The Physicochemical characteristics of several kinds of toothpaste and natural powder samples and their antibacterial activity against Viridans streptococci bacteria have been studied in vitro. The Physicochemical analysis such as pH, conductivity, and moisture and fluoride concentration of the toothpaste and natural powder along with X-Ray Diffraction made in the consideration to indicating th...

background quince seed mucilage biopolymer (qsmb), famous for ameliorating coughs and controlling asthma symptoms, has not been processed by scientific methods and rules into a local oral tablet. objectives the purpose of this study was to investigate and compare the mechanical properties of qsmb with different size fractions of the mucilage powder, dried by oven or by freeze drying, to achieve...

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...

Pressure effect on the rheological behaviour of powder-polymer compounds intended for powder injection moulding was determined. A single-piston capillary rheometer modified by addition of a second chamber with a restricting needle valve generating backpressure increasing the pressure in the melted material during the flow through the die was employed to determine pressure sensitivity coefficien...

Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

A part of a complete expert system for powder technology is presented. This part of the system deals with the powder selection according to predetermined recommended or required material properties, and specific powder characteristics. Then, determining the most common powder production (i.e. processing) method, which satisfies the specified powder requirements for a specific application. For t...

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased ...

Nanometric titanium dioxide (TiO2) powder has been treated on the surface with octyltriethoxysilane in a supercritical carbon dioxide (scCO2) medium. The surface silanization conferred water repellency to the TiO2 powder. The effect of operating variables of the supercritical silanization process (pressure, temperature) on the surface characteristics of the material was analyzed. Finally, the e...

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder w...

By analyzing spatio-temporal characteristics of short optical pulses diffusively transmitted through compacted granular materials, we reveal that powder compaction can give rise to strongly anisotropic light diffusion. Our disclosure represents a revision of the understanding of optics of powder compacts. Routes to material characterization and investigation of compression-induced structural an...