PDMS microfluidics developed for polymer based photonic biosensors

In this work, advances in the fabrication technology and functional analysis of a polymer microfluidic system—as a significant part of a developed polymer photonic biosensor—are reported. Robust and cost-effective microfluidics in PDMS including sample preparation functions is designed and realized by using SU-8 moulding replica. Surface modification strategies using Triton X-100 and PDMS-PEO and their effect on device sealing and non-specific protein adsorption are investigated by contact angle measurement and in situ fluorescence microscopy.     

Salt in food processing; usage and reduction: a review

Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4–5 g of Na, which is up to 25 times greater than the minimum adult requirement.     

Acid Value,Polar Compounds and Polymers as Determinants of the Efficient Conversion of Waste Frying Oils to Biodiesel

The cost of starting materials for the production of biodiesel is typically 75 % of the final retail price. Oils previously used for frying, waste frying oils (WFO), are a very suitable resource. Repetitive use of oil for frying foods involves high temperature, moisture and aeration for extended periods. The most important deterioration processes triggered by these conditions are hydrolysis and oxidation. In this study, 24 WFO samples of different origins were analyzed and classified as potential starting materials for biodiesel production using three quality parameters representing the main factors that affect the conversion of WFO. These parameters were: acid value, content of polar compounds and content of polymers, which varied in the ranges from 0.2 to 7.6, 14.9 to 43.2 and 0.9 to 15.2 %, respectively. Ester content obtained using conventional transesterification (TE) for WFO conversion decreased with increased levels of WFO deterioration determined by any of the three parameters noted above. TE products obtained had ester content between 81.4 and 95.7 %. Total ester content of a WFO sample with relatively low %AV could be increased to 96.5 % using a two-stage base catalysis TE. Finally, conversion of WFO samples resulted in ester contents of 89.0 and 91.3 %, respectively, when transesterified by conventional TE. After blending up to 10 % with refined oil, the ester content achieved was near 96.5 %. Thus, the blending represents an alternative for obtaining a product with suitable ester content.     

Amine-impregnated natural zeolite as filler in mixed matrix membranes for CO2/CH4 separation

Flat mixed matrix membranes (MMMs) comprising polysulfone and clinoptilolite-type natural zeolite were prepared by casting. Zeolite was modified with three alkylamines: ethanolamine (EA), bis(2-hydroxypropyl)amine (BHPA), and polyethylenimine (PEI) by the impregnation method. Impregnated zeolite samples were characterized by X-ray diffraction, Fourier transform infrared spectroscopy, and N₂ adsorption–desorption. The alkylamine loading extent determined by thermogravimetric analysis was 5.2, 4.8, and 8.5% for EA, BHPA, and PEI, respectively. Analyses of MMMs showed that the incorporation of impregnated zeolite affected the glass-transition temperature (T_g) and mixed-gas transport properties. In this regard, a decreasing trend of the T_g values from 185.5 °C for the polymeric membrane up to 176.6 °C for Clino-EA-based MMM was recorded. In addition, the gas separation performance was evaluated at two different feed pressures. At 50 psi, MMMs showed an enhancement up to 30% on the CO₂ permeability (22.79 Barrer) and 55% on the CO₂/CH₄ selectivity (45.78) in comparison with the polymeric membrane (CO₂ permeability 17.34 Barrer; CO₂/CH₄ selectivity 29.38). These values varied depending on the alkylamine, BHPA being the most selective. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48286.     

Continuous catalyst-free methanolysis and ethanolysis of soybean oil under supercritical alcohol/water mixtures

This work investigates and compares the reaction performance of soybean oil transesterification under supercritical methanol and ethanol, in a continuous catalyst-free process, as a cleaner alternative to conventional chemically catalyzed process. Reactions were performed in a tubular reactor, at 20 MPa, with oil to alcohol ratio of 1:40, varying the temperature in the range from 250 °C to 350 °C, and at two levels of water concentrations, 0 and 10 wt%. Although both processes proceeded with a relatively high reaction rate, conversion achieved by methanolysis was higher than that obtained by ethanolysis. Water positively affected both process: higher ester content and triacylglycerols depletion occurred when 10 wt% water was used compared with anhydrous conditions. Temperature increase favored the conversion of soybean oil to the corresponding methyl or ethyl esters, although temperatures above 300 °C increased the fatty acid degradation degree, a phenomenon responsible for the low ester contents obtained at the highest temperatures and lowest flow rates studied.     

A preliminary evaluation of OpenACC implementations

During the last few years, the availability of hardware accelerators, such as GPUs, has rapidly increased. However, the entry cost to GPU programming is high and requires a considerable porting and tuning effort. Some research groups and vendors have made attempts to ease the situation by defining APIs and languages that simplify these tasks. In the wake of the success of OpenMP, industria and academia are working toward defining a new standard of compiler directives to leverage the GPU programming effort. Support from vendors and similarities with the upcoming OpenMP 4.0 standard lead us to believe that OpenACC is a good alternative for developers who want to port existing codes to accelerators. In this paper, we evaluate three OpenACC implementations: two commercial implementations (PGI and CAPS) and our own research implementation, accULL, to evaluate the current status and future directions of the standard.     

Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil

Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.