Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability

Pectin was acid-extracted from low quality ‘Golden Delicious’ apple fruit, yielding 16% (w pectin/w apple fruit). Composition and some of its physicochemical and functional properties were assessed. The pectin fraction presented a galacturonic acid content of 65% (w/w), an esterification degree of 57%, an intrinsic viscosity, [η], of 307 ml/g and a molecular weight (Mw) of 112 kDa. Pectin gels were obtained in 60% (w/v) fructose and pH 2.7. Pectin gels at 2.0% and 3.0% (w/v) presented hardness values of 10.2 and 20.4 g after 12 h at 4 °C. The gel hardness was greatly affected by aging (20% and 25% decrease in 48 h for gels at 2% and 3%, respectively). The results attained suggest the use of this gum as a potential texturing agent for the food industry.     

High performance fully plastic actuator based on ionic-liquid-based bucky gel

In a previous paper, we reported the first dry actuator that can be fabricated simply by layer-by-layer casting, using ‘bucky gel’, a gelatinous room-temperature ionic-liquid containing single-walled carbon nanotubes (SWNTs). Our actuator has a bimorph configuration with a polymer-supported internal ionic-liquid electrolyte layer sandwiched by two polymer-supported bucky-gel electrode layers, which allows quick and long-lived operation in air at low applied voltages. In this paper, we propose a new two-step process using a ball-mill method for preparing the casting solution for the bucky-gel electrode in order to improve the performance of the actuator by developing the bucky-gel electrode layer with a high content of SWNTs which are well dispersed in the electrode layer. We measured the displacement and the blocking force of the new bucky-gel actuator fabricated by hot-pressing the prepared electrode and electrolyte layers and analyzed its experimental results by the tri-layer polymer actuator model which was developed by Alici et al. for conducting polymer actuators. We developed the low-voltage driven solid-state actuator that shows the maximum stress and the strain of 4.7 MPa and 1.9%, respectively, which are comparable with any other low-voltage driven solid-state electroactive polymer actuator technology to our knowledge. The advantage of our bucky-gel actuator is not only in its good performance but also in its easy process in fabrication. The present development provides an important step for electromechanical polymer actuator technologies.     

The effect of electrical processing on mass transfer in beetroot and model gels

The diffusion between solids and surrounding liquids has been studied under the influence of different electric field strengths varying between 0–1000 V m⁻¹, characteristic both of ohmic heating and Moderate Electric Field (MEF) processing. The rate of enhancement of mass transfer between slabs of beetroot and surrounding fluid has been studied at up to 60 °C, as a function of electric field strength and the orientation of the slab to the field. Enhancements in diffusion coefficient of up to a factor of 2 are seen, with decreased enhancement at higher temperature and when the electric field does not pass through the particle. Diffusion into gels has been studied and enhancement found only for alginate (an ionically set gel) and not for gelatin and egg albumin, that are thermally set gels.     

Progress in Drying Technology for Nanomaterials

Abstract:

Production of nanomaterials is becoming increasingly important as a result of diverse industrial applications. Nanomaterials can be prepared by a dry process or a wet process; the latter involves drying, which affects the quality of the products. This article presents an overview of recent research and development activities in drying of nanomaterials. Current drying methods for such applications are classified and compared with the help of some examples. Selection criteria for drying methods as well as future research requirements are suggested.     

Gelation,thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest viscosities while JB had the highest pasting temperature. The minimum flour concentrations for gel formation were estimated at 6–8% for DB and PP and 10% for JB. Above these concentrations all flour suspensions heated to 95 °C led to gels with a solid-like behavior. Differential scanning calorimetry showed two endothermic peaks in all flours at 80–89 °C and 96–100 °C. Avrami model was successfully fitted to the hardening kinetics of PP and DB gels stored at 4 °C. The half-life times were 22 and 6 h for PP and DB respectively. PP and DB flours were able to form self-supporting gels and could be applied in the formulation of gel-like foods.     

VISCOMETRIC MEASUREMENT OF CHROMIUM(III)-POLYACRYLAMIDE GELS†

Gelled polymers are being used increasingly to modify the movement of injected fluids in secondary and enhaced oil recovery processes. A common gelation process involves the reduction of Cr(VI) to Cr(III) in the presence of polyacrylamide. The Cr(III) reacts or interacts with the polymer to form a gel network. Although correlations of gelation time with principal process variables have been obtained, viscometric data have not been reported during or after gelation. These data are needed for fluid flow calculations in surface equipment and estimation of flow behaviour in reservoir rocks.

