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In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were measured, and the correlation between wheat flour properties and dough quality was analyzed. The results showed that as the wet gluten content increased, the fermentation height, total volume, retention coefficient (R), and specific volume of the dough all increased (P

To investigate the functional effects of superfine grinding treatment on Polygonatum cyrtonema Hua powder, in this study, the sample was ground and sieved by pharmacopoeia test sieves (50, 100, 200 and 325 mesh) to prepare P. cyrtonema Hua powder with different particle sizes. Its physical properties were studied using scanning electron microscopy and Fourier transform infrared spectroscopy, while the in vitro gastrointestinal digestion process was simulated. The results showed that the particle size of P. cyrtonema Hua powder exhibited a significant difference (P

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the functional effects of superfine grinding treatment on Polygonatum cyrtonema Hua powder, in this study, the sample was ground and sieved by pharmacopoeia test sieves (50, 100, 200 and 325 mesh) to prepare P. cyrtonema Hua powder with different particle sizes. Its physical properties were studied using scanning electron microscopy and Fourier transform infrared spectroscopy, while the in vitro gastrointestinal digestion process was simulated. The results showed that the particle size of P. cyrtonema Hua powder exhibited a significant difference (P<0.05) following grinding and sieving treatment. The grinding process only destroyed the surface structure of the powder, but did not destroy the molecular structure of the powder. The angle of repose and solubility of P. cyrtonema Hua powder exhibited a continuous increase with decreasing particle size, while bulk density, wettability and water holding capacity showed a decreasing trend. Additionally, the polysaccharide content of the sample with 200 mesh (15.37%) was significantly higher than that of other samples (P<0.05). Moreover, the polysaccharide release content of the powder with 200 mesh (75 μm, ultrafine powder I) during in vitro gastrointestinal digestion was higher than that of other powders. Ultrafine powderI also had a certain antioxidant ability. In summary, when the powder of P. cyrtonema Hua is sieved by 200 mesh sieve, the content of polysaccharide released is the highest. This experiment provides a theoretical basis for the practical application of P. cyrtonema Hua powders. [ABSTRACT FROM AUTHOR]

Copyright of Foundry Technology (1000-8365) is the property of Foundry Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To optimize the resource utilization of walnut green husk and investigate the impact of grinding treatment on walnut green husk powder, this experiment was carried out to investigate the physical characteristics (particle size distribution, filling, flowability, water-holding capacity, oil-holding capacity, swelling capacity, and microstructure) and functional characteristics (active substance content, and antioxidant activity) in walnut green husk powders with varying particle sizes. The results demonstrated that the particle size of walnut green husk powder exhibited a significant difference (P

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To optimize the resource utilization of walnut green husk and investigate the impact of grinding treatment on walnut green husk powder, this experiment was carried out to investigate the physical characteristics (particle size distribution, filling, flowability, water-holding capacity, oil-holding capacity, swelling capacity, and microstructure) and functional characteristics (active substance content, and antioxidant activity) in walnut green husk powders with varying particle sizes. The results demonstrated that the particle size of walnut green husk powder exhibited a significant difference (P<0.05) following grinding and sieving treatment. The bulk density, water-holding capacity and oil-holding capacity of walnut green husk powder exhibited a continuous decrease with decreasing particle size. Conversely, the angle of repose and sliding angle showed an increasing trend. Additionally, the tap density tended to initially decrease and then increase, while the swelling capacity displayed a pattern of first increasing and then decreasing. Fourier infrared spectroscopy analysis revealed no discernible damage to the molecular structure of the powder during the grinding process. In addition, the extract of the sample with 200 mesh showed significantly higher active substance content and antioxidant capacity than the other samples (P<0.05). Compared with the sample with 100 mesh, the contents of total polyphenols, total flavonoids, terpenoids and quinones were increased by 7.1%, 19.5%, 16.8% and 16.4%, respectively. This experiment provides a theoretical basis for the practical application of micro grinding in walnut green husk processing industry. [ABSTRACT FROM AUTHOR]

NiCrAlY alloy powders used for the thermal spraying were fabricated by the closed-coupled gas atomization technology. The physical properties, particle size distribution, powder morphology, internal microstructure, and phase composition of the NiCrAlY alloy powders were investigated. The results show that, most of powders are spherical or nearly spherical particles, the particle size of 85% powders is less than 150 μm. The powder microstructures are mainly composed of dendrites and cellular crystals, and the solidification cooling rate of the powders with the particle size of 25～250 μm is about 4000～67000 K·s−1. The inner structure of the powders with the particle size less than 50 μm is dense, and a small number of particles with the particle size larger than 50 μm show the solidification shrinkage pore and hollow defects. There are Y and Si segregation in the crystal boundary and intracrystalline, and the powder phases are mainly composed of γ'-Ni3Al and γ-Ni solid solution phases.

