Mechanical properties of engineering steel produced via ingot and c.c. route for automotive components

A comparison has been made of engineering steels produced by ingot and continuous casting. Particular attention has been paid to the possible influence of ghost lines, sometimes present in c.c. products, on the service behaviour of mechanical components. Experimentation has been concentrated on 40 CrMo 4 steel, used by an Italian automobile producer to make wheel hubs for motor-cars. The comparison has been carried out on the basis of tensile strength and ductility properties and low and high cycle fatigue behaviour. Rotating bending fatigue tests have also been conducted directly on wheel hubs, reproducing the main on-road fatigue conditions affecting these components. The experimentation has revealed no influence of ghost lines on the mechanical component behaviour and a complete tie-in between metallurgical characteristics and the static and dynamic properties of materials produced by the two steelmaking processes.     

New methods to assess water diffusion in amorphous matrices during storage and drying

Water diffusion coefficient is an important parameter for food processing and stability, strongly influenced by the composition and the physical state of the matrix (amorphous glassy or rubbery/crystalline). In this study, two different methods to assess water diffusion in amorphous matrices were compared. First, an automatic sorption device was used to measure the water sorption kinetics of powders of maltodextrin DE21 and DE47 with defined shapes when equilibrating at different air relative humidity (0–60% at 25 °C). Calculation of water diffusion coefficients was done according to Crank’s and Weibull’s models, and it was not possible when powders undergo glass transition. In the second part of the study a thin film dryer was used to assess the drying kinetics of aqueous solutions of maltodextrin (DE 6-12-29-40). The Yamamoto’s model allowed calculating water diffusion as a function of water content and temperature, above and below glass transition temperature.     

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

In addition to the sanitary aspects of production and the genetic and/or geographic origin of the drupes olive malaxation is a critical control point of virgin olive oil (VOO) production from a qualitative point of view. In particular the sensory peculiarities of malaxation are determined by the presence of C₆ and C₅ aldehydes and alcohols in the VOO head space due to lipoxygenase activity. On-line monitoring of the evolution of these substances during VOO processing could be very useful for defining the operative conditions of malaxation (i.e. time and temperature) in order to improve the VOO sensory quality according to product type.     

Concentration of the headspace volatiles above wine for direct chromatographic analysis

A procedure for direct gas chromatographic analysis of volatile constituents present in the headspace above wines has been developed. Samples of wine (100 ml) and its headspace were conditioned for specified times and temperatures so as to reach air-liquid equilibrium in a special large syringe (2000 ml) designed in our laboratory. The headspace volatiles were collected directly, freed from water and ethanol in a short trap packed with Porapak Q connected to the syringe. The vapour passed from the syringe to the precolumn through a container holding the internal standard under strictly defined conditions of temperature, pressure and flow rate. The elution of volatiles from the traps was accomplished directly into the oven of the gas chromatograph. The operating parameters of the system are discussed. This procedure allows the qualitative (and quantitative) determination of different volatile compounds present in the headspace above wines. The factors which influence the air-liquid partition of volatile compounds present in wine are also examined.     

Prediction of Powder Stickiness along Spray Drying Process in Relation to Agglomeration

The spray drying process consists of a fast convective drying of liquid droplets by hot air. Initially, the water activity (a_w) of a drop is close to 1. During drying, the drop surface a_w decreases while viscosity increases until reaching a sticky rubbery state before further drying. This can be observed for products such as carbohydrates, leading to particles sticking on walls (product losses) or to adhesion between particles leading to agglomeration. In this study, particle stickiness was investigated in a cocurrent pilot spray dryer by measuring drying air properties (temperature and relative humidity) at different positions. This allowed describing the evolution of temperature and mean water content of the drying drops. Two model products (maltodextrin DE12 and DE21) were spray dried varying process parameters liquid flow rate (1.8, 3.6, and 5.4 kg/h), air temperature (144°, 174°, and 200°C), airflow rate (80–110 kg/h), and rotary atomizer speed (22,500–30,000 rpm). The two products exhibit different drying behaviors in relation to their affinity towards water (sorption isotherms) and glass transition temperature evolution with a_w (stickiness). Depending on drying conditions and product, the drop stickiness was observed very rapidly, close to the atomizer, or later, along the chamber. This approach can be used to identify conditions and positions corresponding to sticky particles.     

