Drying Kinetics and Physicochemical Characteristics of Laboratory-Prepared Corn/Wheat Distillers Grains and Solubles Dried with Superheated Steam and Hot Air

The effect of superheated steam (SS) drying and hot air (HA) drying on drying kinetics and changes in the color, crude protein, and amino acid concentrations (in particular, lysine content) of corn/wheat wet distillers grains (WDG) and centrifuged solubles (CS) was evaluated. An inversion temperature was reached at 139°C for WDG and 132°C for CS, above which moisture evaporation rate and qualitative changes under SS drying conditions exceeded the values noted in HA, and below which the reverse was observed. A significant decrease (from 8 to 50%) in the lysine content of WDG and CS was reported during SS and HA. The overall changes in the color (ΔE*) of corn/wheat WDG and CS ranged from 7.9 ± 2.6 to 27.2 ± 1.9 during SS drying and from 11.9 ± 3.7 to 32.0 ± 0.5 during HA drying. The observed deterioration in color was attributed mainly to changes in lightness (L*) and yellowness (b*) of dried samples. The values of L* and b* were reliable predictors of the lysine content of corn/wheat distillers co-products.     

Comparison of three essential sub-micrometer aerosol measurements: Mass,size and shape

Abstract

An instrumental trifecta now exists for aerosol separation and classification by aerodynamic diameter (D _ae), mobility diameter (D _m) and mass (m) utilizing an aerodynamic aerosol classifier (AAC), differential mobility analyzer (DMA) and aerosol particle mass analyzer (APM), respectively. In principle, any combination of two measurements yields the third. These quantities also allow for the derivation of the particle effective density (ρ _eff) and dynamic shape factor (χ). Measured and/or derived deviations between tandem measurements are dependent upon the configuration but are generally <10%. Notably, nonphysical values of χ (<1) and ρ _eff (>bulk) were determined by the AAC-APM. Harmonization of the results requires the use of χ in the determination of m and D _m from the AAC-DMA and AAC-APM requiring either a priori assumptions or determination from another method. Further errors can arise from assuming instead of measuring physical conditions – e.g., temperature and pressure affect the gas viscosity, mean free path and the Cunningham slip correction factor therefore impacting D _m and D _ae – but are expected to have a smaller impact than χ. Utilizing this triplet of instrumentation in combination allows for quantitative determination of χ and the particle density (ρ _p). If the bulk density is known or assumed, then the packing density can be determined. The χ and ρ _p were determined to be 1.10?±?0.03 and (1.00?±?0.02) g cm^?3, respectively, for a water stabilized black carbon mimic that resembles aged (collapsed) soot in the atmosphere. Assuming ρ _bulk = 1.8?g cm^?3, a packing density of 0.55?±?0.02 is obtained.

Copyright © 2020 American Association for Aerosol Research     

Study of marine bacteria adhesion on sea-immersed 304 and 316 stainless steels: experimental and theoretical investigations

In this study, we investigated the potential adhesion of marine bacteria isolated from seawater in the port of Chmaâla, Morocco, to sea-immersed 304 and 316 stainless steels using thermodynamic approach and the Environmental Scanning Electron Microscopy (ESEM). Furthermore, the physicochemical properties including hydrophobicity and electron donor / electron acceptor (Lewis acid-base) of bacterial isolates and both substrates were evaluated using the contact angle measurements. The molecular identification indicated that the isolated strains were Bacillus thuringiensis and Bacillus amyloliquefascience. Results also showed that both bacterial strains’s cells have a hydrophilic character with Δ_Giwi values of 29.30 and 24.12 mJ m^?2 respectively for Bacillus thuringiensis and Bacillus amyloliquefascience, and are strong electron donating (γ^?) and weakly electron accepting (γ⁺). For substrates surfaces, we found that both sea-immersed stainless steels types were hydrophilic and present strong electron-donor character (γ^? = 49 ± 0.2 mJ m^?2 for 304 and γ^? = 55.07 ± 0.02 mJ m^?2 for 316) and weak electron-acceptor character (γ⁺ = 5.4 ± 0.1 mJ m^?2 for 304 and γ⁺ = 8.3 ± 0.06 mJ m^?2 for 316). The theoretical prediction showed that both tested strains, B. thuringiensis and B. amyloliquefascience, exhibited positive values of ΔG^Total vis-à-vis the two sea-immersed stainless steels types which indicates unfavorable adhesion while the ESEM electro-micrographs show that both strains were able to adhere to both strainless steels surfaces.     

Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue

The influence of pulsed electric field (PEF) and subsequent centrifugal osmotic dehydration (OD) on the convective drying behavior of carrot is investigated. The PEF was carried out at an intensity of E = 0.60 kV/cm and a treatment duration of t _PEF  = 50 ms. The following centrifugal OD was performed in a sucrose solution of 65% (w/w) at 40°C for 0, 1, 2, or 4 h under 2400 × g. The drying was performed after the centrifugal OD for temperatures 40–60°C and at constant air rate (6 m³/h).

With the increase of OD duration the air drying time is reduced spectacularly. The dimensionless moisture ratio Xr = 0.1 is reached for PEF-untreated carrots after 370 min of air drying at 60°C in absence of centrifugal OD against 90 min of air drying after the 240 min of centrifugal OD. The PEF treatment reduces additionally the air drying time. The total time of dehydration operations can be shortened when OD time is optimized. For instance, the minimal time required to dehydrate untreated carrots until Xr = 0.1 is 260 min (120 min of OD at 40°C and 140 min of drying at 60°C). It is reduced to 230 min with PEF-treated carrots.

The moisture effective diffusivity D _eff is calculated for the convective air drying based on Fick's law. The centrifugal OD pretreatment increases drastically the value of D _eff . For instance, 4 h of centrifugal OD permitted increasing the value of D _eff from 0.93 · 10^?9 to 3.85 · 10^?9 m²/s for untreated carrots and from 1.17 · 10^?9 to 5.10 · 10^?9 m²/s for PEF-treated carrots.     

Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics,physicochemical properties,antioxidant capacity,and microstructure

Results of an experimental study are presented and discussed for pulsed vacuum drying (PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics, physicochemical properties (surface color, nonenzyme browning index, red pigments, rehydration ratio, water holding capacity, and ascorbic acid), antioxidant capacity (ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity), and microstructure of red pepper. As expected, the drying time decreased with an increase in drying air temperature, IR-HAD needed the shortest drying time, followed by HAD and PVD. The effective moisture diffusivity (D_eff) of red pepper under PVD, HAD, and IR-HAD was computed to be in the range 1.33–5.83?×?10^?10, 1.38–6.87?×?10^?10, and 1.75–8.97?×?10^?10 m²/s, respectively. PVD provided superior physicochemical properties of dried red pepper compared to samples dried by HAD and IR-HAD. In detail, PVD yielded higher rehydration ratio, water holding capacity, red pigment and ascorbic acid content, brighter color, lower nonenzyme browning index, and comparable antioxidant capacity compared to samples dried by HAD and IR-HAD at the same drying temperature. Furthermore, PVD promoted the formation of a more porous structure, while HAD and IR-HAD yielded less porous structure. The current findings indicate that PVD drying has the potential to produce high-quality dried red pepper on commercial scale.     

Modeling Moisture Loss during Vacuum Belt Drying of Low-Fat Tortilla Chips

A continuous vacuum drying method was used to develop low-fat tortilla chips with good sensory properties. To better understand the process, drying models were developed to determine the effects of drying thickness and temperature on drying rate. Drying rates were determined at three conduction plate temperatures (80, 90, and 100°C) and three product thicknesses (0.8, 1.5, and 2.3 mm). An effective diffusion model and semi-empirical models were used to fit the data. In addition, a model was developed from the drying rate curves that incorporated a drying coefficient [k(t)] that varied with time and could be described by a two-term Lorentzian model. All models had good agreement between experimental data and predicted data, with R ² > 0.98. With consideration of other goodness-of-fit indicators (sum of squared errors [SSE] and χ²), the Page and variable coefficient models provided the best fit. The average effective moisture diffusivity was calculated using nonlinear regression and ranged from D _eff = 1.19 to 1.54 × 10^?9 m²/s. D _eff increased with temperature and was described by an Arrhenius equation with E _a  = 14.1 kJ/mol.

Continuous vacuum drying of a presteamed corn dough can be used to produce low-fat tortilla chips with high crispness and acceptable sensory properties. The drying rate models presented in this study will help predict appropriate drying times, optimize process conditions, and better understand the mechanisms of drying.     

