Preparation and thermal behavior of random poly(butylene terephthalate/azelate) copolyesters

Poly(butylene terephthalate), poly(butylene azelate), and poly(butylene terephthalate/butylene azelate) random copolymers of various compositions were synthesized in bulk using the well‐known two‐stage polycondensation procedure, and characterized in terms of chemical structure and molecular weight. The thermal behavior was examined by thermogravimetric analysis and differential scanning calorimetry. As far as the thermal stability is concerned, it was found to be rather similar for all copolymers and homopolymers investigated. All the copolymers were found to be partially crystalline, and the main effect of copolymerization was a lowering in the amount of crystallinity and a decrease of melting temperature with respect to pure homopolymers. Flory's equation was found to describe the T_m–composition data and permitted to calculate the melting temperatures (T^°_m ) and the heats of fusion (ΔH_u) of both the completely crystalline homopolymers. Owing to the high crystallization rate, the glass transition was observable only for the copolymers containing from 30 to 70 mol % of the terephthalate units; even though the samples cannot be frozen in a completely amorphous state, the data obtained confirmed that the introduction of the aromatic units gave rise to an increase of T_g, due to a chain stiffening. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 74: 2694–2702, 1999     

Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation

Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These vitamers play critical roles in a variety of enzymatic complexes and can promote and maintain metabolism. Currently, the presence and role of these vitamers in the malting and brewing industry have not been widely explored. This research investigated the effects of various fermentation conditions that may lead to the variations in the vitamin content in beer observed by previous researchers. The present research found that during fermentation, the thiamine content of wort is quickly utilized within the first 6 h of a standard fermentation and the uptake of this vitamin is not affected by increases in wort gravity. While no significant changes were observed in extracellular phosphorylated vitamers of thiamine, both free thiamine and thiamine diphosphate accumulated intracellularly during the wort fermentation. Meanwhile extracellular riboflavin vitamers were only poorly utilized during beer fermentations, however flavin mononucleotide rapidly accumulated intracellularly and more so under aerobic conditions. When yeast was exposed to an all‐malt high‐gravity wort, the thiamine or riboflavin utilization was not affected. However, thiamine utilization was reduced in adjunct‐driven high‐gravity worts. Notwithstanding the lowered thiamine uptake under high‐gravity conditions; there were some minor improvements in fermentation performance and yeast viability. The addition of thiamine to an all‐malt wort did appear to enhance yeast viability, both under normal and high‐gravity conditions. Copyright © 2016 The Institute of Brewing & Distilling     

Vitamins in brewing: effects of post‐fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO₂ causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling     

Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene

The production and characterization of nanocomposites based on whey protein concentrate (WPC) and montmorilonite (MMT) incorporated with lycopene as a functional substance is presented and discussed as an alternative biomaterial for potential uses in foodstuff applications. A full factorial design with varying levels of MMT (0% and 2% in w/w) and lycopene (0%, 6%, and 12% in w/w) was used. Color, light transmission, film transparency, moisture, density, solubility, water vapor permeability, and antioxidant activity of the resulting materials were evaluated. Results indicated that lycopene and MMT nanoparticles were successfully included in WPC films using the casting/evaporation method. Inclusion of 2% w/w of MMT in the polymeric matrix significantly improved barrier property against water vapor. Lycopene, besides its good red coloring ability, provided to the films antioxidant activity and UV‐vis light protection. These findings open a new perspective for the use of materials for bioactive packaging applications.     

The Acceptability Limit in Food Shelf Life Studies

Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed.     

Fracture Toughness to Understand Stretch-Flangeability and Edge Cracking Resistance in AHSS

The edge fracture is considered as a high risk for automotive parts, especially for parts made of advanced high strength steels (AHSS). The limited ductility of AHSS makes them more sensitive to the edge damage. The traditional approaches, such as those based on ductility measurements or forming limit diagrams, are unable to predict this type of fractures. Thus, stretch-flangeability has become an important formability parameter in addition to tensile and formability properties. The damage induced in sheared edges in AHSS parts affects stretch-flangeability, because the generated microcracks propagate from the edge. Accordingly, a fracture mechanics approach may be followed to characterize the crack propagation resistance. With this aim, this work addresses the applicability of fracture toughness as a tool to understand crack-related problems, as stretch-flangeability and edge cracking, in different AHSS grades. Fracture toughness was determined by following the essential work of fracture methodology and stretch-flangeability was characterized by means of hole expansions tests. Results show a good correlation between stretch-flangeability and fracture toughness. It allows postulating fracture toughness, measured by the essential work of fracture methodology, as a key material property to rationalize crack propagation phenomena in AHSS.     

Characterization of fatigue resistance in photochromic composite materials for 3D rewritable optical memory applications

Fatigue resistance of the photochromic diarylethene molecules 1,2-bis[2-methylbenzo[b]thyophen-3-yl]-3,3,4,4,5,5-hexafluoro-1-cyclopentene embedded in three different acrylic polymers is studied upon multiple coloration–decoloration cycles. The resistance to photofatigue is found to be different in the three polymeric materials when one-photon excitation was used for the reversible photoconversion experiment. In particular, the photochromic molecules lose their photoisomerization ability faster if they are embedded in poly(methyl methacrylate) (PMMA) with respect to poly(ethyl methacrylate-co-methyl acrylate) (PEMMA) and poly(ethyl methacrylate) (PEMA). We propose several explanations based on the physico-chemical properties of the matrix and of the photochromic molecules. In the case of two-photon excitation, which is necessary for 3D optical writing, the fatigue resistance is found to be poorer than in the one-photon case. The accelerated photodegradation can be assigned to the non-linear nature of interaction between the polymeric composite material and light.     

A methodology for the efficient computer representation of dynamic power systems: Application to wind parks

This contribution presents a methodology to efficiently obtain the numerical and computer solution of dynamic power systems with high penetration of wind turbines. Due to the excessive computational load required to solve the abc models that represent the behavior of the wind turbines, a parallel processing scheme is proposed to enhance the solution of the overall system. Case studies are presented which demonstrate the effectiveness and applications of the proposed methodology. Copyright © 2012 John Wiley & Sons, Ltd.