Texture development

The properties of mesophase pitch-based carbon fibers can vary significantly with fiber texture. Inspection of the cross-section of a circular mesophase fiber usually shows that the graphitic structure converges toward the center of the fiber. This radial texture develops when flow is fully developed during extrusion through the spinnerette. Endo [48] has shown that this texture of mesophase pitch-based carbon fibers is a direct reflection of their underlying molecular structure. 

Here we examine models that try to explain how textures develop during deposition on oriented (single-crystal), textured, polycrystalline, and amorphous substrates. We select electrodeposition of nickel as a model system. 

A strong tendency for the multilayered coating to adopt a 111 texture. Actually, an extended one-dimensional coherent 111 texture develops even on initially non-[l 1 l]-oriented Cu substrate. 

Pedreschi, F., Moyano, P. C. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557-563. 

Possible Roles of insoluble Carbohydrates in Texture Development. Based on data obtained frcm soy isolate-soy hull blend texturization experiments, insoluble carbohydrates and crude fiber play an important role in modulating the morphology of final texturized products (Figures 11-14). Insoluble carbohydrates, because of their plastic response to deformation, control the type of alveolation developed during processing. 

The proteolysis of casein by starter culture organisms is important for proper flavor and texture development in yogurt. This topic has been reviewed by Tamime and Deeth (1980) and Rasic and Kurman (1978). In a yogurt culture, Lactobacillus bulgaricus is better able to hydrolyze casein, whereas S. thermophilus has significant peptidase activity for hydrolyzing the products of initial casein breakdown. Consequently, the proteolytic activities of the two starter culture bacteria... 

However, only 65a exhibits thermotropic nematic behavior if amorphous thin films are heated to 155 °C, at which a Schlieren texture develops. The material decomposes above... 

Material Applications Processing Methods Implications for Texture Development... 

Karahadian, C., Lindsay, R.C. 1987. Integrated roles of lactate, ammonia, and calcium in texture development of mould surface-ripened cheese. J. Dairy Sci. 70, 909-918. 

Lawrence, R.C., Creamer, L.K., Gilles, J. 1987. Texture development during cheese ripening. /. Dairy Sci. 70, 1748-1760. 

NOTES (i) There is a different pattern of change of intranuclear surface by the two salts, but subsequent textural development is enhanced by exposme to water vapour after previous evacuation, (ii) A specialized reaction zone is required to initiate nucleation in both salts. The shapes of nuclei developed are shghtly different but both grow in three dimensions, (iii) Water is rapidly and easily reaccommodated in the Al " ion coordination shell but reaction of H2O with after dehydration proceeds much more... 

A more detailed examination of the intranuclear channel structures and interface textures developed during these reactions demonstrated that no detectable cracking penetrated the reactant in advance of the reactant/product contact [107], This is consistent with the above conclusions. No considerable strain is associated with the interface, so that reaction is not a consequence of water loss at surfaces exposed following crack propagation through stress relief in the vicinity of and associated with the phase transition. 

Saigal, G.C. Bjorlykke, K. (1987) Carbonate cements in clastic reservoir rocks from offshore Norway— relationships between isotopic composition, textural development and burial depth. In Diagenesis of Sedimentaiy Sequences (Ed. Marshall, J.D.), Spec. Publ. geol. Soc. London, 36, 313-324. 

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