What Can We Learn from Analysis of Field Asphaltenes Deposits? Enhancing Product Development Through Knowledge-Based Field-to-Lab-to-Field Approach AuthorJanaina Izabel Da Silva de Aguiar (Clariant), Cláudia Pimentel Porto Mazzeo (Clariant), Ron Garan (Clariant), Abhishek Punase (Clariant), Syed Razavi (Clariant), Amir Mahmoudkhani (Clariant) Year2019 SourceSPE International Conference on Oilfield Chemistry LanguageEnglish 1926The LUMiSizer® was the instrument employed in the testSeveral asphaltene inhibitors (AI) were tested in the crude oil using the forced precipitation method on LUMiSizerLS 2 more crude oil petrolenergy More details Location8-9 April, Galveston, Texas, USA Internal reference1926 Open publication →
Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property AuthorShuai Chen, Yahong Han, Yingqi Wang, Xi Yang, Cuixia Sun, Like Mao, Yanxiang Gao Year2019 SourceFood Chemistry LanguageEnglish Pages322-332 LUMiSizerLS1945Zein Hyaluronic acid Binary complex Structural characterization Quercetagetin More details Edition276 Internal reference1945 Open publication →
Zentrifugalkraftbasierte Mehrprobenprüfung in einer analytischen Zentrifuge zur Bestimmung von Kleb- und Haftfestigkeiten: metallische Re-ferenzverbunde, Plasmaaktivierung von Polymeren, Schichthaftung auf GFK, Wirkung von Primern AuthorRietz, Uwe; Küchler, Stefan; Lerche, Dietmar; Lange, Thorid; Hielscher, Stefan; Beck, Uwe Year2019 Sourcein Atmosphärische Plasmen Anwendungen-Entwicklungen-Anlagen LanguageGerman Pages100-109 AdhäsionMehrprobenprüfunganalytische ZentrifugeKleb- und Haftfestigkeit 3 more LUMiFracLFrac2001 More details EditionEditor: Kerstin Horn LocationISBN: 978-3-00-063646-2 Internal reference2001
ИНФРАКРАСНЫЕ АНАЛИЗАТОРЫ ДЛЯ МНОГОКОМПОНЕНТНОГО АНАЛИЗАКАЧЕСТВА ПРОДУКЦИИ ЖИВОТНОВОДСТВА - INFRARED ANALYZERS FOR MULTICOMPONENT ANALYSIS OF ANIMAL PRODUCTS QUALITY AuthorБуклагин Дмитрий Саввич - Buklagin Dmitry Year2019 SourceНАУКА В ЦЕНТРАЛЬНОЙ РОССИИ LanguageRussian Pages84-98 2384LUMiFugeLFLUMiSizer 26 more LSметод инфракрасной спектрометрииизмерениеанализатормолокомолочная продукциямясная продукцияпогрешностьпоказателькачествоinfrared spectrometry methodmeasurementanalyzermilkdairy productsmeat productserrorindicatorqualityПоскольку молоко-это многокомпонентная полидисперсная системав которой все составные вещества находятся в тонкодисперсном состояниито любые вмешательства в эту систему приводят к нарушению ее стабильности. Это и фиксируется в виде графиков (отпечатков) анализатором дисперсий LUMiFugeразработанным компанией LUM-GmbHкоторый дает быструю и точную характеристику расслоению молокачто позволяет создавать базу данных «отпечатков»решать различные задачи по контролю качества молока и молочной продукции More details EditionNo 5(41) Locationwith English abstract Internal reference2384 Open publication →
ИССЛЕДОВАНИЕ СВОЙСТВ НЕФТИ АНАЛИЗАТОРОМ LUMIFuge AuthorЮ.А. Добржанская, О.В. Белозерова, Э.В. Шакирова Year2019 SourceПерспективы развития технологии переработки углеводородных и минеральных ресурсов: мат-лы IX Всерос. науч.-практ. конф. с междунар. участием LanguageRussian Pages163-165 2619LUMiFugeLFLUMiSizer 9 more LSНефть Маччобинского месторождения (темный цвет)Нефть Ярактинского месторождения (рыжий цвет)crude oilfuelenergyПредставлены материалыпосвященные актуальным проблемам металлургии руд и концентратов; химии и химической технологии; интенсификацииконтроля и автоматизации технологических процессов; экологическим проблемам производства; обогащения полезных ископаемых. More details LocationИркутск, 24–26 апреля 2019 г. Internal reference2619 Open publication →
