Coupling of N2O Decomposition and Ethylbenzene Dehydrogenation over γ-Al2O3-Supported Transition Metal Oxide Catalysts

Transition metal (Cr, Cu, Fe, Co and Ni) oxides supported on -alumina were characterized with respect to their textural parameters and reducibility and used as catalysts in decomposition of nitrous oxide and ethylbenzene (EB) dehydrogenation as well as coupling of both processes. High activity of -Al₂O₃ in N₂O decomposition coupled with EB dehydrogenation has been found. An increase in EB and N₂O conversion was observed when transition-metal-containing catalysts were used. The activity of catalysts depended on their reducibility. Maximum N₂O efficiency was observed for the Cr/-Al₂O₃ sample, whereas -Al₂O₃-supported Cu and Fe oxide systems showed about 50% efficiency of N₂O in the reaction. An influence of the molar ratio of N₂O/EB on activity and selectivity of the catalysts was found. An excess of N₂O resulted in an increase in CO₂ formation at nearly constant styrene yield.     

Bubble Formation at a Rotating Cylindrical Surface in Cross‐Flowing Liquid

A novel method of gas sparging from a rotating cylinder is proposed, which prevents against formation of large attached gas cavities in cross‐flowing liquids including those flowing downwards. Experimental and theoretical results regarding critical rotation speed necessary to remove the attached cavity, bubble formation process and size distribution of the produced bubbles in a low viscosity system (air‐water) are presented in this study.     

Polyhydroxyalkanoate‐based drug delivery systems

Microbial polyhydroxyalkanoates (PHAs) have been a subject of significant research interest in the past few decades. The recent development of novel functionalized PHAs has opened up new possibilities to combine the good biocompatibility of PHA‐based drug delivery systems to, for example, improve drug loading and release properties, targeting or imaging functionalities. This mini‐review presents some recent scientific developments in the preparation of functionalized PHAs, PHA–drug and PHA–protein conjugates, multifunctional PHA nanoparticles and micelles as well as biosynthetic PHA particles for drug delivery. These developments in combination with the generally excellent biocompatibility of PHA materials are expected to further expand the interest in PHA materials for drug delivery and other therapeutic applications. © 2016 Society of Chemical Industry     

Synthesis of trimethylene carbonate/ϵ‐caprolactone copolymers initiated with zinc alkoxide: influence of copolymer chain microstructure on thermal and mechanical properties

Ethylzinc(II ) ethoxide is a highly active and efficient initiator for the bulk polymerization of 1,3‐trimethylene carbonate and its copolymerization with ? ‐caprolactone. This initiator allows one to obtain (co)polymers with high molar masses in quite a short time. Significant difference in co‐monomer reactivity and relatively low participation of intermolecular transesterification processes lead to the obtained copolymers being characterized by a gradient chain microstructure. In ¹³C NMR spectra, in all regions, we observed the presence of triads which were distinctly represented by four peaks for the carbonyl signal. Mechanical tests showed that copolymers containing 70% and more of ? ‐caprolactone presented a relatively high Young's modulus and a very high maximum elongation factor; therefore these materials are promising in many biomedical applications. Due to the high reaction rate, we also made an attempt at copolymerization using reactive extrusion which gave promising results. © 2017 Society of Chemical Industry     

Reduction of Captan,Boscalid and Pyraclostrobin Residues on Apples Using Water Only,Gaseous Ozone,and Ozone Aqueous Solution

Intensive use of plant protection products in modern agriculture and horticulture often results in increasing residue levels of active ingredients of plant protection products in fruits and vegetables. Even if the maximum residue levels are not exceeded, the synergic effects of various compounds may have a serious impact on consumers' health. In particular, more sensitive consumer groups, e.g., children, may be affected. Therefore, it is important to develop an effective method that could be utilized for reduction of pesticide residue levels in food products of plant origin. In this work, possible application of ozone to reduce pesticide residue levels in apples has been investigated. The fruits were treated with ozone in gaseous state, in ozonized water, and in water alone, which was used for rinsing the fruits. The experiments included tests on apples that were subjected to a protection program using captan, boscalid and pyraclostrobin. The ozonized water and treatment with a gaseous ozone were found to be not more efficient in reducing the pesticide content on the fruits than simple washing procedures, e.g., 81–95% reduction of captan residue or 40–67% reduction of boscalid residue and 20–42% reduction of pyraclostrobin residue. Still, ozonation of water used for rinsing prevented fruits from consecutive contamination by pesticide residues present in water after several rinsing cycles. It was proven that application of ozonation process as a part of post-harvest treatment of apples may be beneficial for the fruit quality.     

CHANGES OF RHEOLOGICAL PROPERTIES OF APPLE TISSUE UNDERGOING CONVECTIVE DRYING

ABSTRACT

The aim of this work was to investigate rheological properties of apple cubes undergoing convective drying. Compression-relaxation test was used to follow changes of properties under investigation.

Raw apple appeared to be very heterogeneous material from the rheological point of view. The relationship between stress and strain was concave downwards and the concavity increased until water content of 2·5 g/g d.m. was reached. Then the relationship begun to straighten and for dry material developed stress was linearly dependent on strain. The resistance of deformation decreased with decreasing water content. Analysis of relaxation showed that the rate of relaxation increased with decreasing water content and the unrelaxed stress was smaller the lower was the water content.

Apple cubes undergoing drying are pictured as material composed of three compartments with different rheological properties. The outer layer is dry, inelastic and difficult to deform. Underneath is moist material with no turgor and relatively easy to compress, and the core with properties of raw apples. During drying the second layer grows in expense of the core and porous structure with many voids filled with air is formed. Share of each compartment in the volume of apple cube undergoing drying affects average rheological properties of the material.     

Some Remarks on the Classification of Water Vapor Sorption Isotherms and Blahovec and Yanniotis Isotherm Equation

Mathematical analysis was performed on equations describing water vapor sorption isotherms. It was shown that an identity exists between the Blahovec and Yanniotis (BY), D'Arcy and Watt (DW), and generalized D'Arcy and Watt (GDW) models. The original BY model has been modified to account for temperature dependence of the model parameters. This modification enables the application of this model to describe sorption data obtained at different temperatures. A new method for classification of sorption isotherms has been proposed that is much simpler than the classification established by Blahovec and Yanniotis.     

Sorption Properties of Vacuum-Dried Strawberries

This work demonstrates the influence of changes in parameters of vacuum drying (temperature and pressure) on the sorption properties of dried strawberries. Fruits were dried at 50 and 70°C under pressures of 4 and 16 kPa. Vacuum drying was also conducted during the first 4 h at 70°C and then the temperature was decreased to 50°C at a pressure of 4 kPa. The other combination included increasing the pressure after the first 4 h from 4 to 16 kPa at a drying temperature of 70°C. Sorption isotherms were determined in the dried strawberries. It was shown that with increasing drying temperatures, there was a notable deterioration in the capacity for absorbing water vapor by the vacuum-dried fruit. On the other hand, the pressure at which vacuum drying proceeded did not significantly affect water vapor absorption. Changing the parameters of vacuum drying—that is, temperature in the range of 50–70°C and pressure in the range of 4–16 kPa—affected the shape and structure of the resultant dried strawberries. The combination of vacuum drying with convective drying also influenced the shape and structure of the dried fruit.