Iskanje po katalogu digitalne knjižnice

Opis: The aim of this doctoral research was to develop and optimize parenteral nanoemulsions as well as the total parenteral nutrition (TPN) admixture containing a nanoemulsion obtained in the course of the optimization process (hereinafter referred to as optimal nanoemulsion), and to examine their physicochemical and biological quality as well. In addition, the quality of the prepared nanoemulsions was compared with the quality of the industrial nanoemulsion (Lipofundin® MCT/LCT 20%), and, in the end, the TPN admixture initially prepared was also compared with the admixture into which the industrial emulsion was incorporated. Parenteral nanoemulsions that were considered in this dissertation were prepared by the high-pressure homogenization method. This method is the most widely applied method for the production of nanoemulsions due to the shortest length of homogenization time, the best-obtained homogeneity of the product and the smallest droplet diameter. For the nanoemulsion formulation, preparation and optimization purposes, by using, firstly, the concept of the computer-generated fractional design, and, after that, the full experimental design, the assessment of both direct effects of different formulation and process parameters (the oil phase type, the emulsifier type and concentration, a number of homogenization cycles and the pressure under which homogenization was carried out) as well as the effects of their interactions on the characteristics of prepared nanoemulsions was performed. Monitoring the nanoemulsion physical and chemical stability parameters was carried out immediately after their preparation, and then after 10, 30 and 60 days. It included the visual inspection, the measurement of the droplet diameter (the mean and volume droplet diameter), the polydispersity index, the ζ-potential, the pH value, the electrical conductivity, and the peroxide number. After the preparation and after 60 days, the biological evaluation (the sterility test and the endotoxic test) of the prepared nanoemulsions was carried out. As far as the characterization of the TPN admixture is concerned, it included practically the same parameters. The dynamics of monitoring the characteristics of the TPN admixture was determined on the basis of practical needs of hospitalized patients (0h, 24h and 72h). The scope and comprehensiveness of this issue indicated the need to divide the doctoral dissertation into three basic stages. The first stage was preliminary. Using the 24-1 fractional factorial design, nanoemulsions for the parenteral nutrition were prepared. They contained either a combination of soybean and fish oil, or a combination of medium chain triglycerides and fish oil. In addition, the type and the amount of an emulsifier used, a number of high-pressure homogenization cycles, and the homogenization pressure, were also varied. The measurement of the above-mentioned parameters for the industrial nanoemulsion was parallely carried out (Lipofundin® MCT/LCT 20%). The objective of this part of the research was to identify critical numerical factors having the most significant effect on the characteristics that define the prepared parenteral nanoemulsions. Parameters that were singled out as the result of this stage of the research (the emulsifier concentration and a number of homogenization cycles) were used as independent variables in the second stage of the research.
Ključne besede: nanoemulsions, total parenteral nutrition admixtures, high pressure homogenization, design of experiments, optimization, analysis of variance, artificial neural networks
Objavljeno v DKUM: 07.06.2019; Ogledov: 11996; Prenosov: 19
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Opis: The yielding locus of a well-graded silty sand was analysed by means of isotropic compression tests and scanning electron microscopy (SEM). The tests were performed with precise instrumentation, for internal and external strain measurements, and shear-wave velocity measurements by means of bender elements. Finally, aiming at an accurate evaluation of the yield stress, four different methods were applied – two quite well know and the other two being innovative – leading to interesting conclusions.