การประเมินผลกระทบของวัฏภาคต่อเนื่องในเชิงศาสตร์รีโอโลยี (Rheology) ต่อพฤติกรรมการตกตะกอนของผลิตภัณฑ์สารแขวนลอย ตอนที่ 1 AuthorAdminW Year2019 Sourcehttps://www.energeticsun.tech/%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B8%9B%E0%B8%A3%E0%B8%B0%E0%B9%80%E0%B8%A1%E0%B8%B4%E0%B8%99%E0%B8%9C%E0%B8%A5%E0%B8%81%E0%B8%A3%E0%B8%B0%E0%B8%97%E0%B8%9A%E0%B8%82%E0%B8%AD%E0%B8%87%E0%B8%A7%E0%B8%B1/ LanguageThai LUMiSizerLS2280LUMiReader PSA 18 more LRPSAAs dispersed phasespolyetherimide (PEI)rutile (TiO2 powder)and ‘mono-sized’ silica were used. ตัวอย่างทดสอบที่เป็นวัฏภาคการกระจายหรือวัฏภาคภายใน 3 แบบ ได้แก่ Polyetherimide (PEI หรือชื่อทางการค้า ULTEM เป็นโพลีเมอร์ชนิดเทอร์โมพลาสติกที่มีคุณสมบัติทนความร้อนสูง ทนต่อรังสี ทนต่ออุณหภูมิต่ำ แข็งแรงทนทาน เป็นฉนวนไฟฟ้า มักใช้ทำชิ้นส่วนเครื่องจักร ยานยนต์ อุปกรณ์เครื่องมือวิทยาศาสตร์ เครื่องมือแพทย์ อุปกรณ์ทางไฟฟ้าและอิเล็กโทรนิคส์ เป็นต้น)Rutile (ผงแร่ไทเทเนียมไดออกไซด์ )และ ซิลิกาโมโนไซส์Volume weighted size distributions of the particlesobtained according to ISO 13318-2 with LUMiSizerPSAPSDComparison of volume weighted size distributions of PEIK2360and Silica particle suspensionsรูปที่ 2 แสดงการเปรียบเทียบของกราฟการกระจายตัวของขนาดอนุภาคเชิงปริมาตรของตัวอย่าง PEIและซิลิกาในสารแขวนลอยที่เตรียมแต่ละตัวอย่างการทดลองนี้ได้มีการเปรียบเทียบความเร็วในการตกตะกอนที่ได้จากเครื่องวิเคราะห์แบบใช้แรงเหวี่ยงกับเครื่องวิเคราะห์ LUMiReader PSA ที่เป็นแบบแรงโน้มถ่วงโลกและให้เวลาตกตะกอนปกติด้วย2281 More details Edition09.09.2020 08:39 Locationparallel in English language Internal reference2281 Open publication →
亚麻籽胶-大豆分离蛋白乳状液微滴聚集体的制备及其流变特性 Author王旭 马宁宁 李昕 凌月 许朵霞 肖俊松 曹雁平 孙宝国 Year2019 Sourcehttp://www.cnki.com.cn/Article/CJFDTotal-ZGSP201905023.htm LanguageChinese 2017LUMiSizerLS More details Internal reference2017 Open publication →
可溶性大豆多糖对于配制型酸性乳饮料稳定效应影响因素研究 Author周森 何志勇 曾茂茂 秦昉 陈洁 Year2019 Sourcehttp://www.cnki.com.cn/Article/CJFDTotal-SSPJ201907050.htm LanguageChinese LUMiSizerLS2015Soluble soybean polysaccharide More details Internal reference2015 Open publication →
浓缩红枣汁中酶活残留对果汁乳饮料稳定体系影响的研究 Effect of Residue of Enzyme Acitivity in Concentrated Jujube Juice on the Stability of Fruit Juice Milk Drink Author许明向 ； 杭州娃哈哈集团有限公司 ； 许明向 ； 冯玉红 ； 许丹虹 ； 姜胡兵 ； 邓桂龙 ； 曲冬梅 ； 田成新 ； 余立意 ； 吴伟 Year2019 Source饮料工业 LanguageChinese Pages41 - 46 2024LUMiSizerLSfood 2 more nutritiondairy More details Internal reference2024 Open publication →
界面を考慮した機能性ナノ粒子薄膜の作製 Preparation of Functional Nanoparticle Films Based on Their Surfaces AuthorChika TAKAI Year2019 SourceHosokawa Powder Technology Foundation ANNUAL REPORT LanguageJapanese Pages58–62 2224LUMiSizerLSsurface of the particles was identified using the Hansen solubility parameter (HSP) 3 more HDPHansen Dispersibility Parameterunmodified and modified silica More details Edition27 Locationwith English abstract Internal reference2224 Open publication →
(118b) Sedimentation and Magnetophoretic Velocity of Plain and Functionalized Magnetic Nanoparticles By in Situ Visualization of Separation Behavior in Superposed Gravity and Magnetic Fields (Invited) AuthorLerche, D., Wolff, M., Mykhaylyk, O., Detloff, T. Year2018 Source8th World Congress on Particle Technology LanguageEnglish Magnetic micro- and nanoparticles (MNP)LUMiReader PSALRPSAmagnetic objects (MNP 10 more assemblies of MNPssiRNA-MNPpDNA-MNPvirus-MNPmicro bubbleslabelled cells)biotechmedicinemore detail on magnetophoretic mobility for monodisperse particles and magnetic viral complexes that were prepared via self-assembling of PEI-Mag2 or SO-Mag6-12 nanoparticles with adenoviral (Ad) or VSV-particles (VSV)1701 More details EditionProceeding LocationOrlando, FL, USA, April 22-26, 2018 Internal reference1701 Open publication →
(132f) A Comprehensive Brownian Dynamics Based Forward Model for Analytical (Ultra) Centrifugation AuthorWawra, S. E., Thajudeen, T., Uttinger, M. Walter, J., Peukert, W. Year2018 SourceWorld Congress on Particle Technology LanguageEnglish LUMiSizerLSAnalytical centrifugation (AC) More details EditionProceedings LocationOrlando, FL, USA, April 22-26, 2018 Internal reference1696 Open publication →
