Dissertations / Theses on the topic 'Peroxide value'

Lipid oxidation has important consequences in the edible oil industry, producing compounds with sensory impact and thus reducing the economic value of the products. This work focused on the development of two Fourier transform infrared (FTIR) spectroscopy methods for the measurement of peroxide value (PV) and anisidine value (AV), representing the primary and secondary oxidation products of edible oils.
The infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)

New Fourier transform infrared (FTIR) approaches for the quantitative determination of peroxide value (PV) and isolated trans analyses were investigated and developed. The FTIR-PV methods investigated were all based on the stoichiometric reaction of hydroperoxides and triphenylphosphine (TPP) which converts TPP to triphenylphosphine oxide (TPPO). A reference transmission cell (100 mum) method was developed based on the use of a unique TPPO absorption at 542 cm-1. This method covered PV values from 0--15 PV and was shown to be superior in accuracy and reproducibility to the standard American Oil Chemists Society (AOCS) iodometric method. Subsequently, the utility of disposable polyethylene cards, normally used only for qualitative analyses, was investigated for quantitative PV determination. A quantitative IR card method was successfully developed and shown to serve as a very simple, rapid and alternative means of carrying out PV analyses. TPP-impregnated cards were able to reproduce the transmission cell PV results to +/-1.12 PV, while the unimpregnated card was slightly more accurate (+/-0.92 PV). A third FTIR-PV method was developed specifically for the at-line monitoring of high PV fatliquors and employed a germanium attenuated total reflectance sample handling accessory. This method hinged on the use of a TPPO absorption band at 1118 cm-1, normally off scale when pathlengths of >3 mum are used, but is suited to the analysis of oils having very high PVs (>250). The successful quantitative use of the disposable polyethylene IR card to PV led to its study for the quantitative FTIR determination of the isolated trans content of fats and oils and margarines. The polyethylene card was shown to unique and useful properties, tending to inhibit fat crystallization and its inability to retain moisture. These two properties allowed trans determination to be carried out on melted, high trans fats, without heating the polyethylene substrate and also to analyze margarines

Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre D. Firman. Includes bibliographical references.

Over the past 10 years, growing concerns over the modification of fibers have led researchers to focus on enriching the carboxyl group content of fibers by chemical oxidation and topochemical grafting. The current series of experiments continues this line of research by investigating the carboxyl group content of fibers during kraft pulping, alkaline peroxide bleaching, and 2,2,6,6-tetrametyl-1-piperidinyloxy radical (TEMPO)-KBr-NaClO oxidation system. The first experiment characterizes changes in the carboxyl group content of fibers for two sets of kraft pulps: 1) conventional laboratory cooked loblolly pine kraft pulps, and 2) conventional pulping (CK) versus Lo-Solids pulping (LS) pulps. The results indicate that effective alkali (EA), temperature, and H-factor are the primary factors controlling fiber charge during kraft pulping. Another set of kraft pulps distinguished by conventional pulping and Lo-Solids pulping were investigated to determine the effect of H-factor and pulping protocol on fiber charge. The second experiment examines the influence of alkaline peroxide treatment on elementally chlorine-free (ECF) bleached softwood kraft pulp. The effect of increased fiber charge on refining, cationic starch adsorption, and hornification was examined. The final experiment investigates the effect of TEMPO-mediated oxidation of an ECF bleached softwood kraft pulp on carboxyl group content, carbonyl group contents, degree of polymerization, and water retention value of fibers. The results show that TEMPO-mediated oxidation is useful in enriching the carboxyl and carbonyl groups to fibers, as well as enhancing the property of water adsorption of fibers. These findings suggest that: (1) kraft pulping process can be modified to obtain the target carboxyl group content, (2) terminal peroxide bleaching provides higher fiber charge which can save energy and chemical charge of subsequent refining and wet-end processes, respectively, as well as reduce hornification during drying, (3) TEMPO-mediated oxidation of fibers is capable of improving the properties of fibers, including fiber charge and water adsorption, and enhancing final paper strength.

Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.
Master of Science in Life Sciences

ABSTRACT PILOT SCALE WHEAT GERM STABILIZATION IN A SPOUTED BED OYMAK, Mert Mehmet M.S., Department of Chemical Engineering Supervisor: Prof. Dr. N. Suzan KINCAL Co-Supervisor: Dr. Cevdet Ö
ZTiN April 2006, 97 pages Wheat germ, a nutritionally rich by product of wheat milling, has poor storage stability due to its content of essential fatty acids along with oxidative enzymes. A pilot scale conventional spouted bed was designed and constructed as a high temperature &
#8211
short time treatment unit to bring about drying and roasting effects. By facilitating the use of high temperature inlet air, yet maintaining the bed solids at a temperature below the degradation temperature, spouted bed dryers achieve thermal efficiencies unachievable by other dryers. The inlet diameter, diameter of the column and the angle of the cone were 6.2 cm, 16 cm and 65°
respectively. Thermocouples were placed on the inlet, exit and discharge gate of the column. Temperature profiles were recorded during drying, roasting and cooling of wheat germ. The drying temperatures ranged between 201 and 243°
C, operation times between 6.5 and 12 minutes, and air flow rate between 55 and 65 m3/h. It was seen that the degree of roasting was closely related to the exit temperature of the air. The exit air temperature range was determined as 155-160°
C. Sensory evaluation tests were carried out. Wheat germ processed at 60 m3/h &
#8211
209°
C for 12 min and 55 m3/h &
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216°
C for 7 min were selected as the samples for storage studies, on the basis of the results of sensory evaluation tests. Reproducibility runs were carried out for the selected conditions. The bed height increase study was carried out at 60 m3/h &
#8211
240 to 243°
C. The processed and raw wheat germ was stored in paper pouches at 40°
C, to estimate the shelf life on the basis of earlier studies. Peroxide values of both raw and processed samples were followed during the storage period. The initial peroxide values of raw germ, processed samples, and reproducibility samples were 1.1 meq peroxide / kg oil. The peroxide value formation data were found to follow zero order rate kinetics. Comparison of the peroxide value changes in the processed and raw samples indicated that in the studied range of 55-60 m3/h &
#8211
209-216°
C &
#8211
7-12 min, about 8&
#8211
10 fold increase in the shelf life due to stabilization was achieved. The color parameters of each run were determined using the CIELAB (L*, a*, b*) system. Total color difference (&
#8710
E*) values due to processing were calculated using L*, a* and b* values, to be between 2.3 and 58.6.

Master of Science
Grain Science and Industry
Greg Aldrich
Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.

Darbo tikslas - įvertinti Lietuvoje gaminamų fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklius. Darbo uždaviniai: 1. Fermentinių sūrių ir sūrio produktų riebalų rūgščių nustatymas dujų chromatografijos metodu; 2. Fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklių analizė ir nustatymo metodų įsisavinimas; 3. Fermentinių sūrių ir sūrio produktų riebalų peroksidų skaičiaus nustatymas ir duomenų statistinis apdorojimas; 4. Fermentinių sūrių ir sūrio produktų rūgštingumo skaičiaus nustatymas ir duomenų statistinis apdorojimas; 5. Fermentinių sūrių ir sūrio produktų juslinių savybių įvertinimas, taikant juslinių savybių profilius. Tirti Lietuvoje pagaminti sūriai: fermentiniai kieti; fermentiniai puskiečiai; sūrio produktai; lydyti sūriai. Tyrimas atliktas Lietuvos sveikatos mokslų universiteto Lietuvos veterinarijos akademijos Maisto saugos ir gyvūnų katedroje ir Kauno technologijos universiteto Maisto instituto Chemijos laboratorijoje. Riebalų rūgštys buvo nustatytos dujų chromatografijos metodu, peroksidų skaičius, riebalų rūgštingumas nustatytas titruojant, aktyvusis rūgštingumas nustatytas potenciometru „CyberScan pH510“. Juslinė analizė fermentinių kietų, fermentinių puskiečių sūrių ir sūrio produktų atlikta taikant juslinių savybių profilius. Išvados: 1. Fermentiniuose kietuose sūriuose buvo nustatytas didesnis sočiųjų riebalų rūgščių kiekis, lyginant su fermentiniais puskiečiais sūriais, sūrio produktais ir lydytais sūriais (p<0,05 visais atvejais)... [toliau žr. visą tekstą]
The aim of the work – evaluate fat quality indicators in Lithuania fermented cheeses and cheese products. Objectives: 1. Determination of fatty acids in fermented cheeses and cheese products by gas chromatography method; 2. Analysis of fat quality indicators and uptake of detection methods in fermented cheeses and cheese products; 3. Determination of the peroxide value and statistical processing of data in fermented cheeses and cheese products; 4. Determination of the acidity and statistical processing of data in fermented cheeses and cheese products; 5. Sensory properties of fermented cheeses and cheese products. Investigated Lithuania cheeses: fermented hard, fermented semi-hard, cheese products and processed cheeses. Analysis of fatty acids in the Lithuanian cheeses and their products was carried out of Lithuania Health Science University Veterinary Academy of Food and Animal Safety department and Kaunas University of Technology, Institute of Food Chemistry Laboratory. Fatty acids were determined by gas chromatography, peroxide and fat acidity were determined by titration, active acidity was determined by potentiometer „CyberScan pH510“. Organoleptic analysis was performed in fermented hard cheeses, fermented semi-hard cheeses and cheese products. Conclusions: 1. The higher amount of saturated fatty acids were found in hard cheeses compared to the semi-hard cheese, cheese products and processed cheese (p <0.05 in all cases). Polyunsaturated fatty acids have been found... [to full text]

