Comparison of thermal, rheological properties of Finnish Pinus sp. and Brazilian Eucalyptus sp. black liquors and their impact on recovery units.

Black liquor (BL) is the major bioproduct and biomass fuel in pulp mill processes. However, the high viscosity of BL makes it a challenging material to work with, resulting in issues with evaporators and heat exchangers during its transport and processing. The thermal and rheological properties of BLs from Pinus sp. (PBL) and Eucalyptus sp. (EBL) were studied. FTIR spectra revealed the presence of the characteristic functional groups and the chemical composition in liquors. TGA/DTG curves showed three characteristic degradation stages related to evaporation of water, pyrolysis of organic groups, and condensation of char. Rheologically, liquors are classified as non-Newtonian and with comportment pseudoplastic. Their rheological dynamic shear properties included a linear viscoelastic region up to 1% shear strain, while frequency sweeps showed that storage modulus (G') > loss modulus (G''), thus confirming the solid-like behavior of both BLs. The rheological study demonstrated that increasing the temperature and oscillatory deformations of PBL and EBL decreased their degree of viscoelasticity, which could favor their pumping and handling within the pulp mill, as well as the droplet formation and swelling characteristics in the recovery furnace.

Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods.

Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, a commercial sample obtained through mechanical methods and direct milling was used as a reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 to 0.41), bulk density (0.43 to 0.76 g/mL), and hygroscopicity (10.51% to 11.42%). This allows adequate physical and microbiological stability during storage. Polydisperse particles were obtained, ranging in size from 3.46 µm to 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara gum, primarily composed of galactomannans. Among the drying methods, spray drying produced the gum with the best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, and high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated a non-Newtonian pseudoplastic behaviour that the power law could accurately describe. The apparent viscosity of the aqueous dispersions of the gum decreased with increasing temperature. In summary, the results establish the potential of tara gum as a wall material applicable in the food and pharmaceutical industries.

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.

This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.

Characterization of Poly(3-hydroxybutyrate) (P3HB) from Alternative, Scalable (Waste) Feedstocks.

Bioplastics hold significant promise in replacing conventional plastic materials, linked to various serious issues such as fossil resource consumption, microplastic formation, non-degradability, and limited end-of-life options. Among bioplastics, polyhydroxyalkanoates (PHA) emerge as an intriguing class, with poly(3-hydroxybutyrate) (P3HB) being the most utilized. The extensive application of P3HB encounters a challenge due to its high production costs, prompting the investigation of sustainable alternatives, including the utilization of waste and new production routes involving CO2 and CH4. This study provides a valuable comparison of two P3HBs synthesized through distinct routes: one via cyanobacteria (Synechocystis sp. PCC 6714) for photoautotrophic production and the other via methanotrophic bacteria (Methylocystis sp. GB 25) for chemoautotrophic growth. This research evaluates the thermal and mechanical properties, including the aging effect over 21 days, demonstrating that both P3HBs are comparable, exhibiting physical properties similar to standard P3HBs. The results highlight the promising potential of P3HBs obtained through alternative routes as biomaterials, thereby contributing to the transition toward more sustainable alternatives to fossil polymers.

Biodegradability Assessment of Prickly Pear Waste-Polymer Fibers under Soil Composting.

Nowadays, solving the problems associated with environmental pollution is of special interest. Therefore, in this work, the morphology and thermal and mechanical properties of extruded fibers based on polylactic acid (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) added to prickly pear flour (PPF) under composting for 3 and 6 months were evaluated. The highest weight loss percentage (92 ± 7%) was obtained after 6-month degradation of the PLA/PBAT/PPF/CO/AA blend, in which PPF, canola oil (CO), and adipic acid (AA) were added. Optical and scanning electron microscopy (SEM) revealed structural changes in the fibers as composting time increased. The main changes in the absorption bands observed by Fourier transform infrared spectroscopy (FTIR) were related to the decrease in -C=O (1740 cm-1) and -C-O (1100 cm-1) groups and at 1269 cm-1, associated with hemicellulose in the blends with PPF. Differential scanning calorimetry (DSC) showed an increase in the cold crystallization and melting point with degradation time, being more evident in the fibers with PPF, as well as a decrease in the mechanical properties, especially Young's modulus. The obtained results suggest that PPF residues could promote the biodegradability of PLA/PBAT-based fiber composites.

