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Journal articles on the topic 'Industrial fats'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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1

Denet, Félicie, Willi Hauck, and Roger Marc Nicoud. "Industrial chromatographic separation of fats." European Journal of Lipid Science and Technology 102, no. 3 (March 2000): 236–40. http://dx.doi.org/10.1002/(sici)1438-9312(200003)102:3<236::aid-ejlt236>3.0.co;2-f.

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2

Brinkmann, Bernd. "Quality criteria of industrial frying oils and fats." European Journal of Lipid Science and Technology 102, no. 8-9 (September 2000): 539–41. http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<539::aid-ejlt539>3.0.co;2-b.

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3

Pravst, Igor. "Speed up global ban on industrial trans fats in food." Nature 560, no. 7718 (August 2018): 307. http://dx.doi.org/10.1038/d41586-018-05953-w.

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4

Sanchez-Muniz. "Oils and Fats: Changes due to Culinary and Industrial Processes." International Journal for Vitamin and Nutrition Research 76, no. 4 (July 1, 2006): 230–37. http://dx.doi.org/10.1024/0300-9831.76.4.230.

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Diets of developed countries contain substantial quantities of fat subjected to different processing and heat treatments. Heating in the presence of air produces oxidative and thermal degradations in the unsaturated acyl groups of triacylglycerols and in other unsaturated compounds present in the oils and fats. These changes modify the nutritional properties of culinary fat and lead to the formation of many oxidized and polymerized compounds that present higher polarity than that of the original triacylglycerols. Some aspects of lipid peroxidation that occur in heated and used frying oils will be briefly presented and discussed. This paper will focus on appropriate methodology for the assessment of fat alteration (e.g. chromatography) and the point at which any oil used for frying should be discarded. Polar material (PM) and triacylglycerol oligomer content (TOC) determinations constitute the basis of legislation for oil discarding in some European countries; we will try to open some debate on whether PM or TOC is preferred for oil discarding assessment. Correct frying performance helps to lengthen oil frying-life and to decrease the alteration content in the fried food. Because many factors are present in the culinary and industrial frying, the effect of the process itself and that of the food and the type of oil used will be reviewed. The present report analyses and describes a wide variety of topics related to frying performance, and their nutritional implications with a special focus on the behavior during frying of most consumed oils in Mediterranean countries.

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5

Huang, Zhiguang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, and Charles S. Brennan. "Bovine Milk Fats and Their Replacers in Baked Goods: A Review." Foods 8, no. 9 (September 2, 2019): 383. http://dx.doi.org/10.3390/foods8090383.

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Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

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6

Fuentes, Julio A. Solis, and Maria del Carmen Dur . "Recovery Fats and Oils from Agro-industrial Wastes and By-Products for Use in Industrial Applications." Journal of Applied Sciences 5, no. 6 (May 15, 2005): 983–87. http://dx.doi.org/10.3923/jas.2005.983.987.

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7

Rajonhson, O., C. Rocrelle, and A. Gaset. "Valuable fats extracted from lambskins by a new industrial degreasing process." Biomass and Bioenergy 3, no. 5 (January 1992): 373–75. http://dx.doi.org/10.1016/0961-9534(92)90011-e.

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8

Derkachev, S. V. "Ways of constructing of measuring and starting elements of microprocessor devices of fast acting automatic transfer switch." Vestnik IGEU, no. 1 (February 28, 2021): 41–48. http://dx.doi.org/10.17588/2072-2672.2021.1.041-048.

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Microprocessor devices of fast-acting automatic transfer switch (FATS) are widely spread in modern net-works to increase the reliability of power supply of industrial plants in case of short-term violations of normal power supply mode. Presence of motor load in such networks requires minimizing the power interruption time to provide more favorable conditions for self-starting of electric motors. However, currently existing operation algorithms of measuring elements of FATS devices are based on the decomposition of the measured signal by using a Fourier integral, and require observation interval equals to the period of the industrial frequency. The known directional elements that are used in microprocessor-based FATS devices do not ensure reliable operation of the device with asymmetric and nearby fault. Therefore, the purpose of the work is to increase the speed of operation of the algorithms of the measuring elements of microprocessor devices of FATS, as well as to increase the reliability of the starting directional element in case of nearby fault and deep voltage drops. To achieve this goal the author uses the method of computer simulation. The method of a full-scale experiment on a laboratory bench to verify the obtained theoretical results is used. The author improves the algorithm to determine the orthogonal components of the measured current and voltage signals by integral averaging of instantaneous discrete values of the measured signals and their derivatives over the observation interval with a duration of less than a half-period of the industrial frequency. The algorithm of the operation of the starting directional element in case of deep voltage drops caused by nearby fault in both the external and internal power supply network has been improved by using the main power supply voltage from the added memory element of the pre-fault measurement cycle as a reference voltage to determine the power direction. The obtained results show that the proposed algorithm for the operation of the measuring elements will make it possible to obtain the value of the phase and amplitude of the measured signal in a time equals to 0,005 s. and use of an improved starting directional element makes it possible to increase its reliability in case of deep voltage drops and asymmetric short circuits. The proposed algorithms of operation of the measuring elements and the starting directional element can be used in FATS devices.

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9

Moffat, Colin. "Lipid Analysis in Oils and Fats." International Journal of Food Science and Technology 36, no. 3 (March 2001): 335–36. http://dx.doi.org/10.1046/j.1365-2621.2001.00430.x.

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10

Guo, Zheng, and Xuebing Xu. "New opportunity for enzymatic modification of fats and oils with industrial potentials." Organic & Biomolecular Chemistry 3, no. 14 (2005): 2615. http://dx.doi.org/10.1039/b506763d.

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11

Hjorth, Jeppe L., Rasmus L. Miller, John M. Woodley, and Søren Kiil. "Kinetic modeling of multi-component crystallization of industrial-grade oils and fats." European Journal of Lipid Science and Technology 117, no. 7 (February 3, 2015): 1066–78. http://dx.doi.org/10.1002/ejlt.201400263.

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12

Schwartz, Heidi, Velimatti Ollilainen, Vieno Piironen, and Anna-Maija Lampi. "Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats." Journal of Food Composition and Analysis 21, no. 2 (March 2008): 152–61. http://dx.doi.org/10.1016/j.jfca.2007.07.012.

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13

Papanikolaou, Seraphim, and George Aggelis. "Modeling Lipid Accumulation and Degradation in Yarrowia lipolytica Cultivated on Industrial Fats." Current Microbiology 46, no. 6 (June 1, 2003): 398–402. http://dx.doi.org/10.1007/s00284-002-3907-2.

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14

Anihouvi, Prudent Placide, Christophe Blecker, Anne Dombree, and Sabine Danthine. "Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats." Food and Bioprocess Technology 6, no. 12 (October 25, 2012): 3381–91. http://dx.doi.org/10.1007/s11947-012-0980-9.

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15

Parmentier, Michel. "Fractionation of fats — a dossier." European Journal of Lipid Science and Technology 102, no. 3 (March 2000): 233. http://dx.doi.org/10.1002/(sici)1438-9312(200003)102:3<233::aid-ejlt233>3.0.co;2-r.

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16

Ulberth, Franz, and Manuela Buchgraber. "Authenticity of fats and oils." European Journal of Lipid Science and Technology 102, no. 11 (November 2000): 687–94. http://dx.doi.org/10.1002/1438-9312(200011)102:11<687::aid-ejlt687>3.0.co;2-f.

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17

Morley, M. J. "Thermal conductivities of muscles, fats and bones." International Journal of Food Science & Technology 1, no. 4 (June 28, 2007): 303–11. http://dx.doi.org/10.1111/j.1365-2621.1966.tb02019.x.

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18

Kris-Etherton, Penny M. "Trans-Fats and Coronary Heart Disease." Critical Reviews in Food Science and Nutrition 50, sup1 (November 29, 2010): 29–30. http://dx.doi.org/10.1080/10408398.2010.526872.

