The goal of the study was to evaluate and compare the physical properties of control, pretreated and densified corn stover, switchgrass, and prairie cord grass samples. Ammonia Fiber Expansion (AFEX) pretreated switchgrass, corn stover, and prairie cord grass samples were densified by using the comPAKco device developed by Federal Machine Company of Fargo, ND. The densified biomass were referred as “PAKs” in this study. All feedstocks were ground into three different grind size of 2, 4 and 8 mm prior to AFEX pretreatment and the impact of grinding on pellet properties was studied. The results showed that the physical properties of AFEX-PAKed material were not influenced by the initial grind size of the feedstocks. The bulk density of the AFEX-PAKed biomass increased by 1.2–6 fold as compared to untreated and AFEX-pretreated materials. The durability of the AFEX-PAKed materials were between 78.25 and 95.2%, indicating that the AFEX-PAKed biomass can be transported easily. To understand the effect of storage on the physical properties of these materials, samples were stored in the ambient condition (20 ± 2 °C and 70 ± 5% relative humidity) for six months. After storage, thermal properties of the biomass did not change but glass transition temperature decreased. The water absorption index and water solubility index of AFEX-treated and AFEX-PAKed biomass showed mixed trends after storage. Moisture content decreased and durability increased upon storage. 相似文献
Wax esters (WE) belong to the class of neutral lipids. They are formed by an esterification of a fatty alcohol and an activated fatty acid. Dependent on the chain length and desaturation degree of the fatty acid and the fatty alcohol moiety, WE can have diverse physicochemical properties. WE derived from monounsaturated long-chain acyl moieties are of industrial interest due to their very good lubrication properties. Whereas WE were obtained in the past from spermaceti organs of the sperm whale, industrial WE are nowadays mostly produced chemically from fossil fuels. In order to produce WE more sustainably, attempts to produce industrial WE in transgenic plants are steadily increasing. To achieve this, different combinations of WE producing enzymes are expressed in developing Arabidopsis thaliana or Camelina sativa seeds. Here we report the identification and characterization of a fifth wax synthase from the organism Marinobacter aquaeolei VT8, MaWSD5. It belongs to the class of bifunctional wax synthase/acyl-CoA:diacylglycerol O-acyltransferases (WSD). The protein was purified to homogeneity. In vivo and in vitro substrate analyses revealed that MaWSD5 is able to synthesize WE but no triacylglycerols. The protein produces WE from saturated and monounsaturated mid- and long-chain substrates. Arabidopsis thaliana seeds expressing a fatty acid reductase from Marinobacter aquaeolei VT8 and MaWSD5 produce WE. Main WE synthesized are 20:1/18:1 and 20:1/20:1. This makes MaWSD5 a suitable candidate for industrial WE production in planta. 相似文献
Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).
The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.
Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods. 相似文献