Development of iron ore tailings based wood-cement composite panels.

This article evaluated the effect of using mining waste on the mechanical, physical, thermal, and microstructural properties of cement-wood panels. The percentages of 10, 20, 30, and 40% were evaluated as replacing cement with mining waste. The wood particles of Pinus oocarpa were evaluated for their chemical, anatomical, and physical characteristics, and the mining waste was evaluated for its granulometry, chemical composition, and inhibition index. The composites were evaluated for their physical-mechanical properties, X-ray diffraction and infrared spectroscopy analysis, microstructural, thermal, and durability. All evaluated treatments met the requirements of the Bison standard for MOR and MOE for static bending and internal bonding, even after accelerated aging. It was possible to conclude that it is feasible to replace 40% of cement with mining waste for the production of cement-wood panels in industrial scale.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made from gluten-free flours, corn, rice, cassava starch, hyperprotein quinoa flour and defatted high protein quinoa flour, which were subsequently extruded. The flow rheological properties of aqueous dispersions of flour mixtures were analyzed before and after the pasting test. In addition, thermal properties were analyzed by differential scanning calorimetry and structural properties by Fourier transform infrared spectroscopy. The results showed a change of flow from dilatant (n > 1) to pseudoplastic (n < 1) after the pasting test. In addition, a positive correlation was observed between hyperprotein defatted quinoa flour and viscosity, and a negative correlation with hyperprotein quinoa flour. Regarding thermal properties, it was found that all blends showed low gelatinization enthalpy values, attributed to the high proportions of HQF and HDQF. Spectroscopic analysis showed that the extrusion did not significantly affect the native structure of the protein, by monitoring the intensities of the 1648 cm-1, 1656 cm-1 and 1667 cm-1 bands associated with the Random coil, α-helix, ß-turns secondary structures, respectively. It was possible to conclude that both hyperprotein quinoa flour and defatted hyperprotein quinoa flours have a differential influence on the techno-functional properties of pasta. The first one, tends to reduce viscosity and consistency while the second one tends to increase it. Finally, moderate temperatures during extrusion did not cause significant changes in starch and protein structures as determined by spectroscopic study.

Novel Epoxidized Brazil Nut Oil as a Promising Plasticizing Agent for PLA.

This work evaluates for the first time the potential of an environmentally friendly plasticizer derived from epoxidized Brazil nut oil (EBNO) for biopolymers, such as poly(lactic acid) (PLA). EBNO was used due to its high epoxy content, reaching an oxirane oxygen content of 4.22% after 8 h of epoxidation for a peroxide/oil ratio of 2:1. Melt extrusion was used to plasticize PLA formulations with different EBNO contents in the range of 0-10 phr. The effects of different amounts of EBNO in the PLA matrix were studied by performing mechanical, thermal, thermomechanical, and morphological characterizations. The tensile test demonstrated the feasibility of EBNO as a plasticizer for PLA by increasing the elongation at break by 70.9% for the plasticized PLA with 7.5 phr of EBNO content in comparison to the unplasticized PLA. The field-emission scanning electron microscopy (FESEM) of the fractured surfaces from the impact tests showed an increase in porosity and roughness in the areas with EBNO addition, which was characteristic of ductile failure. In addition, a disintegration test was performed, and no influence on the PLA biodegradation process was observed. The overall results demonstrate the ability of EBNO to compete with other commercial plasticizers in improving the ductile properties of PLA.

Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties.

BACKGROUND: Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high-quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic-improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. RESULTS: High-purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked 'Maltese cross' and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg-1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X-ray diffraction analysis showed a CA -type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro 99/11-2, respectively. CONCLUSION: This study provides the basis for a better understanding of the characteristics of agronomic-improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.

BACKGROUND: The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg-1 solution. RESULTS: Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution. CONCLUSION: These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.

PHB Processability and Property Improvement with Linear-Chain Polyester Oligomers Used as Plasticizers.

