Fire resistance of boiler room building structure for liquid and gaseous fuels

Significant limitation of the methodology for determining the class of fire resistance, defined by the group of standards DIN 18230, is its inapplicability to industrial facilities in which energy is produced or distributed. The aim of this paper is to define new methodology for determining the necessary fire resistance of the building structure of a boiler room where liquid or gaseous fuels are used

Fire resistance of boiler room building structure for liquid and gaseous fuels

Significant limitation of the methodology for determining the class of fire resistance, defined by the group of standards DIN 18230, is its inapplicability to industrial facilities in which energy is produced or distributed. The aim of this paper is to define new methodology for determining the necessary fire resistance of the building structure of a boiler room where liquid or gaseous fuels are used

A Case of Visceral Leishmaniasis in the Northern Adriatic Region

A 33-year-old male patient with fever, splenomegaly, pancytopenia and lymphocytosis was admitted to the Department of Hematology in Rijeka. Laboratory findings, bone marrow aspiration and biopsy excluded hemoblastosis and aplastic anemia. To exclude primary splenic lymphoma we performed splenic aspiration where Leishmania amastigotes were found. No cases of visceral leishmaniasis have been previously described in the Northern Adriatic region. Considering epidemiology, a contraction of the disease in the Velebit mountain range could be possible despite the current non-endemic status of the region

Original scientific paper Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch

Abstract: In this study, resistant starch (RS), type 3, was prepared by the autoclaving and debranching of normal maize starch isolated from a selected ZP genotype. The objectives of this study were to optimize both starch autoclaving and debranching with pullulanase (PromozymeBrewQ) for the production of RS. Autoclaving at 120 °C (30 min) increased the RS content of all samples, whereas freezing at –20 °C did not have an obvious effect on the RS contents. The highest RS yield in the autoclaved starch samples was 7.0 % after three autoclaving–cooling cycles. After pullulanase debranching at 50 °C and retrogradation at 4 °C, the RS yields ranged from 10.2 to 25.5 % in all samples (depending on the hydrolysis time). Debranched starch samples with a maximum RS yield of 25.5 % were obtained after a debranching time of 24 h. This study showed that starch from the selected ZP maize genotype is suitable for pullulanase treatment and RS preparation but that additional studies with a greater number of different treatments (incubation time/temperature) are necessary to manipulate and promote crystallization and enhance RS formation

Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30⁰C). Two types of chocolate were produced: chocolate with 20% of powdered cow’s milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, 23 polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pas), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow’s milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow’s milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is also evident, as a consequence of soya protein presence. In order to maintain optimal hardness as well as melting resistance of chocolate, in case of R2 chocolate mass it is necessary to apply pre-crystallization temperature of 26⁰C, while for the chocolate mass R1 it is 30⁰C

Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry

The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the steepwater permeate. Thus the consumption of the process water would be reduced, the nutrients from the steepwater could be exploited as feed and the wastewater problem would consequently be solved. The objective of the work was to examine the influence of the operating parameters on the permeate flux during steepwater microfiltration. The parameters that vary in the course of microfiltration, were the transmembrane pressur and flow rate, while the permeate flux and dry matter content of the permeate and retentate were the dependent parameters, constantly monitored during the process. Another objective of this study was to investigate the influence of static turbulence promoter on the permeate flux during steepwater microfiltration. Static mixers enhance permeate flux, thus the microfiltration can be performed longer. As a result of the statistical analysis, the optimal conditions for steepwater microfiltration were determined. The maximum value of the permeate flux without mixer (25 lm-2h-1) was achieved at a pressure of 2 bars and a flow rate around 100 lh-1. With the use of static mixer the flux is 2,5 times higher compared to the one obtained without the mixer. The dry matter content of the permeat after 2.5 hours of mucrofiltration was lowered by 40%