A three-dimensional heterogeneity analysis of electrochemical energy conversion in SOFC anodes using electron nanotomography and mathematical modeling

In this paper a fully three dimensional, multiphase, micro-scale solid oxide fuel cell anode transport phenomena numerical model is proposed and verified. The Butler-Volmer model was combined with empirical relations for conductivity and diffusivity - notably the Fuller-Shetler-Giddings equation, and the Fickian model for transport of gas reagents. FIB-SEM tomography of a commercial SOFC stack anode was performed and the resulting images were processed to acquire input data. A novel method for estimating local values of Triple Phase Boundary length density for use in a three-phase, three-dimensional numerical mesh was proposed. The model equations are solved using an in-house code and the results were verified by comparison to an analytical solution within the range of its applicability. A limited parametric study was performed to qualitatively assess simulation performance and impact of heterogeneity. Despite the high dependence of the SOFC anode performance on the geometry of its anisotropic, three-phase microstructure there are very few micro-scale numerical models simulating transport phenomena within these electrodes.     

Soldering of Mg Joints Using Zn-Al Solders

Magnesium has applications in the automotive and aerospace industries that can significantly contribute to greater fuel economy and environmental conservation. The Mg alloys used in the automotive industry could reduce mass by up to 70 pct, providing energy savings. However, alongside the advantages there are limitations and technological barriers to use Mg alloys. One of the advantages concerns phenomena occurring at the interface when joining materials investigated in this study, in regard to the effect of temperature and soldering time for pure Mg joints. Eutectic Zn-Al and Zn-Al alloys with 0.05 (wt pct) Li and 0.2 (wt pct) Na were used in the soldering process. The process was performed for 3, 5, and 8 minutes of contact, at temperatures of 425 °C, 450 °C, 475 °C, and 500 °C. Selected, solidified solder-substrate couples were cross-sectioned, and their interfacial microstructures were investigated by scanning electron microscopy. The experiment was designed to demonstrate the effect of time, temperature, and the addition of Li and Na on the kinetics of the dissolving Mg substrate. The addition of Li and Na to eutectic Zn-Al caused to improve mechanical properties. Higher temperatures led to reduced joint strength, which is caused by increased interfacial reaction.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Determination of Omega Fatty Acid Profiles in Egg Yolk by HILIC-LC-MS and GC-MS

The paper presents the analysis of the profile composition of fatty acids in the molecules of phosphatidylcholine and phosphatidylethanolamine, by using hydrophilic interaction liquid chromatography and gas chromatography coupled with mass spectrometry. The profiles of 15 phosphatidylcholine and 8 phosphatidylethanolamine species were analyzed with a newly developed hydrophilic interaction liquid chromatography (HILIC)–electrospray ionization (ESI)–tandem mass spectroscopy (MS/MS) method, by using a new stationary bonded phase. The application of the new method in control and experimental groups of egg yolk revealed significant differences in the composition of phospholipid species containing mainly polyunsaturated fatty acids. Additionally, using GC-MS, the profile of fatty acids in four groups with different dietary supplementation of hens was analyzed and 20 fatty acids in egg yolks were determined. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks. Oleic acid (18:1) was the major monounsaturated fatty acid in egg yolk while palmitic acid (16:0) was the major saturated fatty acid. Linoleic acid (18:2), arachidonic acid (20:4), and docosahexaenoic acid (22:6) reached the highest levels among the polyunsaturated fatty acids.     

A simple,reliable and reproductive method to obtain experimental pale,soft and exudative (PSE) pork

The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35 °C for 7 h followed by chilling to 4 °C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4 °C), PSE muscle had consistently lower pH_2h (5.46 vs. 5.74) and pH_4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P < 0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35 °C offers a simple and consistent method to produce PSE pork.