Partner: Stanisław Ptasznik

Air Force Institute of Technology (PL)

Recent publications
1.Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A., Ptasznik S., Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves, Food and Bioprocess Technology, ISSN: 1935-5130, DOI: 10.1007/s11947-016-1827-6, Vol.10, No.2, pp.358-369, 2017
Abstract:

Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50 °C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50 °C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann–Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors’ contribution to the state-of-the-art.

Keywords:

High-pressure food processing, Diacylglycerols, Thermophysical parameters, Isothermal compressibility, Isobaric thermal expansion coefficient, Ultrasonic methods

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Wieja K.-IPPT PAN
Rostocki A.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)
2.Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A.J., Siegoczyński R.M., Ptasznik S., Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive oil at high pressure and various temperatures, LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2014.01.027, Vol.57, pp.253-259, 2014
Abstract:

High-pressure processing is a powerful technology for food preservation. The knowledge of foods properties in the high-pressure range is important to develop and optimize such processes by means of mathematical modeling and simulation. Ultrasonic methods are rapid, non-invasive and can be used to characterize foods like edible oils (e.g., composition, purity, and quality assessment). In this paper, they were applied for the investigation of physicochemical properties of olive oil at high pressure at different temperatures. The sound wave velocity was measured by the pulse-transmission method and the corresponding oil density was additionally determined from the monitoring of sample volume change. Measurements were conducted in the pressure range up to 600 MPa, for temperatures from 20 to 50°C. Intermolecular free length, isothermal and adiabatic compressibility versus pressure were calculated using measured sound speed and density isotherms. Discontinuities in the measured isotherms of sound speed and density versus pressure indicate the presence of liquid-to-solid phase transitions. The kinetics of the liquid-to-solid phase transition was also investigated. The transformation times of olive oil augment with increasing temperature. This study can be broadened to other liquid foodstuffs to investigate the influence of temperature on their physicochemical properties at high pressure.

Keywords:

Physicochemical properties, Intermolecular free length, Ultrasonic velocity, High-pressure food processing, Olive oils

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Wieja K.-IPPT PAN
Rostocki A.J.-other affiliation
Siegoczyński R.M.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)
3.Rostocki A.J., Tarakowski R., Kiełczyński P., Szalewski M., Balcerzak A., Ptasznik S., The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0,7 GPa, JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, ISSN: 0003-021X, DOI: 10.1007/s11746-013-2223-2, Vol.90, No.6, pp.813-818, 2013
Abstract:

This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation.

Keywords:

Vegetable oils, Sound velocity, Triacylglycerols, Phase transition, High pressure

Affiliations:
Rostocki A.J.-other affiliation
Tarakowski R.-other affiliation
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Ptasznik S.-Air Force Institute of Technology (PL)
4.Rostocki A.J., Malanowski A., Tarakowski R., Szlachta K., Kiełczyński P., Szalewski M., Balcerzak A., Ptasznik S., The sound velocity measurement in diacylglycerol oil under high pressure, HIGH PRESSURE RESEARCH, ISSN: 0895-7959, DOI: 10.1080/08957959.2013.769975, Vol.33, No.1, pp.172-177, 2013
Abstract:

In this article, the influence of high pressure on sound velocity at 293 K has been presented. The investigated diacylglycerol oil (DAG – [D82T18]AG) was composed of 82% DAGs and 18% triacylglycerols. The variation of sound velocity with hydrostatic pressure for DAG was evaluated up to 400 MPa. The phase transformation in DAG has been observed as a discontinuity of the dependence of sound velocity on pressure. The sound velocity during the phase transition has shown distinct increment. Also the volume changes have been measured. It has shown the rapid drop of the volume at the phase transformation pressure due to the possible crystallization of DAG oil.

Keywords:

high pressure, velocity, DAG

Affiliations:
Rostocki A.J.-other affiliation
Malanowski A.-other affiliation
Tarakowski R.-other affiliation
Szlachta K.-other affiliation
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Ptasznik S.-Air Force Institute of Technology (PL)
5.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
Abstract:

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.

Keywords:

DAG viscosity, compressibility, phase transitions, transmitted and scattered light

Affiliations:
Malanowski A.-other affiliation
Rostocki A.J.-other affiliation
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Kościesza R.-other affiliation
Tarakowski R.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)
Siegoczyński R.M.-other affiliation
6.Kiełczyński P., Szalewski M., Balcerzak A., Malanowski A., Siegoczyński R.M., Ptasznik S., Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method, FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2012.07.025, Vol.49, pp.60-64, 2012
Abstract:

In this paper, phase transitions in diacylglycerol (DAG) oil are investigated by using an ultrasonic method for measuring viscosity. Viscosity of diacylglycerol (DAG) oil is measured over a wide range of hydrostatic pressures up to 500 MPa, and at temperatures ranging from 10 to 40 °C. The observed discontinuities in the viscosity versus pressure curves (isotherms) indicate phase transitions. An original ultrasonic method that uses the surface acoustic Bleustein–Gulyaev (B–G) wave was employed to measure the viscosity of DAG oil at high pressure range. This method allows for fast and reliable measurement of DAG oil viscosity along various isotherms. Moreover, the kinetics of the observed phase transformations at various temperatures was analyzed. The results of the study are a novelty, and can be helpful in evaluating the physicochemical properties of edible oils.

