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Analysis of functional properties of protein isolates
Vojtasová, Tereza ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
Proteins are an important part of the human diet, and a lack of them can lead to many health problems. Therefore, they are often added to enrich foods. For food applications, it is desirable to know the functional properties of the proteins used, as they can significantly affect the resulting quality of the final product. This bachelor thesis was focused on the determination of functional properties of some commercially available protein powders: pea, beef, hemp, rice, egg, soy, whey, and laboratory-prepared wheat bran protein powder, and their possible application in food industry. The theoretical part of the thesis described proteins, their functional properties, production, quality assessment, then plant and animal proteins and methods of characterization of protein isolates and concentrates. In the experimental part, individual determinations of functional properties were performed and their applications in food industry were discussed. The solubility of tested protein powders was variable, with the highest solubility observed in powders of animal origin. The lowest solubility was found at pH 3–5, where the isoelectric point of most proteins was located. Soy protein isolate showed the best water-holding capacity of 10.65 gH2O/g, foaming capacity of 109.6% and emulsion properties. It was followed by pea protein with a WHC of 5.32 gH2O/g. Wheat bran concentrate had the best oil holding capacity of 2.18 goil/g. Foaming properties varied considerably but showed a positive correlation with water-holding capacity. The emulsion activity was very similar for most of the protein powders, except for beef, hemp and rice protein which exhibited no good functional properties. Only the beef hydrolyzed collagen was fully soluble. The emulsion layer increased slightly after heat treatment for the proteins, which already formed quite stable emulsions, except for wheat bran powder. Hemp and bran protein powders were the most distinctive in color, while egg and beef protein powders were the lightest. Soy and pea protein isolates showed foaming and emulsion properties similar to egg white proteins, indicating their potential use as partial or total replacements for egg white proteins in food products. In conclusion, selecting protein isolates with suitable functional and sensory properties for a specific food application is crucial for successful consumer acceptance of the protein-enriched product.
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Heat insulating moulded refractory materials
Novotný, Radoslav ; Lang, Karel (referee) ; Raschman,, Pavel (referee) ; Havlica, Jaromír (advisor)
Doctoral thesis is focused on the study, research and development of heat insulating moulded refractory materials. The replacement of shaped instead of unshaped refractories is recently and strongly industrially demanded and belongs to ongoing research topics. With the increasing demand of energy savings, the excellent insulation properties are essential. The insulating properties of castables are the result of targeted porosity formation. The porosity is coming from the controlled air intrusion into material resulted to foamed structure. The foaming process was achieved by mixing of separately prepared aqueous foam into raw castable slurry or by in situ foaming of intensively mixed castable slurry with the surfactant additive. Nevertheless, the study of foam behaviour and the influence of additives on binder hydration and setting processes (i.e. calciumaluminate cement) was substantial for successful preparation of the experimental samples. The two types of the experimental samples were prepared. The first one was based on mixing of kaolin slurry with pre-prepared aqueous foam, whereas the de-aglomeration ability of kaolin specie was utilized to water-particle film formation. In situ foaming of multicomponent system is the second one. The both processes brought some negative attributes, so the optimal properties of prepared castables were achieved by their combination.
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Study of poly(lactic acid) foams preparation
Svatík, Juraj ; Petrůj, Jaroslav (referee) ; Figalla, Silvestr (advisor)
The bachelor thesis focuses on the processing of expanded poly(lactic acid) (PLA) or polylactide and on studying of some of its properties. The theoretical part deals with several ways of processing of PLA, its properties and methods of degradation. Furthermore, this part focuses on various processing methods of expanded PLA and the phenomena affecting the expansion, such as dissolving of gases in PLA. At the end of this part, it focuses on strength properties of PLA foams. The experimental part deals with specific way of processing of expanded PLA; that is dissolving of the physical blowing agent in PLA and subsequent foaming. Specific conditions within the processing of PLA foams are investigated there, such as pressure of gas needed, size of PLA particles. Further, this part focuses on distinct types of PLA foams differing in density or processing temperature. Last, it focuses on strength characteristics of PLA foams depending on their density and processing temperature.