Elevada disponibilidade de bário (Ba) no meio de cultivo pode resultar em severa toxidez nas plantas. A toxidez causada pelo metal pesado nas plantas pode ser amenizada pelo fornecimento de nutrientes, particularmente o enxofre (S). Objetivou-se avaliar os parâmetros produtivos, sintomas visuais, estado nutricional, índice SPAD, indicadores de estresse (malondialdeído, peróxido de hidrogênio e prolina) e a atividade de enzimas do sistema antioxidante (glutationa redutase, superóxido dismutase, catalase, ascorbato peroxidase e guaiacol peroxidase) do capim tanzânia (Panicum maximum Jacq. cv. Tanzânia) cultivado com combinações de doses de S e de Ba na solução nutritiva, em casa de vegetação, em dois ciclos de crescimento das plantas. As plantas foram submetidas às combinações de cinco doses de S (0,1; 1,0; 1,9; 2,8 e 3,7 mmol L-1) com cinco doses de Ba (0,0; 2,5; 5,0; 10,0 e 20,0 mmol L-1), utilizando esquema fatorial fracionado (52), em blocos ao acaso, com seis repetições e seis plantas por unidade experimental. Os parâmetros produtivos e o estado nutricional das plantas foram severamente afetados pelas combinações de S e Ba em ambos os ciclos de crescimento. O aumento na dose de Ba na solução nutritiva prejudicou acentuadamente o crescimento e o estado nutricional das plantas, principalmente na área foliar, e nos nutrientes potássio e magnésio, enquanto o aumento da dose de S amenizou o efeito tóxico do metal. Maiores concentrações de malondialdeído foram observadas nas plantas que apresentaram maior acúmulo do metal pesado. As atividades das enzimas glutationa redutase, catalase e ascorbato peroxidase foram mais altas nas plantas cultivadas com baixo fornecimento de S, enquanto a atividade da guaiacol peroxidase foi aumentada com incremento das doses de Ba e de S.
High barium (Ba) availability in growth medium can cause severe toxicity in plants. Nutrient supply may mitigate heavy metal phytotoxicity, especially the sulphur (S) supply. The study was carried out to evaluate the plant growth, visual symptoms, nutritional status, indicators of stress (malondialdehyde, hydrogen peroxide and proline) and activities of the antioxidant enzymes (glutathione reductase, superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase) in Tanzania guineagrass (Panicum maximum Jacq. cv. Tanzania) grown with combinations of S rates and Ba rates in nutrient solution, in a greenhouse, for two growth periods. Plants received nutrient solutions where combinations of five S rates (0.1, 1.0, 1.9, 2.8 and 3.7 mmol L-1) with five Ba rates (0.0, 2.5, 5.0, 10.0 and 20.0 mmol L-1) were used in a fractionated factorial (52), in randomized block design, with six replications and six plants per experimental unit. Plant production and nutritional status were highly affected by combinations of S and Ba rates, in both growth periods. Increase on Ba rates impaired growth, mainly on leaf area production. Barium rates impaired nutritional status, mainly on potassium and calcium, while increasing on S rates alleviated Ba toxic effects. High concentrations of malondialdehyde was observed in plants with increase of Ba application. The activities of catalase and ascorbate peroxidase were high in plants grown with low S availability, while guaiacol peroxidase activity was enhanced by increasing Ba and S rates in the nutrient solution.

