Search Results (3)

The current study investigates the process of preparing and analysing porous-structured ceramics made from zirconium, aluminium, and magnesium ceramic oxides. The starch consolidation casting (SCC) technique, with different types of starches (potato and tapioca), was used for this purpose. Our objective was to methodically examine the impact of different processing factors, such as the temperature at which pre-sintering and sintering occur, and the proportions of ceramic powders, on the microstructure, mechanical characteristics, and porosity of the resultant composites. Pre-sintering effectively reduced the rate of shrinkage during the final sintering stage; this resulted in more controlled and predictable shrinkage, leading to better dimensional stability and reduced risk of defects in the final product. A higher alumina content was associated with an increase in apparent porosity and a reduction in volume shrinkage and apparent densities. The mercury intrusion porosimetry (MIP) findings concluded that the prepared porous ceramics have a multi-modal pore structure. The highest calculated compressive strength was 76.89 MPa for a sample with a porous structure, which was manufactured using 20 wt.% tapioca starch and 30 wt.% alumina content. The main advantage of alumina is its ability to improve compressive strength by refining the grain structure and serving as a barrier against fracture development. Full article

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties. Full article

Natural porous scaffolds have been studied and developed for decades in biomedical science in order to support cells with a simulated extracellular matrix in natural tissue as an ideal environment. Such three-dimensional scaffolds provide many degrees of freedom to modulate cell activity, such as porosity, pore size, mechanical strength, biodegradability, and biocompatibility. In this study, a porous, three-dimensional material of alginate incorporating tapioca starch was fabricated. A particular freeze-gelation method was applied to homogenously mix starch in the alginate, and the concentration was controllable. This pure natural composite porous scaffold was characterized physically and biologically. The synergistic functions, including biocompatibility, biodegradability, cell adhesion, and cell proliferation, were also investigated. A myogenic differentiation model further verified that the composite porous scaffold provided a suitable environment, supporting the differentiation effect in the myogenic process. The positive results demonstrated that this novel material has the potential to serve as a biomedical or clean meat appliance. Full article