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    Wyświetlanie 1-5 z 5
    Tytuł:
    Influence of plastic deformation on electrochemical properties of X5CrNi18-10 steel
    Autorzy:
    Rejmer, Wojciech
    Powiązania:
    https://bibliotekanauki.pl/articles/1835573.pdf
    Data publikacji:
    2020
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie
    Tematy:
    corrosion
    electrochemistry
    stainless steel
    impendance spectroscopy
    Tafel plots
    Opis:
    The purpose of this study was to determine the effect of plastic deformation on the electrochemical properties of X5CrNi18-10 steel. The tested material belongs to the group of stainless steels with low carbon content, and it is used in many industries due to its high corrosion resistance. In most applications of the tested material, it is formed into complicated shapes and exposed to aggressive environments. Examples include the applications in medicine (implants) as well as in civil engineering and nuclear power plants. Different effects of deformation on anti-corrosion properties have been described in the literature. Samples with 5 different deformations were obtained in the present experiment. Electrochemical direct electrical current and alternating electrical current tests were performed for the obtained materials. The tests were carried out in a 1 molar sodium chloride solution. The study revealed an increase in the corrosion resistance of samples with increasing strain in the tested strain ranges.
    Źródło:
    Technical Sciences / University of Warmia and Mazury in Olsztyn; 2020, nr 23(3); 253-262
    1505-4675
    2083-4527
    Pojawia się w:
    Technical Sciences / University of Warmia and Mazury in Olsztyn
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of air content on thermal degradation of poly(ethylene terephthalate)
    Autorzy:
    Rejmer, Wojciech
    Powiązania:
    https://bibliotekanauki.pl/articles/2069750.pdf
    Data publikacji:
    2021
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie
    Tematy:
    poly(ethylene terephthalate)
    degradation
    accelerated aging
    air content
    air pressure
    Opis:
    The aim of these research is to investigate the air content on aging of poly-(ethylene terephthalate) (PET) preforms. Three air pressures were selected and in each pressure 5 samples were aged during 21 days in 80°C. Three samples were selected to be cut for determination of density with the use of hydrostatic method. Sample mass, Young modulus and surface roughness were measured for each sample before and after aging and differences between those parameters were presented as results. The changes of parameters may lead to a conclusion that mechanism of polymeric chain oxidation is dominant during thermal aging of PET. However aging process is not the fastest in atmospheric pressure but in lower air contents. This effect may be caused by greater evaporation of small molecule degradation products and shifting of reaction equilibrium in the direction of further decomposition.
    Źródło:
    Technical Sciences / University of Warmia and Mazury in Olsztyn; 2021, 24(1); 183--193
    1505-4675
    2083-4527
    Pojawia się w:
    Technical Sciences / University of Warmia and Mazury in Olsztyn
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
    Autorzy:
    Miszczak, Izabela
    Tańska, Malgorzata
    Rejmer, Wojciech
    Konopka, Iwona
    Zielińska, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/48899276.pdf
    Data publikacji:
    2024-08-30
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    lactic acid fermentation
    Beta vulgaris L
    physicochemical properties
    bioactive compounds
    color
    Opis:
    The aim of this study was to evaluate the influence of selected processing conditions of beetroot spontaneous fermentation, including slice thickness (2, 4, and 6 mm), temperature (15, 20, and 25oC) and fermentation time (1-15 days), on the physicochemical properties of the resulting leaven (total soluble solid content, turbidity, pH, titratable acidity, color parameters, and content of total carbohydrates, total phenolics, total betacyanins and total betaxanthins). All tested conditions had a significant impact on the properties of beet leaven. Among them, fermentation time and temperature were mostly decisive. Slice thickness was important only for short-time fermentation. The preferable pH below 4.1 was achieved between the 4th and 6th day of fermentation, depending on process temperature. Titratable acidity steadily increased and pH decreased throughout the fermentation process, with more pronounced changes observed at the highest temperature. The highest values of total soluble solids (7.25%) and turbidity (1,100 NTU) were noted on the 13th day of fermentation of the thinnest slices at lower temperatures (15oC and 20oC, respectively). The color of the leaven darkened with increasing fermentation time, but the changes in the b* parameter were the most notable. Changes in the content of bioactive compounds were dynamic during beetroot spontaneous fermentation, but higher temperatures promoted increased total phenolic content and total betaxanthin content in the leaven. The optimal fermentation conditions in terms of all tested leaven properties were determined at 6 mm, 20oC and 7 days for slice thickness, temperature and processing time, respectively.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 255-267
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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