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19

Pearson-Stuttard, Jonathan, Julia Critchley, Simon Capewell, and Martin O’Flaherty. "Quantifying the Socio-Economic Benefits of Reducing Industrial Dietary Trans Fats: Modelling Study." PLOS ONE 10, no. 8 (August 6, 2015): e0132524. http://dx.doi.org/10.1371/journal.pone.0132524.

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20

Baladincz, Peter, and Jenő Hancsók. "Fuel from waste animal fats." Chemical Engineering Journal 282 (December 2015): 152–60. http://dx.doi.org/10.1016/j.cej.2015.04.003.

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21

Field, Catherine J., Heather Hosea Blewett, Spencer Proctor, and Donna Vine. "Human health benefits of vaccenic acid." Applied Physiology, Nutrition, and Metabolism 34, no. 5 (October 2009): 979–91. http://dx.doi.org/10.1139/h09-079.

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The health risks associated with consumption of diets high in trans fats from industrially produced hydrogenated fats are well documented. However, trans fatty acids are not a homogeneous group of molecules, and less is known about the health effects of consuming diets containing vaccenic acid (VA), a positional and geometric isomer of oleic acid, the predominant trans isomer in ruminant fats. The presence of VA in industrial trans fats has raised the question of whether VA produces the same adverse health effects as industrially produced trans fats. VA is also the major trans fat in ruminant fats, and questions have arisen as to whether consuming this trans fat has the same effects on health risk. The purpose of this paper is to critically review the published studies in humans, animals, and cell lines. Epidemiological, but not rodent, studies suggest that VA intake or serum concentrations may be associated with increased cancer risk. However, epidemiological, clinical, and rodent studies to date have not demonstrated a relationship with heart or cardiovascular disease, insulin resistance, or inflammation. VA is the only known dietary precursor of c9,t11 conjugated linoleic acid (CLA), but recent data suggest that consumption of this trans fat may impart health benefits beyond those associated with CLA.

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22

Smith, Kevin W. "Crystallisation and physical properties of fats." European Journal of Lipid Science and Technology 111, no. 3 (March 2009): 217–18. http://dx.doi.org/10.1002/ejlt.200900033.

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23

Zschau, Werner. "Bleaching of edible fats and oils." European Journal of Lipid Science and Technology 103, no. 8 (August 2001): 505–51. http://dx.doi.org/10.1002/1438-9312(200108)103:8<505::aid-ejlt505>3.0.co;2-7.

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24

Peres, Tanya M. "Zooarchaeological Approaches to the Identification of Bone Fat Production in the Archaeological Record." Ethnobiology Letters 9, no. 2 (June 12, 2018): 107–9. http://dx.doi.org/10.14237/ebl.9.2.2018.1291.

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Mammal fat is an important industrial product and ingredient in culinary dishes and medicines the world over, yet evidence for its use is not often identified in the archaeological record. I first give a brief overview of the importance of bone fats to subsistence and industrial economies. I follow this with criteria for identifying these activities archaeologically. This review concludes with why the identification of such activities is important to our understanding of ancient foodways

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25

Kowollik, K., and A. Rivass-Nass. "Metathesis of Oils and Fats - Access to Industrial Relevant Compounds Based on Renewable Resources." Chemie Ingenieur Technik 86, no. 9 (August 28, 2014): 1392. http://dx.doi.org/10.1002/cite.201450408.

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26

Hjorth, Jeppe L., Rasmus L. Miller, John M. Woodley, and Søren Kiil. "Thermodynamic Modeling of Multi-phase Solid–Liquid Equilibria in Industrial-Grade Oils and Fats." Journal of the American Oil Chemists' Society 92, no. 1 (December 11, 2014): 17–28. http://dx.doi.org/10.1007/s11746-014-2577-0.

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27

Vyalkova, E. I., E. S. Glushchenko, A. V. Shalabodov, A. V. Shalabodov, and E. Yu Osipova. "LOCAL SEWAGE TREATMENT UNIT ENGINEERING." Vestnik Tomskogo gosudarstvennogo arkhitekturno-stroitel'nogo universiteta. JOURNAL of Construction and Architecture, no. 6 (December 29, 2019): 174–85. http://dx.doi.org/10.31675/1607-1859-2019-21-6-174-185.

