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This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial properties of cakes. A secondary purpose was also to contribute to waste management of the banana products industry by reevaluating the peel.

One-way analysis of variance and Duncan’s multiple comparison test (p < 0.05) were used to determine differences among the mean values. Proximate analysis, color, texture profile analysis, antioxidant activity, mineral composition and sensorial analysis were carried out. Data was analyzed using SAS software. Cake production was carried out in three replications.

UBPF in this study had high protein (11.2%) and dietary fiber (18.3%) as well as high antioxidant activity. In all, 5%–20% UBPF-substituted cakes had enhanced dietary fiber (2.5%–3.7% dry matter), ash content (1.6%–1.9% DM) in comparison to control cake (1.4% and 1.4%, respectively). 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of enriched gluten-free cakes increased by 102%–534%, whereas ferric-reducing antioxidant power increased by 29.6%–143%. Up to 10% UBPF substitution resulted in texturally and sensorially acceptable, nutritious gluten-free cakes.

The developed product can be used practically for several applications as a healthy alternative. The use of unripe banana peel represents a promising strategy to increase the nutritional value and number of ready-to-eat food in the gluten-free market.

This study propounds a nutritious, functional and sensorially acceptable gluten-free cake for celiac people to use practically while socialization. Cakes which are appreciated by panelists in sensory analysis will create product variety in kitchens, markets and social areas, in particular for those people suffering from celiac and gluten intolerance.

This is the first study to consider UBPF as an ingredient in gluten-free cake formulation. The product may positively contribute to the life quality of celiac people by propounding a gluten-free snack food for consumption in their social life. This study is also an example of the contribution of banana by-products toward the implementation of the circular economy.

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.

Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.

Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.

Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.

Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Orange peel formation remains to be understood clearly because it is difficult to directly observe a laser-sintered process in a partcake. Therefore, this study aims to provide insight into the orange peel formation mechanism through the nondestructive observation of laser-sintered specimens and their surrounding powders.

This study observed polyamide 12 powder in the vicinity of a laser-sintered specimen via X-ray computed tomography (CT) scanning. The specimen for nondestructive observation was 3D modeled in a hollow box using 3D CAD software. The boxes built using a laser-sintering system contained unsintered surrounding powder and sintered specimens. The box contents were preserved even after the boxes were removed from the partcake. After X-ray CT scanning, the authors broke the boxes and evaluated the unevenness formed on the specimen surface (i.e. the orange peel evaluation).

Voids (not those in sintered parts) generated in the powder in the vicinity of the specimen triggered the orange peel formation. Voids were less likely to form in the build with a 178.5° powder bed than in the build with a 173.5° powder bed. Similarly, the increment in laser energy density effectively suppressed void formation, although there was a tradeoff with overmelting. Thin-walled parts avoided void growth and made the orange peel less noticeable.

To the best of the authors’ knowledge, this study is the first to observe and understand the relationship between voids generated in the powder in the vicinity of sintered parts and orange peel formation.

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

The purpose of this paper is to examine the long-term reliability of an anisotropic conductive adhesive (ACA) attached polyethylene terephthalate (PET) flex-on-board (FOB) assembly for industrial application used in harsh environments. In addition, the possibility of reducing reliability testing time was studied.

A−40/+125°C thermal cycling test with 5- and 14-minute soak times was used to study the reliability. To study the functionality of the FOB assembly during testing, a real-time resistance measurement was used together with a 90° peel strength test. Failure analysis was performed on samples using scanning electron microscopy and cross sectioning.

No failures or noticeable increase in the measured resistance values were seen during testing. The peel strength, however, decreased significantly with both soak times used. The highest drop in the mechanical strength occurred at the start of the temperature cycling tests. The time spent at the high temperature extreme seemed to have a greater impact on the peel strength than the number of temperature cycles. The failure mode of peel tested samples changed due to temperature cycling from interfacial delamination to cohesive failure. The temperature cycling was also observed to induce voiding inside the adhesive.

The paper illustrates the applicability of ACA attached PET flex in high reliability industrial applications. Additionally, testing methods for high reliability adhesive interconnections are discussed. Especially, the effect of temperature cycling soak time on peel test results and reliability testing time is studied.