2.5 UV-Laser-Vorbehandlung von Kunststoffen – Adhäsion per Excimer-Laser verbessern AuthorEduard Kraus, Lukas Orf, Michael Heilig, Benjamin Baudrit, Peter Heidemeyer und Martin Bastian Year2018 Sourcein Kunststoffe erfolgreich kleben Grundlagen, Klebstofftechnologien, Best-Practice-Beispiele LanguageGerman Pages87-97 LUMiFracLFrac1793strukturell bedingt niedrige Oberflächenenergie vieler Kunststoffe 3 more Oberflächenvorbehandlung erforderlichsichere Haftung Festigkeit von Kunststoff-KlebstoffverbindungenVorbehandlung mittels UV-Laser. Die Zugfestigkeit verschiedener Kunststoff-Klebstoff-Kombinationen wurde mit dem Adhesion Analyzer LumiFrac More details EditionMarlene Doobe (Hrsg.), LocationSpringer Vieweg, Springer FachmedienWiesbaden GmbH Internal reference1793 Open publication →
A final report of Development of customized halal red ginseng products to export for Muslim consumers AuthorSung-Keun Choi, Byung-Sun Jeon, Jong-tae Park, Soo-jin Park Year2018 SourceFinal report of the project "Development of customized halal red ginseng products to export for Muslim consumers" during 18/12/2015 to 17/12/2017, submitted to Ministry of Agriculture, Food and Rural Affairs LanguageKorean Pages1-275 LUMiSizerLS1892emulsions stabilized with concentrated red ginseng extracts 128 more Halal FoodExporting Strategic FoodRed GinsengDrinkCoffee MixFried & dipped Ginsengfood nutritionThree types of beverages for Islamic market using red ginseng had been developed. Emulsion stability during beverage development step was measured with a dispersion analyzer (LUMiFuge 116®L.U.M. GmbHGermany). We conducted preference surveys on potential consumers. By examining the optimal consumeroptimum useand improvement of each prototypewe had secured competitive marketing strategies.flavour Purpose& Contents 1) Development of red ginseng emulsion beverage(‘Red Ginseng Coco’) - study on emulsifying properties of white ginseng and red ginseng extracts - Development of prototype formula of ‘Red Ginseng Coco’ and evaluation - Shelf life prediction of ‘Red Ginseng Coco’ 2) Development of red ginseng coffee mix - Development of prototype formula and evaluation - Quality improvement of red ginseng coffee mix reflecting consumer’s opinion 3) Development of fried and honeyed red ginseng - Optimization of frying condition and evaluation physicochemical properties - Confirmation of dipping conditions and development of product 4) To establish an export strategy for the halal market using the products which are the research and development outcomes and customized to Southeast Asian Muslim consumers - The distribution structure and system for hala red ginseng products in Southeast Asia was investigated. - Market situation for halal red ginseng products in Southeast Asia (Indonesia and Malaysia) was investigated. - Consumer awareness and their consumption of halal ginseng or red ginseng products in Southeast Asia was investigated. - The request for the improvement of existing hala red ginseng products was investigated. - Sensory characteristics regarding the taste and deliciousness recognized by Southeast Asian consumers and Korean consumers in relation to existing red ginseng products were compared. 5) Product acceptance by prototypes developed by Muslim consumers and product optimization were evaluated. - Acceptance of the prototypes developed by Muslim consumers in Korea and the supplementation of prototypes was evaluated. - The acceptance of the prototypes by local Muslim consumers was evaluated. Results 1) Development of red ginseng emulsion beverage(‘Red Ginseng Coco’) (1) Study on emulsifying properties of red ginseng extracts - This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). Firstwe determined the interfacial tension of CRGE at the oil-water interface. Secondoil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule sizezeta-potentialdispersion stabilityand microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentrationindicative of some surface activity. In emulsionsfat globule size was decreased as CRGE concentration increasedshowing a critical value (d43 ≒ 0.39 μm) at ≥ 3.5 wt% of CRGE. In additionpH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions (pH ≤ 3) or in higher NaCl concentration (≥ 0.4 M) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer (LUMiFugeⓇ) showed that it was more stable in emulsions with higher CRGE concentration (i.e.