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Migdał Władysław,Marcinčák Slavomír,Walczycka Maria,Domagała Jacek,Pluta-Kubica Agnieszka,Filipczak-Fiutak Magda,Migdał Anna,Migdał Łukasz 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.1
Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep's milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica, Slovenský oštiepok, Ovčí hrudkový syr salašnícky—on the Slovak side. Also sausages are made from sheep meat. These cheeses and sausages are salted and then traditionally smoked. The source of heat and smoke is hard wood with appropriate humidity, burned in the hearth located in the shepherd's hut, over which the cheeses are placed under the roof. Among several hundred smoke components, there are also polycyclic aromatic hydrocarbons, which, on the one hand, give the smoked product its taste and aroma, and on the other hand have carcinogenic and mutagenic properties. Sausages and cheeses from Poland and Slovakia, made from milk and meat of native sheep breeds, preserved by traditional smoking, were analyzed for polycyclic aromatic hydrocarbons content. The analyzed cheeses were characterized by a trace or low content of benzo[a]pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. In cheeses from outer Eastern Carpathians subprovince (Bieszczady), the high content of naphthalene, acenaphthylene, fluorene and phenanthrene is noteworthy. Polish lamb sausages were characterized by a higher content of benzo(a)pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. The differences result from the method of smoking (warm or cold in the south of the Carpathians—hot in the north) and the type of wood used for smoking.
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One-step microwave synthesis of magnetic biochars with sorption properties
Anton Zubrik,Marek Matik,Michal Lová,s,Katarí,na Š,tefuš,ová,Zuzana Danková,Slavomí,r Hredzá,k,Miroslava Vá,claví,ková,Františ,ek Bendek,Jaroslav Brian& 한국탄소학회 2018 Carbon Letters Vol.26 No.-
Adsorption is one of the best methods for wastewater purification. The fact that water quality is continuously decreasing requires the development of novel, effective and cost available adsorbents. Herein, a simple procedure for the preparation of a magnetic adsorbent from agricultural waste biomass and ferrofluid has been introduced. Specifically, ferrofluid mixed with wheat straw was directly pyrolyzed either by microwave irradiation (900 W, 30 min) or by conventional heating (550°C, 90 min). Magnetic biochars were characterized by X-ray powder diffraction, Mössbauer spectroscopy, textural analysis and tested as adsorbents of As(V) oxyanion and cationic methylene blue, respectively. Results showed that microwave pyrolysis produced char with high adsorption capacity of As(V) (Qm= 25.6 mg g–1 at pH 4), whereas conventional pyrolysis was not so effective. In comparison to conventional pyrolysis, one-step microwave pyrolysis produced a material with expressive microporosity, having a nine times higher value of specific surface area as well as total pore volume. We assumed that sorption properties are also caused by several iron-bearing composites identified by Mössbauer spectroscopy ([super] paramagnetic Fe2O3, α-Fe, non-stoichiometric Fe3C, γ-Fe2O3, γ-Fe) transformed from nano-maghemite presented in the ferrofluid. Methylene blue was also more easily removed by magnetic biochar prepared by microwaves (Qm=144.9 mg g–1 at pH 10.9) compared to using conventional techniques.
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