Morphology and conductivity changes in a thermoplastic polyurethane‐based copolymer consisting of different soft segments

Three different segmented thermoplastic polyurethanes (TPUs) were synthesized with 4,4′‐methylenebis(phenyl isocyanate) as a hard segment and poly(ethylene glycol) (PEG) or poly(propylene glycol) (PPG) or an equal mixture of PEG and PPG with molecular 2000 as soft segments. The soft‐segment component of TPU was changed to monitor modifications in chemical and physical properties among the three TPUs. Differential scanning calorimetry (DSC) and thermogravimetric analysis were used to monitor changes in thermal characteristics. Fourier transform infrared spectroscopy (FTIR) was employed to predict the interaction between the lithium cation and the hard or soft segment in the presence of added LiClO₄. The deconvolution results of spectral bands associated with the N? H groups of these TPUs were used to obtain such information. Impedance spectroscopy was used to inspect the changes in the bulk conductivity of these TPUs caused by alteration of the soft‐segment component. The conductivity changes were explained through combined DSC and FTIR results. The electrochemical stability of the TPU systems was studied by linear sweep voltammetry. The results showed that the copolymer system had better thermal and electrochemical stability than the other systems. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 82: 1462–1473, 2001     

Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep‐fat frying (at 160 and 180 °C) of chicken breast meat (CBM) (with 0, 1, 3 and 5% sodium chloride, NaCl) for 100 min/day for five consecutive days. All oil samples collected after each day were analyzed for 3‐MCPD ester, GE, and free fatty acid (FFA) contents, specific extinctions at 232 and 268 nm (K₂₃₂ and K₂₆₈), p‐anisidine value (pA), and fatty acid composition. There was a significant (p < 0.05) decrease in the 3‐MCPD esters and a significant (p < 0.05) decrease in the GE with the increasing of the frying duration. There were significant (p < 0.05) increases in the 3‐MCPD esters formed when the concentration of NaCl increased from 0 to 5%. The addition of NaCl to the CBM during deep frying had no significant effect on the GE generation. The FFA contents, K₂₃₂ and K₂₆₈ and pA showed that all the frying oils were within the safety limit.     

Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

This study investigated the physicochemical properties of ternary mixtures of palm mid-fraction (PMF):refined bleached deodorized palm kernel oil (RBDPKO):refined bleached deodorized palm stearin (RBDPS) for cocoa butter substitute (CBS). Fatty acid constituents, triacylglycerol constituents, solid fat contents (SFCs), melting behavior, polymorphism and crystal morphology were determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), pulsed nuclear magnetic resonance (p-NMR), X-ray diffraction (XRD) and polarized light microscopy (PLM), respectively. Eight blends of various ratios of ternary mixtures were investigated based on the previously studied binary fat mixtures. The composition of palmitic (P) and oleic (O), POP, and crystal morphology (size and shape) of the PMF/RBDPKO/RBDPS [14.9/59.6/25.5 (%w/w)] mixture were comparable to cocoa butter (CB), while its melting profile (18.5 and 37 °C), SFC at 20 °C and polymorphism were different from CB. The iso-solid diagrams of the mixture displayed a monotectic effect at 20–25 °C. Therefore, the 14.9/59.6/25.5 PMF/RBDPKO/RBDPS mixture could be used as a CBS in confectionery fillings because of the crystal morphology and monotectic behaviors comparable to those of CB.     

Thin-Layer Drying Characteristics and Quality Evaluation of Air-Dried Ganoderma Tsugae Murrill

Ganoderma is normally dried to extend its shelf life without using chemical preservative and to concentrate the medicinal value in the fruiting body. Convective hot air drying characteristics of Ganoderma tsugae Murrill were evaluated in hot air circulated oven at different drying temperatures, sizes, and air flow rates. The drying kinetics of Ganoderma tsugae in kidney shape and slices were investigated and compared at different drying conditions. The variation of effective moisture diffusivity values at decreasing moisture contents during drying was determined from the drying data. Four well-known thin-layer drying models were fitted to the experimental data and the Midilli model was found to satisfactory describe the drying characteristics of kidney-shaped Ganoderma tsugae. Ganoderma tsugae dried at 50°C with air velocity of 1.401 ms^?1 showed the highest retention of crude ganoderic acid content compared to other drying conditions.     

Textural,Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.     

Development of a Coconut- and Palm-Based Fat Blend for a Cookie Filler

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry.     

