Soft x-ray reflectometry,hard x-ray photoelectron spectroscopy and transmission electron microscopy investigations of the internal structure of TiO2(Ti)/SiO2/Si stacks

We developed a mathematical analysis method of reflectometry data and used it to characterize the internal structure of TiO₂/SiO₂/Si and Ti/SiO₂/Si stacks. Atomic concentration profiles of all the chemical elements composing the samples were reconstructed from the analysis of the reflectivity curves measured versus the incidence angle at different soft x-ray reflection (SXR) photon energies. The results were confirmed by the conventional techniques of hard x-ray photoelectron spectroscopy (HXPES) and high-resolution transmission electron microscopy (HRTEM). The depth variation of the chemical composition, thicknesses and densities of individual layers extracted from SXR and HXPES measurements are in close agreement and correlate well with the HRTEM images.     

Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages

Spleen is a low commercial value meat by-product from industrial slaughterhouses that is mostly underutilised. In this study, porcine spleens were processed to obtain two protein fractions (i.e. soluble and insoluble extracts in sodium citrate buffer 0.1 m pH 5) and the potential of using them to replace functional ingredients in cooked sausages was assessed. Specifically, a pasteurised insoluble protein extract was used as soy protein replacer in mortadella-type sausages, whereas spray-dried soluble proteins were used instead of sodium caseinate in Frankfurt-type sausages. Both splenic extracts performed well as functional ingredients since no differences in proximate composition, emulsion stability, water-holding capacity or texture were found. The only differences were found in the colour of the sausages containing the soluble protein extract, because of the haem and myoglobin content in this ingredient. The results showed that spleens could be a suitable source of non-allergenic functional proteins for meat products.     

Electricity consumption and CO2 capture potential in Spain

In this paper, different electricity demand scenarios for Spain are presented. Population, income per capita, energy intensity and the contribution of electricity to the total energy demand have been taken into account in the calculations. Technological role of different generation technologies, i.e. coal, nuclear, renewable, combined cycle (CC), combined heat and power (CHP) and carbon capture and storage (CCS), are examined in the form of scenarios up to 2050. Nine future scenarios corresponding to three electrical demands and three options for new capacity: minimum cost of electricity, minimum CO₂ emissions and a criterion with a compromise between CO₂ and cost (CO₂-cost criterion) have been proposed. Calculations show reduction in CO₂ emissions from 2020 to 2030, reaching a maximum CO₂ emission reduction of 90% in 2050 in an efficiency scenario with CCS and renewables. The contribution of CCS from 2030 is important with percentage values of electricity production around 22–28% in 2050. The cost of electricity (COE) increases up to 25% in 2030, and then this value remains approximately constant or decreases slightly.     

Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?

Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and palm oil) by structured emulsions [SE, oil (sunflower) – in – water (fibre-water) emulsion] in cookies by investigating its impact on product quality. Nutritional labelling underlined a drastic reduction in saturated fatty acids [−35% (50% substitution) and −73% (100% substitution)] compared to their conventional counterparts (butter and palm oil). Partial substitution did not markedly affect physicochemical properties, while complete substitution resulted in thinner, harder and darker cookies compared to the controls. Particularly, cookies made with (50:50) structured emulsion – palm oil had the highest sensory scores, and they were perceived as soft, buttery and crunchy. Thus, the use of structured emulsion might be a valuable alternative to develop a potentially healthier product with acceptable sensory properties.     

Solidification of a PEG 1500-epoxy nanocomposite around a horizontal pipe

A PCM-epoxy phase change material composite (polyethylene glycol 1500-epoxy) was developed as heat storage building element for houses with low energy consumption. The PCM component, polyethylene glycol 1500, was integrated in an epoxy matrix, and presents a phase change interval of 34-42 °C and an enthalpy of solidification of 103.411 kJ/kg. Experiments on solidification were conducted using a Plexiglas test cell filled with the PEG 1500-epoxy nanocomposite material (P15-E) for further implementation of this material in buildings. The forwarded solidification model assumes negligible convection in the liquid region and predicts the time for radial formation of two regions: a mushy-zone and a solid, annular one around the pipe during solidification. The heat transfer during solidification can be also characterized by the time evolution of both liquid and solid radial fronts. The model was analytically solved using Megerlin approximation concerning “solidification with mushy zone”, with the third order condition at the external frontier. The experimental values are in agreement with the calculated theoretical curves.