Abstract: | The thermal degradation of short kevlar fibre-thermoplastic polyurethane (TPU) composites has been studied by Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). TGA showed that the thermal degradation of TPU takes place in two steps with peak maxima (T1max and T2ma,) at 383°C and 448°C, respectively. In the presence of 10-40 phr of short kevlar fibres, T1_ and T2max were shifted to lower temperatures. The temperature of onset of degradation was increased from 245 to 255°C at 40 parts per hundred rubber (phr) fibre loading. Kinetic studies showed that the degradation of TPU and kevlar-TPU composite follows first-order reaction kinetics. The DSC study showed that there is an improvement in thermal stability of TPU in the presence of 20 phr of short kevlar fibres. |
URI: | http://dyuthi.cusat.ac.in/purl/907 |
Files | Size |
---|---|
Tapan .k Chaki, ... n of short ............PDF | (3.628Mb) |
Abstract: | The thermal properties of short Nylon-6 fiber-reinforced Styrene butadiene rubber (SBR) composites were studied by Thermogravimetric Analysis (TGA). The effect of epoxy-based bonding agent on thermal degradation of the gum and the composites was also studied. The thermal stability of the SBR was enhanced in the presence of Nylon-6 fibers and the stability of the composites increased in the presence of bonding agent. The epoxy resin did not significantly change the thermal stability of SBR gum vulcanizate. Results of kinetic studies showed that the degradation of SBR and the short nylon fiber-reinforced composites with and without bonding agents followed first-order kinetics. |
URI: | http://dyuthi.cusat.ac.in/purl/895 |
Files | Size |
---|---|
SEEMA, A, S. K. ... ADATION OF SHORT NYLON.PDF | (5.270Mb) |
Abstract: | The thermal degradation of short polyester fiber reinforced polyurethane composites with and without different bonding agents has been studied by thermogravimetric analysis . It was found that degradation of the polyurethane takes place in two steps and that of the composites takes place in three steps. With the incorporation of 30 phr of fiber in the matrix , the onset of degradation was shifted from 230 to 238 ° C. The presence of bonding agents in the virgin elastomer and the composite gave an improved thermal stability . Results of kinetic studies showed that the degradation of polyurethane and the reinforced composites with and without bonding agents follows first -order reaction kinetics |
URI: | http://dyuthi.cusat.ac.in/purl/906 |
Files | Size |
---|---|
Suhara, F S K N ... hermal degradation.....PDF | (2.657Mb) |
Abstract: | Deep fat frying process is one of the widely followed cooking practices throughout the world. Cooking oils serve as a medium for frying food for transferring heat and makes fried food tasty and palatable. Frying process is a most complex process involving numerous physicochemical changes which are complicated to understand. Frying leads to thermal degradation of oil through thermo-oxidation, hydrolysis, and polymerization. Hydrolysis results in formation of free fatty acids whereas oxidation process produces hydroperoxides and small molecular carbonyl compounds. This whole process leads to the formation of polar compounds and degradation of antioxidants that further degrades frying oil. Eventually, through mass transfer process these degradation products accumulate into fried food and reduce the nutritional quality of both oil and food. Thus, the frying process is of research interest calls for detailed systematic study which is chosen for the present study. The primary objective of this study is to understand the mechanism of degradation and characterization ofdegraded products which helps in arriving at the limits for frying oil utilization in terms of number of frying cycles. The mechanistic studies and the knowledge on the degraded products help to understand the way to retard the deterioration of oil for stability and enhancement of frying cycles. The study also explores the formation of the predominant polar compounds and their structural elucidation through mass spectrometry. Oxidation of oil is another important factor that ignites the degradation phenomena. One of the best ways to increase thermal stability of any oil is addition of potent antioxidants. But, most of the natural and synthetic antioxidants are unstable and ineffective at frying temperatures. Therefore, it is necessary to screen alternative antioxidants for their activity in the refined oils which are devoid of any added antioxidants. In this context, this study discussed the efficacy of several natural and synthetic antioxidants to retard the formation of polar compounds and thermooxidation during prolonged frying conditions. Similarly, the advantage of blending of two different oils to improve the thermal stability was explored. The present study brings out the total picture on the type of degradation products formed during frying and the ways of retarding the determination to improve upon the stability of the oil and enhancement of frying cycles. |