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Problems of treatment and disposal of industrial wastewater from dairy enterprises exist in Russia and abroad. Industrial wastewater from dairy cannot be discharged even into the do-mestic sewage system. The local sewage treatment units of such enterprises require in detail studying the wastewater quality and supply modes. This article presents such parameters of the wastewater composition as environmental aggressiveness, organic matter, suspended solids, fats, nitrogen, phosphate, and others. It is shown that changes in the qualitative composition of effluents depend on the dairy production processes. A serious problem when choosing a treatment technology is the significant content of organic substances, fats, ammonium, ni-trates and phosphates in the resulting effluent. In addition, effluents are characterized by large fluctuations in quality when dumped in a sewage treatment unit or reagent solutions generated by the equipment flushing. A production process flowchart is proposed for the dairy water dis-posal with the appropriate water treatment for discharge into sewage treatment units.

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28

Bornscheuer, Uwe T. "White Biotechnology for lipids, fats and oils." European Journal of Lipid Science and Technology 107, no. 7-8 (August 2005): 445–46. http://dx.doi.org/10.1002/ejlt.200590045.

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29

Soumanou, Mohamed M. "Research on fats and oils in Afrika." European Journal of Lipid Science and Technology 111, no. 10 (October 2009): 951–52. http://dx.doi.org/10.1002/ejlt.200900203.

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30

Brunner, Gerd. "Fractionation of fats with supercritical carbon dioxide." European Journal of Lipid Science and Technology 102, no. 3 (March 2000): 240–45. http://dx.doi.org/10.1002/(sici)1438-9312(200003)102:3<240::aid-ejlt240>3.0.co;2-z.

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31

Billek, Gerhard. "Health aspects of thermoxidized oils and fats." European Journal of Lipid Science and Technology 102, no. 8-9 (September 2000): 587–93. http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<587::aid-ejlt587>3.0.co;2-#.

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32

Ignjatijević, Svetlana, Antoaneta Vassileva, Svetlana Tasić, Jelena Avakumović, and Marija Bešlin-Feruh. "Challenges of development of the processed food industry of Bulgaria in the context of European integration." Ekonomija: teorija i praksa 13, no. 4 (2020): 18–37. http://dx.doi.org/10.5937/etp2004018i.

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The subject of this research is the analysis of competitiveness of the Bulgarian food industry on the international market, with the aim of identifying changes in the export structure of products classified according to commodity groups (SITC Rev.3). In other words, the goal was to point out the sectors which are developing faster and have positive tendencies and influence on the overall competitiveness of the Bulgarian economy. The research used descriptive statistical data processing, the index of comparative advantage of exports - RCA and the index of specialization in foreign trade - GL index. The research results showed that in the analyzed period there were significant changes in the structure of exports, so the groups with leading positions in the initial year of analysis lost their position and were replaced by products of other commodity groups. An increase in the comparative advantage of exports was also confirmed in: Vegetable fats and oils; Cereals and other cereal products; Essential oils, perfumery; Meat and edible leftovers; Rice; Sugar, molasses and honey; etc. It was also established that the products with a pronounced intra-industrial character of exchange in 2017 were: Fruit and vegetable juices; Sugar products; Meat and edible residues; Bird eggs and yolks, egg whites; Butter and other fats obtained from milk, milk spreads, etc.

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33

Vintila, Iuliana. "Smart Engineering and Energy Saving Management in Edible Oil Processing Technology and Speciality Fats Industrial Application." Advanced Materials Research 837 (November 2013): 228–33. http://dx.doi.org/10.4028/www.scientific.net/amr.837.228.

