms of content and composition of phytochemicals and their in vitro biological activity; the other one is development of formulations and technological processes for the creation of tomato pomace based products with increased content of dietary fiber and their characterization in terms of nutritional, rheological and sensory properties. Three products with increased dietary fiber content were produced: ketchup was produced from fresh tomato pomace, and ketchup and jam were produced from lyophilized tomato pomace powder.Produced lipophilic and hydrophilic extracts showed ferric ion reducing ability, as well as DPPH, nitric oxide and superoxide anion radical scavenging activity. Carotenoids detected in lipophilic extracts (lycopene and β-carotene) were correlated with higher superoxide anion radical scavenging activity, while phenolic compounds detected in hydrophilic extracts (hydroxycinnamates, flavonols and dihydrochalcones) were more effective in ferric ion reduction.Ketchup produced from fresh tomato pomace, ketchup produced from lyophilized tomato pomace, and jam produced from lyophilized tomato pomace were characterized by increased content of dietary fiber (more than 3 g per 100 g of product). Jam was produced from the lyophilized tomato pomace without addition of hydrocolloids, with 20% lower sugar content in comparison with commercial products. Rheological properties of ketchup produced from fresh tomato pomace primarily depended on the insoluble particles content. The results of sensory analysis indicate that tomato odor and flavor were the most important for clear separation of ketchup produced from fresh tomato pomace from commercial products.Ketchup and jam produced from lyophilized tomato pomace could be described, as rheological systems, by the application of modified fractional Kelvin-Voigt model as viscoelastic solids. The examination of model systems comprised of different lyophilized tomato pomace:water ratios heat treated at 60°C and 100°C indicated that storage modulus (G’) values depended on the concentration of lyophilized tomato pomace and that G’ values were lower at 100°C than at 60°C. Preference test for ketchup and jam, conducted by application of 7-point hedonic scale, indicated that both products were accepted by the consumers (average score for overall acceptability higher than 4).

Published
2016

7. Iskorišćenje sporednog produkta prerade paradajza kao sirovine za prehrambene proizvode sa dodatom vrednošću

Author

Tepić Horecki, Aleksandra, Ilić, Nebojša, Džinić, Natalija, Dokić, Ljubica, Vidović, Senka, Belović, Miona, Tepić Horecki, Aleksandra, Ilić, Nebojša, Džinić, Natalija, Dokić, Ljubica, Vidović, Senka, and Belović, Miona

Abstract

U okviru disertacije su razvijeni postupci za iskorišćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vrednošću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biološke aktivnosti in vitro; razvoj formulacija i tehnoloških postupaka za kreiranje gotovih proizvoda sa povećanim sadržajem prehrambenih vlakana i njihova karakterizacija u smislu nutritivnih, reoloških i senzorskih svojstava. Proizvedena su tri proizvoda sa povećanim sadržajem prehrambenih vlakana: kečap od svežeg tropa paradajza, kečap od liofilizovanog tropa paradajza u prahu i marmelada od liofilizovanog tropa paradajza u prahu. Proizvedeni lipofilni i hidrofilni ekstrakti pokazali su sposobnost redukcije jona gvožđa, kao i antiradikalsku aktivnost na DPPH, azot (II)-oksid i superoksid-anjon radikale. Karotenoidi detektovani u lipofilnim ekstraktima (likopen i β-karoten) povezani su sa višom antiradikalskom aktivnošću na superoksid-anjon radikal, dok su fenolna jedinjenja detektovana u hidrofilnim ekstraktima (hidroksicinamati, flavonoli i dihidrohalkoni) bila efikasnija u redukciji jona gvožđa. Etanolni ekstrakt tropa paradajza pokazao je inhibitornu aktivnost na angiotenzin-konvertujući enzim pri koncentraciji ekstrakta od 10 mg/ml. Kečap proizveden od svežeg tropa paradajza, kečap proizveden od liofilizata tropa paradajza i marmelada proizvedena od liofilizata tropa paradajza su bili okarakterisani povećanim sadržajem prehrambenih vlakana (preko 3 g na 100 g proizvoda), na osnovu kog mogu da se deklarišu kao izvor vlakana. Marmelada je proizvedena od liofilizovanog tropa paradajza bez dodatka hidrokoloida, sa 20% manjim sadržajem šećera u odnosu na komercijalne proizvode., This dissertation describes processes for utilization of tomato processing byproduct (tomato pomace) as raw material for value-added food products. Research was conducted in two directions: one is production of lipophilic and hydrophilic tomato pomace extracts using solvents that are allowed for use in the food industry (n-hexane and 95% ethanol) and their characterization in terms of content and composition of phytochemicals and their in vitro biological activity; the other one is development of formulations and technological processes for the creation of tomato pomace based products with increased content of dietary fiber and their characterization in terms of nutritional, rheological and sensory properties. Three products with increased dietary fiber content were produced: ketchup was produced from fresh tomato pomace, and ketchup and jam were produced from lyophilized tomato pomace powder. Produced lipophilic and hydrophilic extracts showed ferric ion reducing ability, as well as DPPH, nitric oxide and superoxide anion radical scavenging activity. Carotenoids detected in lipophilic extracts (lycopene and β-carotene) were correlated with higher superoxide anion radical scavenging activity, while phenolic compounds detected in hydrophilic extracts (hydroxycinnamates, flavonols and dihydrochalcones) were more effective in ferric ion reduction. Ketchup produced from fresh tomato pomace, ketchup produced from lyophilized tomato pomace, and jam produced from lyophilized tomato pomace were characterized by increased content of dietary fiber (more than 3 g per 100 g of product). Jam was produced from the lyophilized tomato pomace without addition of hydrocolloids, with 20% lower sugar content in comparison with commercial products. Rheological properties of ketchup produced from fresh tomato pomace primarily depended on the insoluble particles content. The results of sensory analysis indicate that tomato odor and flavor were the most important for clear separation of ke