A Weissenberg Rheogoniometer, with cone and plate geometry, was used to obtain viscometric data for the gelation of polyacrylamide and chromium (III). Solutions consisting of polyacrylamide polymer, sodium dichromate-dihydrate and sodium bisulfite were gelled under a steady shear field at constant temperature. The shear stress versus time profile for the galation process was interpreted to define a gelation time and to determine the apparent viscosity of the gelled fluid. The gelation time decreased as the applied shear rate increased up to about 14.25 sec^?1 and was affected by shear rate history. Viscometric properties of the gelled solutions were determined. Apparent viscosity of the gelled solutions decreased as the shear rate under which they were formed increased.

Post gelation studies indicated that gels exhibited a residual stress at zero shear rate and behaved as Bingham plastics under steady shear. Gels formed at low shear rates were more viscous than gels formed at high shear rates. However, the structure of these gels was susceptible to shear degradation.     

有机铬交联聚合物驱油剂的研制及矿场应用

为改善聚合物驱油效果,研制了ＸＬ系列有机铬交联剂ＸＬ－１和ＸＬ－２,研究了ＨＰＡＭ／ＸＩ交联体系的配方,对该配方体系的性能进行了评价,开展了矿物试验。     

Synthesis and humidity sensitive properties of nanocrystalline Ba1−xSrxTiO3 thick films

Nanocrystalline Ba_1−xSr_xTiO₃ (x=0, 0.2, 0.4, 0.6, 0.8 and 1.0) precursors were synthesized using the stearic acid gel method. After the precursors had been calcined at 600–950°C for 0.5–1 h, nanocrystalline powders with the cubic perovskite structure were obtained and these were made into thick films. The powder samples were characterized by differential thermal analysis, X-ray diffraction and transmission electron microscopy, and the thick film samples were characterized by scanning electron microscopy and X-ray diffraction. The humidity-sensitive properties of the nanocrystalline Ba_1−xSr_xTiO₃ thick films were investigated. The results show that these nanocrystalline thick films possess higher humidity sensitivity and lower resistance than those of conventional materials.     

Synthesis and kinetics of microgel in inverse emulsion polymerization of acrylamide

The kinetic behavior is studied in inverse emulsion polymerization of acrylamide. The polymerization rate in a micelle is proportional to the monomer concentration and the effective average radical concentration. When concentrations of monomer and radical are too low to proceed the polymerization only, some finite final conversion is obtained. The micelles of various sizes have different effective average radical concentrations at the same monomer concentration. Therefore, the polymerization rate and the final conversion are different for various sized micelles. The minimum amounts of emulsifier required to get stable state during reaction is 10 and 7 wt% (based on oil phase) in toluene and n-heptane systems, respectively. Phase inversion is observed with the increase of viscosity during polymerization. The final latex coagulates obviously in the toluene system even with 10 wt% of emulsifier, however, it can be improved more in the n-heptane system with 10 wt% of emulsifier. The crosslinking agent which copolymerizes with the monomer was supposed to remain in the interface of micelles. Such interfacial copolymerization not only hardens particles but improves the stability of the system also, therefore avoiding coagulation among particles. An increase in the content of crosslinking agent leads to a more uniform size of final particles. The microgel added in the alkyd resin decreases the drying time. The greater the amount of microgel added, the shorter the drying time.     

A kinetic study of the reduction of chromium(VI) to chromium(III) by thiourea

The reduction of chromium(VI) to chromium(III) by thiourea is a key aspect of the chromium(VI)–thiourea–polyacrylamide gel polymer system used in oil recovery processes. A study was undertaken to develop a kinetic model for the reduction reaction. Reaction mixtures were prepared and chromium(VI) concentrations were determined from the mixtures's visible absorbance. The reaction rate was found to depend on the concentrations of chromium(VI), thiourea, and polyacrylamide and on solution pH. A kinetic model for the reactions was developed using the experimental data and previously proposed reaction mechanisms. The model accurately predicts the reaction rate in solutions that do not contain polyacrylamide and predicts a rate that is approximately correct for solutions containing polyacrylamide.