The spherical Ti‒1Al‒8V‒5Fe alloy (Ti185) powders used for the additive manufacturing were prepared by plasma rotating electrode atomization (PREP), using the high temperature forged Ti185 rods with the diameter of 100 mm as the electrode bar, using the Ti185 alloy ingots without “βspots” prepared by vacuum consumable arc melting as the raw materials. The properties of the Ti185 powders were characterized by vibration sieving, scanning electron microscope (SEM), and X-ray diffraction (XRD). In the results, the particle size distribution of the Ti185 powders is wide, mainly in the range of 44~150 μm. The powder yield with the particle size less than 44 μm is 11.6%. The oxygen content of the powders (mass fraction) is less than 0.14%. The powder fluidity with the particle size less than 150 μm is 24.79 [s∙(50 g)‒1], the bulk density is 2.79g∙cm‒3, and the tap density is 2.99 g∙cm‒3. The Ti185 powders are composed of β phase due to the rapidly cooling during the PREP process. The powders exhibit the high sphericity without the satellite powders. The powders with the particle size larger than 124 μm show the cellular dendrite structure with the small amount of rough and uneven micro pores on the surface of powders. The internal organization of the powders shows the characteristics of multi-point nucleation with the cellular structure and coarse grains after the rapid solidification. With the decrease of particle size and the increase of cooling rate, the cellular dendrite structure on the surface of powders decreases gradually, showing the smooth surface for the powder particle size less than 44 μm. Meanwhile the internal organization of the powders shows a radial growth trend and significant refinement.

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Rare Metal Materials & Engineering is the property of Northwest Institute for Nonferrous Metal Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Guangdong University of Technology is the property of Journal of Guangdong University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study explored the correlation between the hydrodynamic size(i.e., hydrated particle size) and the surface component distribution of spray-dried powder based on the binary system model of berberine hydrochloride and dextran. A variety of mixture solutions containing substances of different proportions were prepared, and the hydrated particle sizes of the solutions were measured by laser light scattering technique. Then the effects of molecular weight and mixing proportion on the particle size were analyzed. After the solutions were spray-dried, the surface components of spray-dried powder were determined by X-ray photoelectron spectroscopy. The changes of hydrated particle size of the two substances in different solutions were measured with the altered solution environments, and the distribution of surface components after spray-drying was observed. The results of particle size measurement showed that different solution environments would change the hydrodynamic size of substances. Specifically, the particle size of berberine hydrochloride increased with the increase in ionic strength and solution pH, while the particle size of dextran decreased with the increase in ionic strength and increased with the increase in solution pH. The results of surface components of the spray-dried powder indicated that berberine hydrochloride was prone to accumulate on the surface of particles during spray-drying because of its large hydrodynamic size. Therefore, hydrodynamic size is considered an important factor affecting the surface component distribution of spray-dried powder. As revealed by scanning electron microscopy of the particle morphology of spray-dried powder, the particles of berberine hydrochloride spray-dried powder were irregularly elliptic, and the particles of dextran and mixture spray-dried powders were irregularly spherical with the shrunken surface. Finally, the FT4 powder rheometer and DVS instrument were used to determine the stability, adhesion, and hygroscopicity of the powder. The results showed that when berberine hydrochloride was enriched on the surface, the adhesion of the mixture increased and the fluidity became worse, but the hygroscopicity was improved to a certain extent. In addition, as found by hygroscopic kinetic curve fitting of spray-dried powder, the hygroscopic behaviors of all spray-dried powder conformed to the double exponential function.

In this paper, a flavonoid extract powder properties-process parameters-granule forming rate prediction model was constructed based on design space and radial basis function neural network(RBFNN) to predict the formability of flavonoid extract gra-nules. Box-Behnken experimental design was employed to explore the mathematical relationships between critical process parameters and quality attributes. The design space of critical process parameters was developed, and the accuracy of the design space was verified by Monte Carlo method(MC). Design Expert 10 was used for Box-Behnken design and mixture design. Scutellariae Radix mixed powder was prepared and its powder properties were measured. The mixed powder was then subjected to dry granulation and the granule forming rate was determined. The correlations between powder properties were analyzed by variance influence factor(VIF), and principal component analysis(PCA) was performed for the factors with strong collinearity. In this way, a prediction model of powder properties-process parameters-granule forming rate was established based on RBFNN, the accuracy of which was evaluated with examples. The results showed that the model had a good predictive effect on the granule forming rate, with the average relative error of 1.04%. The predicted value and the measured value had a high degree of fitting, which indicated that model presented a good prediction ability. The prediction model established in this study can provide reference for the establishment of quality control methods for Chinese medicinal preparations with similar physical properties.

