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  • 1
    Electronic Resource
    Electronic Resource
    Structure and magnetic properties of Fe1−xNix/Cu Invar superlattices (1996)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 80 (1996), S. 2327-2333 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: We have prepared by sputtering techniques a series of fcc [Fe1−xNix/Cu]×10 superlattices with sublayer thicknesses of 3 nm and with Ni concentrations x ranging from 0.26 to 0.54. The use of MgO single-crystal substrates and Cu sublayers in the superlattice growth ensures a well-defined fcc crystal structure in the Fe–Ni sublayers with a Ni concentration as low as 26 at. % and down to liquid helium temperatures. The magnetization of the Fe–Ni sublayers in the superlattices starts to deviate from the well-known Slater–Pauling curve at 40 at. % Ni, and continues to drop until the fcc–bcc transition is completed. A strong dependence of the magnetization on temperature was also observed for the Fe–Ni sublayers in the Invar range, consistent with the behavior of bulk Fe–Ni Invar alloys. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.363065
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  • 2
    Electronic Resource
    Electronic Resource
    Mechanical Characterization of Individual Instant Coffee Agglomerates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Agglomerated instant coffee particles were compressed individually with a TA-XT2 Texture analyzer. Up to about 57% equilibrium relative humidity (ERH), the force-displacement curves were very jagged. The slopes of plots of highest local force peaks vs deformation were used as a measure of agglomerate stiffness. The degree of jaggedness of the original force-displacement curves, a brittleness measure, was quantified in terms of an apparent fractal dimension using two algorithms. Stiffness and brittleness were little affected by moisture at ERH levels in the range 11 to 52%. At ERH 57% both decreased sharply, indicating plasticization of the soluble material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15694.x
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  • 3
    Electronic Resource
    Electronic Resource
    METHOD TO ASSESS THE ABILITY OF ROUGH SURFACES TO ELIMINATE SLIP IN FOOD VISCOMETRY (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 29 (1998), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In squeezing flow viscometry the presence or absence of friction between the specimen and the plates has a dramatic effect on the flow curve characteristics. It is therefore proposed that the method can be used to test whether a given surface, with a particular rough finish, is effective to eliminate slip of a given self-lubricating food. The concept is demonstrated with experimental data of commercial samples of mayonnaise and mustard, which were pressed between pairs of parallel polished and rough metal plates in an imperfect squeezing flow array, and their force height relationship was recorded. In all the cases, the absolute magnitude of slope of the log-force versus log height plot was smaller than one. This shows that these two products are self-lubricating to such an extent that roughening of the plates surface, at least to the extent used in this work, can be an ineffective means to avoid slip. Similar results have been previously reported in three different kinds of tomato products, which suggests that the problem may not be limited to food emulsions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1998.tb00181.x
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