Hot-Air Drying and Rehydration Characteristics of Red Kidney Bean Seeds

The effects of pretreatments such as citric acid and hot water blanching and air temperature on drying and rehydration characteristics of red kidney bean seeds were investigated. Drying experiments were carried out at four different drying air temperatures of 50°C, 60°C, 70°C, and 80°C. It was observed that drying and rehydration characteristics of bean seeds were greatly influenced by air temperatures and pretreatments. Four commonly used mathematical models were evaluated to predict the drying kinetics of bean seeds. The Weibull model described the drying behaviour of bean seeds at all temperatures better than the other models. The effective moisture diffusivities (D_eff) of bean seeds were determined using Fick's law of diffusion. The values of D_eff were between 1.25 × 10^?9 and 3.58 × 10^?9 m²/s. Activation energy was estimated by an Arrhenius-type equation and was determined as 24.62, 21.06, and 20.36 kJ/mol for citric acid, blanch, and control samples, respectively.     

Experimental and fundamental critical analysis of diffusion model of airflow drying

Scientific literature of agromaterial drying present contradictory conclusions in terms of the kinetic effect of airflow velocity. Some authors confirmed that it does not trigger any modification of drying, while some articles tried to establish empirical models of the effective diffusivity D_eff versus the airflow velocity, what is fundamentally erroneous. By analyzing internal and external transfer phenomena, this research aimed at recognizing that once air velocity is higher than a critical airflow velocity (CAV), the internal transfers become the limiting phenomenon. CAV depends on the effective diffusivity and the product size. It was calculated in the cases of two studied raw materials (apple and carrot), differently textured by instant controlled pressure drop (DIC). Values of CAV greatly depend on diffusivity of water within the matrix. At temperature T?=?40°C, they were 1?m/s for untreated carrot and 2.1?m/s for DIC-textured carrot, whose D_eff values were 1.31 and about 3?×?10^?10?m²/s, respectively. Also, at temperature T?=?40°C, they were 2.1?m/s for untreated apple and 3?m/s for DIC-textured apple, whose D_eff were 1.4 and about 10.4?×?10^?10?m²/s, respectively.     

Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics,color profile,and volatile compounds

ABSTRACT

The drying kinetics and quality attributes of wolfberry were investigated under pulsed vacuum drying based on two different heating ways of far-infrared radiation (PVD-FIR) and electronic panel contact (PVD-EPC) heating. They were operated at different drying values of heating panel temperatures (60, 65, and 70°C) with 15 and 2?min as the constant vacuum pressure and atmospheric pressure duration, respectively. Drying time for wolfberry dried by PVD-FIR was lower by 17–19% compared with that by PVD-EPC at the same drying temperature. The effective moisture diffusivity (D_eff) determined by Weibull distribution model ranged from 3.72?×?10^?10 to 6.59?×?10^?10?m²/s and 3.34?×?10^?10 to 6.88?×?10^?10?m²/s for PVD-FIR and PVD-EPC, respectively. The drying activation energy was 54.30 and 68.59?kJ/mol for the samples dried by PVD-FIR and PVD-EPC, respectively. The color parameters L*, a*, and b* of wolfberry dried by PVD-FIR were higher than those dried by PVD-EPC. The product dried by PVD-FIR contained more vivid luster compared to that dried by PVD-EPC. The contents of aldehydes, esters, phenols, and the heterocyclic compound in PVD-FIR sample were higher than those in PVD-EPC samples. Additionally, the alcohols, ketones, and acid contents in PVD-FIR sample were lower than those in PVD-EPC sample. In summary, PVD-FIR is more suitable for wolfberry drying as it enhances drying rate and product’s quality compared with PVD-EPC.     

A New Model and Quality of Unfrozen and Frozen Cooked Rice Dried in a Microwave Vibro-Fluidized Bed Dryer

This study aimed to develop a suitable drying model for microwave vibro-fluidized bed drying in a single-mode applicator (MVFB-SMA drying) of cooked rice with and without prefreezing treatment and to investigate the effects of prefreezing treatment and drying temperature (110–185°C) on quality of dried cooked rice. During the process of drying cooked rice from 60 to 10% (wet basis), results indicated that drying rate increased, whereas drying time decreased with prefreezing treatment and increased drying temperature. The drying rate and drying time of unfrozen and frozen cooked rice ranged from 0.196 to 0.497 g water/g dry matter/min and 0.228 to 0.554 g water/g dry matter/min; and from 7 to 2.5 min and 5.5 to 2 min, respectively. A new model was proposed in this study (MR = exp(?k t ⁿ ) + bt + c) to compare with 11 commonly used drying models. The new model describes the MVFB-SMA drying data most satisfactorily. The values of effective diffusivity were between 1.70 × 10^?7 and 5.72 × 10^?7 m²/s for the unfrozen sample and between 1.99 × 10^?7 and 5.86 × 10^?7 m²/s for the frozen sample. Their activation energy values were 23.66 and 21.19 kJ/mol, respectively. Prefreezing treatment provided a whiter product with a less uniform porous structure and higher bulk density. Slower ability to rehydrate was also observed for the frozen cooked rice dried at 160 and 185°C. An increase in drying temperature resulted in changes in whiteness, microstructure, bulk density, and rehydration capability. No prefreezing treatment and drying at 160°C seemed to be the optimal process condition for cooked rice, ensuring whiteness, a porous structure, low bulk density, and high rehydration capability.     

