Search results

Fluorine materials have received the keen attention of many researchers because of their water repellency and low surface free energy. The purpose of this paper is to prepare fluorine-containing soap-free acrylic emulsion, which sodium allyoxypropyl hydroxypropyl sulfonate (COPS-1) and anionic emulsifier sodium a-alkenyl sulfonate (a-AOS) were combined as polymerizable emulsifier, and undecylenic acid (UA) and dodecafluoroheptyl methacrylate(DFMA) were introduced as functional monomer.

The fluorinated polyacrylate emulsion was successfully prepared by semi-continuous seed emulsion polymerization, wherein the main monomers were methyl methacrylate (MMA) and butyl methacrylate (BA), and the initiator was potassium persulfate (KPS). Sodium alloxypropyl sulfonate (COPS-1) and an anionic emulsifier sodium a-alkenyl sulfonate (a-AOS) were compounded as a polymerizable emulsifier. Besides, undecylenic acid (UA) and dodecafluoroheptyl methacrylate (DFMA) were introduced as the functional monomers.

The optimum recipe of preparing the modified latex is as follows: the amount of emulsifier was 4%, the ratio of emulsifier (COPS-1: AOS) was 3: 1, and the content of initiator was 0.6%. In this case, the conversion rate of acrylic polymer emulsion was high and the polymerization stability was good. When the amount of monomer UA was 2% and the amount of DFMA was 4%, the overall performance of the emulsion was the best.

The fluorine-containing soap-free acrylic emulsion is prepared via semi-continuous seeded emulsion polymerisation, which sodium allyoxypropyl hydroxypropyl sulfonate (COPS-1) and anionic emulsifier sodium a-alkenyl sulfonate (a-AOS) were combined as polymerizable emulsifier, and undecylenic acid (UA) and dodecafluoroheptyl methacrylate (DFMA) were introduced as functional monomer. There are two main innovations. One is that the fluorine-containing soap-free acrylic emulsion is prepared successfully. The other is that the undecylenic acid is introduced as functional monomer.

Self-crosslinked long fluorocarbon acrylate polymer latex has good hydrophobic and oleophobicity, weather resistance, aging resistance, stability and other excellent properties, which make the polymer be widely used in coatings, dyes, adhesives and other products. The purpose of this study is to prepare self-crosslinked long fluorocarbon acrylate polymer latex via semi-continuous seeded emulsion technology and carry out comparative study on two different cross-linked monomers.

Methyl methacrylate (MMA) and butyl acrylate (BA) were used as the main monomers, dodecafluoroheptyl methacrylate (DFMA) as the fluoromonomer, hydroxypropyl methacrylate (HPMA) and N-methylol acrylamide (NMA) as cross-linked monomers, and 1-allyloxy-3–(4-nonylphenol)-2-propanol polyoxyethylene (10) ether (ANPEO10) and 1-allyloxy-3–(4-nonylphenol)-2-propanol polyoxyethylene (10) ether ammonium sulfate (DNS-86) as compound emulsifiers via the semicontinuous-seeded emulsion polymerization.

The properties of the polymer emulsions, which are prepared with two different cross-linked monomers, are compared and discussed, and it is concluded that HPMA is more suitable for the preparation of self-crosslinked polymer emulsions. The formula of the polymer latex is ANPEO10: DNS-86 = 1:1, and the mass ratio of the monomers used in the polymer is MMA: BA: DFMA: HPMA = 14.40:14.40:0.60:0.60.

Self-crosslinked long fluorocarbon acrylate polymer latex can be used in many fields such as coatings, dyes, adhesives and other products.

The self-crosslinked long fluorocarbon acrylate polymer latex is prepared by mixing the nonionic emulsifier ANPEO10 and the anionic emulsifier DNS-86 when potassium persulfate is used as the thermal decomposition initiator and the semicontinuous-seeded emulsion technology is adopted and the comparative study on two different cross-linked monomer is carried out, which is not reported in the open literatures.

The effects of ultrasonication on the epoxy resin and its emulsion were investigated to find out the changes in the M_η and molecular structure of epoxy, as well as its room temperature storage stability, centrifugal stability, particle size and its distribution and particle morphology more importantly with the influence of different ultrasonic irradiation time, power and temperature.

The emulsion was prepared using an emulsifier with epoxy resin and by using phase inversion after subjecting to ultrasound irradiation with a power of 200 W at 50°C for 60 min. The changes in the epoxy resin and its emulsion induced by ultrasound were characterized by Ubbelohde viscometer, FT-IR, ¹³C-NMR, high-speed desktop centrifuge, laser particle size analyzer and transmission electron microscope.

The molecular weight of the epoxy resin was initially decreased and then stabilized by the increasing of ultrasonic irradiation time. The mole rate of the epoxy groups in epoxy molecular were decreased by about 14 per cent, resulting from ultrasonic irradiation. The particle size of the emulsion was decreased, while the particle size distribution became uniform in a certain time. The narrow distribution, stable and uniform of waterborne epoxy resin emulsion with more than 60 days room temperature storage period, 80 per cent of the supernatant volume, about 220 nm average particle size was gained with a power of 200 W at 50°C for 60 min.