A formulação de dietas para ruminantes pode alterar o perfil de ácidos do leite, potencializando o valor nutritivo e nutracêutico do mesmo. Estas alterações podem, no entanto, aumentar a susceptibilidade do leite à oxidação, perdendo qualidade em sabor e tempo de prateleira. O objetivo deste trabalho consistiu em avaliar o efeito do fornecimento de dieta com alto teor de soja integral extrusada, associada ou não à suplementação com selênio orgânico, sobre a produção, a composição, a concentração de CLA, o perfil de ácidos graxos e a estabilidade oxidativa do leite. Vinte e quatro vacas holandesas foram agrupadas em três blocos, de acordo com o número de lactações e alimentadas com dieta total contendo 56% de volumoso e 44% de concentrado. Os animais foram distribuídos aleatoriamente nos seguintes tratamentos: A) dieta controle, B) dieta contendo 21% de soja extrusada e C) dieta contendo 21% de soja extrusada + 5 mg de selênio orgânico. As dietas foram balanceadas para obtenção dos mesmos níveis de energia e proteína. O fornecimento de soja extrusada não afetou o consumo de matéria seca, o peso vivo dos animais e a produção de leite. As vacas alimentadas com soja extrusada produziram leite com menor (P<0,01) porcentagem de gordura, menor (P<0,01) concentração de ácidos graxos de cadeias curta e média e maior (P<0,01) concentração de ácidos graxos de cadeia longa, quando comparadas às vacas alimentadas com a dieta controle. Com relação ao teor de saturação, produziram leite com menor (P<0,01) concentração de ácidos graxos saturados e maior (P<0,01) concentração de ácidos graxos poliinsaturados e de ácido linoléico conjugado (CLA). A concentração de colesterol total foi maior (P<0,01) no soro sanguíneo das vacas alimentadas com soja extrusada, quando comparado ao controle. A suplementação com selênio aumentou (P<0,05) significativamente a concentração do mineral no leite e retardou a oxidação do mesmo, avaliada pelo índice de peróxido (P<0,01). O fornecimento da dieta contendo 21% de soja alterou o perfil de ácidos graxos do leite, diminuindo a concentração de ácidos graxos saturados e aumentando a concentração de ácidos graxos poliinsaturados e ácido linoléico conjugado, no entanto, produziu um leite mais susceptível à oxidação. O enriquecimento do leite com selênio conseguiu minimizar este efeito influenciando positivamente a estabilidade do leite.
The manipulation of ruminant diet can modify the fatty acid profiles increasing its nutritive and therapeutic value. However, this change in fatty acid composition can increase milk oxidation and can affect its flavor and shelf life. The objective of this study was to evaluate the effect of extruded soybean diet and organic selenium supplementation on milk composition, CLA content, fatty acid profiles and oxidative stability of milk. Twenty four Holstein cows were grouped into three blocks according to number of parturition and were fed diets containing 56% forage and 44% concentrate. The animals were allocated to three treatments: A) control diet, B) 21% extruded soybean diet and C) 21% extruded soybean diet + 5 mg of organic selenium. The diets were formulated to provide the same energy and protein levels. The extruded soybean did not affect the dry matter intake, body weight and milk production. The cows fed extruded soybean diet produced milk with lower (P<0,01) concentration of fat, lower (P<0,01) concentration of short and medium chain fatty acids and higher (P<0,01) concentration of long chain fatty acids when compared to control group. Regarding to saturation level, those animals produced milk with lower (P<0,01) concentration of saturated fatty acids and higher (P<0,01) concentration of polyunsaturated fatty acids and CLA content. The serum concentration of cholesterol was higher (P<0,01) for treatments containing extruded soybean when compared to control. The organic selenium supplementation increased (P<0,05) milk selenium concentration and delayed milk oxidation measured by peroxide value (P<0,01). The inclusion of 21% of extruded soybean in dairy cattle diet resulted in production of milk fat with modified fatty acid profile with lower concentration of saturated fatty acids and higher concentration of polyunsaturated fatty acids and CLA content. However the milk fat was more susceptible to oxidation. The organic selenium supplementation was efficient to overcome this problem and therefore could maintain the stability of milk.

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
The main goal of the present work was the establishment of a methodology to predict the shelf-life of different vegetable oils. The oxidative evolution of three vegetable oils (sunflower oil, soybean oil and peanut oil) at room temperature was evaluated during 18 months. A fast degradation process of two oils (sunflower oil and sunflower oilspray ) was simulated by heating at temperatures of 42, 50 and 55 °C, in an oven, and by performing Rancimat tests as well. The oxidative evolution was followed by measuring the peroxide value, acidity and absorbances. The organoleptic characteristics (flavor and aroma) were also evaluated in several samples. It was found that the oxidative stability of each oil can be described by models that allows a shelf-life prediction, from the determination of the peroxide value, absorbances and acidity values, organoleptic evaluation and stability times obtained in Rancimat tests. It was concluded that the experiments carried out at room temperature are more suitable for predicting the shelf-life of oils, since, in trials at higher temperature, the faster degradation of oils influence the oxidation mechanisms and consequently the results of this prediction.

