Abstract. Selected procedures permitting to prepare homogeneous nanofibre structures of the desired morphology by employing a suitable combination of variables during the electrospinning process are presented. A comparison (at the same pressure drop) was made of filtration capabilities of planar polyurethane nanostructures formed exclusively by nanofibres, space polycarbonate nanostructures having bead spacers, structures formed by a combination of polymethyl methacrylate micro-and nanofibres and polypropylene meltblown microstructures, through which ultrafine particles of ammonium sulphate 20 -400 nm in size were filtered. The structures studied were described using a new digital image analysis technique based on black and white images obtained by scanning electron microscopy. More voluminous structures modified with distance microspheres and having a greater thickness and mass per square area of the material, i.e. structures possessing better mechanical properties, demanded so much in nanostructures, enable preparation of filters having approximately the same free volume fraction as flat nanofibre filters but an increased effective fibre surface area, changed pore size morphology and, consequently, a higher filter quality.
The contribution deals with employing starch-protein hydrolysate of amaranth flour to produce protective edible coatings on butter. Tests were run on 3 types of coating solutions. The first was made in such manner that to hydrolysate of 40-% dry matter content, 30-% (w/w) plasticiser (glycerol) was added and also 3-% (w/w) emulsifying agent (lecithin). The second and third contained an extra 2-% (w/w) antioxidant (ascorbic acid) and the third an extra 2-% (w/w) cross-linking agent (dialdehyde starch). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 96 days in refrigerator at a temperature of 7±1.5 o C and relative humidity of 36±3 %. The objective was to investigate the oxidation course of butter with protective coatings, butter wrapped in original wrapping and butter without wrapping/coat. Determined values were peroxide value, acid value and anisidine value. Results of butters with protective and edible polymer coatings displayed a similar oxidation course to that of butter in standard wrapping. Butter with a coat containing antioxidant exhibited slightly lower levels of peroxide value during storage than butter in original wrapping, which confirms good barrier properties to oxygen of the coating thus prepared.
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