Heat Capacity of Drained Peat Soils

Soil-specific heat capacity (cp) and volumetric heat capacity (Cv) are recognized as a fundamental soil property essential for the accurate prediction of soil temperature and heat flow. This study presents the analysis of these thermal properties for drained peat soils in Poland. The objectives of this study were to (i) measure and develop a method for determining cp, (ii) analyze the (Cv) data for undisturbed soil samples from surface layers, and (iii) test the applicability of the cp value for calculating Cv of drained peat soils using the mixing model concept. The cp value was measured under laboratory conditions using a modulated differential scanning calorimetry (MDSC) for 18 soil layers sampled in six degraded peat soil profiles. The Cv was estimated for undisturbed triplicate soil samples from the 22 depths (66 samples) by using a dual-needle probe. The cp data for the organic soils were linearly temperature-dependent (MDSC) for the temperature range considered (−20–30 °C). The overall average cp value was equal to 1.202 J g−1 K−1 at a temperature of 0 °C. An increment in temperature of 1 °C corresponded to an increase in cp of 0.0043 J g−1 K−1 on average. Nevertheless, the lowest cp value was obtained for moss samples whereas the highest value represents alder peats. The Cv data measured using the heat thermal probe (HTP) method changed linearly with changes in the soil moisture content (θv) of the moorsh soils. The volumetric heat capacity calculated using the mixing model was comparable to the mean of measured values obtained on the triplicate samples.</jats:p

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6: 4 and 8: 2 were interesterified for 2, 4 and 6 h at the temperature of 60 degrees C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.info:eu-repo/semantics/publishedVersio

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal

The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils

The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability

Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils

Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 &deg;C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 &deg;C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa&ndash;Flynn&ndash;Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats

Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils

Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 °C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 °C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats

Heat Capacity of Drained Peat Soils

Soil-specific heat capacity (cp) and volumetric heat capacity (Cv) are recognized as a fundamental soil property essential for the accurate prediction of soil temperature and heat flow. This study presents the analysis of these thermal properties for drained peat soils in Poland. The objectives of this study were to (i) measure and develop a method for determining cp, (ii) analyze the (Cv) data for undisturbed soil samples from surface layers, and (iii) test the applicability of the cp value for calculating Cv of drained peat soils using the mixing model concept. The cp value was measured under laboratory conditions using a modulated differential scanning calorimetry (MDSC) for 18 soil layers sampled in six degraded peat soil profiles. The Cv was estimated for undisturbed triplicate soil samples from the 22 depths (66 samples) by using a dual-needle probe. The cp data for the organic soils were linearly temperature-dependent (MDSC) for the temperature range considered (&minus;20&ndash;30 &deg;C). The overall average cp value was equal to 1.202 J g&minus;1 K&minus;1 at a temperature of 0 &deg;C. An increment in temperature of 1 &deg;C corresponded to an increase in cp of 0.0043 J g&minus;1 K&minus;1 on average. Nevertheless, the lowest cp value was obtained for moss samples whereas the highest value represents alder peats. The Cv data measured using the heat thermal probe (HTP) method changed linearly with changes in the soil moisture content (&theta;v) of the moorsh soils. The volumetric heat capacity calculated using the mixing model was comparable to the mean of measured values obtained on the triplicate samples

Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans

The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties. The main objective of this study was an investigation of the thermal behaviour and the fatty acids profile of green and roasted Brazilian Santos coffee beans. The glass transition temperature was measured using modulated differential scanning calorimetry (MDSC). The thermal behaviour of coffee samples was evaluated by means of thermogravimetry (TG) and first derivative thermogravimetry (DTG). The oxidative stability and kinetic parameters were characterized with the use of differential scanning calorimetry (DSC). According to the TG and DTG curves, coffee samples showed different behaviour of thermal degradation in the atmosphere of oxygen and nitrogen. Our research shows that the thermal properties and fatty acids profile did not change during the roasting process