Pipes of polypropylene random (PP-R) copolymers are the best choice for hot- and cold-water networks. Validation of a severe test, accomplishing the ISO 1167 standard, is mandatory to assess their service lifetime expectancy. This work evaluates the behavior shown by three commercial pipes, either the original ones (new pipes) or after being subjected to a hydrostatic pressure test at elevated temperature (aged pipes). Several features with relevance for the final performance have been examined: crystalline characteristics, phase transitions in crystalline regions, effect of high temperature and pressure on these transitions, and oxidation induction time. Moreover, the presence of inorganic fillers, and the content of different antioxidants together with their depletion, have also been analyzed. Films from the new pipes were also prepared for replication of the different environments in order to achieve a better and complete understanding of the phase transitions in the crystalline regions and of the consumption of antioxidants. Distinct environments surrounded the inner and outer parts of the pipes exposed to the failure aging test at 110 °C: hot water and warm dry air, respectively. These features play a key role in the loss of additives and in the subsequent initiation of degradation. Even if the crystalline characteristics are appropriate in the polymeric matrix, the success of a pipe lies in the homogeneous dispersion of components for avoiding damage at interfacial properties, and in a correct package of antioxidants used in its formulation.
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http://dx.doi.org/10.3390/polym13162825 | DOI Listing |
Int J Biol Macromol
January 2025
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
With increasing global environmental awareness and concerns about food safety, biodegradable active packaging has garnered widespread attention. In this study, the stability and bioactivity of tea polyphenol (TP) were enhanced through the preparation of TP-ferric nanoparticles (TP-Fe NPs) using metal-polyphenol ion coordination. Moreover, the introduction of Fe ions can further enhance the antibacterial effects of NPs.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Industrial Engineering, University of Padova, Via Marzolo 9, 35131 Padova, Italy. Electronic address:
The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash (Cucurbita moschata). Approximately 4 g or 32 g of squash was packed in plastic pouches filled with CO to test two different gas-to-product ratios and treated with the high-pressure method at previously optimized process conditions (45 °C, 6.0 MPa and 40 min).
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China. Electronic address:
Meat spoilage caused by Salmonella Typhimurium (S. typhimurium) contamination has become a major concern worldwide. Herein, the antibacterial mechanisms of cinnamaldehyde (CIN) against S.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, PR China.
In the present study, with oregano essential oil (OEO) as the active ingredient and polyvinyl alcohol/citric acid (PVA/CA) as the composite matrix, ultraviolet (UV) responded PVA bio-active films incorporated with microcapsules, which were established by chitosan-incorporated titanium dioxide (TiO), were constructed. The UV light-triggered process changed the structure of films, including the degradation of PVA, the fracture of ester bonds and the breaking of glycosidic bonds. UV irradiation reduced the elongation at break, increased the light resistance ability, the surface hydrophobicity and the roughness, and accelerated the release of OEO in films.
View Article and Find Full Text PDFJ Food Sci
January 2025
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Alternatives to nonbiodegradable synthetic plastics for food packaging include films made from biopolymers that are nontoxic and environment-friendly. In this study, carnauba wax (CW) and nitrogen-doped graphene quantum dots (NG) as functional additives were utilized in the production of pectin/gelatin (PG) film. NG was synthesized through the microwave method, using acetic acid as the carbon source, giving size, and zeta potential of 1.
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