Application of Hashin-Shtrikman bounds homogenization model for frequency analysis of imperfect FG bio-composite plates.

Despite abundant theoretical investigations on the dynamic behavior of functionally graded (FG) structures, the study on frequency analysis of FG bio-composite structures is limited. FG bio-composite materials due to their biocompatibility potentials and good material properties can be applied in biomedical applications, especially dental implants. In this investigation, a natural frequency response of the FG bio-composite plate is analyzed within the framework of the newly developed refined higher-order shear deformation plate theory.

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.

The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of 20 kHz) were used for cooking 120 min. The sodium chloride, sugar, free amino acids (FAAs), 5'-ribonucleotides, lipid oxidation, volatile flavor substance contents and electronic nose of spiced beef were determined.

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound.

In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25 W cm for 20 or 40 min, followed by aging at 4 °C for 1, 3 and 7 d. Ultrasound treatment significantly increased myofibrillar fragmentation index (MFI) and decreased Warner-Bratzler shear force (WBSF) at 3 and 7 d of postmortem aging (P < .05).

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing.

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.