A simple model for the semicontinuous heterophase polymerization: Ethyl methacrylate as a case example

A simple but comprehensive model considering homogeneous and micellar nucleation, coagulation, entry of radicals to particles and to micelles and radicals' exit from particles, is presented. The model is validated, in a starved semicontinuous heterophase polymerization of ethyl methacrylate, at three monomer addition rates. The model accurately describes the overall and instantaneous conversion, the average particle density and diameter, and the number and weight average molar masses evolutions over time. It is found that even though the average number of radicals is much smaller than 0.5, the system is not 0-1. An empirical function was used to describe the gel effect. The homogeneous nucleation was the prevailing mechanism for particle formation and large exit rates of radicals were observed. POLYM. ENG. SCI., 60: 223–232, 2019. © 2019 Society of Plastics Engineers     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties

The objective of this study was to determine the effect of complexation of oxidised starch with mineral elements on its physicochemical properties. Corn starch was oxidised with sodium hypochlorite and, afterwards, modified with ions of potassium, magnesium and iron. Thus, native and modified starches were analysed for: contents of mineral elements, colour parameters (L*a*b*), water binding capacity and solubility in water at temperature of 60 and 80 °C. Thermodynamic characteristics of gelatinisation by DSC, molecular weight distribution by GPC, intrinsic viscosity and pasting properties by RVA were studied. The efficiency of incorporation of metal ions into oxidised corn starch was about 30%, 20% and 20% for potassium, magnesium and iron ions, respectively. The complexation with potassium ions caused the greatest changes in the molecular weight distribution and the intrinsic viscosity of starches and viscosity of starch pastes. Only modification of starch with iron ions affected the colour parameters of the starch. Incorporation of metal ions into starch resulted also in changes in its water binding capacity and solubility in water.