Browsing by Author "N, P."

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    An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review
    (Springer, 2022) Chakraborty, I.; N, P.; Mal, S.S.; Paul, U.C.; Rahman, M.H.; Mazumder, N.
    Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life. © 2022, The Author(s).
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    An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review
    (Springer, 2022) Chakraborty, I.; N, P.; Mal, S.S.; Paul, U.C.; Rahman, M.H.; Mazumder, N.
    Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life. © 2022, The Author(s).
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    High temperature sliding wear behavior of detonation sprayed Ni-5wt%Al coating
    (Elsevier Ltd, 2023) N, P.; N.l, P.; P, S.B.; G, S.; Rajasekaran, R.
    The tribological behavior of detonation (DSC) sprayed Ni-5%wtAl coatings at room temperature (25 °C) and elevated temperature (850 °C) has been studied in this work. Dry sliding wear experiments were done by using alumina (Al2O3) ball-on-disc tribometer. FESEM-EDS and a non-contact 3D profilometer microanalysis were used to evaluate the worn scar and wear rate and identify the wear mechanism. X-ray diffraction (XRD) investigation indicated that the Ni-5wt%Al coating predominantly consists of γ-Ni phases at 25 °C and 850 °C conditions. The phase evolution, thermal expansion, crystallite size, and lattice strain were evaluated using in-situ high-temperature X-ray diffraction (HT-XRD). The crystallite size (D) and lattice strain (ε) were determined by Williamson-Hall analysis using a uniform deformation model (UDM), employing X-ray peak profile analysis (XPPA). In high-temperature conditions, the thermal expansion mismatch between the coating and substrate is negligible, with reduced spallation and cracking at the interface. The findings of the wear tests revealed that as the temperature increased, the coefficient of friction (CoF) and wear rate (ω) significantly decreased as the wear mechanism changed from abrasive to adhesive. The improvement of wear resistance of Ni-5wt%Al coating at high temperatures has been evaluated and discussed from the perspective of thermal expansion and tribo-layer formation. © 2023 Elsevier B.V.