Dataset Information

Temperature Effects on the Crystalline Structure of iPP Containing Different Solvent-Treated TMB-5 Nucleating Agents.

ABSTRACT: TMB-5 nucleating agent (NA) treated by different solvents were used as the β-NA of iPP. The effects of temperature on the crystalline structure of different iPP/TMB-5, as well as the crystallization and melting behaviors were investigated. It was found that strong polar solvent treated TMB-5 (TMB-5_DMSO and TMB-5_DMF) could induce more β-crystal at high T_c = 140 °C than the other TMB-5 NAs, while the β-crystal inducing efficiency of untreated TMB-5 (TMB-5_UT) and non-polar solvent treated TMB-5 (TMB-5_LP) is seriously reduced at high T_c = 140 °C. TMB-5_DMSO can induce a high and stable content of β-crystal with K_β = 83-94% within T_c = 90-140 °C, and TMB-5_ODCB can induce a high content of β-crystal with K_β > 91.3% within T_c = 90-130 °C. TMB-5_DMF is the most temperature-sensitive one, but can induce a high fraction of β-crystal with K_β > 92% both at low T_c = 90 °C and high T_c = 140 °C. High temperature pre-crystallization at T_pc = 150 °C tremendously reduces the β-crystal inducing efficiency of all TMB-5 NAs. TMB-5_UT and TMB-5_LP exhibit higher nucleating efficiency than TMB-5_DMSO, TMB-5_DMF and TMB-5_ODCB. During the non-isothermal crystallization process, TMB-5_UT induced β-crystal possesses higher structural perfection and stability, while TMB-5_LP is more likely to induce α-crystal with considerable quantity and stability. The structural perfection and stability of TMB-5 induced β-crystal can be enhanced with appropriate increasing of T_c.

SUBMITTER: Luo B

PROVIDER: S-EPMC9919969 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Temperature Effects on the Crystalline Structure of iPP Containing Different Solvent-Treated TMB-5 Nucleating Agents.

Luo Baojing B Xu Sheng S Yang Jing J Zhang Qing Q Yu Jing J Liu Lihua L Meng Xiangjun X

Polymers 20230118 3

TMB-5 nucleating agent (NA) treated by different solvents were used as the β-NA of iPP. The effects of temperature on the crystalline structure of different iPP/TMB-5, as well as the crystallization and melting behaviors were investigated. It was found that strong polar solvent treated TMB-5 (TMB-5DMSO and TMB-5DMF) could induce more β-crystal at high Tc = 140 °C than the other TMB-5 NAs, while the β-crystal inducing efficiency of untreated T ...[more]

PMID: 36771815

Similar Datasets

Project description:As at 2020, Kenya was the best performing camel milk producer globally, with an annual production of 1.125 million tonnes. Despite the high production, about 50% of milk is wasted due to challenges affecting value addition to products such as yoghurt. The production of camel milk yoghurt faces multiple challenges, such as poor texture and weak structure, resulting in poor consumer acceptability. This study aimed to improve the physicochemical properties of camel milk yoghurt by adding different stabilising agents and calcium chloride. Yoghurt samples were processed using 3 L of camel milk, 6% sugar, 0.006% starter cultures, corn starch or modified starch and calcium chloride. The stabilisers were added at 2, 2.5, and 3% and Calcium Chloride at 0.075%. The milk was pasteurised at 90 °C for 30 min. Fermentation was performed for 6 h at 42 ±1 °C, and yoghurt was stored at 4 °C. The total titratable acidity, pH and viscosity were monitored hourly during fermentation and storage, while syneresis and water holding capacity were analysed at 1, 7, 14 and 21 days of refrigerated storage. The sensory evaluation was done using the 9-point hedonic scale to rate yoghurt samples' overall acceptability, colour, sweetness and thickness. The TTA of camel milk yoghurt increased with increasing fermentation time (0–6 h) and storage time from 1 to 21 days. The pH decreased with increasing fermentation time (0–6 h) and storage time from 1 to 21 days. The addition of stabilisers increased the viscosity of the yoghurt, with 3% corn starch exhibiting the highest viscosity throughout the fermentation and storage time. Corn starch had a higher effect on viscosity compared to modified starch. Calcium chloride further amplified the viscosity of the yoghurt. The addition of stabilisers reduced syneresis by over 44% compared to bovine yoghurt. In this study, the best results of viscosity, syneresis and sensory evaluation were observed when stabilising agents were added at the rate of 2.5% modified starch and 0.075% Calcium chloride. Corn starch, modified starch, camel milk yoghurt, physicochemical properties, rheological properties.

Dataset Information

Temperature Effects on the Crystalline Structure of iPP Containing Different Solvent-Treated TMB-5 Nucleating Agents.

Publications

Temperature Effects on the Crystalline Structure of iPP Containing Different Solvent-Treated TMB-5 Nucleating Agents.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets