Tribocorrosion Mechanisms of Ti6Al4V in Artificial Saliva by Zero-Resistance Ammetry (ZRA) Technique

[EN] Degradation mechanisms of biomedical alloys involve two different phenomena, corrosion and wear, which simultaneously act and may cause the failure of implants and prosthesis. In this work, tribocorrosion of Ti6Al4V biomedical alloy in artificial saliva is studied at open circuit potential (OCP) by a new electrochemical technique that allows measuring the galvanic potential and current between the wear track (anode) and the passive material (cathode) through zero-resistance ammetry. The experimental set-up was conceived for physically separating the depassivated area from the passive material, thus allowing to quantify the mechanically activated corrosion at OCP. Two different counterparts, SiC and Al2O3, were used against the Ti6Al4V alloy in order to analyse the influence of the initial contact pressure on the tribocorrosion mechanisms. A galvanic model based on the cathodic reaction kinetics can describe the current and the potential evolution with time during sliding. It has been observed that at the highest initial contact pressures, wear follows the Archard law, while at lower contact pressures, third body appeared and wear can not be described by the Archard law. Quantification of the evolution of the depassivated wear track with time was obtained and the deviation from the Archard predictions was analysed.The authors would like to thank the financial support from NTNU (Project Number 69450741) for performing the experiments of this work and Universitat Politècnica de Valencia VLC/Campus (PMIA-2013) for the mobility Grant.Licausi, M.; Igual Muñoz, AN.; Amigó, V.; Espallargas, N. (2015). Tribocorrosion Mechanisms of Ti6Al4V in Artificial Saliva by Zero-Resistance Ammetry (ZRA) Technique. Journal of Bio- and Tribo-Corrosion (Online). 1(8):1-11. https://doi.org/10.1007/s40735-015-0008-xS11118Martin É, Azzi M, Salishchev GA, Szpunar J (2010) Influence of microstructure and texture on the corrosion and tribocorrosion behaviour of Ti–6Al–4V. Tribol Int 43:918–924Nosonovsky M, Bhushan B (2010) Green tribology: principles, research areas and challenges. Philos Trans R Soc A 368:4677–4694Geetha M, Singh AK, Asokamani R, Gogia AK (2009) Ti based biomaterials, the ultimate choice for orthopaedic implants—a review. Prog Mater Sci 54:397–425Niinomi M, Kuroda D, Fukunaga K, Morinaga M, Kato Y, Yashiro T et al (1999) Corrosion wear fracture of new β type biomedical titanium alloys. Mater Sci Eng A 263:193–199Kuroda D, Niinomi M, Morinaga M, Kato Y, Yashiro T (1998) Design and mechanical properties of new β type titanium alloys for implant materials. Mater Sci Eng A 243:244–249Eisenbarth E, Velten D, Müller M, Thull R, Breme J (2004) Biocompatibility of β-stabilizing elements of titanium alloys. Biomaterials 25:5705–5713More NS, Diomidis N, Paul SN, Roy M, Mischler S (2011) Tribocorrosion behaviour of β titanium alloys in physiological solutions containing synovial components. Mater Sci Eng C 31:400–408Milošev I, Metikoš-Huković M, Strehblow H-H (2000) Passive film on orthopaedic TiAlV alloy formed in physiological solution investigated by X-ray photoelectron spectroscopy. Biomaterials 21:2103–2113Komotori J, Hisamori N, Ohmori Y (2007) The corrosion/wear mechanisms of Ti–6Al–4V alloy for different scratching rates. Wear 263:412–418Dimah MK, Devesa Albeza F, Amigó Borrás V, Igual Muñoz A (2012) Study of the biotribocorrosion behaviour of titanium biomedical alloys in simulated body fluids by electrochemical techniques. Wear 294–295:409–418Licausi MP, Igual Muñoz A, Amigó Borrás V (2013) Tribocorrosion mechanisms of Ti6Al4V biomedical alloys in artificial saliva with different pHs. J Phys D 46:404003Runa MJ, Mathew MT, Rocha LA (2013) Tribocorrosion response of the Ti6Al4V alloys commonly used in femoral stems. Tribol Int 68:85–93Munoz AI, Espallargas N (2011) Tribocorrosion mechanisms in sliding contacts. In: Landolt D, Mischler S (eds) Tribocorrosion of passive metals and coatings. Woodhead Publishing, LausanneMischler S (2008) Triboelectrochemical techniques and interpretation methods in tribocorrosion: a comparative evaluation. Tribol Int 41:573–583Espallargas N, Johnsen R, Torres C, Muñoz AI (2013) A new experimental technique for quantifying the galvanic coupling effects on stainless steel during tribocorrosion under equilibrium conditions. Wear 307:190–197Vieira AC, Rocha LA, Papageorgiou N, Mischler S (2012) Mechanical and electrochemical deterioration mechanisms in the tribocorrosion of Al alloys in NaCl and in NaNO3 solutions. Corros Sci 54:26–35Papageorgiou N, Mischler S (2012) Electrochemical simulation of the current and potential response in sliding tribocorrosion. Tribol Lett 48(3):271–283Papageorgiou N, von Bonin A, Espallargas N (2014) Tribocorrosion mechanisms of NiCrMo-625 alloy: an electrochemical modeling approach. Tribol Int 73:177–186Dearnley PA, Dahm KL, Çimenoglu H (2004) The corrosion-wear behaviour of thermally oxidised CP-Ti and Ti-6Al-4V. Wear 256:469–47

Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation of bamboo fibre together with pectin in order to increase the jam's consistency. Colour, consistency and rheological behaviour were measured and sensory evaluation was carried out to compare product quality. When compared to the fresh fruit, the greatest colour changes took place in those jams processed by MW and conventional heating, both of them showing lower L*, a*, b* and chrome values than the rest of the samples obtained by applying osmotic dehydration. By adding bamboo fibre, the colour of OD samples approaches that of fresh fruit. The higher yield stress, greater consistency and more viscoelastic behaviour was displayed by jams obtained by combining OD and MW processes. In the sensory analysis, the judges awarded this sample a better score. The sensory attribute product coverage in mouth was closely related to viscosity at a shear rate of 120 s(-1) and consistency. (C) 2013 Elsevier Ltd. All rights reserved.Igual Ramo, M.; Contreras Monzón, CI.; Martínez Navarrete, N. (2014). Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement. Food Science and Technology. 56(1):200-206. doi:10.1016/j.lwt.2013.10.038S20020656

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, the treated samples were more stable during storage. While fresh squeezed juice (FS) and conventional pasteurized juice (CP) were better preserved under refrigeration conditions, microwave pasteurized juice (MP) conserved better when frozen stored. In fact, after 2 months, frozen MP samples showed the greatest flavonoid retention. From this point of view, microwave treatment can be considered a good alternative to conventional pasteurization. Industrial relevance: Flavonoids are polyphenolic compounds present in fruits and vegetables relevant not only in terms of quality, as they influence the visual appearance and taste, but also from a therapeutical point of view, as they appear to be associated with the prevention of degenerative diseases. The consumption of grapefruit juice is fairly widespread among the population. Traditionally, juices have been pasteurized by heat treatment to prolong their shelf life. However, this process may cause irreversible losses of nutritional quality and antioxidant activity and, in consequence, may affect their health-related properties. In this sense, the use of microwaves can be considered an alternative to conventional thermal pasteurization. Microwave energy was applied as alternative to conventional heating for grapefruit juice pasteurization. The results obtained in this study showed that when the effect of pasteurization process and storage is considered together, the use of microwave energy led to a greater retention of all the analyzed flavonoids, thereby representing a good alternative to conventional pasteurization. In this case, frozen storage of processed product would be recommended to better preserve these compounds. © 2011 Elsevier Ltd. All rights reserved.The authors wish to thank the Ministerio de Educacion y Ciencia and FEDER for their financial support throughout the Project AGL 2005-05994.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies. 12(2):153-162. https://doi.org/10.1016/j.ifset.2010.12.010S15316212

Red Light-Emitting Electrochemical Cells Employing Pyridazine-Bridged Cationic Diiridium Complexes

A rigid dinuclear Ir(III) complex showing high photoluminescence quantum yield in pure films was successfully used to fabricate light-emitting electrochemical cells with and without ionic liquid additives. The devices showed nearly instantaneous electroluminescence after biasing and maximum quantum yield approaching 1%. The lifetime of the devices was found to be limited to approximately 20 hours, which we correlated with the irreversible oxidation of the complex as seen from electrochemical measurements. This work validates the use of highly luminescent dinuclear iridium complexes in light-emitting electrochemical cells. Future studies will pursue materials with more efficient photoluminescence as well as improved electrochemical stability

Optical and mechanical properties of cocona chips as affected by the drying process