≥ 3.5 wt%). In conclusionCRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions. (2) Development of prototype formula of ‘Red Ginseng Coco’ and its evaluation - Based on results of ‘study on emulsifying properties of red ginseng extracts’‘Red Ginseng Coco’ emulsion containing coconut oil and oiligo saccharidesand stabilized with a natural emulsifier ‘the red ginseng extracts’ was developed for muslims. To improve the emulsion stabilitya natural emulsifier ‘gum arabic’ was also formulated. It was found with Muslim panelist that sensory properties matching with Hala productssuch as tasteflavor and overall acceptability were evaluated for the prototype of ‘Red Ginseng Coco’ and overall acceptability of the prototype to be 4.64(which is over medium level). (3) Prediction of shelf-life of ‘Red Ginseng Coco’ - This study was carried out to predict the shelf-life of ‘Red Ginseng Coco’. To investigate the quality changes during storageaciditypHdroplet sizeHunter’s color value and sensory evaluation test were measured periodically. It was found that acidityand droplet sizes were little changed in initial stage. After about 70 days of storagehoweverthey tended to be changed possibly due to maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristicsa-value was chosen as a quality index of ‘Red Ginseng Coco’. Using reaction constants at various temperaturethe activation energy and the Q10 value for the a-value from Arrhenius equation found to be 13.37-kcal/mol1.56-2.14respectively. It could be concluded that the shelf-life of ‘Red Ginseng Coco’ estimated to be 730 days (approximately 2 years) when stored at 20℃. 2) Formulation study of red ginseng coffee mix (1) Development of prototype formula and evaluation - Formulation study of red ginseng coffee mix for muslim market was conducted using roasted/micro-ground coffee beanmicro-ground red ginseng powderinstant coffeepowdered coffee whitener and sugar. Each prototypes prepared was evaluated based on their flavorappearanceresults of panel test and consumer test. As a resultfinal formula of prototype consists of micro-ground red ginseng powder 3.2%instant coffee 10.5%powdered coffee whitener 40.6% and sugar 45.5% and overall acceptability of the prototype to be 3.77 (which is over medium level). (2) Quality improvement of red ginseng coffee mix reflecting results of consumer test - Final prototype of red ginseng coffee mix was developed by referring results of consumer test: increased in red ginseng taste and coffee flavorwhile decreased in sweetness. As a resultfinal formula of prototype consists of roasted/micro-ground coffee bean 0.78%micro-ground red ginseng powder 3.94%instant coffee 10.24%powdered coffee whitener 42.52% and sugar 42.52% and overall acceptability of the prototype to be 5.9 (which is very good). 3) Development of fried and honeyed red ginseng (1) Optimization of frying condition and evaluation physicochemical properties - This study was conducted to optimize the process of producing ginseng processed foods that meet the tastes and preferences of Muslim market consumers and increased the ginsenoside content. Palm oil is set as a frying oil to increase the oxidation stability of the product. As a resultcutting force decreased butginsenosidesRb1 and Rg1 contents 2-5 fold increased after frying. Lightness of fried ginseng decreased as the frying temperature and frying time increased. Redness and yellowness increased as the frying temperature and time increased. Since the color of the product is significantly affected by sugar syrup dipping processit was not regarded as important factor to establish the best frying