Partner: Rafał Kościesza |
Ostatnie publikacje
1. | Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Malanowski A.♦, Kościesza R.♦, Tarakowski R.♦, Rostocki A.J.♦, Siegoczyński R.M.♦, Determination of physicochemical properties of diacylglycerol oil at high pressure by means of ultrasonic methods, Ultrasonics, ISSN: 0041-624X, DOI: 10.1016/j.ultras.2014.06.013, Vol.54, No.8, pp.2134-2140, 2014 Streszczenie: The purpose of the paper is to address, using ultrasonic methods, the impact of temperature and pressure on the physicochemical properties of liquids on the example of diacylglycerol (DAG) oil. The paper presents measurements of sound velocity, density and volume of DAG oil sample in the pressure range from atmospheric pressure up to 0.6 GPa and at temperatures ranging from 20 to 50°C. Słowa kluczowe: Ultrasonic methods, Sound velocity, Phase transitions, High pressure food processing, Physicochemical parameters Afiliacje autorów:
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2. | Malanowski A.♦, Rostocki A.J.♦, Kiełczyński P., Szalewski M., Balcerzak A., Kościesza R.♦, Tarakowski R.♦, Ptasznik S.♦, Siegoczyński R.M.♦, Viscosity and compressibility of diacylglycerol under high pressure, HIGH PRESSURE RESEARCH, ISSN: 0895-7959, DOI: 10.1080/08957959.2013.775649, Vol.33, No.1, pp.178-183, 2013 Streszczenie: The influence of high pressure on viscosity and compressibility of diacylglycerol (DAG) oil has been presented in this paper. The investigated DAG oil was composed of 82% of DAGs and 18% TAGs (triacylglycerols). The dynamic viscosity of DAG was investigated as a function of the pressure up to 400 MPa. The viscosity was measured by means of the surface acoustic wave method, where the acoustic waveguides were used as sensing elements. As the pressure was rising, the larger ultrasonic wave attenuation was observed, whereas amplitude decreased with the liquid viscosity augmentation. Measured changes of physical properties were most significant in the pressure range near the phase transition. Deeper understanding of DAG viscosity and compressibility changes versus pressure could shed more light on thermodynamic properties of edible oils. Słowa kluczowe: DAG viscosity, compressibility, phase transitions, transmitted and scattered light Afiliacje autorów:
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3. | Kos A.♦, Tefelski D.B.♦, Kościesza R.♦, Rostocki A.J.♦, Roszkiewicz A., Ejchart W.♦, Jastrzębski C.♦, Siegoczyński R.M.♦, Certain physico-chemical properties of triolein and methyl alcohol–triolein mixture under pressure, HIGH PRESSURE RESEARCH, ISSN: 0895-7959, Vol.27, No.1, pp.39-42, 2007 |