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In view of the low bract removal and high corn ear damage in the operation of the current peeling device, this work aimed to accurately measure the coefficients of friction (COFs) involved between peeling rollers and corn ears during the corn peeling. Consequently, the movement state of corn ear in a peeling device and the friction behavior involved were analyzed, and the mechanical model was established. Friction tests were conducted by using the modified tilting table, the modified direct shear apparatus, and the self‐built rolling friction apparatus. The value range and change rule of the COFs between corn ears and peeling rollers were obtained. Linear regression models were described for the COFs depending on moisture content. The results show that the coefficient of static friction (COSF) was 0.391–1.396, the coefficient of sliding friction (CODF) was 0.398–1.318, and the coefficient of rolling friction (CORF) was 0.119–0.377. All COFs were positively correlated with moisture content. Besides, the COFs of two rubber rollers were significantly larger than that of the steel roller. Among the two rubber rollers, the COFs were higher between the fish scale rubber roller and bare corn ears and were lower between the fish scale rubber roller and corn ears with bracts. This meant that the fish scale rubber roller was more likely to cause seed damage under the same conditions. Knowledge concerning these coefficients is believed to provide data support for the improvement and optimization of corn peeling devices. [ABSTRACT FROM AUTHOR]

Summary: Pepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS‐SPME‐GC–MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with α‐copaene, α‐terpineol, and δ‐amorphene being predominant to the volatile distinctions, while α‐copaene, α‐terpineol, and γ‐terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d. [ABSTRACT FROM AUTHOR]

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor. [ABSTRACT FROM AUTHOR]

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.

Copyright of Advanced Textile Technology is the property of Zhejiang Sci-Tech University Magazines 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.)

Cassava production generates significant amounts of by-products such as leaves and tuber peel. Instead of considering them as waste, valorization aims to find sustainable ways to utilize them. However, the presence of cyanide and insoluble fibers poses a major obstacle to their conversion into valuable products. Therefore, the objective of this study is to investigate the changes in cyanide concentration and quality of cassava leaves after mechanical pressing and in tuber peel after treatment with an enzyme solution. Frozen leaves were screw-pressed into their fractions: juice, and press cake. The results show that the cyanide level in the press cake was reduced to 73.56% and was concentrated by 97.48% in the juice compared to the frozen leaves. However, the crude protein values of the frozen leaves, juice, and press cake did not differ significantly (p > 0.05), and were 27.09%, 25.47%, and 23.82%, respectively. In addition, the results for the peel revealed that pretreatment with Viscozyme® L, which assists in the mechanical peeling of cassava tubers, also contributed to a reduction in cyanide and insoluble fiber in the peel. Cyanide content was lowered by 53.89–58.94% in enzyme-treated peel from all three runs (ETP1-3) when compared to fresh peel (FP), while the reduction was only 8.63% in the control peel (CP) treated with hot water without enzyme solution. The insoluble fibers in cassava peel, such as neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), and crude fiber (CF), were also degraded more effectively after treatment with an enzyme solution than with hot water. [ABSTRACT FROM AUTHOR]

• Continuum mechanics model analyzing the entire peeling process of compliant nano-films on planar substrates is established and validated by MD simulations. • Effects of film length and interfacial adhesion strength on the entire peeling process are thoroughly investigated. • A phase diagram for peeling deformation mode with respect to the dimensionless film length and interfacial adhesion strength is constructed. • Scaling relations for the peak peeling force in terms of the material, geometric and interfacial parameters are obtained. Peeling compliant nano-films from supporting substrates is crucial in the mechanical exfoliation and transfer processes. However, the peeling behavior, especially concerning the peeling stiffness and peak peeling force, exhibits intricate interplay with the geometric and material properties of nano-films, as well as interfacial interactions, which have yet to be fully elucidated. In this work, both classical molecular dynamics (MD) simulations and continuum analysis are adopted to investigate the entire peeling process of compliant nano-films from a planar rigid substrate. Considering the atomic structure and van der Waals (vdW) interactions at the interface, we establish a continuum mechanics model to describe the entire peeling process, encompassing the initial, transitional, steady-state, and unstable peel-off stages. The theoretical predictions are reasonably consistent with the results obtained by MD simulations. The effects of film length and interface toughness on the peeling process, the peeling stiffness and peak peeling force, are thoroughly investigated, and a phase diagram for the peeling deformation modes is quantitatively constructed. Finally, dimensional analysis yields scaling relations for the peak peeling force in terms of the length and bending stiffness of compliant nano-films, as well as the governing parameters for interfacial vdW interactions. These results contribute to a better understanding of the peeling mechanics of various two-dimensional nano-films (e.g., graphene, hexagonal boron nitride, and molybdenum disulfide) adhered to substrates. [Display omitted] [ABSTRACT FROM AUTHOR]

Copyright of Journal für Ästhetische Chirurgie is the property of Springer Nature 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.)

Cassava production generates significant amounts of by-products such as leaves and tuber peel. Instead of considering them as waste, valorization aims to find sustainable ways to utilize them. However, the presence of cyanide and insoluble fibers poses a major obstacle to their conversion into valuable products. Therefore, the objective of this study is to investigate the changes in cyanide concentration and quality of cassava leaves after mechanical pressing and in tuber peel after treatment with an enzyme solution. Frozen leaves were screw-pressed into their fractions: juice, and press cake. The results show that the cyanide level in the press cake was reduced to 73.56% and was concentrated by 97.48% in the juice compared to the frozen leaves. However, the crude protein values of the frozen leaves, juice, and press cake did not differ significantly (p > 0.05), and were 27.09%, 25.47%, and 23.82%, respectively. In addition, the results for the peel revealed that pretreatment with Viscozyme® L, which assists in the mechanical peeling of cassava tubers, also contributed to a reduction in cyanide and insoluble fiber in the peel. Cyanide content was lowered by 53.89–58.94% in enzyme-treated peel from all three runs (ETP1-3) when compared to fresh peel (FP), while the reduction was only 8.63% in the control peel (CP) treated with hot water without enzyme solution. The insoluble fibers in cassava peel, such as neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), and crude fiber (CF), were also degraded more effectively after treatment with an enzyme solution than with hot water.