URI: | http://dyuthi.cusat.ac.in/purl/5063 |
Files | Size |
---|---|
Dyuthi-T 2128.pdf | (2.759Mb) |
Abstract: | Thermal diffusivity measurements are carried out in certain organic liquids using the pulsed dual beam thermal lens technique. The 532 nm pulses from a frequency doubled Q-switched Nd:YAG laser are used as the heating source and an intensity stabilized He-Ne laser serves as the probe beam. Experimental determination of the characteristic time constant of the transient thermal lens signal is verified theoretically. Measured thermal diffusivity values are in excellent agreement with literature values. |
URI: | http://dyuthi.cusat.ac.in/purl/2390 |
Files | Size |
---|---|
Dyuthi-P0199.pdf | (133.9Kb) |
Abstract: | Dual beam mode-matched thermal lens method has been employed to measure the heat diffusion in nanofluid of silver with various volumes of rhodamine 6G, both dispersed in water. The important observation is an indication of temperature dependent diffusivity and that the overall heat diffusion is slower in the chemically prepared Ag sol compared to that of water. The experimental results can be explained assuming that Brownian motion is the main mechanism of heat transfer under the present experimental conditions. Light induced aggregation of the nanoparticles can also result in an anomalous diffusion behavior. |
URI: | http://dyuthi.cusat.ac.in/purl/1755 |
Files | Size |
---|---|
pdf 2.pdf | (352.2Kb) |
Abstract: | The thermal diffusivities of some polystyrene supported Schiff complexes of Co(II) and Cu(II) were determined by the laser induced photoacoustic technique. The effect of metal as well as the halogen part on thermal diffusivity of polymer supported complexes was studied. The thermal diffusivity of Co complexes increases while it decreases in Cu complexes with Cl, Br and I substitutions, respectively. |
URI: | http://dyuthi.cusat.ac.in/purl/2386 |
Files | Size |
---|---|
Dyuthi-P0208.pdf | (34.06Kb) |
Abstract: | The wavelength dependence of thermal lens signal from organic dyes are studied using dual beam thermal lens technique. It is found that the profile of thermal lens spectrum widely differ from the conventional absorption spectrum in the case of rhodamine B unlike in the case of crystal violet. This is explained on the basis of varying contribution of nonradiative relaxations from the excited vibronic levels. |
URI: | http://dyuthi.cusat.ac.in/purl/2470 |
Files | Size |
---|---|
Dyuthi-P0243.pdf | (339.8Kb) |
Abstract: | The wavelength dependence of thermal lens signal from organic dyes are studied using dual beam thermal lens technique. It is found that the profile of thermal lens spectrum widely differ from the conventional absorption spectrum in the case of rhodamine B unlike in the case of crystal violet. This is explained on the basis of varying contribution of nonradiative relaxations from the excited vibronic levels. |
URI: | http://dyuthi.cusat.ac.in/purl/2413 |
Files | Size |
---|---|
Dyuthi-CPG28.pdf | (160.1Kb) |
Abstract: | The fluorescence spectrum of the schiff base obtained from salicylaldehyde and 2-aminophenol is studied using an argon-ion laser as the excitation source and its fluorescence quantum yield (Qf) is determined using a thermal lens method. This is a nondestructive technique that gives the absolute value of Qf without the need for a fluorescence standard. The quantum-yield values are calculated for various concentrations of the solution in chloroform and also for various excitation wavelengths. The value of Qf is relatively high, and is concentration dependent. The maximum value of Qf obtained is nearly 0.78. The high value of the fluorescence quantum yield will render the schiff base useful as a fluorescent marker for biological applications. Photostability and gain studies will assess its suitability as a laser dye. |
URI: | http://dyuthi.cusat.ac.in/purl/2610 |
Files | Size |
---|---|
Dyuthi-P0170.pdf | (449.8Kb) |
Abstract: | The effect of pH on the fluorescence efficiency of fluorescein is evaluated using thermal lens technique. Fluorescence efficiency increases as the sample becomes more and more alkaline. But when fluorescein is mixed with rhodamine B fluorescence quenching of fluorescein takes place with the excitation of rhodamine B. The electronic energy transfer in this mixture is investigated using Optical Parametric Oscillator as the excitation source. The effect of pH on the efficiency of energy transfer in fluorescein–rhodamine B mixture is presented. |
URI: | http://dyuthi.cusat.ac.in/purl/2418 |
Files | Size |
---|---|
Dyuthi-P0265.pdf | (334.2Kb) |
