scholarly journals Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans

2021 ◽  
Vol 11 (14) ◽  
pp. 6324
Author(s):  
Rita Brzezińska ◽  
Agata Górska ◽  
Magdalena Wirkowska-Wojdyła ◽  
Ewa Ostrowska-Ligęza ◽  
Joanna Bryś
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Thermal Behaviour ◽  
Kinetic Properties ◽  
Scanning Calorimetry ◽  
Modulated Differential Scanning Calorimetry ◽  
Fatty Acids Profile ◽  
Coffee Beans ◽  
Roasting Process ◽  
Tg And Dtg

The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties. The main objective of this study was an investigation of the thermal behaviour and the fatty acids profile of green and roasted Brazilian Santos coffee beans. The glass transition temperature was measured using modulated differential scanning calorimetry (MDSC). The thermal behaviour of coffee samples was evaluated by means of thermogravimetry (TG) and first derivative thermogravimetry (DTG). The oxidative stability and kinetic parameters were characterized with the use of differential scanning calorimetry (DSC). According to the TG and DTG curves, coffee samples showed different behaviour of thermal degradation in the atmosphere of oxygen and nitrogen. Our research shows that the thermal properties and fatty acids profile did not change during the roasting process.

scholarly journals The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils

2021 ◽  
Vol 11 (16) ◽  
pp. 7704
Author(s):  
Iga Piasecka ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Stanisław Kalisz
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Polyunsaturated Fatty Acids ◽  
Seed Oil ◽  
Seed Oils ◽  
Scanning Calorimetry ◽  
Modulated Differential Scanning Calorimetry ◽  
Soxhlet Apparatus ◽  
Melting Fraction

The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability.

scholarly journals Brazilian gutta-percha points. Part II: thermal properties

2007 ◽  
Vol 21 (1) ◽  
pp. 29-34 ◽  
Author(s):  
Cláudio Maniglia-Ferreira ◽  
Eduardo Diogo Gurgel-Filho ◽  
João Batista Araújo Silva Jr ◽  
Regina Célia Monteiro de Paula ◽  
Judith Pessoa Andrade Feitosa ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Physical Properties ◽  
Ambient Temperature ◽  
Amorphous Phase ◽  
Thermal Behaviour ◽  
Chemical Structure ◽  
Scanning Calorimetry ◽  
Gutta Percha ◽  
Thermal Manipulation

This study was undertaken to explore the effect of heating on gutta-percha, analyzing the occurrence of endothermic peaks corresponding to the transformation that occurs in the crystalline structure of the polymer during thermal manipulation. This study also seeked to determine the temperature at which these peaks occur, causing a transformation from the beta- to the alpha-form, and from the alpha- to the amorphous phase. Eight nonstandardized gutta-percha points commercially available in Brazil (Konne, Tanari, Endopoint, Odous, Dentsply 0.04, Dentsply 0.06, Dentsply TP, Dentsply FM) and pure gutta-percha (control) were analysed using differential scanning calorimetry (DSC) and thermogravimetry analysis (TGA). The transition temperatures were determined and analysed. With the exception of Dentsply 0.04 and Dentsply 0.06, the majority of the products showed thermal behaviour typical of beta-gutta-percha, with two endothermic peaks, exhibiting two crystalline transformations upon heating from ambient temperature to 130°. Upon cooling and reheating, few samples presented two endothermic peaks. It was concluded that heating dental gutta-percha to 130°C causes changes to its chemical structure which permanently alter its physical properties.

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