Thermal Storage of Nitrate Salts as Phase Change Materials (PCMs)

This study presents the energy storage potential of nitrate salts for specific applications in energy systems that use renewable resources. For this, the thermal, chemical, and morphological characterization of 11 samples of nitrate salts as phase change materials (PCM) was conducted. Specifically, sodium nitrate (NaNO3), sodium nitrite (NaNO2), and potassium nitrate (KNO3) were considered as base materials; and various binary and ternary mixtures were evaluated. For the evaluation of the materials, differential Fourier transform infrared spectroscopy (FTIR), scanning calorimetry (DSC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) to identify the temperature and enthalpy of phase change, thermal stability, microstructure, and the identification of functional groups were applied. Among the relevant results, sodium nitrite presented the highest phase change enthalpy of 220.7 J/g, and the mixture of 50% NaNO3 and 50% NaNO2 presented an enthalpy of 185.6 J/g with a phase change start and end temperature of 228.4 and 238.6 °C, respectively. This result indicates that sodium nitrite mixtures allow the thermal storage capacity of PCMs to increase. In conclusion, these materials are suitable for medium and high-temperature thermal energy storage systems due to their thermal and chemical stability, and high thermal storage capacity.

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.