Physicochemical properties of nanopowdered eggshell

This study was carried out to investigate the physicochemical properties of nanopowdered eggshell (NPES). These characteristics were determined based on the particle size, particle morphology, zeta potential, moisture sorption behaviour, purity and crystallinity. Homogeneous, aggregated and spherical crystals of NPES particles were observed through scanning electron microscope and transmission electron microscope. The average particle sizes of NPES and powdered eggshell (PES) were 202.3 ± 28.9 nm and 113.89 ± 79.37 μm, respectively. Zeta potentials of NPES (?15.41 mV) suggested an incipient instability of the colloidal system. Moisture sorption analysis indicated a higher water adsorption capacity of NPES than that of PES. X‐ray diffractometer (XRD) analysis confirmed the presence of calcite in both NPES and PES. The chemical compositions of the NPES and PES particles were strongly associated with the presence of calcium carbonate, as determined by the Fourier transform infrared (FTIR) spectra. Therefore, eggshell nanopowder has a great potential to be utilised as a component for biomedical applications.     

1-(5-溴-2-羟基苯基)乙酮苯甲酰腙的合成及晶体结构

由1-(5-溴-2-羟基苯基)乙酮和苯甲酰肼通过缩合反应,合成新的芳香酰腙化合物:1-(5-溴-2-羟基苯基)乙酮苯甲酰腙.通过X射线单晶衍射对该化合物进行晶体结构的表征.研究表明,该酰腙为单斜晶系,空间群为P2(1)/n,晶胞学数据a=0.737 61(15)nm,α=90°,b=2.827 0(6)nm,β=116.928(12)°,c=0.860 89(13)nm,γ=90°.V=1.600 5(5)nm3,Z=4,μ=2.570mm-1,Dc=1.383mg/m3,F(000)=672,R1=0.067 6[I2σ(I)],wR2=0.187 7.     

Identifying key structural indicators of mechanical strength in networks of fat crystals

The mechanical properties of edible fats can be influenced by a series of factors, including the amount of solids, the polymorphism of the solid-state, as well as the microstructure of networks of polycrystalline particles created upon crystallization. This work demonstrates that for binary mixtures of the high-melting fraction of milk fat (HMF) with cocoa butter as well as for mixtures of HMF with the middle-melting fraction of milk fat, changes in the storage shear modulus (G′) are mostly controlled by the solid fat content (SFC), and the material’s microstructure. The SFC, in turn is a function of the phase behavior of the mixtures in the solid state. Experimental techniques used in the characterization of the different levels of structure are presented in this work. A model developed to explain mechanical properties of these materials taking into account all levels of structure is proposed. The polymorphism of the solid state did not seem to influence the mechanical properties of the fats, indicative of this material being structured as a network of weakly-attractive polycrystalline particles. Moreover, the mass fractal dimension of the network was closely related to the polymorphism of the solid state.     

Crystallization kinetics of polymorphic forms of a molecular compound constructed by SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol)

Crystallization kinetics of binary mixture phases of SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol) were examined with time-resolved X-ray diffraction (XRD) and DSC methods. Formation of three polymorphic forms, named _c, β′_c and β_c, of a molecular compound was observed at a SOS/SSO=50/50 concentration ratio. The XRD data showed that all three polymorphs were arranged in a double chain-length structure, although a triple chain-length structure is formed in and β′ forms of SSO, and β′ and β forms of SOS. The time-resolved XRD studies showed that _c and β_c forms of the molecular compound crystallized more rapidly than the corresponding polymorphic forms of SOS and SSO. The results were discussed in terms of molecular chain–chain interactions of SOS and SSO, by assuming that kinetic processes of nucleation may prefer the formation of the _c and β_c forms arranged in the double chain-length structure.     

Solution calorimetry: A novel perspective into the dissolution process of food powders

The enthalpy of dissolution of two food powders, maltodextrin and skim milk, was studied by means of isothermal solution calorimetry. The effects of the moisture content and the physical state of the samples were investigated. A reduced exothermic response was found as the moisture content of the samples increased. It was shown that this effect is reversible upon re-drying of the solid, unless crystallization occurs. In the skim milk powder, crystallization of lactose occurred, leading to a less exothermic response. In addition, the dissolution kinetics of single particles was followed in situ with real time video acquisition and a novel image analysis technique. The data showed a significant effect of the physical state of the powder on the dissolution kinetics. Fully amorphous skim milk powder dissolved significantly faster than the recrystallized counterpart. A clear relation was observed between the physical state of the powders, their thermodynamic response and the dissolution kinetics.     

A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray Microtomography

ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investigation of its microstructure, which in turn can be performed by adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing, and without any sample preparation, has been presented in this work. Different types of breads having varying degrees of porosity were studied by X-ray computerized phase-sensitive microtomography for the acquisition of digital high-resolution images. After acquisition, suitable numeric algorithms were applied to slice reconstruction. Finally, 3D images were rendered and analyzed.     

X射线检测海水鱼片中鱼刺

通过X光机设备参数优化、鱼刺分布规律总结及冷冻结合X光机技术3 个方面对X射线检测鱼刺效果进行研究。结果表明,大部分海产鱼片产品的最优检测参数为：电压范围30～45 kV、电流范围3 000～6 000 μA、亮度范围4～6;通过鱼刺分布规律总结,鱼片在冷冻状态下鱼刺的检出率均高于解冻状态下鱼刺检出率,且冷冻状态下人工读X射线图判断鱼刺更接近于实际情况。通过X光机设备参数优化、鱼刺分布规律总结的学习及冷冻结合X光机技术可改善图像质量和提高残留鱼刺检出率,改善水产品加工企业X光机检测人员的视觉感受并一定程度上解决海水冷冻鱼片产品鱼刺残留问题。     

基于X射线光谱仪分析环锭纺与集聚纺纱线织物丝光后的结晶度研究

在相同的纤维混合与工艺参数下分别制得环锭纺与集聚纺纱线织物,并在不同温度、氢氧化钠质量分数、浸渍时间及织物弹性伸长率条件下进行丝光处理。采用Mat-Lab计算分析软件对织物试样的X射线光谱进行分析,得到丝光作用的最佳条件。     

橡实淀粉多晶体系结晶度测定

运用广角X-射线衍射分析方法对橡实淀粉的结晶结构进行了系统研究，结果表明：橡实淀粉粒是一种由非晶相、亚微晶相和微晶相三种结构所组成的多晶体系，其结晶度分别为锥栗淀粉34．88％、茅栗淀粉35．12％、小红拷淀粉35．23％、栓皮栎淀粉35．31％、硬斗石栋淀粉33．53％、星毛石砾淀粉34．69％、美叶石栋淀粉35．06％、长叶石烁淀粉31．58％、云山青冈淀粉33．83％、大叶青冈淀粉32．11％。     

同步辐射X射线衍射与DSC相结合研究油脂的物性及其动力学机理的进展

介绍了将同步辐射X射线衍射和DSC相结合,用于油脂的结构和物化性质研究的新技术,以及在该领域的研究进展。