Fe-Zeolite as on-Site Regenerable Adsorber for Chlorohydrocarbons in Groundwater – from Laboratory to Pilot Test

This study describes the design and upscaling of an on-site regenerable adsorbent fixed bed of Fe-loaded MFI zeolite for removal of chlorinated hydrocarbons (CHCs) from contaminated groundwater from laboratory studies to pilot scale. The zeolite has an excellent adsorption performance for the hydrophilic CHCs and can be regenerated on-site by flushing with H₂O₂ to degrade adsorbed contaminants by a catalytic Fenton-like reaction. In the pilot test, the Fe-zeolite (30 kg) maintained its performance over treatment of 1470 m³ of groundwater in 12 adsorption/regeneration cycles.     

Does it burn? The effect of guar gum addition on ginger beer's sensory properties

Consumer demand for ginger beer has grown within the last few years due to health benefits associated with ginger consumption identified in recent studies and its low-calorie content. However, non-alcoholic ginger beer, like other non-alcoholic beverages, does not possess the same mouthfeel as its alcoholic counterparts. As such, the aim of this study was to evaluate how the addition of guar gum impacted the sensory perception, spiciness, and consumer acceptability of non-alcoholic ginger beer. Two different formulations of ginger beer were created, one without the addition of guar gum (control) and the other with 1.9 g/L guar gum added. Samples, along with carbonated water, were presented in pairs with a 20-s wait and no-rinse in between to observe sensitisation and desensitisation. The participants (n = 103) evaluated each sample for spiciness, burning or stinging sensation, along with bitterness, sweetness, sourness, overall flavour intensity, liking of flavour and mouthfeel, and overall liking. The addition of guar gum significantly impacted the perception of spiciness, burning, and stinging sensation in addition to the overall flavour intensity. The guar gum addition also negatively impacted the acceptability of the ginger beer.     

Composition and functional properties of hemp seed protein isolates from various hemp cultivars

Hemp seed protein isolates (HPI) were extracted from seven commercial hemp cultivars, a Cornell breeding line, and a commercial hemp heart product, and their composition and functional properties were investigated. HPI contained different ratios of edestin, vicilin, and albumin proteins, which affected protein solubility and functionality. Higher protein solubility was associated with cultivars that contained more vicilin and albumin, which influenced the subsequent functional properties of HPI. Significant differences in water holding capacity (0.83–1.05 g water/g protein isolate), oil holding capacity (1.28–1.81 g oil/g protein isolate), foam capacity (52.9%–84.9%), and foam stability (68.1%–89.4%) were observed across HPI. The Cornell hemp breeding line exhibited the highest protein solubility at pH 7.0 and was uniquely capable of forming an emulsion. The relationship identified between hemp seed protein composition and functionality, in conjunction with the demonstration of an on-going hemp breeding line, suggest that continued, targeted development of hemp cultivars can improve its seed protein functional properties for ingredient utilization in plant-based foods.     

Oscillating Combustion of Gun Propellants in the Closed Vessel. I. preliminary investigation

The oscillating combustion, which takes place in the closed vessel when certain colloidal gun propellants are fired has been investigated. The amplitude of the oscillation depended on the geometry and flame temperature of the propellant. For propellants having the same composition but different geometry, the amplitude of the oscillation varied inversely with the maximum pressure in the vessel. This was tentatively ascribed to vortex formation during combustion.     

Raman spectroscopic characterization of SiO2 phase transformation and Si substrate stress relevant to EBC performance

To accurately model the long-term durability of environmental barrier coatings (EBCs), a more complete understanding of the phase composition and transformations of the thermally grown oxide SiO₂ (TGO) is desired. For the TGO formed during thermal cycling in steam, cristobalite formation and the subsequent β- to α-cristobalite transformation has been identified as a potentially life-limiting mechanism. In this study, Raman micro-spectroscopy was used to quantify the cristobalite transformation on a polycrystalline Si coupon that was exposed to steam at 1350°C for 100 h. The phase transformation was mapped at 200–260°C on the TGO surface at different ramp rates using a heating stage and a micro-positioning stage. The stress in the Si substrate was also determined using Raman spectroscopy by measuring the stress induced peak shift. The α→β phase transformation produced a 300–500 MPa tensile stress in the Si substrate, which compared well to the stress predicted from the volumetric expansion of the cristobalite. Quantifying the phase transformation and residual stress are critical tools in developing the next generation of high performance EBCs.