URI: | http://dyuthi.cusat.ac.in/purl/1712 |
Files | Size |
---|---|
Dyuthi-T0317.pdf | (11.31Mb) |
Abstract: | This study is the first of its kind in India, where in smoked and thermal processed products have been developed using locally available wood as the source of wood smoke and flavoring and a shelf life of one year has been achieved. Retortable pouches of three layers, both imported and indigenous were found suitable to store thermal processed products. Heat penetration rate is quicker in retort pouches due to their thin profile in comparison to cans and hence the total process time is lesser. The nutritional and sensory attributes of the pouch products are better retained during processing. Hence these products are more acceptable than canned products. lndian vegetarian food products and fish curry products are available in the ready to eat form in the markets. Smoked and thermal processed products have not gained an entry to the market and hence this study will pave an opening for such products. Currently trade in tuna products from India is meager compared to the global trade. ln India proper utilization of tuna resources is yet to be achieved due to the lack of infrastructure for handling and knowledge of value addition. The raw material cost is also less due to the poor quality of the fish when landed. Hence, the availability of such products will help in the trade of tuna products, improving the quality of raw material landing and ultimately realizing a better value to the fishermen and processors. |
URI: | http://dyuthi.cusat.ac.in/purl/2869 |
Files | Size |
---|---|
Dyuthi-T0866.pdf | (6.323Mb) |
Abstract: | The thermal transport properties, thermal diffusivity, thermal conductivity and specific heat capacity of Dicalcium Lead Propionate (DLP) crystal have been measured following a modified photopyroelectric thermal wave method. The measurements have been carried out with thermal waves propagating along the three principal symmetry directions, so as to bring out the anisotropy in these parameters. The variations of the above parameters through two prominent phase transition temperatures of this crystal have also been measured to understand the variation of these parameters as it undergoes ferroelectric phase transitions. In addition, complete thermal analysis and FTIR measurements have been done on the crystal to bring out the correlation of these results with the corresponding thermal transport properties. All these results are presented and discussed. The data presented in this paper form a comprehensive set of results on the thermal transport properties of this crystal. |
URI: | http://dyuthi.cusat.ac.in/xmlui/purl/2026 |
Files | Size |
---|---|
Thermal properties of Dicalcium...pdf | (309.5Kb) |
Abstract: | Polytetrafluoroethylene (PTFE) composites filled with Sr2Ce2Ti5O16 ceramic were prepared by a powder processing technique. The structures and microstructures of the composites were investigated by X-ray diffraction and scanning electron microscopy techniques. Differential scanning calorimetry showed that the ceramic filler had no effect on the melting point of the PTFE. The effect of the Sr2Ce2Ti5O16 ceramic content [0–0.6 volume fraction (vf)] on the thermal conductivity, coefficient of thermal expansion (CTE), specific heat capacity, and thermal diffusivity were investigated. As the vf of the Sr2Ce2Ti5O16 ceramic increased, the thermal conductivity of the specimen increased, and the CTE decreased. The thermal conductivity and thermal expansion of the PTFE/Sr2Ce2Ti5O16 composites were improved to 1.7 W m21 8C21 and 34 ppm/8C, respectively for 0.6 vf of the ceramics. The experimental thermal conductivity and CTE were compared with different theoretical models. |
URI: | http://dyuthi.cusat.ac.in/xmlui/purl/2030 |
Files | Size |
---|---|
Thermal propert ... ytetrafluoroethylene...pdf | (360.5Kb) |
Abstract: | The characteristics and stability of natural actomyosin (NAM) from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) were investigated. The total extractable actomyosin (AM) was higher (7.60mgml−1) in the case of rohu compared with that from catla and mrigal (5mgml−1). Although the specific AM ATPase activity was similar (0.43–0.5 μmolPmin−1 mgP−1) among the three species, the total ATPase activity was lower in mrigal (25 μmol g−1 meat) compared with the other species (37 μmol g−1 meat). The inactivation rate constants (kd) of AM Ca ATPase activity showed differences in the stabilities of actomyosin among these fish, the actomyosin from catla being least stable. The NAM from these species was stable up to 20 ◦C at pH 7.0. Catla AM became unstable at 30 ◦C, while rohu and mrigal AM could withstand up to 45 ◦C. The thermal denaturation with respect to solubility, turbidity, ATPase activity, sulphhydryl group and surface hydrophobicity showed noticeable changes at around these temperatures |
