Fűszerpaprika festéktartalmának meghatározása spektrofotometriás (ASTA) módszerrel

Verfasser prüften die Anwendbarkeit des Farbenbestimmungverfahrens ASTA in gemahlenem Gewürzpaprika. Sie verglichen ihre mit dem Spektrophotometer erhaltenen Resultate mit dem in Ungarn zur Zeit gebräuchlichen Benedek’schen Verfahren erhaltenen Ergebnissen. Obzwar die dem ASTA Verfahren entstammende Ungenauigkeit vernachlässigt werden kann, empfehlen sie die Einführung in die Praxis dennoch nicht, undzwar infolge der Kostspieligkeit und des benötigten Arbeitsaufwandes. Das Verfahren nach Benedek erwies sich auch darum als vorteilhafter, weil es den absoluten Farbengehalt angibt und keine kostspielige Apparatur beansprucht. Auf Grund der gefundenen Werte nach Benedek können auch die Asta-Werte mit annähernder Genauigkeit durch Umrechnung erhalten werden. The suitability of the ASTA method for pigment determination was tested with samples of finely ground paprika. Results obtained by the spectrophotometric method were compared with those yielded by the Benedek method, presently used in Hungary. Although the inaccuracy due to the error inherent to the ASTA method is negligible its introduction in Hungary is not suggested, with respect to its expensiveness and lengthyness. The Benedek method proved to be more favourable as it gives the absolute values of pigment content and does not require expensive equipment. It is possible to obtain, at an approximating accuracy, the ASTA values by calculation of the data yielded by the Benedek method. Les auteurs ont étudie Papplicabilité de la méthode pour déterminer les couleurs ASTA. en connexion avec des produits de la mouture du paprika ä épice. Ils ont comparé leurs résultats obtennus par spectophotométrie avec le procédé Benedek employé actuellement en Hongrie. Quoique l’imprécision résultant de Terreur de méthode ASTA sóit négligeable ils ne conseillent pas son introduction dans* la pratique, parce qu’elle est со teuse et demande beaucoup de travail. La méthode Benedek est préférable aussi parce qu’elle donne la teneur en colorants en valeur absolue et n’exige pás d’appareil dispendieux. En partant des données de la méthode Benedek Ton peut obtenir par un calcul approprié la valeur ASTA avec une précision approximative

A Nyugat-dunántúli régió átalakuló élelmiszeripara esettanulmányok tükrében

Western-Transdanubia having a good quality agricultural potenciáis. After the democratic transformation it was a significance change in the region's industrial structure, of course in the the food processing industry as well. This article presents case studies about companies and small and middle enterprises from food processing industry. There are differences between developmental ways. Zalahús after a prosperous 10 years went benkrupt. The small enterprise called Bognár Szörp went to bankrupt fortuitously. Changing possessor could taking a company a developmental or a reducing way like the exemplars of Soproni Sörgyár or Győri Keksz- és Ostyagyár. One good plan, and innovation can lift an enterprise to a higher economical level as it happend with Lipóti Pékség. This small bakery had started to built a chain of shops and making good expansion plans

Structure, properties and interfacial interactions in poly(lactic acid)/polyurethane blends prepared by reactive processing

Polyurethane elastomers are promising candidates for the impact modification of PLA producing blends for example for biomedicine. Poly(lactic acid) (PLA)/polyurethane elastomer (PU) blends were prepared by reactive processing and physical blending as comparison. The blends were characterized by a number of techniques including microscopy (scanning electron microscopy, SEM, and atomic force microscopy, AFM), rotational viscometry, thermal (dynamic mechanical analysis), DMA, and mechanical (tensile) measurements. The analysis and comparison of the structure and properties of physical and reactor blends proved the successful coupling of the phases. Coupling resulted in more advantageous structure and superior mechanical properties compared to those of physical blends as confirmed by morphology, macroscopic properties and the quantitative estimation of interfacial interactions. Structural studies and the composition dependence of properties indicated the formation of a submicron, phase-in-phase structure which positively influenced properties at large PU contents. The results strongly support that reactive processing is a convenient, cost-effective and environmentally friendly technique to obtain blends with superior properties

COMPATIBILIZATION IN BIO-BASED AND BIODEGRADABLE POLYMER BLENDS

The production and use of biopolymers increases continuously with a very high rate thus all information on these materials is very important. This feature article first defines the terms used in the area then discusses the distinction between degradation and biodegradation as well as their importance for practice. Biopolymers often have inferior properties compared to commodity polymers. Modification is a way to improve properties and achieve property combinations required for specific applications. One technique is blending which allows considerable improvement in the impact resistance of brittle polymers. However, further study is needed on the miscibility-structure-property relationships of these materials to utilize all potentials of the approach. The chemical structure of biopolymers opens up possibilities to their reactive modification. Copolymerization, grafting, trans-esterification, the use of reactive coupling agents have all been utilized with success to achieve polymers and blends with improved properties. Several examples are shown for the various approaches and their outcome. Biopolymers and their blends are applied successfully in several areas from agriculture to consumer goods, packaging and automotive