Ključne besede: silty sand, yield point, isotropic compression, high pressure, seismic waves
Objavljeno v DKUM: 13.06.2018; Ogledov: 1187; Prenosov: 97
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Opis: The aim of the research project was to develop encapsulated flavourings suitable for the final food applications such as chewing gums, instant teas and confectionary products. For this purpose that water soluble particles with particle size distribution 400-1500 µm and flavour loading up to 30 wt. % should be developed. In order to produce encapsulates with desired physical properties research work was divided into three project phases. The scope of Phase 1 was to select suitable carrier materials and to perform preliminary experiments using laboratory scale process set-up. Different carbohydrates (maltodextrin, simple sugars and sugar syrups) were tested and selected according to their physical characteristics and their process performance. Afterwards preliminary experiments were performed by using laboratory scale set-up. Observations were used for defining process parameters for the design and construction of the pilot plant. Phase 2 covered design and development of the pilot plant for flavour encapsulation while In Phase 3 different process parameters were tested. In the first part influence of the process parameters (processing temperature, homogenizing pressure, mass flow, temperature of the cooling media, retention time in the cooling media and ratio between cooling media and product) on the encapsulation efficiency was investigated. Experiments were performed according to the Design of Experiments (DoE) analysed using analysis of covariance (ANCOVA). Process temperature, pressure at second homogenization step and residence time in cooling media had significant effect on the encapsulation efficiency while pressure at first homogenizing step, mass flow, temperature of the cooling media and ratio between product and cooling media were nonsignificant. Increase in the process temperature (T>130 °C) resulted in paste-like product with increased moisture content up to 13,3 wt.% which was not suitable for further processing. On the other hand samples processed at lower temperature (T<130 °C) resulted in crystalline-like structure with low moisture content. Low flavour retention (<4,5 %) was observed within all samples. Results obtained by ANCOVA were used for further optimization of the process parameters (e.g. homogenizing pressure and the retention time in the cooling media). Maximum flavour load of 3,5 % was observed regardless the homogenizing pressure. Low encapsulation efficiency (η<35 %) was related to poor emulsion stability. Additionally, effect of expansion pressure on the particle size distribution was investigated. It was observed that particle size distribution was little affected by varying expansion pressure (nozzle diameter). All formulation showed similar particle size distribution in-between 40-440 µm. In the last section effect of the emulsifier, flavouring properties and carrier were studied. Emulsifiers with different HLB values were tested in order to increase encapsulation efficiency. Flavourings were selected on the basis of their composition (polarity and volatility). For the encapsulation experiments mentha arvensis oil, orange oil and compounded pineapple flavouring were used. As an alternative carrier material erythritol was used. Addition of emulsifier improved flavour retention for samples containing mentha arvensis oil, while no affect was observed within samples containing orange oil and pineapple flavouring due to the volatility and diffusion of active compounds from matrix to surrounding environment.
Ključne besede: encapsulation, carbohydrate melts, flavouring, high pressure homogenizer
Objavljeno v DKUM: 25.07.2016; Ogledov: 2378; Prenosov: 157
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Opis: For the investigation of the solvent impact on the enzymes, lipases from different sources (Pseudomonas fluorescences, Rhizopus javanicus, Rhizopus niveus, Candida rugose and Porcine pancreas) were used. Stability and activity of these lipases in aqueous medium in supercritical $CO_2$ and liquid propane at 100 bar and 40°C were studied. On the basis of previous results lipases were used for their application in two different systems. The application of the polysulphone membrane in the continuous stirred tank membrane reactor was studied on the model system of the hydrolysis of oleyl oleate in propane at high pressure. As a catalyst the Candida rugosa lipase was used. The next utilization of lipases was the use of on silica arerogel self-immobilized lipase from Porcine pancreas as catalyst for esterification reaction in near-critical propane at 40°C and 100 bar.
Ključne besede: chemical processing, supercritical fluids, lipases, enzyme stability, high pressure membrane reactor
Objavljeno v DKUM: 10.07.2015; Ogledov: 1541; Prenosov: 202
Celotno besedilo (608,04 KB)
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Opis: A series of spraying processes designed to generate powders and composites using supercritical fluids have been proposed in the past 15 years. In this review, thermo- and fluid-dynamic aspects and engineering principles are discussed and advantages of such technologies are demonstrated. These new techniques display convincing advantages, producing competitive high-quality products with tailor-made properties. Initial industrial applications have been achieved in the production of food products and fine-chemicals.
Ključne besede: chemical processing, high pressure technology, micronization, supercritical fluids, particles, powder generation, thermodynamics, fluid dynamics, PGSS
Objavljeno v DKUM: 01.06.2012; Ogledov: 2658; Prenosov: 106
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