conditions. The cutting force of fried ginseng was lower than the raw one for all the frying conditions. Howeverit increased as the frying temperature and time increased. Based on the texture and ginsenosidesfrying conditions were established as short time (4 min) at low temperatures (160°C). Contrary to previous studies that reported decrease of Rb1 and Rg1 during the refinement processthe content of Rb1 and Rg1 was significantly increased after deep oil frying process. (2) Dipping syrup conditions and development of product - The solution used for the dipping process was honey (75˚brix)isomaltooligosaccharide (68˚Brix)and date palm syrup (74˚Brix) was determined by the Muslim consumer-friendlywhich was used for production. After dippingproduct was coated with gelatin and rapped with air-tight packaging. During storage of the final productlipid oxidation was monitored and did not show any significant increase. 4) Collection of Related Data such as Current Status of Halal Red Ginseng Product Market in Southeast Asia - Performed a desk research on the distribution structure and system regarding halal red ginseng products in Southeast Asiaand secured the data on sales status of competitor products through 2016 Malaysian Halal Showcase (MIHAS) and local market status survey. 5) Investigating on Southeast Asian Muslim Consumer’s Awareness of Halal Red Ginseng Products and Consumption Status - 200 Muslim consumers in Indonesia and Malaysiarespectivelywere surveyed online to understand their awareness of and attitude toward red ginseng products and academic journals (KCI 2 journals) were published to provide basic data to understand halal red ginseng consumers in Southeast Asia. - The score for the awareness of ginseng products was 53.5% in Malaysia58.0% in Indonesia and that for the awareness of red ginseng products was 46.5% in Malaysia and 51.0% in Indonesiathat Indonesia showed more or less higher awareness. The type of products that consumers had experience of was ‘Red Ginseng Coffee’ which scored the highest and followed by ‘Red Ginseng Beverage’‘Red Ginseng Powder’‘Red Ginseng Tablet’‘Red Ginseng Extract’ which scored the lowest. - Regarding the satisfactory attributes of the red ginseng and ginseng productsthe satisfaction was high in the order of 'Health Promotion''Purchase Convenience'and 'Taste and Flavor' where as the satisfaction was relatively low for 'Price''Pack Size'and 'Package Design.' - Many Malaysian consumers with the experience of purchasing the product showed intention to recommend (82.6%) and intention to purchase continuously (83.5%)and Indonesian consumers with the experience of purchasing red ginseng and ginsenng products also showed high intention to recommend (80.3%) and intention to purchase continuously (71.8%)which showed positive image and demand toward ginseng and red ginseng products among Southeast Asian Muslim consumers. 6) The direction for sensory characteristics for the development of a prototype based on the survey on the difference in sensory preference between Korean and Muslim consumers for red ginseng product in the market. -There was no distinct difference between Muslim and Korean consumers regarding the general preference and satisfaction toward red ginseng coffee in the market. Howeverthere was a clear difference between Muslim and Korean consumers in the intensity in recognizing the taste of creamer and the bitter taste. Muslim consumers considered that the creamer tastes mild regarding the red ginseng coffee in the market but the bitter taste is strong compared with Korean consumers. - Korean consumers showed clearly high general preference and satisfaction toward the red ginseng preserved in honey compared with Muslim consumers. Muslim consumers responded that the red ginseng preserved in honey has mild sweet taste while the texture is firm compared with Korean consumers. 