Description: | J Sci Food Agric 85:563–568 (2005) DOI: 10.1002/jsfa.1956 |
URI: | http://dyuthi.cusat.ac.in/purl/4113 |
Files | Size |
---|---|
Thermal stabili ... rom Indian major carps.pdf | (117.8Kb) |
Abstract: | The thermal transport properties—thermal diffusivity, thermal conductivity and specific heat capacity—of potassium selenate crystal have been measured through the successive phase transitions, following the photo-pyroelectric thermal wave technique. The variation of thermal conductivity with temperature through the incommensurate (IC) phase of this crystal is measured. The enhancement in thermal conductivity in the IC phase is explained in terms of heat conduction by phase modes, and the maxima in thermal conductivity during transitions is due to enhancement in the phonon mean free path and the corresponding reduction in phonon scattering. The anisotropy in thermal conductivity and its variation with temperature are reported. The variation of the specific heat with temperature through the high temperature structural transition at 745 K is measured, following the differential scanning calorimetric method. By combining the results of photo-pyroelectric thermal wave methods and differential scanning calorimetry, the variation of the specific heat capacity with temperature through all the four phases of K2SeO4 is reported. The results are discussed in terms of phonon mode softening during transitions and phonon scattering by phase modes in the IC phase. |
URI: | http://dyuthi.cusat.ac.in/xmlui/purl/2027 |
Files | Size |
---|---|
Thermal transport across...pdf | (215.7Kb) |
Description: | Department of Instrumentation, Cochin University of Science and Technology |
URI: | http://dyuthi.cusat.ac.in/purl/2274 |
Files | Size |
---|---|
Dyuthi-T0581.pdf | (4.813Mb) |
Abstract: | Photothermal spectroscopy is a group of high sensitivity methods used to measure optical absorption and thermal characteristics of a sample.The basis of photothermal spectroscopy is a photo-induced change in the thermal state of the sample.Light energy absorbed and not lost by subsequent emission results in sample heating.This heating results in a temperature change as well as changes in thermodynamic parameters of the sample which are related to temperature.Measurements of the temperature,pressure,or density changes that occur due to optical absorption are ultimately the basis for the photothermal spectroscopic methods.This is a more direct measure of optical absorption than optical transmission based spectroscopies.Sample heating is a direct consequence of optical absorption and so photothermal spectroscopy signals are directly dependent on light absorption.Scattering and reflection losses do not produce photothermal signals.Subsequently,photothermal spectroscopy more accurately measures optical absorption in scattering solutions,in solids,and at interfaces.This aspect makes it particularly attractive for application to surface and solid absorption studies,and studies in scattering media. |
Description: | Department of Instrumentation, Cochin University of Science and Technology |
URI: | http://dyuthi.cusat.ac.in/purl/2885 |
Files | Size |
---|---|
Dyuthi-T0882.pdf | (9.731Mb) |
Abstract: | Microbial enzymes are in great demand owing to their importance in several industries such as brewing, baking, leather, laundry detergent, dairy. starch processing and textiles besides pharmaceuticals. About 80% of the enzymes produced through fermentation and sold in the industrial scale are hydrolytic enzymes. Due to recognition of new and new applications, an intensive screening of different kinds of enzymes with novel properties, from various microorganisms, is being pursued all over the world. Bacillus sp are largely known to produce a-amylase, among the different groups of microoganisms, at industrial level. They are known to produce both saccharifying and liquefying a-amylases (Fukumoto 1963; walker and Campbell, 1967a). which are distinguishable by their mechanisms of starch degradation by the fact that the saccharifying asamylases produce an increase in reducing power about twice that of the liquefying enzyme (Fukumoto, 1963; Pazur and Okada, 1966). Under this circumstances, the present study was undertaken, with a View to utilise a fast growing B.coagu1ans isolated from soil, for production of thermostable and alkaline oz-amylase under different fermentation processes |
Description: | Department of Biotechnology, Cochin University of Science And Technology |
URI: | http://dyuthi.cusat.ac.in/purl/3734 |
Files | Size |
---|---|
Dyuthi-T1688.pdf | (7.304Mb) |
Dyuthi Digital Repository Copyright © 2007-2011 Cochin University of Science and Technology. Items in Dyuthi are protected by copyright, with all rights reserved, unless otherwise indicated.