In 2021, global petroleum-based plastic production reached over 400 million metric tons (Mt), and the accumulation of these non-biodegradable plastics in the environment is a worldwide concern. Polyhydroxybutyrate (PHB) offers many advantages over traditional petroleum-based plastics, being biobased, completely biodegradable, and non-toxic. However, its production and use are still challenging due to its low deformation capacity and narrow processing window. In this work, two linear-chain polyester oligomers were used as plasticizers to improve the processability and properties of PHB. Thermal analyses, XRD, and polarized optical microscopy were performed to evaluate the plasticizing effect on the PHB and the reflection on the mechanical behavior. Both oligomers acted as PHB plasticizers, with a reduction in Tg and Tm as a function of the plasticizer concentration, which can make it easier to handle the material in thermal processing and reduce the probability of thermal degradation. Plasticizer 2 proved to be the most promising between the two with an optimized condition of 20%, in which there was a decrease in elastic modulus of up to 72% and an increase in the maximum elongation of 467%.

Determination of Thermal, Chemical and Physical Properties of Bedding Materials for Compost Dairy Barns.

The thermal, chemical, and physical properties of compost bedding materials play an important role in every phase of compost production. Based on this, we aimed to assess the thermal, chemical and physical properties of bedding materials for compost-bedded pack (CBP) barns. The database for this study was registered from 42 CBP barns, distributed throughout the state of Kentucky (USA). The thermal conductivity showed a linear relationship with moisture content and bulk density, while thermal resistivity decreased with increasing particle size. The bedding moisture average was 46.8% (±11.5). The average finer index (p < 0.05) was the highest weight percentage (30.1%) in the samples studied. Water-holding capacity (WHC) increased with increasingly fine particle size. The higher bulk density value was 3.6 times that of the lowest bulk density value. The chemical characterization of the bedding material provided the following results: 42.7% (±3.8%) C, 1.6% (±0.4%) N, and 28.2 (±8.0) C:N ratio. However, thermal properties are strongly dependent on particle size. Producers can use the bedding material as fertilizer in their crops, due to the chemical characteristics of the materials. Beds with good physical and chemical properties improve their moisture content.

Thermal and Rheological Characterization of Recycled PET/Virgin HDPE Blend Compatibilized with PE-g-MA and an Epoxy Chain Extender.

In this work, recycled poly(ethylene terephthalate) (PETR) was blended with virgin high-density polyethylene (HDPE) in an internal mixer in an attempt to obtain a material with improved properties. A compatibilizer (PE-g-MA) and a chain extender (Joncryl) were added to the PETR/HDPE blend and the rheological and thermal properties of the modified and unmodified blends as well as those of virgin PET with virgin HDPE (PETV/HDPE). All the blends were characterized by torque rheometry, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). The data obtained indicate that the incorporation of either the chain extender or the compatibilizer agent led to increases in torque (and hence in viscosity) of the blend compared to that of the neat polymers. The joint incorporation of the chain extender and compatibilizer further increased the viscosity of the systems. Their effect on the crystallinity parameters of HDPE was minimal, but they reduced the crystallinity and crystallization temperature of virgin and recycled PET in the blends. The thermal stability of the PETR/HDPE blend was similar to that of the PETV/HDPE blend, and it was not affected by the incorporation of the chain extender and/or compatibilizer.

Effects of Poloxamer Content and Storage Time of Biodegradable Starch-Chitosan Films on Its Thermal, Structural, Mechanical, and Morphological Properties.

Biodegradable packaging prepared from starch is an alternative to fossil-based plastic packaging. However, the properties of starch packaging do not comply with the necessary physicochemical properties to preserve food. Hence, in a previous study, we reported the preparation of a composite polymer material based on starch-chitosan-pluronic F127 that was found to be an adequate alternative packaging material. In this study, we modified the physicochemical properties of this material by storing it for 16 months under ambient conditions. The results indicate that the incorporation of pluronic F127 in the blend polymer can help avoid the retrogradation of starch. Moreover, at higher concentrations of pluronic F127, wettability is reduced. Finally, after storage, the materials exhibited surface modification, which is related to a color change and an increase in solubility, as well as a slight increase in stiffness.

Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves.

