microscope with elemental detection sensor (SEM-EDS) and atomic force microscope (AFM). 2.2 Batch adsorption study Batch adsorption study was conducted for per cent reduction in BOD and COD of model solution by using CTiO 2 nano-adsorbent by following the
modelling of the microbial processes is also receiving attention. These models help ensure process optimisation and also provide information on general process kinetics such as yield, cell growth pattern, etc ( Sablani et al., 2006 ). Among others, the
The adsorption of n -butane on extruded cylindrical activated carbon grains is studied providing two kinds of information: the influence of the
temperature and the hydrocarbon partial pressure on the adsorption dynamics (kinetic study) and on the adsorption capacities
(thermodynamic study). The thermodynamic aspect could be interpreted by a Langmuir model. From a kinetic point of view, we
have experimentally proved that strong temperature variations occur inside the particles during the adsorption. In this paper,
a kinetic model including both mass and heat transfer phenomena is proposed. Good agreement is found between the kinetic model
predictions and the experimental mass and temperature variations inside the grain during the hydrocarbon adsorption.
This work presents the modelling of heat transfer in a polymer sample submitted to a microwave field in the quartz column
of a dilatometer surrounded by vacuum to avoid convection. The temperature rise is studied in transient state by the finite
element method. It is assumed that a uniform and constant heat production is maintained in the entire volume of the sample.
It is shown that it is possible to design the set composed of the sample and of the column to achieve a nearly uniform temperature
in the whole volume of the sample while its temperature is raised from 20 to 250°C at a heating rate of 5 deg·min−1.
This study elucidates the key success of using statistical modelling in the design and development of a new product (milk toffee) as potential new functional food product. The standard milk toffee recipe was modified in order to produce new products with less sugar, more inulin, and decreased energy content. From the consumers point of view, a product has to be healthy (acceptable ingredients like low sugar content or inclusion of inulin) and tasty (good sensory properties). This is an opportunity to use chemometric strategies that can highlight information in relation to different ingredients and preferable taste attributes. Multivariate exploratory techniques were used in order to detect relationship between the milk toffee ingredients (sugar, water, condensed milk, glucose syrup, fat, salt, sorbitol, and emulsifier E 471) and sensory attributes of taste and texture (sweetness and hardness) chosen for this research.Results showed that the sweetness is a direct outcome of added sugar, glucose syrup, and condensed milk, and the hardness, as the next important sensory attribute of a milk toffee, is positively correlated with the content of fat, glucose syrup, water, salt, and E 471. Statistical modelling proved to be a useful tool for elucidating the relationship between ingredients and sensory properties of the milk toffee and can be a useful tool in the complex interpretations of changes in product design and development.
Damaged starch, protein and arabinoxylan (AX) content and composition have been related to water absorption (WA) in a large set of samples. We tested 20 modern bread wheat cultivars bred in Hungary, 20 old Hungarian landraces, and 17 cultivars with special biochemical/functional characteristics from all around the world, this last set for international comparison. Grain was field grown in the 2011 and 2012 harvest seasons. Alinear mathematical model has been developed to estimate WA from protein content, starch damage, AX content and the relative amount of soluble proteins with strong correlation (r2 = 0.65) between measured and estimated data. The introduction of a new parameter, related to the cultivar dependent quantitative composition of soluble proteins and determined by lab-on-a-chip (LOC) analysis, largely improved the predictability of WA. Based on the large variation among the level of AX and certain soluble protein components in wheat flour and their significant contribution toWA determination, it was concluded, that these properties could be appropriate target traits to alter them during wheat breeding programs to improve the WA of wheat flour.
The injection calorimeters are used to evaluate thermodynamic properties of the mixtures and solutions. TheHiE
partial molar excess enthalpies or theLυ, i relative apparent molar enthalpies against mole fraction are available from an appropriate signal processing of the calorimetric
curves. An evolution of the thermal properties of the calorimetric vessel are associated with the injection process. Description
of calorimetric equipments by means of a localized—constants model (RC analogy) allows us to systematize and to extent these
systems into time dependent situations. Experimental measurements based on Joule effects and associated mathematical analysis
permits to determine the absolute limits of the dynamic behaviour of these equipments from several standard and easily experimental
parameters (sensitivity, noise level, τ1 the first time constant, sampling period). Models and experimental study provide an estimation of the corrections in order
to compensate the evolution of the physical characteristics of the device.
Szép J., Murinkó G., Szepesházi R. Modelling bridge substructures, (in Hungarian) Geotechnika 2009 conference , Ráckeve, Hungary, 27–29 October 2009, p. 22.
Szep J. FEM — modeling of abutment, 10th Slovak Geotechnical