Morphology and Deformation Mechanisms and Tensile Properties of Tetrafunctional Multigraft Copolymers

Morphology and deformation mechanisms and tensile properties of tetrafunctional multigraft (MG) polystrene-g-polyisoprene (PS-g-PI) copolymers were investigated dependent on PS volume fraction and number of branch points. The combination of various methods such as TEM, real time synchrotron SAXS, rheo-optical FTIR, and tensile tests provides comprehensive information at different dimension levels.TEMand SAXS studies revealed that the number of branch points has no obvious influence on the microphase-separated morphology of tetrafunction MG copolymers with 16 wt % PS. But for tetrafunctional MG copolymers with 25 wt % PS, the size and integrity of PS microdomains decrease with increasing number of branch point. The deformation mechanisms ofMGcopolymers are highly related to the morphology. Dependent on the microphase-separated morphology and integrity of the PS phase, the strain-induced orientation of the PS phase is at different size scales. Polarized FT-IR spectra analysis reveals that, for all investigated MG copolymers, the PI phase shows strain-induced orientation along SD at molecular scale. The proportion of the PI block effectively bridging PS domains controls the tensile properties of the MGcopolymers at high strain, while the stress-strain behavior in the low-mediate strain region is controlled by the continuity of PS microdomains. The special molecular architecture, which leads to the higher effective functionality of PS domains and the higher possibility for an individual PI backbone being tethered with a large number of PS domains, is proposed to be the origin of the superelasticity for MG copolymers.

The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log10 reductions. The Weibull model was fitted to each kill curve, with b and n values significantly optimized for each curve (p-value < 0.05). Most curves had an n parameter value less than 1, indicating that the population had a dramatic initial reduction, but tailed off as time increased, leaving a small resistant population. ANOVA analysis of the b and n parameters show that there are more significant differences between b parameters than n parameters, meaning that most treatments showed similar tailing effect, but differed on the shape of the curve. Comparisons between peanut sauce formulations at the same pressure treatments indicate that increasing amount of organic peanut butter within the sauce formulation decreases log10 reductions. This could be due to a protective effect from the lipids in the peanut butter, or it may be due to other factors such as nutrient availability or water activity. Sauces pressurized at lower temperatures had decreased log10 reductions, indicating that cooler temperatures offered some protective effect. Log10 reductions exceeded 5 logs, indicating that high pressure processing may be a suitable option as a kill-step for Salmonella in industrial processing of peanut sauces. Future research should include high pressure processing on other peanut products with high water activities such as sauces and syrups as well as research to determine the effects of water activity and lipid composition with a food matrix such as peanut sauces.