Ester exchange reactions in polyarylate/poly(ethylene terephthalate) blends

Blends coagulated by a solution/precipitation procedure of a polyarylate (PAr) based on bisphenol A and tere/isophthalates with poly(ethylene terephthalate) (PET) have been studied by a variety of experimental methods. Differential scanning calorimetry experiments have shown that in blends containing more than 30% PET, conditioning of the blends at high temperatures required for calorimetric measurements resulted in progressive ester exchange reactions. The 10% and 20% PET mixtures, in which this extreme conditioning was not required, showed a single glass transition, contrary to the behaviour of the other PET compositions. These differences may be attributed to the shape of the spinodal curve, which has been simulated according to the McMaster model for polymer mixtures. The progression of the interchange reactions has been followed by solvent extraction of the resulting products and subsequent Fourier transform infra-red spectroscopy analysis. A parallel decrease in the PET heat and temperature of fusion in the insoluble fractions was observed. In our opinion this was due to the incorporation of PAr units in the PET chains, which caused a decrease in their crystallizable segment length.     

Mapping potential motorised sightseeing recreation supply across broad privately-owned landscapes of the Southern United States

The recreational opportunities available across landscapes of the Southern United States can be broad and diverse, and collectively are considered a subset of cultural ecosystem services. In describing the settings of recreational opportunities, a number of methods have been proposed that are based in part on geographic information and that can be facilitated by geographical analyses. Presented here are two expedient and cost-effective methods for assessing the recreation supply potential of large, heavily-roaded areas that are situated mainly with privately-owned land in the Southern United States. One land classification process uses fine-scale aerial imagery and other geospatial data in a process that results in three recreational opportunity setting zones with a focus on motorised sightseeing: foreground, background, and remote areas. Within these zones, land cover was derived and aggregated into three major land cover classes, including forest, agriculture, and bare ground classes. Further, a second process uses fuzzy classification methods, and through this highly suitable recreation settings were identified. Each recreational opportunity zone is further subdivided by public- and privately-owned land. We feel these types of recreation setting models can allow managers and planners to gain an understanding of the passive recreation potential of heavily-roaded privately-owned landscapes typical of the Southern United States.     

Esterification of free fatty acids in waste cooking oils (WCO): Role of ion-exchange resins

Although WCO plays a crucial role for the economical production of biodiesel, free fatty acid (FFA) level in the nature of WCO cause saponification problems during transesterification. Acidic ion-exchange resins can be used to decrease WCO free fatty acid level. In this study, activities of resins (Amberlyst-15 (A-15), Amberlyst-35 (A-35), Amberlyst-16 (A-16) and Dowex HCR-W2) in direct FFA esterification were examined in the temperature range of 50–60 °C and the effect of catalyst amount (1–2 wt%) on FFA conversion was also analyzed. FFA conversion increased with increasing reaction temperature and catalyst amount. Order of catalytic activities was found as A-15 > A-35 > A-16 > Dowex HCR-W2. This was related to the size of average pore diameters and magnitude of BET surface area.     

Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 °C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP increased L ^* values of horse mackerel. The a ^* and b ^* of treated horse mackerel did not change significantly after HHP applications. After, HHP, TBA-i and TMA values of all HHP-treated horse mackerel samples remained unchanged than those of untreated samples. The results obtained from this study showed that the quality of high pressure treated horse mackerel is best preserved at 250 MPa, 7–15 °C for 5 min, 220 MPa, 15–25 °C for 5 min, 250 MPa, 15 °C for 10 min and 330 MPa, 25 °C for 10 min.     