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Foaming of fermentation residues during a vacuum evaporation
Knob, Jan ; Brummer, Vladimír (referee) ; Vondra, Marek (advisor)
The diploma thesis deals with the processing of digestate, which is the remaining material after biogas production. It aims to experimentally prove how chosen operational parameters of antifoaming agents influence digestate foaming associated with the vacuum evaporating technology. Based on the research of available antifoamers and the issue of digestate foaming itself, it was observed how three selected antifoamers (i.e. rapeseed oil, silicone antifoamer Erbslöh Schaum-ex and oleic acid), together with the decrease in the pH factor of the evaporating digestate, influence the final foam production. For the purposes of the research, an apparatus simulating the vacuum evaporating process was set up in which the heated sample was brought to boil by gradual pressure decrease. The process of foaming was observed in a transparent cylinder of a testing culumn. The essential part of the experimental activity is represented by a planned experiment which by means of a DoE (Design of experiments) method proved rapeseed oil to be very efficient. In contrast, other antifoamers, as well as the influence of the pH factor decrease, manifested themselves as insignificant factors, while the oleic acid even supported the foaming. The supplementary measurements led to a more detailed research of the effects of rapeseed oil and to the construction of a mathematical model describing how the concentration of rapeseed oil undermines the amount of generated foam. The main contribution of the thesis is firstly the evidence that rapeseed oil plays an important part in the reduction process of digestate foaming and secondly the determination of minimum substance concentration leading to the foaming reduction of a particular sample which is considered efficient enough to enable functioning of a vacuum evaporator. The thesis has also experimentally demonstrated the influence of some polymer organic flocculants which have been proved to support the foaming.
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Foaming of fermentation residues during a vacuum evaporation
Knob, Jan ; Brummer, Vladimír (referee) ; Vondra, Marek (advisor)
The diploma thesis deals with the processing of digestate, which is the remaining material after biogas production. It aims to experimentally prove how chosen operational parameters of antifoaming agents influence digestate foaming associated with the vacuum evaporating technology. Based on the research of available antifoamers and the issue of digestate foaming itself, it was observed how three selected antifoamers (i.e. rapeseed oil, silicone antifoamer Erbslöh Schaum-ex and oleic acid), together with the decrease in the pH factor of the evaporating digestate, influence the final foam production. For the purposes of the research, an apparatus simulating the vacuum evaporating process was set up in which the heated sample was brought to boil by gradual pressure decrease. The process of foaming was observed in a transparent cylinder of a testing culumn. The essential part of the experimental activity is represented by a planned experiment which by means of a DoE (Design of experiments) method proved rapeseed oil to be very efficient. In contrast, other antifoamers, as well as the influence of the pH factor decrease, manifested themselves as insignificant factors, while the oleic acid even supported the foaming. The supplementary measurements led to a more detailed research of the effects of rapeseed oil and to the construction of a mathematical model describing how the concentration of rapeseed oil undermines the amount of generated foam. The main contribution of the thesis is firstly the evidence that rapeseed oil plays an important part in the reduction process of digestate foaming and secondly the determination of minimum substance concentration leading to the foaming reduction of a particular sample which is considered efficient enough to enable functioning of a vacuum evaporator. The thesis has also experimentally demonstrated the influence of some polymer organic flocculants which have been proved to support the foaming.
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Study of poly(lactic acid) foams preparation
Svatík, Juraj ; Petrůj, Jaroslav (referee) ; Figalla, Silvestr (advisor)
The bachelor thesis focuses on the processing of expanded poly(lactic acid) (PLA) or polylactide and on studying of some of its properties. The theoretical part deals with several ways of processing of PLA, its properties and methods of degradation. Furthermore, this part focuses on various processing methods of expanded PLA and the phenomena affecting the expansion, such as dissolving of gases in PLA. At the end of this part, it focuses on strength properties of PLA foams. The experimental part deals with specific way of processing of expanded PLA; that is dissolving of the physical blowing agent in PLA and subsequent foaming. Specific conditions within the processing of PLA foams are investigated there, such as pressure of gas needed, size of PLA particles. Further, this part focuses on distinct types of PLA foams differing in density or processing temperature. Last, it focuses on strength characteristics of PLA foams depending on their density and processing temperature.
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Heat insulating moulded refractory materials
Novotný, Radoslav ; Lang, Karel (referee) ; Raschman,, Pavel (referee) ; Havlica, Jaromír (advisor)
Doctoral thesis is focused on the study, research and development of heat insulating moulded refractory materials. The replacement of shaped instead of unshaped refractories is recently and strongly industrially demanded and belongs to ongoing research topics. With the increasing demand of energy savings, the excellent insulation properties are essential. The insulating properties of castables are the result of targeted porosity formation. The porosity is coming from the controlled air intrusion into material resulted to foamed structure. The foaming process was achieved by mixing of separately prepared aqueous foam into raw castable slurry or by in situ foaming of intensively mixed castable slurry with the surfactant additive. Nevertheless, the study of foam behaviour and the influence of additives on binder hydration and setting processes (i.e. calciumaluminate cement) was substantial for successful preparation of the experimental samples. The two types of the experimental samples were prepared. The first one was based on mixing of kaolin slurry with pre-prepared aqueous foam, whereas the de-aglomeration ability of kaolin specie was utilized to water-particle film formation. In situ foaming of multicomponent system is the second one. The both processes brought some negative attributes, so the optimal properties of prepared castables were achieved by their combination.
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