Production of Furfural from Lignocellulosic Biomass Using Beta Zeolite and Biomass-Derived Solvent

The production of furfural from the C₅ monosaccharides xylose, arabinose and ribose, as well as from real biomass (corn fiber), was studied using H-Beta zeolite as catalyst in a monophasic system with the biomass-derived solvent, gamma-valerolactone. Due to the combination of Brønsted and Lewis acid sites on this catalyst (Brønsted:Lewis ratio = 1.66), H-Beta acts as a bifunctional catalyst, being able to isomerize (Lewis acid) and dehydrate (Brønsted acid) monosaccharides. The combination of Lewis and Brønsted acid functionality of H-Beta was shown to be effective for the isomerization of xylose and arabinose, followed by dehydration. While no advantages were found in the conversion of xylose, higher furfural yields were achieved from arabinose, using H-Beta, 73 %, compared to sulfuric acid (44 %) and Mordenite (49 %). The furfural yields from corn fiber for H-Beta, H-Mordenite and sulfuric acid were 62, 44, and 55 %, respectively, showing that H-Beta is particularly effective for conversion of this biomass feedstock composed of 45 wt% hemicellulose, of which 66 % is xylose and 33 % arabinose.     

Synthesis and properties of poly(amide–imide)s based on N,N′‐bis(4‐carboxyphenyl)‐4,4′‐oxydiphthalimide,p‐aminobenzoic acid and various aromatic diamines

A new diimide–diacid monomer, N,N′‐bis(4‐carboxyphenyl)‐4,4′‐oxydiphthalimide (I), was prepared by azeotropic condensation of 4,4′‐oxydiphthalic anhydride (ODPA) and p‐aminobenzoic acid (p‐ABA) at a 1:2 molar ratio in a polar solvent mixed with toluene. A series of poly(amide–imide)s (PAI, III_a–m) was synthesized from the diimide–diacid I (or I′, diacid chloride of I) and various aromatic diamines by direct polycondensation (or low temperature polycondensation) using triphenyl phosphite and pyridine as condensing agents. It was found that only III_k–m having a meta‐structure at two terminals of the diamine could afford good quality, creasable films by solution‐casting; other PAIs III using diamine with para‐linkage at terminals were insoluble and crystalline; though III_g–i contained the soluble group of the diamine moieties, their solvent‐cast films were brittle. In order to improve their to solubility and film quality, copoly(amide–imide)s (Co‐PAIs) based on I and mixtures of p‐ABA and aromatic diamines were synthesized. When on equimolar of p‐ABA (m = 1) was mixed, most of Co‐PAIs IV had improved solubility and high inherent viscosities in the range 0.9–1.5 dl g^?1; however, their films were still brittle. With m = 3, series V was obtained, and all members exhibited high toughness. The solubility, film‐forming ability, crystallinity, and thermal properties of the resultant poly(amide–imide)s were investigated. © 2002 Society of Chemical Industry     

Mathematical model for the pultrusion of blocked PU–UP matrix composites

The thermokinetic behavior of blocked polyurethane (PU)–unsaturated polyester (UP)–based composites during the pultrusion of glass‐fiber‐reinforced composites was investigated utilizing a mathematical model that accounted for the heat transfer and heat generation during curing. The equations of continuity and energy balance, coupled with a kinetic expression for the curing system, were solved using a finite difference method to calculate the temperature profiles and conversion profiles in the thickness direction in a rectangular pultrusion die. A kinetic model, dP/dt = A exp(?E/RT)P^m(1 ? P)ⁿ, was proposed to describe the curing behavior of a blocked PU–UP resin. Kinetic parameters for the model were obtained from dynamic differential scanning calorimetry scans using a multiple regression technique, which was able to predict the effects of processing parameters on the pultrusion. The effects of processing parameters including pulling speed, die wall temperature, and die thickness on the performance of the pultrusion also were evaluated. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 90: 1996–2002, 2003     

Crosslinking of cotton cellulose in the presence of alkyl diallyl ammonium salts. I. Physical properties and agent distribution

We used three kinds of alkyl diallyl ammonium salts (methyl, ethyl, and propyl) in combination with dimethyloldihydroxyethyleneurea (DMDHEU) as crosslinking agents. The nitrogen content, dry crease recovery angle (DCRA), moisture regain, and wicking height for the DMDHEU/alkyl diallyl ammonium salts were in the order of ? CH₃ > ? C₂H₅ > ? C₃H₇, but the wet crease recovery angle (WCRA) and tensile strength retention (TSR) were in the opposite order at the same resin concentration. For the same DCRA and TSR, the WCRA values for only DMDHEU were lower than those for DMDHEU/alkyl diallyl ammonium salts, and the WCRA values for DMDHEU/alkyl diallyl ammonium salts were in the order of ? C₃H₇ > ? C₂H₅ > ? CH₃. Both the ? OH group of the cellulose and DMDHEU could react with the vinyl or epoxy groups of the alkyl diallyl ammonium salts during the pad–dry–cure process. The surface migration for DMDHEU/alkyl diallyl ammonium salts was in the order of ? CH₃ > ? C₂H₅ > ? C₃H₇. Fabrics treated with DMDHEU/alkyl diallyl ammonium salts showed good antibacterial properties. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 90: 1662–1669, 2003