Critical design attributes of angioplasty balloons include the following: tear resistance, high burst pressures, controlled compliance, and high fatigue. Balloons must have tear resistance and high burst pressures because a calcified stenosis can be hard and nominal pressures of up to 16 atm can be used to expand the balloon. The inflated balloon diameter must be a function of the inflation pressure, thus compliance is predictable and controlled. Reliable compliance is necessary to prevent damage to vessel walls, which may be caused by over-inflation. Balloons are often inflated multiple times in a clinical setting and they must be highly resistant to fatigue. These design attributes are dependent on the mechanical properties and polymer morphology of the balloon. The effects of residual stresses on shrinkage, crystallite orientation, balloon compliance, and mechanical properties were studied for angioplasty nylon 12 balloons. Residual stresses of these balloons were relieved by oven heat treatment and liquid CO2 exposure. Residual stresses were measured by quantifying shrinkage at 80 °C of excised balloon samples using a dynamic mechanical analyzer. Shrinkage was lower after oven heat treatment and liquid CO2 exposure compared to the as-received balloons, in the axial and radial directions. As-received, oven heat treated, and liquid CO2-exposed balloon samples exhibited similar thermal properties (T(g), T(m), X(t)). Crystallite orientation was not observed in the balloon cylindrical body using X-ray scattering and polarized light microscopy, which may be due to balloon fabrication conditions. Significant differences were not observed between the stress-strain curves, balloon compliance, and average burst pressures of the as-received, oven heat treated, and liquid CO2-exposed balloons.
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http://dx.doi.org/10.1016/j.msec.2012.11.020 | DOI Listing |
High performance liquid chromatography (HPLC) is a key analytical technique that is used in a number of fields. Improving the separation efficiency, stability, and universality of HPLC has been a continuing analytical-chemistry focus. In chromatographic separation, factors such as the composition and ratio of the mobile phase, the type of stationary phase, and the dimensions of the chromatographic column significantly affect the separation efficiency.
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January 2025
Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran.
Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake.
View Article and Find Full Text PDFIn this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.
View Article and Find Full Text PDFFood Chem
December 2024
Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address:
This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δH and δO in the wheat-processed products.
View Article and Find Full Text PDFJ Food Sci
January 2025
Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
Microstructural properties of wheat-based food materials change during baking. These alterations affect the final product's mechanical properties, physical attributes, and consumer satisfaction. Image processing and pore network modeling were used to analyze the variations in a cookie's microstructural properties during baking.
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