[EN] The effect of the application of a pre-osmotic treatment to obtain hot air dried cocona(Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical andmechanical properties of cocona chips obtained by the combined method of osmotic dehy-dration and hot air drying (OD + HAD) and by only hot air drying (HAD) were compared.Samples were dried by hot air at 60◦C. For the combined method, they were pre-dried toa moisture content of 75 gwater/100 g, immersed in a 55◦Brix sucrose solution at 25◦C for48 min. The pre-osmodehydration applied did not influence the subsequent hot air dryingkinetics, resulting in a final product with 0.055 ± 0.005 gwater/gcocona.The optical properties ofOD + HAD chips were more favorable, exhibiting a smaller color change with respect to thefresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD + HADchips presented more fracture peaks than HAD ones, this related with a structure with ahigher degree of crispness, a very desirable property for a chip product.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".Agudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. Food and Bioproducts Processing. 95:192-199. doi:10.1016/j.fbp.2015.05.009S1921999

Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp

The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180 degrees C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p < 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125 degrees C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5. (C) 2014 Elsevier B.V. All rights reserved.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".Igual Ramo, M.; Ramires, S.; Mosquera, LH.; Martínez Navarrete, N. (2014). Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology. 256:233-238. doi:10.1016/j.powtec.2014.02.003S23323825

A new experimental technique for quantifying the galvanic coupling effects on stainless steel during tribocorrosion under equilibrium conditions

Galvanic coupling during tribocorrosion of passive metals at open circuit potential (OCP) generates a wear-accelerated corrosion process within the depassivated area (worn surface) that is electrically in contact with the still passive one. The galvanic coupling effect at OCP was recently modeled using an electrochemical approach allowing for the theoretical quantification of the wear-accelerated corrosion under equilibrium conditions. Despite the usefulness of this model that mathematically determines the electrochemical conditions inside the wear track in terms of anode potential via the approximation of the net anodic current density, an experimental technique allowing for their experimental determination is essential in the effort to verify the galvanic coupling models and further understand the tribocorrosion mechanisms at OCP. In the present work, a new experimental technique based on galvanic current and potential measurements through a Zero-Resistance Ammeter (ZRA) for quantifying the electrode potential and anodic current inside the wear track during rubbing at OCP has been assessed. This experimental set-up has allowed for the first time to determine the prevailing electrochemical conditions (electrode potential and anodic current) inside the wear track by solely exposing the wear track to the electrolyte and physically separating the cathode from the anode (wear track). The effects of sliding wear at open circuit potential have been investigated for a super duplex stainless steel (UNS S32750) in 3.4 wt% NaCl. The new experimental set-up proposed in this work separates the cathode from the anode and exposes solely the wear track to the electrolyte. Using well-established electrochemical theories, the effect of the extent of the galvanic coupling on wear at the open circuit potential conditions has been quantified.The authors would like to thank the support from the European Union for funding C. Torres through the Leonardo da Vinci Mobility program. C.B. von der Ohe and E. Jensen are also acknowledged for having taken part in the initial phase 1151 of this long project. Dr. N. Papageorgiou (NTNU) is also acknowledged for the input and calculations in the modeling part and for preparing Figs. 6-9 of the paper.Espallargas Álvarez, N.; Johnsen, R.; Torres, C.; Igual Muñoz, AN. (2013). A new experimental technique for quantifying the galvanic coupling effects on stainless steel during tribocorrosion under equilibrium conditions. Wear. 307(1-2):190-197. doi:10.1016/j.wear.2013.08.026S1901973071-

Effect of processing on the drying kinetics and functional value of dried apricot

Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact on the functional compounds must be taken into account if they are to be recommended as an attractive drying option. This work compares the drying kinetics and the change in the organic acids, phenolic compounds and antioxidant activity of dried apricot when using hot air drying and microwave energy. Empirical (linear and Page) equations can be used to model the drying kinetics in air, combined air-microwave and microwave processes. From the obtained results, it can be concluded that the industrial processing of dried apricots may be improved by using microwave energy, as the drying time is considerably reduced, and the obtained fruit had a higher phenolic content, particularly of chlorogenic acid, catequin and epicatequin. Nevertheless, as the contribution of these phenols to antioxidant capacity was not significant, microwave dried samples maintained the same antioxidant capacity as the air-dried ones. When sulphite is added previous to the drying processes, care should be taken with the total phenols and the antioxidant capacity quantified as it may interfere with the results depending on the methodology used. © 2011 Elsevier Ltd.Igual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International. 47(2):284-290. doi:10.1016/j.foodres.2011.07.019S28429047

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). 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