7) The sensory evaluation on prototypes (Red Ginseng Coffee MixRed Ginseng drinkFried and dipped Ginseng) for Muslim consumers (n=64) was performed to study the optimization of preference. - General preference score for Red Ginseng Coffee mix was 6.88 (out of 9-point scale)the positive response (Top 3 ratio72.0%) was clearhigh satisfaction was expressed for the appearanceflavorfeeling inside mouthand aftertasteand most respondents said intensity of all detailed properties is appropriateand thereforeit was deemed that the Red Ginseng Coffee mix has high competitiveness for its taste for Southeastern Muslim consumers. - General preference score for Red Ginseng drink was 4.72 (out of 9-point score)which indicated ordinary level of satisfaction. While the flavorfeeling inside the mouthand aftertaste are showing below average level of satisfaction regarding detailed preference propertiesthe suitability and intensity test showed more or less intense sour tasteand the flavor was pointed out in most cases among the reasons for non-preferencewhich indicated that the improvement of the sourness and flavor of the Red Ginseng drink would have positive influence on increasing consumer competitiveness. - Compared with Red Ginseng Preserved in Honey which was evaluated in the first year and has been released in the market and scored 4.04 (out of 9-point scale) in average for the general preference among Southeast Asian testersthe general preference for the primary prototypeFried and dipped Ginseng scored 3.66 in averagewhich was quite negative. Testers responded negatively toward flavor and chewing sensation and that most of them responded that the bitter taste is more or less strong. Among the reasons for non-preferencethe flavor (unfamiliarstrong bitter tastetoo strong taste) was pointed out in most caseswhich indicated that the taste quality would not likely lead to continuous purchase even when the expected satisfaction toward the product’s functionality is achieved. The bitter taste and the characteristics of the flavor must be improved in order to secure the acceptable level of taste quality. 8) By using the improved prototypes (Red Ginseng Coffee MixFried and dipped Ginseng)the sensory preference and acceptance of local Muslim consumers (n=164) were summarized into 5-point scale. - General preference for Red Ginseng Coffee was 4.38±0.838 in averageand 150 out of 164 (91.4%) respondents responded‘Very Good’ or ‘Good.’ The intention to recommend to friends was 4.14±1.068 in averageand 84.2% of all respondents said they intend to recommend the product according to frequency analysis. - General preference for Red Ginseng drink was 3.77±1.047 in averageand 108 respondents (65.8%) responded‘Very Good’ or ‘Good.’ The suggestions for the improvement of Red Ginseng drink sample were Color (5.5%)More Coconut Taste (4.3%)Too Sweet or More Ginseng Taste (3.7%respectively). The average score for the intention to recommend to friends was 3.43±1.486and 62.2% of all respondents responded that they intend to recommend the product. - General preference for Fried and dipped Ginseng was 3.84±1.023 in averageand117 respondents (71.3%) respondents responded‘Very Good’ or ‘Good’which is noticeable improvement after improvement. The suggestions for the improvement of Fried and dipped Ginseng sample were mostly Too Hard to Chew (15.9%). The score for the intention to recommend was 3.68±1.106 in averageand 61.0% of all respondents said they have the intention to recommend the product. 9) For marketing intensificationeach sample's target consumersusages and improvements were secured by the local Muslim consumer tests. DAEDONG KOREA GINSENG CO.LTDChungnam National UniversitySemyung University More details Internal reference1892 Open publication →