Published
2016

8. Utjecaj dimenzije uzorka i vrste pređe na proces relaksacije pletiva

Author

Andrea Ehrmann, Tomasz Blachowicz, Andrea Brücken, and Marcus O. Weber

Subjects
washing relaxation, knitted fabric, stainless steel staple fibre yarn, polyester yarn, dimensions, structural properties, relaksacija u pranju, pletivo, pređa od vlakana od nehrđajućeg čelika, poliesterska pređa, dimenzije, strukturna svojstva
Abstract

U iskrojavanju odjeće ili tehničkog tekstila, treba se voditi računa o procesu relaksacije pletenih materijala nakon prozvodnje. Vrlo velike dimenzijske promjene mogu se pojaviti tijekog duljeg vremena relaksacije u suhom stanju, relaksacije u mokrom stanju ili relaksacije tijekom pranja. Relaksacija u procesu pranja može imati vrlo velik utjecaj na pletivo. Osim toga konstrukcija pletiva i vrsta pređe te dimenzije pletiva također mogu znatno utjecati na proces relasacije. U se ovom radu prikazuju detaljna ispitivanja prvih 50 ciklusa pranja uzoraka različitih dimenzija izrađenih od različitih vrsta pređe. Uspoređuju se svojstva uzoraka od konvencionalnih pređa i elektrovodljivih pređa koje se upotrebljavaju u izradi (tehnologijama) senzora. Za analizu ponašanja tijekom relaksacije razmatrala se širina očice u različitim dijelovima ispitivanih uzoraka., While tailoring a garment or a technical textile, relaxation processes of a knitted fabric after production have to be taken into account. Such dimensional changes can occur during a long time of dry relaxation, during wet relaxation, or during washing relaxation, the latter having the strongest influence on a fabric. Besides fabric construction and yarn material, the dimensions of a knitted fabric also strongly influence the relaxation process. Our paper shows a detailed analysis of the first 50 washing cycles for different fabric dimensions and yarn parameters, comparing conventional yarns and a conductive yarn used in sensory technologies. Stitch width in different location in fabric samples were considered for analyzing the relaxation behavior.

Published
2014

9. Optical and structural properties of ultrathin films on noble metals

Author

Lončarić, Martin and Zorc, Hrvoje

Subjects
optical properties, structural properties, silver nanoparticles, nanočestice bakra, Physics, copper nanoparticles, Physics::Optics, strukturna svojstva, NATURAL SCIENCES. Physics, PRIRODNE ZNANOSTI. Fizika, Condensed Matter::Materials Science, lokalizirani površinski plazmoni, localized surface plasmons, gold nanoparticles, optička svojstva, udc:53(043.3), Fizika, nanočestice zlata, multilayer reflectors with noble metal island films, nanočestice srebra, GISAXS, elipsometrija, višeslojni reflektori sa slojevima nanočestica plemenitih metala, ellipsometry
Abstract

Ultrathin layers of noble metals obtained by deposition to the substrate during evaporation in high vacuum represent nanostructured matter. Nanoparticles showing interesting optical properties due to the localized surface plasmons are formed instead of homogenous layer. Optical properties of noble metal nanoparticles are closely related to their size, shape, distribution and dielectric environment. Localized surface plasmon properties may be tailored by changing deposition parameters (amount of material and substrate temperature) or by changing dielectric environment (dielectric layers below and/or above metal nanoparticles). The goal of research was to correlate optical and structural properties of noble metal island films. Results show that different combinations of ultrathin noble metal layers and dielectric layers have a potential for application in novel optical components. Ultrathin layers of noble metals obtained by deposition to the substrate during evaporation in high vacuum represent nanostructured matter. Nanoparticles showing interesting optical properties due to the localized surface plasmons are formed instead of homogenous layer. Optical properties of noble metal nanoparticles are closely related to their size, shape, distribution and dielectric environment. Localized surface plasmon properties may be tailored by changing deposition parameters (amount of material and substrate temperature) or by changing dielectric environment (dielectric layers below and/or above metal nanoparticles). The goal of research was to correlate optical and structural properties of noble metal island films. Results show that different combinations of ultrathin noble metal layers and dielectric layers have a potential for application in novel optical components.

Published
2011

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