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The present paper research performs an overwieved study regarding the engineering activities involved in the industrial design of the edible oil plant units. The objectives of the proposed smart engineering plan were to increase the oil extractability in the condition of process performance analysis of total integrated manufacturing facility, flexible tailor-made production, financial performance analysis and ecological industrial processing. Modern manufacturing operation via mechanical method of oilseeds pre-pressing associated with performant oilseeds preparation (drying, craking, dehulling, flaking) were considered to be analysed in the smart engineering for tailor-made end-product of higher commercial quality.

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34

Gupta, Rani, Pooja Rathi, and Sapna Bradoo. "Lipase Mediated Upgradation of Dietary Fats and Oils." Critical Reviews in Food Science and Nutrition 43, no. 6 (October 2003): 635–44. http://dx.doi.org/10.1080/10408690390251147.

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35

Egamberdiev, N. B., Zilola Sharipjonova, Bobur Nasibov, A. O. Khomidov, M. I. Alimova, and A. A. Abdumalikov. "Biological treatment of industrial and domestic wastewater of a brewery in Uzbekistan." E3S Web of Conferences 264 (2021): 01055. http://dx.doi.org/10.1051/e3sconf/202126401055.

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During the period of water shortage in the Republic, modern resource-saving irrigation methods and the use of purified and industrial waters and their reuse in irrigation is an urgent problem in ecology. Among the methods for treating industrial wastewater in a cheaper, cost effective way is the biological treatment method. It is the study of the effectiveness of biological treatment of industrial wastewater from primary winemaking using selected strains of aquatic plants (pistia). The object of wastewater research is selecting a Pistia algae strain, carrying out biochemical, hydrochemical analyses of wastewater before and after treatment, and the chemical composition of the Pistia algae biomass. All studies were carried out according to the standard studies of UzGOST for waste and drinking water and algological methods used by the Institute of Botany of ANRUz, State Enterprise "Institute GIDROINGEO", etc. The efficiency of biological purification of wastewaters of primary winemaking by higher aquatic plants of the pistia was established. With the help of the research carried out, the wastewater treatment of the food plant, in particular, the Kibray wine station with the Pistia algae, was established: the optimal parameters of growth, development and purification capacity of pistia algae were established for various variants of experiments and wastewater samples; designed and assembled a semi-industrial plant for biological wastewater treatment of the Kibray wine station and carried out work on industrial wastewater treatment. Wastewater from the Kibray wine station contains organic compounds, namely yeast sediments, proteins, fats, carbohydrates, fiber, which are food for Pistia algae. Pistia biomass obtained after cultivation in wastewater after sterilization can be used as feed in livestock and poultry farming, as it contains a large number of proteins, fats and carbohydrates.

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36

HUILIN, XU, CHEN HUIHUI, ZHOU WEI, and FU JIAJIA. "TIDAL FLATS DEVELOPMENT MODEL OF COASTAL AREAS —A CASE STUDY OF YANCHENG CHINA." Science Journal Innovation Technologies Transfer, no. 2020-1 (September 28, 2020): 25–28. http://dx.doi.org/10.36381/iamsti.1.2020.25-28.

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Tidal fats resources is an important resource in coastal areas of China, which shows a trend of dynamic growth. Ratonal development and efectve utlizaton of tdal fats resources can alleviate the contradicton between more people and less land in China, and is of great signifcance to the development of coastal economy and the protecton of ecological environment in China. Taking Yancheng Tidal Flats of Coastal Areas as an example, analyzes the present situaton of development and utlizaton and the existng problems at the present stage. Relying on the existng industrial foundaton, this paper puts forward the development and utlizaton model of strengthening the constructon of port-neighboring industry, towns and ecological leisure tourism on the basis of modern agriculture

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37

Sedman, J., F. R. van de Voort, A. A. Ismail, and P. Maes. "Industrial validation of fourier transform infrared trans and lodine value analyses of fats and oils." Journal of the American Oil Chemists' Society 75, no. 1 (January 1998): 33–39. http://dx.doi.org/10.1007/s11746-998-0006-y.

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38

Serpokrylov, Nikolay S., Alla S. Smolyanichenko, and Elena V. Yakovleva. "Sewage cleaning by using a phase separator." E3S Web of Conferences 164 (2020): 01020. http://dx.doi.org/10.1051/e3sconf/202016401020.