To overcome the problems commonly encountered with an epoxy emulsion, for example, short storage period and wider particle size, which limit its practical application, the effects of ultrasonic irradiation on the epoxy resin and its emulsion, were investigated. As the stability of emulsion was improved with the introduction of ultrasonic irradiation, the application of epoxy emulsion was improved.

The room temperature storage stability and centrifugal stability of the emulsion were decreased by the mechanical method, and thus, the benefit of an in-depth understanding of the influence of ultrasonic treatment on epoxy resin and its emulsion could further promote the development of water-based coatings.

Polyoxyethylated hydroxy benzyl oleamide has found use in lubricants to prevent adhesion in moulds during the production of vulcanizates of natural and of synthetic rubbers. Polyoxyethylated oleamide acts as a mould lubricant for synthetic rubbers, whilst polyglycol 400 dilaurate can be used to reduce the time and temperature necessary for the recovery of old vulcanizates using paraffin oil and bitumen. Anti‐fogging properties can be sustained in rubber hydrochloride films by the use of polyglycol 1500 dilaurate, and improved percentage elongation can be promoted in intimate blends of polystyrene and SBR rubbers by the inclusion of polyglycol 4000 monostearate. Polyoxyethylated sorbitan monostearate acts as an emulsifer in the emulsion polymerisation of styrene, butadiene and styrene/ butadiene copolymer rubbers, and it can perform as an anti‐static for the latter. Polyoxyethylated stearylamine can be incorporated into lubricants designed to prevent adhesion in moulds during production of vulcanizates of synthetic and of natural rubber, and rubber latexes and other aqueous dispersions of rubber can be rendered more stable by the employment of polyoxyethylated stearyl alcohol, and thus allow storage in untreated containers for long periods of time. Polyoxypropylated sorbitan monopalmitate will serve as a parting agent, releasing aid, for unvulcanized rubber and vulcanized rubber, without interfering with further bonding and coating of rubber.

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.

The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.

The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

The purpose of this study is to reveal the underlying mechanism in film formation of oil-in-water (O/W) emulsion.

This study focuses on the film forming characteristics of O/W emulsion between the surface of a steel ball and a glass disc coated with chromium. The lubricant film thicknesses of O/W emulsion with various mechanical stirring strength were discussed, which were observed by technique of relative optical interference intensity.

The authors directly observed the oil pool in the contact area, finding the size of oil pool was closely related to the film-forming ability of emulsion. Enrichment phenomenon occurs in oil pool, which was caused by phase inversion. Further investigations revealed that the emulsion is stable with strong stirring strength, resulting in a smaller oil pool size and worse film forming ability.

With the wide usage of O/W emulsion in both biological and industrial systems, the ability of emulsion film formation is considered as an important factor to evaluate the lubrication effectiveness.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-12-2022-0354/

A newly developed polyvinyl acetate (PVA) emulsion latex for adhesive has been prepared by the semicontinuous process using a newly developed octyl aldehyde sodium bisulphite‐potassium persulphate redox pair initiation system. In this work the amount of polyvinyl alcohol (PVA) as a protective colloid has been changed and it was found that only a little amount of (PVA) together with the newly developed adduct could cause a stable latex with excellent mechanical properties for bonding wood which favours this redox system in large industrial applictions. Also monodisperse latex particles with low polydispersity index can be prepared by using 1% PVA coupled with the newly developed redox system. Finally the developed latex has been incorporated and the corresponding shear strength were measured.

In the British Medical Journal recently Sir William Savage drew attention to the increased incidence of cases of food poisoning due to salmonella over the last few years. He regards poultry as the main source of infections, although other animals, such as pigs, cattle, rats and mice, play their part. Sir William lists five main factors in his opinion responsible for the greater frequency of outbreaks: the increasing custom of “eating out” among all classes; extended bulk preparation and pre‐packing of foods; greater usage of imported eggs, frozen or liquid; more frequent occurrence of salmonella in animals; increases in the number of human carriers of salmonella organisms.

So‐called emulsifiers do many things. Although the addition of an emulsifier to some mixtures does emulsify them, the emulsification of other mixtures may require other ingredients as well. Some existing emulsions may actually be broken by the same emulsifier; others may be broken and converted to a new emulsion; and some materials may be changed in firmness, viscosity, wettability or other properties even when no emulsion is involved. To make matters even more complicated, the effect of a given emulsifier in a given system may vary dramatically with temperature. For example, the most familiar of emulsifiers, egg yolk, causes most of the difference seen between a pastry dough and a cake batter or between pastry and cake: at mixing temperature it causes the difference between a plastic solid and a pourable liquid, whereas at baking temperature it causes the difference between a rigid, friable solid and an elastic solid. Emulsifiers are used in a very wide range of industrial processes, from oil‐drilling to paint‐making and printing. However their use in the manufacture of food and beverages clearly requires the most stringent standards of identity. Under current UK legislation, food emulsifiers are regulated by the same statutory instrument as the so‐called stabilisers. The difficult problem of definition is approached on the basis of function :—

The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.