Keywords:

Edible oils, Ultrasonic methods, Diacylglycerols, Viscosity, Phase transitions, High pressure

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Malanowski A.-other affiliation
Siegoczyński R.M.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)

Conference papers
1.Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A.J., Ptasznik S., Investigation of high-pressure phase transitions in biofuels by means of ultrasonic methods, IUS 2016, IEEE International Ultrasonics Symposium, 2016-09-18/09-21, Tours (FR), DOI: 10.1109/ULTSYM.2016.7728444, pp.1-4, 2016
Abstract:

The fundamental goal of this work is to verify the hypothesis of the existence of high-pressure phase transitions in biofuel components on the example of rapeseed fatty acid methyl esters (RME), by using ultrasonic methods. in a wide range of pressures (from atmospheric pressure to 300 MPa) and for various temperatures from 5 to 20 °C. Investigation of phase transitions in biofuels at high pressures is of great importance in the design of injection systems in modern diesel engines (common rail). Direct examination of phase transitions in liquids under high pressure, using classical methods, is very difficult. To overcome this disadvantage, the authors applied ultrasonic methods (viscosity measurement), which in contrast to the classical methods allow in a relatively simple way the investigation of high-pressure properties of liquids. Viscosity was measured by the original method that uses ultrasonic surface waves of the Bleustein-Gulyaev type, developed by the authors at the Institute of Fundamental Technological Research in Warsaw. From the measured viscosity isotherms, the occurrence of high-pressure phase transitions in methyl esters were evaluated.

Keywords:

high-pressure phase transitions, biofuels, ultrasonic Bleustein-Gulyaev waves, viscosity measurements

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Wieja K.-IPPT PAN
Rostocki A.J.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)
2.Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A.J., Siegoczyński R.M., Ptasznik S., Ultrasonic studies of physicochemical parameters of biofuels in a broad range of pressures and temperatures, IUS 2015, IEEE International Ultrasonics Symposium, 2015-10-21/10-24, Taipei (TW), DOI: 10.1109/ULTSYM.2015.0345, pp.1-4, 2015
Abstract:

The aim of the study was to investigate the phase transitions in biofuel components by using ultrasonic methods on the example of methyl esters of fatty acids, in a wide range of pressures (from atmospheric pressure to 400 MPa) and for various temperatures from 5 to 20 °C. Investigation of phase transitions in biofuels at high pressures is of great importance in the design of injection systems in modern diesel engines (common rail). Direct examination of phase transitions in liquids under high pressure, using classical methods, is very difficult. To overcome this disadvantage, the authors applied ultrasonic methods (viscosity measurement), which in contrast to the classical methods allow in a relatively simple way the investigation high-pressure properties of liquids. Viscosity was measured by the original method that uses ultrasonic surface waves of the Bleustein-Gulyaev type, developed by the authors at the Institute of Fundamental Technological Research in Warsaw. From the measured viscosity isotherms, the occurrence and kinetics of high-pressure phase transitions in methyl esters were evaluated.

Keywords:

High pressure phase transitions, physicochemical parameters of biofuels, ultrasonic viscosity measurements, rapeseed methyl esters

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Wieja K.-IPPT PAN
Rostocki A.J.-other affiliation
Siegoczyński R.M.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)
3.Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A.J., Siegoczyński R.M., Ptasznik S., Ultrasonic investigation of physicochemical properties of liquids under high pressure, IUS 2013, IEEE International Ultrasonics Symposium, 2013-07-21/07-25, Praga (CZ), DOI: 10.1109/ULTSYM.2013.0414, Vol.1, pp.1626-1629, 2013
Abstract:

High pressure research of the physicochemical properties of liquids has been stimulated by the fast development of such technologies as biodiesel production, high-pressure food processing and conservation, modification of biotechnological properties. Monitoring and studying liquid viscosity and ultrasonic wave velocity in liquids as a function of pressure and temperature enable to evaluate many important physicochemical parameters of liquids. These methods allow also insight into the phenomena governing the microstructural modifications occurring in treated substances, i.e. phase transitions. The knowledge of physicochemical properties (e.g. density, relaxation time, internal pressure or free volume) of pressurized substances is essential for understanding, design and control of the process technology. Measurements were conducted on the example of diacylglycerol oil (DAG oil), that is an important constituent of oils and fats.

Keywords:

Physicochemical parameters of liquids, high pressure, ultrasonic velocity, viscosity of liquids, DAG oil

Affiliations:
Kiełczyński P.-IPPT PAN
Szalewski M.-IPPT PAN
Balcerzak A.-IPPT PAN
Wieja K.-IPPT PAN
Rostocki A.J.-other affiliation
Siegoczyński R.M.-other affiliation
Ptasznik S.-Air Force Institute of Technology (PL)