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This article proposes a solution to the urgent problem of treating oil-, fat-containing wastewater. A phase separator of dispersions for preliminary purification of industrial wastewater contaminated with fats is proposed, its effectiveness in the treatment of wastewater at local treatment facilities of an industrial plant for the production of sunflower oil is tested. In order to reduce the cost of acquiring reagents and increase the efficiency of purification of fat-containing wastewater, the use of carbide sludge and sodium hydroaluminate was studied. Laboratory studies conducted by the method of an active experiment.

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39

Matthäus, Bertrand, Florence Lacoste, and Ludger Brühl. "Contaminants in edible fats and oils - fresh news." European Journal of Lipid Science and Technology 118, no. 3 (March 2016): 337–38. http://dx.doi.org/10.1002/ejlt.201600056.

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40

Gasperini, Gianmaria, Elena Fusari, Laura Della Bella, and Paolo Bondioli. "Classification of feeding fats by FT-IR spectroscopy." European Journal of Lipid Science and Technology 109, no. 7 (July 2007): 673–81. http://dx.doi.org/10.1002/ejlt.200700015.

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41

Metzger, Jürgen O. "Fats and oils as renewable feedstock for chemistry." European Journal of Lipid Science and Technology 111, no. 9 (September 2009): 865–76. http://dx.doi.org/10.1002/ejlt.200900130.

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42

Schwarz, Karin. "Evaluation of stability of fats at elevated temperatures." European Journal of Lipid Science and Technology 102, no. 8-9 (September 2000): 542. http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<542::aid-ejlt542>3.0.co;2-z.

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43

Schwarz, Karin. "Quick tests for used frying fats and oils." European Journal of Lipid Science and Technology 102, no. 8-9 (September 2000): 573. http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<573::aid-ejlt573>3.0.co;2-j.

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44

Pokorný, Jan. "Trans unsaturated fatty acids in fats and oils." European Journal of Lipid Science and Technology 102, no. 10 (October 2000): 630. http://dx.doi.org/10.1002/1438-9312(200010)102:10<630::aid-ejlt630>3.0.co;2-u.

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45

BERGER, K. G., and E. E. AKEHURST. "Some applications of differential thermal analysis to oils and fats." International Journal of Food Science & Technology 1, no. 3 (June 28, 2007): 237–47. http://dx.doi.org/10.1111/j.1365-2621.1966.tb01810.x.

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46

Hill, Karlheinz. "Industrial development and application of biobased oleochemicals." Pure and Applied Chemistry 79, no. 11 (January 1, 2007): 1999–2011. http://dx.doi.org/10.1351/pac200779111999.

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In concepts for new products, performance, product safety, and product economy criteria are equally important. They are taken into account already when the raw materials base for a new industrial product development is defined. Here, renewable resources gain-again after the earlier "green trend" in the 1980s-increasing attention as an alternative raw materials source compared to fossil feedstock. The industrial use of carbohydrates, proteins, and vegetable oils aligns perfectly with the principles of Responsible Care and is an important part of green chemistry and sustainability in general. Since the 1950s, oleochemistry has grown to a major research and technology area in several institutions and industries. A large variety of products based on fats and oils have been developed since then for different uses, such as specialties for polymer applications, biodegradable mineral oil replacements for lubricants, and surfactants and emulsifiers for the home and personal-care industries. However, at present it seems that the use of renewable resources, especially vegetable oils, has to compete more and more with the increasing demand for bioenergy, which could cause an unbalanced supply and demand in the future or even a threat for the increasing demand for food in certain areas of the world.

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47

Kadam, Ganesh N. "A Research Study of Development of Oil Skimmer for Sugar Industry." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (June 30, 2021): 3815–21. http://dx.doi.org/10.22214/ijraset.2021.35909.

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: In this paper includes the study of the Development of Oil Skimmer for the Sugar Industry. The utilization of skimmers in industrial applications is often needed to remove oils, grease, and fats before more treatment for environmental discharge compliance. Placed before an oily water treatment system, an oil skimmer could give greater overall oil separation efficiency for improved discharge sewer water quality.