Physicochemical studies of globular proteins—Bovine serum albumin,egg albumin,and lysozyme—In some aqueous iodide salts solutions of IA group and cetyltrimethyl ammonium bromide systems

Densities (ρ, kg m^?3), and viscosities (η, 0.1 kg m^?1 s^?1) of Bovine Serum Albumin (BSA), Egg Albumin, and Lysozyme in aqueous iodide salts of lithium, sodium, and potassium, along with cationic surfactant‐cetyltrimethyl ammonium bromide (CTAB) were measured at a temperature of 303.15 K. The 0.0010–0.0018 g %, w/v of each protein at an interval of 0.0002 mol L^?1 in 0.2, 0.4, and 0.8 millimol L^?1 of salt and CTAB are studied. Data are used for apparent molar volumes (V_?, 10^?6 m³ mol^?1) and intrinsic viscosities ([η], dL kg^?1), respectively. Data are regressed and extrapolated to zero concentrations for ρ⁰, η⁰, and limiting values and S_d, S_η and S_V corresponding slopes for protein–salt structural interactions. With size of cations, the densities decrease as CTAB > LiI > NaI > KI and increase with salts concentrations, with salts the densities are as Lysozyme > BSA > Egg Albumin, viscosities and V_? as BSA > Egg–Albumin > Lysozyme. The ρ and η values with CTAB higher and [η] are lower and converse at around 0.4 mmol L^?1 salt and is effective for greater stability of proteins. The [η] in CTAB are higher than other salts and decreases with size of cations with stronger intermolecular forces. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics,microstructure, and quality attributes

In order to investigate the feasibility and the enhancing effect of contact ultrasound application during far-infrared radiation (FIR) drying, a contact ultrasound strengthened FIR (CUFIR) drying equipment was fabricated and used, and CUFIR drying experiments on pear slices were carried out to explore the synergetic effects of ultrasound power and FIR heating on drying characteristics, microstructure, and quality of dried pear products. The results show that the application of contact ultrasound could be obviously helpful to accelerate internal mass transfer in pear slices and improve the drying rate of FIR drying, and higher ultrasound power could lead to stronger strengthening effect. The enforcing effect of ultrasound increased at higher FIR power, and weakened with the reduction of moisture content during CUFIR drying. The D_eff values ranged from 4.76?×?10^?10?m²/s to 13.94?×?10^?10?m²/s in this study and the increase of both FIR power and ultrasound power had significant and positive influence on the increasing of D_eff values. With scanning electrical microscope (SEM), it was observed that the improvement of ultrasound power could enlarge the size of microcapillaries and even generate new micropores and microchannels on the ultrasound-treated surface and in the organism structure of pear slices. The increase of ultrasound power could improve total phenolic content (TPC) and total flavonoids content (TFC) of pear slices at FIR powers of 100 and 220?W. Yet, the application of contact ultrasound with ultrasound power of 60?W had negative influence on TPC and TFC at FIR power of 340?W. Although the ascorbic acid content (AAC) reduced as FIR powers increased during FIR drying without contact ultrasound assistance, the increase of ultrasound power could improve AAC at all FIR powers. The CUFIR drying at ultrasound power of 60?W and FIR power of 220?W achieved the lowest energy consumption. Therefore, the application of FIR drying combined with contact ultrasound is a promising method to improve drying rate as well as protect product quality.     

Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics

The aims of this study were to: (1) evaluate the effect of each stage of HACD + MWVD on the drying kinetics and quality parameters of blueberries, including color, overall appearance, mechanical and physical attributes, and rehydration potential; (2) select proper combination order and conversion point of HACD + MWVD to minimize physicochemical changes and maintain high quality of blueberries. The results were compared with HACD and MWVD alone. A linear equation produced a good fit to data describing the drying kinetics of the constant or first falling rate period, whereas the Henderson and Pabis model was a good fit for the dataset describing the second falling rate period. The color changes induced in berries by HACD + MWVD were limited (ΔE* ranged from 3.08 ± 2.25 to 3.65 ± 2.28) in comparison with HACD (ΔE* ranged from 7.90 ± 2.29 to 8.21 ± 1.77). HACD + MWVD contributed to the achievement of significantly lower values of hardness, chewiness, and gumminess in blueberries, compared to HACD. Multi-stage HACD + MWVD with hot air predrying at 80°C until the achievement of the moisture content of 1.95 ± 0.05 kg · kg^?1 db caused the lowest shrinkage of blueberries. Blueberries dried by multi-stage HACD +MWVD with hot air predrying at 80°C until the achievement of moisture content of 1.95 ± 0.05 kg · kg^?1 db were characterized by the highest rehydration potential, in terms of moisture content, rehydration ratio, and water gain; i.e., 4.15 ± 0.02 kg · kg^?1 db, 4.02 ± 0.05 g · g^?1 db, 4.07 ± 0.01 g · g^?1 db, respectively.     

Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels

The characteristics of moisture removal and selected physical properties during the dehumidifier-assisted drying of model food gel systems like agar and gellan gels were studied. The effect of gel forming ingredients/nutrients like FeSO₄ (0.05%), whey protein concentrate (WPC; 5%), and flaxseed powder (FSP; 5%) were investigated with an overall intention of developing a delivery system for nutrients as a convenience food. Gellan and agar gels were prepared at concentrations of 1, 2, and 3% (w/w) and subjected to drying at a low temperature of 40°C in a dehumidifier-assisted dryer up to 12 h. The different quality parameters that were determined included the extent of shrinkage, moisture content, textural parameters, and the diffusion coefficient. Agar gels possessed higher moisture ratios compared to corresponding gellan samples. The diffusion coefficients for agar and gellan gels were 0.83 × 10^?7 ? 2.38 × 10^?7 m²s^?1. The gellan gels were much harder than their corresponding agar gels. The addition of WPC, FeSO₄, and FSP increased the textural indices like fracture force, fracture strain, fracture energy, and total energy for 50% compression for all the gels. Gellan and agar gels showed volume shrinkage; the lowest shrinkages were with WPC added gels followed by the FSP and FeSO₄ incorporated samples. Dehumidifier-assisted dried food gels can serve as a delivery system for nutrients.     

Optimum Production and Characterization of Thermostable Amylolytic Enzymes from B. stearothermophilus GRE1

Optimum production of extracellular, thermostable amylolytic enzymes (α and β‐amylase) by a newly isolated bacterium, Bacillus stearothermophilus, was investigated in a batch bioreactor. Starch and lactose at 1.0% and 3.0% (w/v) respectively were found to be optimum for maximum enzyme production. Optimization of cultural conditions (pH 7.0 and temperature 45°C) resulted in high bacterial specific growth rate (0.64 h^?1), yielding 2.20 gL^?1 biomass, 11.43 UmL^?1 α‐amylase and 10.04 UmL^?1 of β‐amylase. Hydrolysis of native starches from wheat, cassava, corn and potato at 60°C using the crude enzyme showed 60‐80% saccharification with potato starch showing the least and wheat starch showing the greatest hydrolysis. The K_m and V_max values of the crude α‐amylase for starch were 4.78 mg starch/mL and 6.67 mg/mL.min respectively.     

Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process

Industrial production of lactose hydrolyzed milk powder (LHMP) remains challenging. Due to the presence of the monosaccharides glucose and galactose, lactose-free powders tend to suffer stickiness, caking, and browning during drying and storage. We sought to find ideal conditions spray dryer inlet air temperature (θ_air,in) and concentrated milk flow rate (m_CM) for LHMP production. We tested θ_air,in settings of 115–160°C and m_CM of 0.3–1.5?kg?·?h^?1, and also applied mass and energetic balances. LHMP generally exhibited higher mass and energetic losses than the control (milk powder containing lactose), as a consequence of the relatively low dryability of LHMP. For a lab scale spray dryer, the ideal conditions settings for LHMP production were θ_air,in?=?145?±?2°C and m_CM?=?1.0?kg?·?h^?1, taking into account the mass yield and energetic cost (kJ?·?kg^?1 of powder) of the process. These ideal conditions are a potential tool for the industrial development of lactose-free dairy powders.     

Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

A drying technique using a combination of a contact ultrasound apparatus and a hot air dryer is developed to investigate the strengthening effect of contact ultrasound on hot air drying. The effects of drying parameters such as ultrasound power and drying temperature on drying characteristics, effective moisture diffusivity (D_eff), microstructure, glass transition temperature (T_g), rehydration ratio, and color difference are discussed. The results show that the application of contact ultrasound causes a significant acceleration of internal mass transfer, and higher ultrasound power applied leads to faster drying rate. The effect of ultrasound power on drying rate decreases along with the reduction of moisture content during drying process. The increase in drying temperature significantly reduces drying time but has a little negative influence on the strengthening effect of ultrasound. D_eff values range from 1.0578?×?10^?10 to 5.4713?×?10^?10?m²/s in contact ultrasound-assisted hot air drying of purple-fleshed sweet potato and increase significantly with an increase in drying temperature as well as ultrasound power. The microstructure of purple-fleshed sweet potato is greatly different at different ultrasound powers during contact ultrasound-assisted hot air drying and shows more microchannels and dilated intercellular spaces in the cross-section of purple-fleshed sweet potato micrographs at higher ultrasound power. Contact ultrasound application during hot air drying could improve the mobility of water and consequently reduce glass transition temperature. Lower color difference and higher rehydration ratio could be achieved as drying temperature decreases and ultrasound power increases. The increase in contact ultrasound power could reduce energy consumption of drying process up to 34.60%. Therefore, contact ultrasound assistance is a promising method to enhance hot air drying process.     

A Study on the Impact of the Adhesion of Penicillium expansum on the Physicochemical Surface Properties of Cedar Wood

The sessile drop technique was used to investigate the evolution of the physicochemical properties of cedar wood as a function of contact time with the Penicillium expansum spores. The most important finding showed that the impact of different contact periods (2, 4, 6, 8, 10, and 24 hr) on the wood surface were very indicative. In fact, after 2 hr of contact, the results have shown a significant impact of the bioadhesion of spores to the substrate on both the hydrophobic character (θ_W = 108.5°; ΔGiwi = ?28.25 mJ/m²), the electron donor (γ^? = 13.63 mJ/m²), and the electron acceptor (γ⁺ = 4.35 mJ/m²) parameters that were significantly reduced compared to the initial wood (θ_W = 118.5°; ΔGiwi = ?6.29 mJ/m²; γ^? = 32.1 mJ/m²; and γ⁺ = 9.1 mJ/m²). In addition, this decrease of parameters continued over time to stabilize after 10 hr of contact. Indeed, after 24 hr, the acid/base properties were almost zero and the contact angle with water decreased to 30°. Moreover, it was found that the coefficient of correlation (r²) was strong between the contact angle with water, the surface energy, and the electron acceptor character with the contact time parameter with values (r² = 0.65), (r² = 0.79), and (r² = 0.68), respectively.     

Crystal structure and thermodynamic parameters of Nylon-1010

WAXD, SAXS, FTIR, DSC and density techniques have been used to investigate the crystal structure, crystal density ρ_c, amorphous density p_a equilibrium heat of fusion δH°_m and equilibrium melting temperature T°_m. By extrapolating the straight lines in the FTIR absorbance against density plot to zero intensity. ρ_c and ρ_a were estimated to be 1.098 and 1.003 g/cm³ respectively. The ρ_c obtained was too low in value. From X-ray diffraction patterns of uniaxially oriented fibres, the crystal structure of Nylon-1010 was determined. The Nylon-1010 crystallized in the triclinic system, with lattice dimensions: a = 4.9 Å, b = 5.4 Å, c = 27.8 Å, α = 49°, β = 77°, γ = 63.5°. The unit cell contained one monomeric unit, the space group was P1 , and the correct value of ρ_c was 1.135 g/cm³. The degree of crystallinity of the polymer was determined as about 60% (at RT) using Ruland's method. SAXS has been used to investigate the crystalline lamellar thickness, long period, transition zone, the specific inner surface and the electron density difference between the crystalline and amorphous regions for Nylon-1010. The analysis of data was based upon a one-dimensional electron-density correlation function. δ H°_m was estimated to be 244.0 J/g by extrapolation of δH°_m in the plot of heat of fusion against specific volume of semicrystalline specimens to the completely crystalline condition (V = 1/ρ_c). Owing to the ease of recrystallization of melt-crystallized Nylon-1010 specimens, the well-known Hoffman's T_m-T_c method failed in determining T°_m and a Kamide double extrapolation method was adopted. The T°_m value so obtained was 487 K.