Cholinephosphotransferase activity in human platelets

Disrupted human platelets possess a cholinephosphotransferase activity (EC 2.7.8.2) whose properties have been studied in this work. The labeling of choline glycerophospholipid (CGP) from radioactive cytidine-5'-diphosphate choline (CDP-choline) in vitro shows a maximum at pH 8.0 (using Hepes [4-(2-hydroxyethyl)-piperazine-1-ethane-2-sulfonic acid] as a buffer) and is stimulated by Mn2+, Mg2+ and diacylglycerol. The enzymic activity is inhibited by Ca2+. The dependence of human platelet cholinephosphotransferase upon CDP-choline concentration does not follow the Michaelis-Menten equation. CMP strongly inhibits the reaction. The functional implications of this newly discovered platelet activity are briefly considered.     

Use of enzyme preparations in wine production (author''s transl)

The Author after having examined the present acquirements of the native enzymes of the grapes, summarizes the enologic uses of the enzyme preparations at various degrees of purity with the point of view of the influence on the organoleptic (color, aromatic composition) ad rheologic (yield, filtrability) characteristics of the musts and wines besides some microbiological implications. Subsequently the Author exposes the original results extrapolated from the pilot and industrial trials on the use of different hydrolases (pectinase, cellulase, hemicellulase, acid protease, xylanase) on the wine-making processes (traditional red wine-making, heating red-wine-making, white wine-making). From the comparison of the last data with those of the reference are drawed conclusive considerations on some aspects of the subject.     

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated. Total hydrophilic phenols and the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4-DHPEA) were correlated (r=0.97) with the oxidative stability of virgin olive oil. On the contrary, tocopherols showed low correlation (r=0.05). Purified olive oil with the dialdehydic form of elenolic acid linked to 3,4-DHPEA, an isomer of oleuropeine aglycon, and 3,4-DHPEA had good oxidative stability. A synergistic effect was observed in the mixture of 3,4-DHPEA and its oleosidic forms with α-tocopherol in purified olive oil by the Rancimat method at 120°C.     

A 3-year Study on Quality,Nutritional and Organoleptic Evaluation of Organic and Conventional Extra-Virgin Olive Oils

The quality of extra-virgin olive oils (EVOO) from organic and conventional farming was investigated in this 3-year (2001–2003) study. The oils were extracted from Leccino and Frantoio olive (Olea europaea) cultivars, grown in the same geographical area under either organic or conventional methods. Extra-virgin olive oils (EVOO) were produced with the same technology and samples were analyzed for nutritional and quality parameters. Volatile compounds were measured with solid-phase microextraction combined with gas chromatography and mass spectrometry (SPME–GC–MS). Sensory evaluation was also completed by a trained panel. Significant differences were found in these parameters between organic and conventional oils in some years, but no consistent trends across the 3 years were found. The acidity of organic Leccino oils was higher than conventional oils in 2001 and 2002 but not in 2003; Frantoio oils were never different. Organic Leccino oils had higher peroxide index than conventional oils in 2001 and 2002 but it was the reverse in 2003. Organic Frantoio oils had lower peroxide index in 2001, but values were not statistically different in the other years. The concentrations of phenols, o-diphenols, tocopherols, the antioxidant capacity and the volatile compounds showed differences in some years and no difference, or opposite differences, in others. Sensory analysis showed only slight differences in few aromatic notes. Our results showed that organic versus conventional cultivation did not affect consistently the quality of the high quality EVOO considered in this study, at least in the measured parameters. Genotype and year-to-year changes in climate, instead, had more marked effects.