Abstract: Monte Carlo simulations were used here to compare the radiation chemistry of pure water and aqueous bromide solutions after irradiation with two different types of radiation, namely, tritium β-electrons (~7.8 keV) and [superscript 60]Co γ-rays/fast electron (~1 MeV) or high energy protons. Bromide ions (Br-) are known to be selective scavengers of hydroxyl radicals •OH precursors of hydrogen peroxide H[subscript 2]O[subscript 2]. These simulations thus allowed us to determine the yields (or G-values) of H[subscript 2]O[subscript 2] in the radiolysis of dilute aqueous bromide solutions by the two types of radiations studied, the first with low linear energy transfer (LET) (~0.3 keV/μm) and the second with high LET (~6 keV/μm) at 25 °C. This study was carried out under a wide range of Br- concentrations both in the presence and the absence of oxygen. Simulations clearly showed that irradiation by tritium β-electrons favored a clear increase in G(H[subscript 2]O[subscript 2]) compared to [superscript 60]Co γ-rays. We found that these changes could be related to differences in the initial spatial distributions of radiolytic species (i.e., the structure of the electron tracks, the low-energy β-electrons of tritium depositing their energy as cylindrical “short tracks” and the energetic Compton electrons produced by γ-radiolysis forming mainly spherical “spurs”). Moreover, simulations also showed that the presence of oxygen, a very good scavenger of hydrated electrons (e-[subscript aq]) and H• atoms on the 10[superscript-7] s time scale (i.e., before the end of spur expansion), protected H[subscript 2]O[subscript 2] from further reactions with these species in the homogeneous stage of radiolysis. This protection against e-[subscript aq] and H• atoms therefore led to an increase in the H[subscript 2]O[subscript 2] yields at long times, as seen experimentally. Finally, for both deaerated and aerated solutions, the H[subscript 2]O[subscript 2] yield in tritium β-radiolysis was found to be more easily suppressed than in the case of cobalt-60 γ-radiolysis, and interpreted by the quantitatively different chemistry between short tracks and spurs. These differences in the scavengeability of H[subscript 2]O[subscript 2] precursors in passing from low-LET [superscript 60]Co γ-ray to high-LET tritium β-electron irradiation were in good agreement with experimental data, thereby lending strong support to the picture of tritium-β radiolysis in terms of short tracks of high local LET.
Résumé: Les simulations Monte Carlo constituent une approche théorique efficace pour étudier la chimie sous rayonnement de l'eau et des solutions aqueuses. Dans ce travail, nous avons utilisé ces simulations pour comparer l’action de deux types de rayonnement, à savoir, le rayonnement γ de [indice supérieur 60]Co (électrons de Compton ~1 Me V) et les électrons β du tritium (~ 7,8 keV), sur la radiolyse de l’eau et des solutions aqueuses diluées de bromure. Les ions Br- sont connus comme d’excellents capteurs des radicaux hydroxyles •OH, précurseurs du peroxyde d’hydrogène H[indice inférieur 2]O[indice inférieur 2]. Les simulations Monte Carlo nous ont donc permis de déterminer les rendements (ou valeurs G) de H[indice inférieur 2]O[indice inférieur 2] à 25 °C pour les deux types de rayonnements étudiés, le premier à faible transfert d'énergie linéaire (TEL) (~0,3 keV/μm) et le second à haut TEL (~6 keV/μm). L’étude a été menée pour différentes concentrations d’ions Br-, à la fois en présence et en absence d'oxygène. Les simulations ont montré que l’irradiation par les électrons β du tritium favorisait nettement la formation de H[indice inférieur 2]O[indice inférieur 2] comparativement aux rayons γ du cobalt. Ces changements ont pu être reliés aux différences qui existent dans les distributions spatiales initiales des espèces radiolytiques (i.e., la structure des trajectoires d'électrons, les électrons β du tritium déposant leur énergie sous forme de «trajectoires courtes» de nature cylindrique, et les électrons Compton produits par la radiolyse γ formant principalement des «grappes» de géométrie plus ou moins sphérique). Les simulations ont montré également que la présence d'oxygène, capteur d’électrons hydratés et d’atomes H• sur l'échelle de temps de ~10[indice supérieur -7] s (i.e., avant la fin des grappes), protégeait H[indice inférieur 2]O[indice inférieur 2] d’éventuelles réactions subséquentes avec ces espèces. Une telle «protection» conduit ainsi à une augmentation de G(H[indice inférieur 2]O[indice inférieur 2]) à temps longs. Enfin, en milieu tant désaéré qu’aéré, les rendements en H[indice inférieur 2]O[indice inférieur 2] obtenus lors de la radiolyse par les électrons β du tritium ont été trouvés plus facilement supprimés que lors de la radiolyse γ. Ces différences dans l’efficacité de capture des précurseurs de H[indice inférieur 2]O[indice inférieur 2] ont été interprétées par les différences quantitatives dans la chimie intervenant dans les trajectoires courtes et les grappes. Un excellent accord a été obtenu avec les données expérimentales existantes.

