Modeling of Bread Structure Based on Mixed Cell Foams

The texture of bread is strongly influenced by the cell structure and the extent of staling during storage. The goal of this project was to examine and analyze the effect of stress on cell structure. Bread crumb was digitally modeled in both MATLAB and SolidWorks, tensile testing was performed with an Instron machine, and microscopes were used to visually inspect both the effects of force and the fracture pattern. The results indicated that the open and closed cell ratio of bread crumb does not initially change within the testing period of one week. The cells elongate in the direction of the tensile force and the cell wall ruptures at high stresses, with a mixed intracellular and transcellular fracture. Staling does not have a significant effect on cell structure

Increasing Paper and Cardboard Collection for Recycling in Denmark

In light of Denmark’s goal of increasing municipal recycling rates to 50% by the year 2022, the purpose of this project was to assist the Danish Waste Association in increasing household paper and cardboard collection. To achieve our goal, we analyzed information collected from research, interviews, and on- site visits. By speaking with multinational stakeholders and some of the country’s largest waste management companies, we found the impacts that specific collection methods have on recycling, including the collection of mixed paper and cardboard, used beverage cartons, and contaminated cardboard. Finally, we developed three decision matrices which will aid municipalities in increasing their collection and recycling rates