Based on the defects in powder properties of the contents of Ziyin Yiwei Capsules, this study screened out the main medicinal slice powders causing the poor powdery properties, and introduced the powder modification process to improve the powdery properties of these slice powders, the pharmaceutical properties of the capsule contents, and the content uniformity of Ziyin Yiwei Capsules, so as to provide a demonstration for the application of powder modification technology to the preparation of Chinese medicinal solid preparations. Through the investigation on the powder properties of the contents of Ziyin Yiwei Capsules, it was clarified that the pulverized particle size of the capsule contents had a good correlation with the pulverization time. According to the measurement results of the powder fluidity and wettability, the quality defects of the capsule contents were caused by the fine powders of Taraxaci Herba and Lungwortlike Herba. &quot;Core-shell&quot; composite particles were prepared from medicinal excipients magnesium stearate and fine powders of Taraxaci Herba and Lungwortlike Herba slices after ultra-fine pulverization to improve the powder properties of the problematic fine powders. Powder characterization data including fluidity and wettability were measured, followed by scanning electron microscopy(SEM) and infrared ray(IR) detection. It was determined that the optimal dosage of magnesium stearate was 2%, and the compositing time was 3 min. The composite particles were then used as content components of the Ziyin Yiwei Capsules. The powder characteristics between the original capsule and the modified composite capsule including the particle size, fluidity, wettability, uniformity of bulk density, and uniformity of chromatism as well as the content uniformity and in vitro dissolution were compared. The results showed that the powder characteristics and content uniformity of the prepared composite capsule were significantly improved, while the material basis of the preparation was not changed before and after modification. The preparation process was proved to be stable and feasible. The powder modification technology solved the pharmaceutical defects that were easy to appear in the preparation of traditional capsules, which has provided experimental evidence for the use of powder modification technology for improving the quality of Chinese medicinal solid preparations and promoting the secondary development and upgrading of traditional Chinese medicinal dosage forms such as capsules.

Targeting the deficiencies of Lingzhu Powder, this study introduced the particle design technology to improve its quality. Based on the mechanism of particle design for powder and the characteristics of solvent evaporation method, composite particles consisting of Succinum, Cinnabaris, and artificial Bovis Calculus were prepared. And the powder properties of composite particles and physical mixtures as well as the content uniformity of toxic components were investigated for exploring the technological advantages of particle design in improving the quality of Lingzhu Powder. The results showed that the composite particles prepared using solvent evaporation method and particle design technology were micro-particles, and the stable agglomerate structure could be observed under SEM. Composite particles exhibited better fluidity and compliance in oral intake than physical mixtures. The differences in chromatism, bulk density, and content uniformity of the composite particles were smaller than those of physical mixtures, and the corresponding RSD values \[4.8%, 1.8%, 3.4%(bilirubin), and 0.63%(HgS), respectively\] were smaller. The solvent evaporation combined with particle design technology can be utilized to significantly improve the quality of Lingzhu Powder, which has provided new ideas for the optimization of the quality of traditional Chinese medicinal powder.

Due to the complex source and different physical and chemical properties of traditional Chinese medicines(TCM) powder, there are many common pharmaceutical problems in its preparation, such as large particle size difference, poor mixing uniformity, and poor compliance with oral intake, which has directly affected the quality of solid preparations as well as their clinical efficacy and safety. This study observed the property of Zhuhuang Chuihou Powder and extract its pharmaceutical defects. It was found that realgar and calcined Borax in Zhuhuang Chuihou Powder were heavy in texture and toxic, and they were easy to be isolated, indicating the potential safety hazard. At the same time, Coptidis Rhizoma and Phellodendri Chinensis Cortex were the main sources of its bitterness. Therefore, based on the idea of &quot;drug-excipients unity&quot;, the particle design technology was used to prepare core/shell-type composite particles with bitter medicines as the core and mineral medicines as shell. Both infrared spectroscopy and scanning electron microscopy results indicated the formation of composite particles, and the taste of these composite particles were improved. Compared with the physical mixtures, the composite particles exhibited significantly decreased RSD values in the content uniformity of berberine hydrochloride, arsenic disulfide, and sodium tetraborate and appearance uniformity. The introduction of particle design technology solved the problem of uneven dispersion of Zhuhuang Chuihou Powder, thus ensuring its uniform dispersion, stability, and control and improving the quality of the original preparation. This has provided a scientific basis for the quality control of TCM powder.

This paper constructs a prediction model of material attribute-tensile strength based on principal component analysis-radial basis neural network( PCA-RBF),in order to predict the formability of traditional Chinese medicine tablets. Firstly,design Expert8. 0 software was used to design the dosage of different types of extracts,the mixture of traditional Chinese medicine with different physical properties was obtained,the powder properties of each extract and the tensile strength of tablets were determined,the correlation of the original input layer data was eliminated by PCA,the new variables unrelated to each other were trained as the input data of RBF neural network,and the tensile strength of the tablets was predicted. The experimental results showed that the PCA-RBF model had a good predictive effect on the tensile strength of the tablet,the minimum relative error was 0. 25%,the maximum relative error was2. 21%,and the average error was 1. 35%,which had a high fitting degree and better network prediction accuracy. This study initially constructed a prediction model of material properties-tensile strength of Chinese herbal tablets based on PCA-RBF,which provided a reference for the establishment of effective quality control methods for traditional Chinese medicine preparations.