碩士
國立臺灣科技大學
化學工程系
93
Spent clay was regenerated in a box furnace under the following conditions : air flowrate 5 mL/s, temperature 500℃ and time 50 min. The composition and physical properties of the activated clay and the regenerated clay were determined by an inductively coupled plasma-mass spectrometer (ICP-MS), an X-ray diffractometer (XRD), a scanning electron microscope (SEM), a surface area meter, a density meter, a moisture determination balance, and a pH meter, respectively. The regenerated clay thus produced was employed in bleaching water-degummed and alkali-refined soy oil. Peroxide values in the oil before and after bleaching were determined by oxidation- reduction titration. The influences of operation variables on the variation rate of peroxide value were investigated. Experimental results indicated that the peroxide value in the oil was found to be reduced monotonically with bleaching time. The rate of reduction was increased by bleaching in nitrogen steam, decreasing particle size of clay or increasing initial peroxide value, ratio of clay/oil, agitation speed or bleaching temperature. The flow rate of nitrogen stream or water content of clay, however, was found not to influence the rate. Based on the data obtained, the expression of variation of peroxide value was regressed as Ln(C/Co)=-1.523×10^8×EXP(-45,000/RT)×d^-0.988×(C0/(-0.4+0.7CO))×r2^1.605×s^0.805×t^0.5

碩士
國立臺灣科技大學
化學工程系
94
Spent clay was regenerated in a box furnace under the following conditions : air flowrate, 5 mL/s, temperature, 500℃ and time, 50 min. The composition and physical properties of the activated clay and the regenerated clay were determined by an inductively coupled plasma-mass spectrometer (ICP-MS), an X-ray diffractometer (XRD), a scanning electron microscope (SEM), a surface area analyzer, a density meter, a moisture determination balance, and a pH meter, respectively. The regenerated clay thus produced was employed in bleaching water-degummed and alkali-refined soy oil under vacuum. Peroxide values in the oil before and after bleaching were determined by iodometric titration. The influences of operation variables on the variation rate of dimensionless peroxide value were investigated. Experimental results indicated that the reduction rate of dimensionless peroxide value was increased upon increasing ratio of clay/oil or bleaching temperature. The rate was also found to be increased by decreasing bleaching pressure, particle size of clay or water content of clay. Initial peroxide value or agitation speed, however, was found not to influence the rate. Based on the data obtained, the expression of the variation of dimensionless peroxide value was regressed as The removal efficiency of regenerated clay was found be higher than that of activated clay in this investigation.

This diploma thesis deals with characterization of sea buckthorn oil. The sea buckthorn oil is frequently used as a food supplement and in dermatology. The first part summarizes the literature on sea buckthorn oil and its biological effects. In the experimental part, the thesis deals with the comparison of three commercially available preparates of sea buckthorn oils. We employed the basic characteristics of these oils, including the determination of peroxide value, iodine value, saponification value and acid value using titration methods. Spectroscopic measurements were used to further characterize the oils. The comparised sea buckthorn oil samples differed strongly in the peroxide value and in the stability during storage. In this respect, the oil from Relikt - Art Engel company had significantly lower value (2,95 mekv/kg) compared to other two oil samples studied from Elith Phito and Virde companies with peroxide values 12,68 and 8,97 mekv/kg. This value was also much less prone to increase during storage. A similar difference was also found in spectral and colorimetric characteristics of the oil samples, where this oil displayed much less optical density then the other two samples. This might be a result of different technology used for production of oils, or it may reflect some adulteration,...