BACKGROUND: Stevia leaves were subjected to convective hot-air, infrared and vacuum drying at 40, 60 and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations. RESULTS: Effective moisture diffusivity (Deff ) showed dependency on temperature with values ranging from 1.08 × 10-12 to 7.43 × 10-12  m2  s-1 for convective drying, from 0.71 × 10-12 to 6.60 × 10-12  m2  s-1 for infrared drying, and from 1.29 × 10-12 to 5.39 × 10-12  m2  s-1 for vacuum drying. The thermal properties of the dried Stevia leaves under different drying conditions showed values of density, specific heat, thermal diffusivity, thermal conductivity and thermal effusivity ranging from 95.6 to 116.2 kg m-3 , 3050 to 3900 J kg-1  K-1 , 4.28 × 10-7 to 5.60 × 10-7  m2  s-1 , 0.16 to 0.23 W m-1  K-1 and 244 to 305 W s0.5  m-2  K-1 , respectively. As for microstructure, convective hot-air drying showed better preserved leaf characteristics, compared to infrared- and vacuum-drying, whereby scanning electron microscopy (SEM) image analysis also revealed noticeable differences at higher temperatures. Statistical analysis showed that the Midilli-Kuçuk model fitted best the experimental data of drying curves (0.961 < r2 < 0.999, 0.000064 < SSE < 0.005359, and 0.000074 < χ2 < 0.006278). Comparison of the drying methods with respect to energy features showed that convective drying at 80 °C led to lowest specific energy consumption (61.86 kW h kg-1 ) with highest efficiency (8.5%). CONCLUSION: The results of this study contribute to a better understanding of the drying behaviour and showed that thermophysical properties of dried Stevia leaves and energy features are affected by drying methods. © 2021 Society of Chemical Industry.

Study of the Ultraviolet Effect and Thermal Analysis on Polypropylene Nonwoven Geotextile.

The use of polymeric materials such as geosynthetics in infrastructure works has been increasing over the last decades, as they bring down costs and provide long-term benefits. However, the aging of polymers raises the question of its long-term durability and for this reason researchers have been studying a sort of techniques to search for the required renewal time. This paper examined a commercial polypropylene (PP) nonwoven geotextile before and after 500 h and 1000 h exposure to ultraviolet (UV) light by performing laboratory accelerated ultraviolet-aging tests. The state of the polymeric material after UV exposure was studied through a wide set of tests, including mechanical and physical tests and thermoanalytical tests and scanning electron microscopy analysis. The calorimetric evaluations (DSC) showed distinct behaviors in sample melting points, attributed to the UV radiation effect on the aged samples. Furthermore, after exposure, the samples presented low thermal stability in the thermomechanical analysis (TMA), with a continuing decrease in their thicknesses. The tensile tests showed an increase in material stiffness after exposition. This study demonstrates that UV aging has effects on the properties of the polypropylene polymer.

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench).

The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.

Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods.

Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.

Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch.

In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.06 to 1.16. X-ray photoelectron spectroscopy analysis confirmed the presence of fatty acyl chains on the surface of the esterified starches. The hydrophobicity of starches was confirmed by their adsorption isotherms, which showed a decrease in the moisture adsorption of lauroylated as DS increased. X-ray diffraction analysis revealed a higher crystallinity, which was observed in the two samples subjected to the highest levels of modification. A higher crystallinity is related to a higher gelatinization enthalpy. These results are in agreement with the thermal characterization obtained by differential scanning calorimetry (DSC). An inhibition of the retrogradation properties of lauroylated amaranth starches was also observed.

Physicochemical and thermal characterization of babassu oils (Orbignya phalerata Mart.) obtained by different extraction methods.

Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes these characteristics and, thus, seeks to increase the application of this raw material in the food industry. In this work, two different types of babassu oils, extra-virgin and virgin, were studied. The physicochemical characteristics, lipid profile, composition of the triacylglycerol and thermal properties of both oils were determined. Moreover, the crystallization and melting behavior was determined and the FTIR-ATR spectra of the oils acquired. The results show that the main fatty acids present are medium-chain and the type of extraction modifies the amounts of fatty acids present in each type of oil. Despite this, its physical-chemical characteristics and thermal properties are the same, except color and thermal stability, where extra-virgin oil is lighter and more stable than virgin babassu oil.