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48

Bondrea, Dana Andreya, Lucian Mihaescu, Gheorghe Lazaroiu, Ionel Pisa, and Gabriel Negreanu. "Researches on the mixture limits of animal fats with liquid hydrocarbons for combustion at industrial level." E3S Web of Conferences 112 (2019): 02001. http://dx.doi.org/10.1051/e3sconf/201911202001.

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The experimental research has highlighted the variety of possibilities of combustion of animal fat from bovine and swine mixed with liquid hydrocarbons. Previous research has established that the upper limit for an efficient combustion was 30 %. For a perfect mixing, the lower temperature limit was set to 40 °C. In the fuel laboratory, at the department TMETF was determined the viscosity of the mixtures for different proportions. The values obtained for various concentrations and preheating temperatures were close to the values for liquid hydrocarbons. The experimental researches have studied the combustion of the mixture using a mechanically spraying burner with constant pressure between 14 and 18 bar. The aspiration of the mixture is done from a specially designed tank; this tank is equipped with an electric heater, in order to maintain the mixture at a constant temperature between 40 °C to 50 °C. After that, the burner heats again the mixture with an integrated heating device up to 75 °C. The burner is also equipped with an air blower, pump and a calibrated nozzle. The combustion resulted from the experimental boiler with a power rated to 55 kW were monitored with a thermal vision camera and an exhaust gas analyser. This research has demonstrated the viability of using this type of mixtures in energetic burning equipment designed for liquid hydrocarbons.

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Pearson-Stuttard, J., W. Hooton, M. Collins, H. Mason, J. Critchley, S. Capewell, and M. O’Flaherty. "OP57 Cost effectiveness analysis of a UK legislative ban on dietary industrial trans fats: modelling study." Journal of Epidemiology and Community Health 68, Suppl 1 (September 2014): A30.1—A30. http://dx.doi.org/10.1136/jech-2014-204726.60.

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Первая, Н. В., and О. А. Андреєва. "ФІЗИКО-ХІМІЧНІ ТА ІЧ-СПЕКТРОСКОПІЧНІ ДОСЛІДЖЕННЯ НОВИХ ЖИРУВАЛЬНИХ ПРЕПАРАТІВ." Bulletin of the Kyiv National University of Technologies and Design. Technical Science Series 140, no. 6 (February 13, 2020): 81–94. http://dx.doi.org/10.30857/1813-6796.2019.6.8.

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Study of physicochemical properties, chemical nature, and interaction with collagen of new fatliquoring preparations of various origins to identify among them effective reagents for resource-saving technologies focused on the production of leather products with predictable properties to reducing the harmful load on the environment. To determine the basic physicochemical properties and chemical nature of fats, traditional and modern physicochemical methods of analysis (titrimetric, viscometric, infrared spectroscopy) were used, as well as visual assessment. The paper presents the results of determining the chemical nature and physicochemical properties of new fatliquoring preparations - industrial products of natural and synthetic origin: Synthol EW321, synthesized based on emulsified synthetic fats; Synthol MC derived from phosphated synthetic fats; Sulphirol C, based on sulfitated fish oil, is resistant to electrolytes; semi-synthetic composition CMX-473, obtained on the basis of sulfonated and sulfated fats; synthetic electrolyte-resistant composition CMX-470, obtained on the basis of sodium salts of alkyl succinic acid and synthetic fats. IR-spectroscopic studies of the fibrous collagen preparation treated with these fatliquoring preparations were carried out. The nature and change in the optical density of the absorption bands of the functional groups of the protein depending on the type of fat used is determined. It was found that the studied reagents interact mainly with nitrogen-containing and hydroxyl groups of collagen. Peculiarities of interaction in the “collagen - chemical reagent” system in the presence of fatliquoring preparations of various origin intended for processing the leather are investigated. The results of the work will contribute to the expansion of the assortment and the justified use of effective chemical reagents in innovative technologies for the production of leather.

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