Characterization of composite materials based on Fe powder (core) and phenol–formaldehyde resin (shell) modified with nanometer-sized SiO2

Soft magnetic composites based on Fe powder and phenol–formaldehyde resin (PFR) modified with tetraethylorthosilicate are investigated in detail. The chemical synthesis of PFR, its modification with nanometer-sized SiO₂ particles created by sol–gel method and subsequent coating, enables a preparation of insulating PFR–SiO₂ (PFRT) layer on the surface of Fe particles. Thermal degradation and FTIR analysis of PFR and PFRT with different amount of SiO₂ was examined. Mechanical hardness and flexural strength of FePFRT composites was studied depending on the amount of nanosized-SiO₂ in the coating. SEM serves in evidence of a defectless microstructure if the coating contains at least 2% of silica particles. The morphology of Fe particles implies uniform coating without any visible exfoliation. A presence of fine SiO₂ particles was verified by TEM. The best magnetic properties were found in Fe–PFRT composite with 2% of SiO₂ in the insulating layer on behalf of its uniform arrangement and homogeneity.     

Effect of annealing temperature on phase composition and tensile properties in isotactic poly(1‐butene)

The influence of annealing temperature on the kinetics of polymorphic changes and mechanical properties within the time in isotactic poly(1‐butene) (PB‐1) has been investigated by wide‐angle X‐ray scattering and tensile testing. Extruded tapes of PB‐1 have been exposed to several annealing temperatures: ?22, +5, +22, +40 and +60°C. The evolution of content of Phase I for various annealing temperatures upon time shows predominantly S‐shaped trend. Annealing temperature considerably affects the overall rate of transformation in PB‐1. On the other hand, the resulting mechanical properties are solely controlled by the polymorphic composition. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Heat distribution in thermally modified timber

The heat distribution during thermal modification of beech (Fagus sylvatica L.) and spruce (Picea abies L. Karst) wood with dimensions of 80 × 80 × 200 mm³ has been investigated. Heat distribution was continuously measured by thermocouples in longitudinal and transverse directions. Significant temperature gradients occur in the initial phase of the process as well as during the modification phase (set temperature 200 °C for 3 h), where ongoing chemical reactions in wood were taking place. Thus, the temperature in the investigated positions increased to 240 °C (beech) and 215 °C (spruce). The mentioned properties should be taken into account when optimizing the heat treatment process (quality control, energy savings, etc.).     

Combined effects of inulin,pectin and guar gum on the quality and stability of partially baked frozen bread

Many attempts have been made to increase the nutritional value of bread by adding dietary fibre. However, fibre enrichment is usually associated with various technological problems. The aim of this study was to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality. We prepared 20 formulations following a central composite design, together with 4 control breads. Bread enriched with inulin had higher crumb hardness, lower specific volume, shape, moisture content, and crumb cohesiveness than control bread, but improved flavour. Pectin and guar improved moisture content and crumb cohesiveness. There was no interaction between inulin and pectin for any of the bread attributes investigated, while interactions between inulin and guar were small. In contrast, guar and pectin significantly interacted to decrease volume and increase crumb hardness and chewiness. A desirability function method identified the optimised blend as containing 3% inulin, 0.9–1% pectin and 0.3–0.4% guar. Bread enriched with such blend had the following characteristics: specific volume, 4.06 cm³/g; shape, 0.63; crumb hardness, 189 g; resilience, 0.36; cohesiveness, 0.84; chewiness, 169 g; and flavour score, 4.6. Experimental values were close to the predicted ones, with prediction errors below 10% for all attributes tested. The specific volume, crumb hardness and chewiness of the enriched bread were superior to those of unenriched bread. However, undesirable textural changes occurred in the enriched bread during 12 weeks of frozen storage, and these changes strongly depended on the fibre blend composition.     

Physiological profiles relevant for novel alcoholic beverage design among Dekkera bruxellensis strains from different provenances

A selection of D. bruxellensis strains from different geographical and beverage sources were tested for their potential to develop novel alcoholic beverages. Selected strains were initially clustered based on genetic similarities determined by PCR fingerprinting. Physiological profiles were subsequently determined during the fermentation experiments that were carried out in a defined synthetic medium supplemented with glucose and 4‐vinylphenol for 22 days, as static cultures under microaerobic conditions. There were significant differences (p ≤ 0.05) in ethanol, glycerol and acetic acid yields and in the growth rates between the strains. During prolonged fermentation, a reduction in ethanol and acetic acid was observed, ranging from 43 to 54% for ethanol and from 4 to 45% for acetic acid, which was strain or genetic group specific. Consumption of ethanol and acetic acid occurred during the stationary phase, suggesting that ethanol and acetic acid were utilized for processes other than growth and must have had an impact on the formation of the aromatic profile. The conversion of 4‐vinylphenol to 4‐ethylphenol was much more efficient and was completed within 4 days of fermentation. Although further investigation is needed, the results indicate a potential of this previously undesired microorganism to be useful for a wide range of applications. Copyright © 2016 The Institute of Brewing & Distilling     

Influence of starter cultures on the antioxidant activity of kombucha beverage

This paper investigates the influence of starter cultures, obtained from kombucha isolates, on the antioxidant activity of kombucha beverages. Three starter cultures were used as follows: (1) mixed culture of acetic bacteria and Zygosaccharomyces sp. (SC1); (2) mixed culture of acetic bacteria and Saccharomyces cerevisiae (SC2); as well as (3) native local kombucha. The starter cultures were added to black and green tea sweetened with 7% of sucrose. Fermentation was carried out at 28 °C for 10 days. Antioxidant activity to hydroxyl and DPPH radicals was monitored. Kombucha beverage on black tea has shown the highest antioxidant activity to both types of radicals with starter SC1, while the green tea beverage has shown the highest activity with native kombucha. The main reason for the different antioxidant activities, beside tea composition, was ascribed to differing production of both vitamin C and total organic acids in the investigated systems.     

Rubber substrates and their influence on isomerization of conjugated dienes in pheromone dispensers

Release rate and degree of isomerization of pheromones with conjugated double bonds were studied in dispensers prepared from several rubber substrates. The substrates compared were made of rubber, cured with elemental sulfur or accelerators based on organic sulfur compounds or organic peroxides. Isomerization of the double bonds occurs immediately after impregnation of the substrate, and the degree of isomerization increases during field use and/or storage. The propensity of the isomers to isomerize corresponds to their proportion in the equilibrium mixture. AnE,Z isomer is isomerized faster than theE,E isomer, and finally a near-equilibrium mixture of the four isomers is present. Minimal isomerization was found in non-sulfur-cured substrates which are the material of choice.     

Prototype of highly efficient liquid electrode pulsating corona plasma reactor for degradation of organics in water

Prototype of atmospheric pressure non-thermal corona plasma reactor, developed for degradation of organics in water, operates at significantly higher frequency than other reactors for that purpose, and without sparks. Its construction provides the umbrella shaped, sustained pulsating corona discharge, with defined discharge oscillations on a given pulse frequency above the water surface. Dye degradation rate decreases with the decrease of discharge current density. Plasmaformed H_2O_2 is consumed in dye degradation. The energy yield of dye degradation is 2.45 g k Wh~(-1) for 50 ppm solution, which is higher than in other publications for comparable experimental conditions.