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Wei Fan, Hao Cui, Hong Lu, Lanqi Meng and Qiaohua Wang
The sterilization of liquid eggs plays a crucial role in the production of liquid egg products. Traditional pasteurization techniques can easily cause protein denaturation, while non-thermal sterilization techniques are often constrained by processing in...
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Daniel Brüggemann, Tahereh Shojamejer, Michelle Tupinamba Lima, Dzenna Zukova, Rahel Marschall and Reinhard Schomäcker
For a group of nonionic surfactants with polar head groups synthesized by the copolymerization of ethylene oxide and carbon dioxide, the potential for their application in the foam flotation of microplastic particles was investigated. Their performance w...
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Y. Sivananda Reddy, Anandh Sekar and S. Sindhu Nachiar
The usage of foam concrete (FC) was extended from being used as a filler material to an alternative concrete due to the effect of conventional concrete on global warming. The diversified perspective on FC as an alternative to conventional concrete is due...
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Krzysztof Kaczmarski, Kinga Plawecka, Barbara Kozub, Patrycja Bazan and Michal Lach
Various types of coatings are applied to the surface of an object or substrate to improve surface properties or extend service life, which in turn is associated with cost reductions. The main objective of this study was to develop a technique for the add...
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Osman Gencel, Turhan Bilir, Zeynep Bademler and Togay Ozbakkaloglu
With the development of new cement-based raw materials, foaming agents and fillers used for special applications of foam concrete, the use of foam concretes has become widespread. Foam concrete is a type of concrete that stands out with its lightness, wa...
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Yuriy Tsapko,Ivan Rogovskii,Liudmyla Titova,Tamara Bilko,?leksii Tsapko,Olga Bondarenko,Serhii Mazurchuk
Pág. 51 - 57
Designing environmentally friendly protective materials for flammable liquids makes it possible to influence the processes of heat resistance and the physical-chemical properties of a protective coating over a certain time until the emergency is eliminat...
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Yuliya Myroshnyk,Viktor Dotsenko,Larisa Sharan,Vita Tsyrulnikova
Pág. 43 - 49
The unconventional methods of processing raw materials and semi-finished products have been widely used in various sectors of food industry over recent time. This contributes to intensification of production, prolonging the period during which new produc...
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Veronika Anna Szabó, Gábor Dogossy
Pág. 81 - 87
The use of plastics in the food and the packaging industries continuously is increasing. In these areas of use the product?s life cycle is short, therefore it quickly turns into waste. The polyethylene terephthalate (PET) - the material that is used as b...
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Olena Shydakova-Kameniuka,Oleksii Shkliaiev,Olga Samokhvalova,Maya Artamonova,Galyna Stepankova,Olena Bolkhovitina,Alla Rogova
Pág. 52 - 60
The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that...
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Luigi Calabrese, Stefano De Antonellis, Salvatore Vasta, Vincenza Brancato and Angelo Freni
In this work, novel silicone-SAPO34 composite materials are proposed for application in adsorption thermal energy storage systems. The innovative composite materials were obtained through a mold foaming process activated by a dehydrogenative coupling rea...
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