A reduced mechanism for primary reactions of coal volatiles in a plug flow reactor

In the present paper, the authors study the primary reactions of coal volatiles and a detailed mechanism has been made for three different environments: thermal decomposition (pyrolysis), partial oxidation (O₂) and O₂/CO₂ gasification in a plug flow reactor to analyze the combustion component. The computed results have similar trend for three different environments with the experimental data. A systematically reduced mechanism for O₂/CO₂ gasification has also been derived by examination of Rate of Production (ROP) analysis from the detailed mechanism (255 species and 1095 reactions). The reduced mechanism shows similar result and has been validated by comparing the calculated concentrations of H₂, CH₄, H₂O, CO, CO₂ and polycyclic aromatic hydrocarbon (PAH) with those of the detailed mechanism in a wide range of operating conditions. The authors also predicted the concentration profiles of H₂, CO, CO₂ and PAH at high temperature and high pressure.     

Liquid gas techniques for GC trace analysis

Liquid gases (LG), i.e. low boiling compounds with vapor pressures below 5 bar at room temperature, are introduced as solvents for trace analyses. A system for preparin, diluting and handling LG solutions safely and conveniently in 5 to 500 μl amounts was developed as well as a syringe for direct injection of μl-LG samples into capillary GC. Even technical grade LG are of high purity. GC/FID of LG solutions (starting at ?60°C) allows the separation of volatile traces from the solvent peak: e.g., dichloromethane can be measured in the picogram range.     

Simplex optimization of a programmed temperature capillary gas chromatographic separation

The modified simplex algorithm proposed by Nelder and Mead has been used to optimize the separation by temperature programmed capillary GC, of volatile compounds present in alcoholic beverages. An adequate objective function, CRF, based on the separation factor of Kaiser has been used for the optimization process. A factorial design was initially performed to verify the relationship between the several parameters of interest. Following this, the optimization was executed and a surface adjusted within the set of experimental data.     

A novel system for purge-and-trap with thermal desorption: Optimization using tomato juice volatile compounds

A system for purge-and -trap with thermal desorption was developed and optimized to moniotor aroma compounds at ambient temperatures. Canned tomato juice volatiles were used as a model system to develop and evaluate the method. Volatile components were first adsorbed on insert-traps packed with Tenax-TA polymer, then thermally desorbed directly inside a gas chromatograph injector. Volatile matgerials occuring in Very low amounts could be entrained and subsequently chrfomatographed, with sensitivity limited by the purity of the sweep gas. Quantitative measurement of tomato juice volatiles was linear with sample size upn to 100 gram samples. The amount of trapped volatiles was proportional to trapping time; howver, low-and intermediate-boilers broke through the trap after one hour while high-boilers continued to be retained. Apurge gas flow rate of 20ml/min gave optimum results mediate-biolers. Optimum recovery of volatile compounds was obtained with a desorption temperature of 200°c for 5 min. Coefficients of variation from triplicate runs were relatively small. The method showed promise for a simple, sensitive, and reproducibel flavor volatiles collection system for the accurate analysis of tomato compounds.     

Continuous wine making by γ-alumina-supported biocatalyst

The main objective of the present work was the removal of aluminum from wines produced by γ-alumina-supported yeast cells. Reagents such as Na₂CO₃, NH₄OH, albumin, and Ca(OH)₂ were used. Calcium in the presence of albumin was effective, whereas other reagents were not so effective. Because of the improved aroma and taste of distillates produced by γ-alumina-supported biocatalyst, volatile byproducts of distillates were analyzed. They were also assessed by sensory tests. Methanol, acetaldehyde, ethyl acetate, propanol-1, isobutyl alcohol, and amyl alcohols were determined in distillates. It was noted that the amounts of higher alcohols and amyl alcohols decreased as the temperature of fermentation dropped, leading to a product of improved quality and reduced toxicity.     

Sampling of organic volatiles in the atmosphere at moderate and low pollution levels

Several techniques are available for measuring organic volatiles in the atmosphere. For measurements at low and moderate pollution levels (between several μg m^?3 and a fraction of a μg m^?3), the existing methods can be adopted to a broad range of different compounds. Whole-air sampling in stainless-steel containers with metal bellows valves combined with subsequent gas chromatographic separation after preconcentration in the laboratory is probably the best procedure for low and medium molecular weight trace gases of moderate or low polarity and reasonable chemical stability (e.g., hydrocarbons and halocarbons). For organic compounds of lower volatility, adsorptive sampling on non-polar porous organic polymers (e.g., Tenax) and thermal desorption combined with cryotrapping and gas chromatographic separation of the sampled compounds is widely used. However, there are often substantial problems due to artefact formation or loss reactions. Owing to the generally larger sample volumes, these problems are even more pronounced for sorptive sampling techniques combined with sample recovery by solvent extraction. Unfortunately, the general understanding of the various processes of sample degradation due to chemical reactions of reactive components of the atmosphere with each other or with the sorbent is not yet sufficient to allow reasonable estimates of the extent of such interferences without elaborate test procedures.     

Design and evaluation of a mixed-phase capillary column for the gas chromatographic separation of the volatile components of cheese

Summary A mixed-phase capillary GC column has been designed for the separation of the compounds commonly present in the volatile fraction of cheeses. The design includes the calculation of the optimum phase concentration and the operating conditions. The evaluation of the resulting column indicates that its performance in the qualitative and quantitative analysis of cheese volatile compounds is better than those of other columns coated with a single stationary phase.     

Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process

The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 °C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R² ≥ 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil.     

Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind,Flesh, and Three Rind-Flesh Juices

Watermelon rind is treated as agricultural waste, causing biomass loss and environmental issues. This study aimed to identify free amino acids and volatiles in watermelon rind, flesh, and rind-flesh juice blends with ratios of 10%, 20%, and 30%. Among the 16 free amino acids quantified, watermelon rind alone contained higher total amino acids (165 mg/100 g fresh weight) compared to flesh alone (146 mg/100 g). The rind had significantly higher (1.5×) and dominant amounts of citrulline and arginine (61.4 and 53.8 mg/100 g, respectively) than flesh. The rind, however, contained significantly lower amounts of essential amino acids. Volatile analysis showed that watermelon rind total volatiles (peak area) comprised only 15% of the flesh volatiles. Of the 126 volatiles identified, the rind alone contained 77 compounds; 56 of these presented in all five samples. Aldehydes and alcohols were most prevalent, accounting for >80% of the total volatiles in all samples. Nine-carbon aldehyde and alcohol compounds dominated both the flesh and rind, though the rind lacked the diversity of other aldehydes, alcohols, ketones, terpenes, terpenoids, esters and lactones that were more abundant in the watermelon flesh. Watermelon rind was characterized by the major aroma compounds above their thresholds, including 17 aldehydes and six unsaturated nine-carbon alcohols. This study demonstrated the potential for rind as a food or beverage supplement due to its key features such as concentrated citrulline and arginine, relatively low odor intensity, and valuable volatiles associated with fresh, green, cucumber-like aromas.