A FUNDAMENTAL STUDY OF EMULSIONS FORMED IN A HEXANE - BASED LIPID EXTRACTION FROM SLURRIES OF RUPTURED MICROALGAE AuthorSamuel Law Q. K. Year2018 SourceThesis LanguageEnglish Pages1-208 quantitative analysis of emulsion stability was performed using a LUMiFugeLFLUMiSizerLS 10 more phase separation of hexane from emulsioncell debris emulsionruptured total emulsionlow centrifugation forcesalgal slurrysolvent separationexane separation kinetics and yieldrecoverybiotechMicroalgae are aquatic photosynthetic microorganisms that can convert and store solar energy in the form of energy-dense lipids. These algal lipids are highly desirable as they can be upgraded into biodiesel to be used directly as a liquid fuel in diesel vehicles. More details LocationDepartment of Chemical Engineering, The University of Melbourne, Melbourne, Australia Internal reference1658 Open publication →
A new tool for studying the filterability of solutions and suspensions AuthorMaksym Loginov Year2018 SourceINRA Pays de la Loire, Département CEPIA, Rapport LanguageEnglish Pages1 LUMiSizerLSFilterability is characterized based on analysis of the centrifuge filtration/consolidation curves obtained in continuous mode by the analytical photocentrifuge. This curve analysis allows: − for centrifuge-based consolidation of suspensions: to obtain the concentration and pressure dependencies of specific cake resistance; − for centrifuge-based ultrafiltration of solutions: to measure the resistance of the fouled membraneto determine the compressibility of the cake formed at the membrane surface 2 more and to evaluate the mechanism of filtration.Filtration cell with its reservoir More details EditionP21_FM41 (in publishing) LocationFrance Internal reference1631
A pH and salt dually responsive emulsion in the presence of amphiphilic macromolecules AuthorGuangxin Hu, Hui Yang, Qingfeng Hou, Donghong Guo, Gang Chen, Fanghui Liu, Ting Chen, Xuefeng Shi, Yu Su and Jinben Wang Year2018 SourceSoft Matter LanguageEnglish Pages405-410 stability of emulsions was studied using an analytical photocentrifuge LUMiSizerLS More details Edition14 Internal reference1535 Open publication →
A review of the analytical approaches used for studying the structure,interactions and stability of emulsions in nutritional beverage systems AuthorDrapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A. Year2018 SourceFood Structure LanguageEnglish Pages27-42 Emulsion structureEmulsion stabilityRheologyCLSM 8 more Interfacial propertiesEmulsifiersapproachesfor measuring emulsion stability to creaming under accelerated conditionsLUMiFugeLFLUMiSizerLSanalytical centrifuge approach More details Edition16 Internal reference1814 Open publication →
Adhesion of plasma-deposited silicon oxide barrier layers on PDMS containing polypropylene AuthorC.Hoppe, F.Mitschker, P.Awakowicz, D.Kirchheim, R.Dahlmann, T.de los Arcos, G.Grundmeier Year2018 SourceSurface and Coatings Technology LanguageEnglish Pages25-31 Plasma coatingsPolymer substratesAdhesionSurface functionalization 7 more LUMiFracLFracSi surface enrichment of injection molded PP is achieved by PDMS admixtureThe Si-enriched PP surface is about 1 nm thickAdhesion of PE-CVD SiOx onto the Si-rich polymer substrate is markedly improvedNo plasma pre-treatment of the polymer is necessary in order to improve adhesion1545 More details Edition335 Internal reference1545 Open publication →
ADHESION PROMOTING AGENTS FOR METALLIZATION OF SUBSTRATE SURFACES AuthorThomas Thomas, Lutz Brandt, Lutz Stamp, Hans - Jürgen Schreier Year2018 SourceUnited States Patent LanguageEnglish Pages1-33 Atotech Deutschland GmbH2124A method is provided for metallization of substrates providing a high adhesion of the deposited metal to the substrate material and thereby forming a durable bond . The method applies novel adhesion promoting agents comprising nano meter - sized particles prior to metallization . The particles have at least one attachment group bearing a functional chemical group suitable for binding to the substrate . LUMiFracLFrac 1 more centrifugal adhesion test More details EditionUS9920432 B2 Internal reference2124 Open publication →
