Accelerated life test data analysis with generalised life distribution function and with no aging model assumption

The purpose of this paper is to present a method of statistical analysis of Accelerated Life Test (ALT) data which allows to drop assumptions usually made on the type of life distribution function at each stress level and the life-stress relationship. The method proposed can be used to derive life distribution function for nominal stress level based on a number of accelerated non-censored tests. The method can be especially useful in a variety of areas where the assumptions on life distribution function and/or life-stress relationship is not well justified by empirical or theoretical model.     

Assumed strain stabilization procedure for the 9-node Lagrange shell element

An assumed strain (strain interpolation) method is used to construct a stabilization matrix for the 9-node shell element. The stabilization procedure can be justified based on the Hellinger–Reissner variational method. It involves a projection vector which is orthogonal to both linear and quadratic fields in the local co-ordinate system of each quadrature point. All terms in the development involve 2 × 2 quadrature in the 9-node element. Example problems show good accuracy and an almost optimal rate of convergence.     

Evaluation of the sensory properties of irradiated apple juice concentrate

Summary Apple juice concentrate with or without addition of aroma essence was irradiated with doses of 0.5–2.0 kGy. The irradiated samples and nonirradiated control were evaluated for colour, clarity, odour and taste. The trained eight-member panel of judges examined the concentrate using a 10-cm long unstructured graphical scale method. In addition, the intensity of some odour and sensory profiles were obtained. Slight sensory differences could be noticed between the irradiated and nonirradiated samples, these differences were more pronounced in the concentrate irradiated with the dose of 2.0 kGy. Sensory evaluation of the colour confirmed the brightening of the irradiated samples which was also observed by spectrophotometric measurements. The clarity of the concentrate was not influenced by irradiation.

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Bestimmung der sensorischen Eigenschaften des bestrahlten Apfelsaftkonzentrates

Zusammenfassung Das Apfelsaftkonzentrat mit oder ohne Zugabe von Aromaessenz wurde mit Dosen von 0,5 bis 2,0 kGy bestrahlt. Die bestrahlten Proben und die nicht bestrahlte Kontrollprobe wurden auf Färbung, Klarheit, Geruch und Geschmack untersucht. Das Apfelsaftkonzentrat wurde durch acht erfahrene Personen unter Verwendung einer 10 cm langen graphischen Skala geprüft. Zusätzlich wurde die Intensität der Geruchsund Geschmacksprofile geschätzt. Es wurden geringfügige sensorische Unterschiede zwischen bestrahlten und nicht bestrahlten Proben gefunden. Die Unterschiede waren stärker wahrnehmbar nach der Bestrahlung mit 2,0 kGy. Sensorische Untersuchung der Färbung bestätigte die Aufhellung der bestrahlten Proben, die ebenfalls bei den spektrophotometrischen Messungen beobachtet wurde. Die Bestrahlung hatte keine Wirkung auf die Klarheit des Konzentrates.

     

Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate

Summary The effect of irradiation on the patulin content and on the chemical composition of apple juice concentrate during storage at 4 °C over a period of several weeks was investigated. The radiation-induced disappearance of the mycotoxin in relation to the absorbed dose followed an exponential relationship. The radiation dose (D₅₀), i.e., the dose which reduced the patulin content to 50% of its initial value was equal to 0.35 kGy. Storage of the irradiated concentrate had no effect on the patulin content; however, storage did lead to a slight increase in the titratable acidity and a decrease in the amounts of the carbonyl compound and the ascorbic acid concentration. The development of non-enzymatic browning during storage of the irradiated samples followed the same kinetics as that of the non-irradiated samples.

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Einfluß der Bestrahlung und Lagerung auf den Patulinverlust und auf die chemische Zusammensetzung des Apfelsaftkonzentrates

Zusammenfassung Es wurde der Einfluß der Bestrahlung auf den Patulingehalt und die chemische Zusammensetzung des Apfelsaftkonzentrates während der Lagerung im Laufe von mehreren Wochen bei 4 °C untersucht. Der durch die -Strahlen induzierte Verlust des Toxins folgte einer Exponentialverteilung. Die Bestrahlungsdosis D₅₀ verursachte eine 50%ige Abnahme der Anfangskonzentration von Patulin und war gleich 0,35 kGy. Die Lagerung der bestrahlten Proben des Konzentrates hatte keinen Einfluß auf den Patulinverlust. Während der Lagerung des Konzentrates nahm die zu titrierende Acidität zu und die Konzentration der Carbonylverbindungen und der Ascrobinsäure ab. Die Entwicklung der nichtenzymatischen Bräunung während der Lagerung der bestrahlten Proben hatte die gleiche Kinetik wie die der nicht bestrahlten.

     

Evaluation of kinetic parameters of coal ignition

A method is presented of evaluating the kinetic parameters for the ignition reaction of coal based on the Semenov's thermal ignition theory adopted to coal particle ignition. The evaluated apparent activation energy, E, for bituminous coal, anthracite and bituminous coal char are in the range 46–103 kJ mol^?1. A verification was made by comparing the measured induction periods for the coal particles with those calculated numerically. The oxidation rate is controlled by diffusion into pores.     

Epoxy resin cured with diamine bearing azobenzene group

The epoxy resin: N,N-diglycidyl-4-glycidyloxyaniline (DGOA) is cured with the new diamine-chromophore: 2,4-diamino-4′-methylazobenzene (DMAB). The spectral characterization of infrared spectroscopy (FTIR), ¹H NMR spectroscopy and of elemental analysis (EA), confirm the chromophore structure. The curing kinetics of aminophenol epoxy resin/2,4-diamino-4′-methylazobenzene system is studied in isothermal experiments by means of differential scanning calorimetry (DSC). The structural changes occurring during the cure reaction are investigated by Fourier transform infrared spectroscopy (FTIR). Thermal stability characterized by the temperature of 5 and 10% weight loss and residue at 1000 °C of the cured product is studied by thermogravimetric analysis (TGA). Amorphous character of the cured material is determined using X-ray spectroscopy. The preliminary investigations of optical grating recording are carried out.     

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.     

The influence of stereochemistry on the antioxidant properties of catechin epimers

The influence of stereochemistry on the radical scavenging activity of catechins was investigated by studying the effect of pH on the antioxidant properties of catechin epimers. The difference in the pH-dependent Trolox equivalent antioxidant capacity (TEAC) profiles was observed only in case of gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG), indicating the influence of steric structure on the TEAC antioxidant activity of these galloyl moiety-containing catechins. Based on comparison of the pH-dependent TEAC values to theoretically calculated parameters, including homolytic OH bond dissociation energy and ionization potential (IP) as well as theoretically predicted structures of the most stable monoanions of GCG and EGCG, it was concluded that due to steric hindrance in GCG molecule, the IP value of GCG monoanion increases reflecting lower radical scavenging capacity of GCG in comparison with EGCG. It results in the difference in the pH-dependent TEAC profiles of these two catechin epimers at pH above 3.5. This effect does not occur for other pairs of catechin epimers of this study.