Restoration of kefir grains subjected to different treatments

The aim of the study was to find a way to recover the quality of kefir grains that had been subjected to the following treatments: homogenisation, rinsing the grains with water, freeze‐drying and milling, freezing in liquid nitrogen and then frozen storage, and cool storage. The grains were studied in respect of their later replication in milk, their size and their microbiota composition. The daily transfer of treated kefir grains, except freeze‐dried ones, into fresh milk was effective in respect of the recovery of their growth dynamics, size and microbiota balance. The growth dynamics of grains in milk seems to be a very good indicator of their vital and technological functions.     

Kinetic model of excess activated sludge thermohydrolysis

Thermal hydrolysis of excess activated sludge suspensions was carried at temperatures ranging from 423 K to 523 K and under pressure 0.2-4.0 MPa. Changes of total organic carbon (TOC) concentration in a solid and liquid phase were measured during these studies. At the temperature 423 K, after 2 h of the process, TOC concentration in the reaction mixture decreased by 15-18% of the initial value. At 473 K total organic carbon removal from activated sludge suspension increased to 30%.It was also found that the solubilisation of particulate organic matter strongly depended on the process temperature. At 423 K the transfer of TOC from solid particles into liquid phase after 1 h of the process reached 25% of the initial value, however, at the temperature of 523 K the conversion degree of ‘solid’ TOC attained 50% just after 15 min of the process.In the article a lumped kinetic model of the process of activated sludge thermohydrolysis has been proposed. It was assumed that during heating of the activated sludge suspension to a temperature in the range of 423-523 K two parallel reactions occurred. One, connected with thermal destruction of activated sludge particles, caused solubilisation of organic carbon and an increase of dissolved organic carbon concentration in the liquid phase (hydrolysate). The parallel reaction led to a new kind of unsolvable solid phase, which was further decomposed into gaseous products (CO₂). The collected experimental data were used to identify unknown parameters of the model, i.e. activation energies and pre-exponential factors of elementary reactions. The mathematical model of activated sludge thermohydrolysis appropriately describes the kinetics of reactions occurring in the studied system.     

The influence of Cu(II) ions on physicochemical properties of potato starch oxidised by hydrogen peroxide

The study investigates the influence of Cu(II) ions used as a catalyst on the effectiveness of potato starch oxidation by hydrogen peroxide, and compares the physicochemical properties of the modified starches. The starch was oxidised by H₂O₂ alone and with the addition of Cu(II) ions at three concentrations: 0.1, 0.2 or 0.3 g per 100 g d.m. of starch. The oxidised starches were examined for the content of carboxyl groups, carbonyl groups, amylose and copper, and for water‐binding capacity and water solubility at temperatures of 60 and 80°C. Colour parameters (L*a*b*), susceptibility to retrogradation, thermodynamic characteristics of pasting, intrinsic viscosity and pasting characteristic by RVA were also determined. The results indicate that the concentration of Cu(II) ions added as a catalyst has an effect on both the effectiveness of the oxidation process and the physicochemical properties of starch.     

Influence of some chemical modifications on the characteristics of potato starch powders

The aim of this study was to determine the effect of chemical modification on selected physicochemical properties of potato starch powder. Esterification with acetic anhydride and adipic anhydride (E 1422 starch) caused the most pronounced changes in physicochemical parameters compared with native potato starch powder. In native and E 1422 starches, mean granule diameter changed from 23.1 to 25.4 μm, shape factor from 1.47 to 1.33, specific surface from 0.2115 to 0.1695 m² g⁻¹, porosity from 41.31% to 45.29%, water absorption increased up to 50%, and flow behavior changed from easy to cohesive. A microscopic analysis confirmed also the differences in the surface morphology showing the most rough surface of E 1422 starch. Despite broad variations in the diameter of individual starch granules, it was found that differently sized ridges and valleys on granule surface reflect porosity and water sorption values of the examined starches.     

Fracture toughness,strength and creep of transparent ceramics at high temperature

Fracture toughness, four-point bending strength of transparent spinel, Y₂O₃ and YAG ceramics in function of temperature (from room temperature up to 1500° C) were measured. Creep resistance at 1500–1550° C was studied too. Grain size distribution was determined on polished and etched surfaces of samples. Fracture surfaces after tests were examined by scanning electron microscopy. The obtained results showed that: in the case of spinel ceramics fracture toughness and strength decreased from 20 to 800° C, increased from 800 to 1200° C and decreased at higher temperature; in the case of Y₂O₃ ceramics they increased from 400 to 800° C, and next kept constant up to 1500° C; in the case of YAG ceramics they kept constant from 20 to 1200° C and then decreased. The creep strain rate was measured for spinel and YAG but not for Y₂O₃ ceramics which appeared creep resistant. The hypotheses concerning toughening and creep mechanisms were proposed.     

Synthesis,Structure, and Explosive Properties of a New Trinitrate Derivative of an Unexpected Condensation Product of Nitromethane with Glyoxal

In the condensation reaction of nitromethane with glyoxal carried out in an aqueous solution of sodium hydroxide, 3,6‐dinitro‐cyclohexane‐1,2,4,5‐tetraol was obtained (the expected product, described in the literature) and, unexpectedly, also tricyclic nitro‐triol (6b‐nitrohexahydro‐2H‐1,3,5‐trioxacyclopenta[cd]‐pentalene‐2,4,6‐triol), which has been unknown until now, was obtained as the main product. The structure of the compound was confirmed with ¹H NMR and ¹³C NMR spectroscopy, LR, and HR‐MS techniques and with single‐crystal X‐ray diffractometry. The tricyclic triol (formally a hemiacetal) was transformed into 6b‐nitrohexahydro‐2H‐1,3,5‐trioxacyclopenta[cd]‐pentalene‐2,4,6‐triyl trinitrate by reaction with 98 % HNO₃. Some explosive properties of this compound were determined including: friction and impact sensitivity, activation energy, detonation velocity, heat of combustion in an oxygen atmosphere and enthalpy of formation. The nitrate ester is a powerful explosive with performance close to that of pentaerythritol tetranitrate (PETN).     

The Effect of Seed Size and Microstructure on Their Mechanical Properties and Frictional Behavior

The seeds of grass pea were selected based on their size, hardness, and microstructure in order to examine their mechanical properties and friction coefficients versus mass. The size, shape, mass, and static friction coefficients of seeds were determined using adequate methods. Seed hardness was measured using compression methods, and it was described by typical and corrected fracture parameters. The microstructure of cotyledons and seed surfaces was viewed using scanning electron microscopy, and surface microimages were processed by digital image analysis. The length of the examined seeds ranged from 5.86 mm to 14.25 mm, their width ranged from 5.47 mm to 12.93 mm, thickness from 4.59 mm to 6.21 mm, mass from 0.110 g to 0.570 g, projected area from 28.55 mm² to 148.73 mm², and roundness from 1.060 to 1.126. The static friction coefficients for seeds of the examined accessions and varieties determined on steel, wood, rubber, and PVC surfaces were 23.4–33.3°, 24.4–37.2°, 29.6–50.4°, and 22.4–35.4°, respectively. For grass pea seeds of irregular size and shape, corrected fracture energy values (with regard to seed mass and volume) were proposed as a more robust parameter of seed hardness. The values of the static friction coefficient depend on both seed mass and the microstructural properties of seed surface digitalized with the involvement of image analysis techniques.     

Pasta Fortified with Potato Juice: Structure,Quality, and Consumer Acceptance

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.