A theoretical analysis is given of the peeling test for Redux‐bonded joints, as devised by Aero Research Ltd. and generally accepted as a standard quality control test for metal‐bonding processes. Numerical values derived from computations appear to be in reasonable agreement with experiments, but more test‐data and better knowledge of the clastic and plastic behaviour of both adhesive and adherent are necessary to make the method more reliable in this respect. The practical value of the method, however, is the indication it gives about the sensitivity of the test for the variables involved. This may make it feasible to introduce corrections for variations of some parameters, thereby improving the reproducibility of the test.

The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.

Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes.

There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation.

Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

In this article, a novel hybrid composite patch consisting of unidirectional carbon fiber and glass fiber is considered for repair of the aircraft structure. The purpose of this paper is to assess the performance of hybrid composite patch repair of cracked structure and propose an optimized solution to a designer for selection of the appropriate level of a parameter to ensure effective repair solution.

Elastic properties of the hybrid composites are estimated by micromechanical modeling. Performance of hybrid composite patch repair is evaluated by numerical analysis of stress intensity factor (SIF), shear stress, and peel stress. Design of experiment is used to determine responses for a different combination of design parameters. The second-order mathematical model is suggested for SIF and peel stress. Adequacy of the model is checked by ANOVA and used as a fitness function. Multiobjective optimization is carried out with a genetic algorithm to arrive at the optimal solution.

The hybrid composite patch has maintained equilibrium between the SIF reduction and rise of the peel stress. The repair efficiency and repair durability can be ensured by selection of an optimum value of volume fraction of glass fiber, applied stress, and adhesive thickness.

The composite patch with varying stiffness is realized by hybridization with different volume fraction of fibers. Analysis and identification of optimum parameter to reduce the SIF and peel stress for hybrid composite patch repair are presented in this article.

The purpose of this paper is to evaluate current simulation capabilities for thin film delamination on the basis of real test data as well as a contribution to its extension in order to partly substitute experimental investigations.

The proposed model consists of a formulation that describes the behaviour of the bulk material and an approach that introduces the film's delamination capability. An implicit finite element framework with a cohesive zone implementation is used and described in detail. The numerical results on the basis of the a priori identified material parameters are related to the experimental work. In order to capture the obvious peel speed dependency of these delamination processes, a viscoelastic cohesive formulation is introduced and compared with a pure separation rate dependent cohesive material in the second part of this contribution.

The performed numerical simulations show a good approximation of the experimental peel process. The extension in order to take time‐dependent effects into account is required for the simulation of such problems. In contrast with the pure rate‐dependent model, the presented consistent formulation of the cohesive part is able to cover the whole range of observed material phenomena.

Owing to the absence of suitable experimental single mode investigations of the sealed layer, the used cohesive material parameters are identified in relation to the pre‐existing experimental results. Furthermore, the resultant peel force has a constant value due to the assumed homogeneous cohesive material and therefore gives only a mean approximation of the experimental values at this stage of the investigation.

The numerical representation of such a thin film delamination process in relation to real experimental results shows the additional capabilities and the usability of the implicit finite element method with a cohesive zone implementation in a clear and illustrative way. The first proposed cohesive extension based on a rheological model shows the capability to cover the full range of time‐dependent interface layer behaviour.

This study describes a peel test to quantitatively measure the adhesion of dry film photoresist on copper. Using this peeling method, the adhesion effects of: (a) the copper surface treatments, (b) the UV radiation of a laminated resist, and (c) the baking of a resist laminated coupon were measured. Adhesive tape with rectangular or wedge‐shaped openings was placed between the photoresist and copper surfaces with the adhesive side facing the resist. The openings in the tape allowed for contact between the copper surface and the resist, and the opening dimensions determined the width and length of contact. With the aid of the adhesive tape, a better grip of the resist was obtained during the peeling. The results of this study led to the following conclusions: A tin‐silane (SNS) treated copper surface with a peeling strength of 4–7 lbs/in. was the most effective surface treatment. A UV radiation dose below or equal to 32 mJ/cm2 produces an adhesion of the resist with micro‐etched copper of 38±03 lbs/in; above this dose, adhesion increases. Thermal baking improves adhesion; the calculated activation energy of a micro‐etched copper surface with the resist is 65 kcal/mole.