Abstract: In textile industry, besides the conventional textile
products, technical textile goods, that have been brought external
functional properties into, are being developed for technical textile
industry. Especially these products produced with weaving
technology are widely preferred in areas such as sports, geology,
medical, automotive, construction and marine sectors. These textile
products are exposed to various stresses and large deformations under
typical conditions of use. At this point, sufficient and reliable data
could not be obtained with uniaxial tensile tests for determination of
the mechanical properties of such products due to mainly biaxial
stress state. Therefore, the most preferred method is a biaxial tensile
test method and analysis. These tests and analysis is applied to fabrics
with different functional features in order to establish the textile
material with several characteristics and mechanical properties of the
product. Planar biaxial tensile test, cylindrical inflation and bulge
tests are generally required to apply for textile products that are used
in automotive, sailing and sports areas and construction industry to
minimize accidents as long as their service life. Airbags, seat belts
and car tires in the automotive sector are also subject to the same
biaxial stress states, and can be characterized by same types of
experiments. In this study, in accordance with the research literature
related to the various biaxial test methods are compared. Results with
discussions are elaborated mainly focusing on the design of a biaxial
test apparatus to obtain applicable experimental data for developing a
finite element model. Sample experimental results on a prototype
system are expressed.
Abstract: Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.