Hungarian Journal of Industry and Chemistry最新文献_第10页

Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil 椰子油固体脂肪含量静态与动态分析的比较

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0015

Vinod Dhaygude, A. Soós, I. Zeke, L. Somogyi

{"title":"Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil","authors":"Vinod Dhaygude, A. Soós, I. Zeke, L. Somogyi","doi":"10.1515/hjic-2018-0015","DOIUrl":"https://doi.org/10.1515/hjic-2018-0015","url":null,"abstract":"Abstract The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.","PeriodicalId":43118,"journal":{"name":"Hungarian Journal of Industry and Chemistry","volume":null,"pages":null},"PeriodicalIF":0.2,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45175113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Production of A Biolubricant by Enzymatic Esterification: Possible Synergism Between Ionic Liquid and Enzyme 酶酯化法生产生物润滑剂：离子液体和酶之间可能的协同作用

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0014

Z. Bedő, K. Bélafi-Bakó, N. Nemestóthy, L. Gubicza

引用次数: 1

Formation of Glycidyl Esters During The Deodorization of Vegetable Oils 植物油脱臭过程中缩水甘油酯的形成

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0021

E. Bognár, Gabriella Hellner, Andrea Radnóti, L. Somogyi, Z. Kemény

{"title":"Formation of Glycidyl Esters During The Deodorization of Vegetable Oils","authors":"E. Bognár, Gabriella Hellner, Andrea Radnóti, L. Somogyi, Z. Kemény","doi":"10.1515/hjic-2018-0021","DOIUrl":"https://doi.org/10.1515/hjic-2018-0021","url":null,"abstract":"Abstract Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer. The aim of this research was to study the formation of glycidyl esters during the lab-scale deodorization of the three most widely produced seed oils in the world (sunflower, rapeseed and soybean). The effects of two independent factors – temperature and residence time – were analyzed by a 32 full factorial experimental design and evaluated by response surface methodology. In accordance with findings in the literature, the greatest amount of glycidyl esters was formed in the soybean oil matrix. For all three oils, the effects of both residence time and temperature were significant, while the latter was more so. To reduce the formation of glycidyl esters, milder deodorization is required, which is limited because of the purposes sought by the thermal operation and removal of volatile minor components and contaminants.","PeriodicalId":43118,"journal":{"name":"Hungarian Journal of Industry and Chemistry","volume":null,"pages":null},"PeriodicalIF":0.2,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41699388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Worker Movement Diagram Based Stochastic Model of Open Paced Conveyors 基于开放式输送机随机模型的工人运动图

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0019

Tamás Ruppert, J. Abonyi

引用次数: 5

Recovery of Itaconic Acid by Electrodialysis 电渗析法回收衣康酸

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0017

V. Varga, K. Bélafi-Bakó, Dávid Vozik, N. Nemestóthy

引用次数: 8

The Initial Magnetic Susceptibility of Dense Aggregated Dipolar Fluids 密集聚集偶极流体的初始磁化率

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0018

S. Nagy

引用次数: 3

Optimal Design and Operation of Buffer Tanks Under Stochastic Conditions 随机条件下缓冲罐的优化设计与运行

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0025

B. Tarcsay, É. Mihálykó-Orbán, C. Mihálykó

{"title":"Optimal Design and Operation of Buffer Tanks Under Stochastic Conditions","authors":"B. Tarcsay, É. Mihálykó-Orbán, C. Mihálykó","doi":"10.1515/hjic-2018-0025","DOIUrl":"https://doi.org/10.1515/hjic-2018-0025","url":null,"abstract":"Abstract Safety regulations demand the elimination of random mistakes and the reliable operation of production units. However, the control and maintenance of batch and semi-continuous processes haalways been difficult. In this paper, a way of preventing malfunctions in batch and semi-continuous processes is presented by using appropriately designed buffer tanks. A stochastic model was investigated in which batch and continuous subsystems were linked by an intermediate storage tank. The main concern was the reliability of the system. Reliable operation was defined as neither the exhaustion of raw materials nor the excessive accumulation of them. The counting processes that describe the random batch-input and random batch-output processes are supposed to be independent homogeneous Poisson processes with different rates. By introducing a function that describes the material in storage, reliable operation is defined as when this function satisfies two inequalities for a time interval of any duration. By applying probabilistic methods, an integral equation is set up for the the reliability. Nevertheless, its analytical solution cannot be determined, hence the values according to a Monte Carlo simulation are approximated. By applying this method, a link could be identified between the necessary initial buffer and tank capacities that belong to a reliability level. Economic investigations were conducted to help determine the optimal initial buffer and tank capacities that satisfy the appointed reliability level.","PeriodicalId":43118,"journal":{"name":"Hungarian Journal of Industry and Chemistry","volume":null,"pages":null},"PeriodicalIF":0.2,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45353502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Algae Treatment On Stevia Rebaudiana Growth 藻类处理对甜菊生长的影响

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0022

Réka Czinkóczky, Á. Németh

引用次数: 0

Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process 红豆种子萌发过程中化学变化的监测

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0016

I. Szedljak, Anikó Kovács, G. Kun-Farkas, B. Bernhardt, Szabina Králik, K. Szántai-Kőhegyi

{"title":"Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process","authors":"I. Szedljak, Anikó Kovács, G. Kun-Farkas, B. Bernhardt, Szabina Králik, K. Szántai-Kőhegyi","doi":"10.1515/hjic-2018-0016","DOIUrl":"https://doi.org/10.1515/hjic-2018-0016","url":null,"abstract":"Abstract Red lentils are a very important raw material in the food industry due to their high protein content and high level of health-promoting components. The nutritive value of red lentils is the most important attribute from a research point of view; it can be increased by germination, soaking as well as physical and biochemical processes. The antinutritive materials are reduced or denatured by the germination process and indigestible components become available to the human body. Heat treatment was applied to achieve different temperatures and increase the microbiological stability of germinating samples. The effect of heat treatment on the amounts of certain components and the activity of oxidative enzymes was tested during our experiments; the nutritional characteristics (water-soluble total polyphenol content (WSTPC), water-soluble protein content (WSPC), water-soluble antioxidant capacity, in addition to peroxidase and polyphenol oxidase enzyme activities) of different treatments in red lentil samples were monitored. The WSTPC in our samples ranged from 0.726 mg Gallic Acid Equivalent GAE/g DW (DW being dry weight) to 1.089 mg GAE/g DW, and the WSPC varied from 19.078 g / 100g DW to 29.692 g / 100 g DW. Results showed that germination led to an increase in the WSTPC and WSPC. The peroxidase enzyme activity also exhibited an increase during germination which could result in deepening of the colour of the finished products. Germination resulted in the water-soluble antioxidant capacity of red lentil samples decreasing.","PeriodicalId":43118,"journal":{"name":"Hungarian Journal of Industry and Chemistry","volume":null,"pages":null},"PeriodicalIF":0.2,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43050172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Tribological Behaviour of Polymers in Terms of Plasma Treatment: A Brief Review 等离子体处理下聚合物的摩擦学行为:综述

IF 0.2

Hungarian Journal of Industry and Chemistry Pub Date : 2018-12-01 DOI: 10.1515/hjic-2018-0011

H. Al-Maliki, G. Kalácska

引用次数: 0