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (<Emphasis Type="Italic">Oncorhynchus mykiss</Emphasis>)

Quality and shelf life of filleted hot smoked rainbow trout packaged in vacuum packaging (untreated) and with thyme oil (TO), and garlic oil (GO)-treated, after vacuum-packaged (VP) conditions stored at 2 °C, were investigated by measurement of microbiological, sensory and physicochemical analyses. Acceptability scores for appearance, odour, taste and texture of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 5 weeks for the untreated samples, after 7 weeks for with thyme oil-treated samples (TO + VP) and after 6 weeks for with garlic oil-treated (GO + VP) samples. Total viable count evaluated that thyme oil- and garlic oil-treated vacuum-packaged samples had good results up to 7 weeks compared with 5 weeks in control vacuum packs. Psychrotrophic counts for untreated and treated samples exceeded 6 log cfu/g after 5 and 6 weeks of cold storage, respectively. Treated samples presented the lowest lactic acid bacteria counts. Total volatile basic nitrogen and trimethylamine nitrogen values gave acceptable results for up to 5 weeks for the untreated samples, 7 weeks for thyme- and garlic oil-treated samples. Treated with thyme oil samples presented the lowest thiobarbituric acid index values. The results obtained from this study showed that the shelf life of hot smoked rainbow trout stored in cold storage (2 °C), as determined by overall acceptability of all data, is 5 weeks for vacuum-packaged samples and 7 weeks for thyme- and garlic oil-treated vacuum-packaged smoked fish.     

Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life

The sensory characteristics, chemical freshness indicator contents, and microbial counts (total aerobe, psychrotrophic bacteria, H₂S-producing bacteria, and Pseudomonas spp.) of whole un-gutted and gutted sea bass stored in ice were compared. Results of this study indicated that the acceptability quality of whole and gutted sea bass as determined by sensorial data is 11 days, respectively. No significant differences (p > 0.05) were found in the level of sensory score between whole and gutted sea bass samples. Total volatile basic nitrogen (TVB-N) values showed no significant increase for whole and gutted sea bass during storage. Trimethylamin (TMA-N) values of whole and gutted sea bass increased very slowly, reaching final values of 3.94 and, 3.38 mg/100g, respectively (day 13). Development of initial decomposition (after 7 days) occurred when bacterial counts were > 4 log CFU/g. Microbial counts showed a significant increase for whole and gutted sea bass during storage. Significant differences (p < 0.05) were found in the microbial counts between whole and gutted sea bass samples. This difference, may be attributed either to gutting procedures, which most probably were the cause of cross-contamination of fish or to the significantly higher fish flesh surface area exposed to environmental microbial contamination in the case of gutted fish.     

Sulfidogenic biotreatment of synthetic acid mine drainage and sulfide oxidation in anaerobic baffled reactor

The treatment of synthetic acid mine drainage (AMD) water (pH 3.0-6.5) containing sulfate (3.0-3.5 g L(-1)) and various metals (Co, Cu, Fe, Mn, Ni, and Zn) was studied in an ethanol-fed sulfate-reducing 4-compartment anaerobic baffled reactor (ABR) at 32°C. The reactor was operated for 160 days at different chemical oxygen demand (COD)/sulfate ratios, hydraulic retention times (HRT), pH, and metal concentrations to study the robustness of the process. The last compartment of the reactor was aerated at different rates to study the bio-oxidation of sulfide to elemental sulfur. The highest sulfate reduction efficiency (88%) was obtained with a feed sulfate concentration of 3.5 g L(-1), COD/sulfate mass ratio of 0.737, feed pH of 3.0 and HRT of 2 days without aeration in the 4th compartment. The corresponding COD removal efficiency was about 92%. The alkalinity produced in the sulfidogenic ethanol oxidation neutralized the acidic mine water from pH 3.0-4.5 to pH 7.0-8.0. Effluent soluble and total heavy metal concentrations were substantially reduced with removal efficiencies generally higher than 99%, except for Mn (25-77%). Limited aeration in the 4th compartment of ABR promoted incomplete oxidation of sulfide to elemental sulfur rather than complete oxidation to sulfate. Depending on the aeration rate and HRT, 32-74% of produced sulfide was oxidized to elemental sulfur. This study demonstrates that by optimizing operating conditions, sulfate reduction, metal removal, alkalinity generation, and excess sulfide oxidation can be achieved in a single ABR treating AMD.     

The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.