Journal articles: 'Vegetable oil - physico-chemical properties'

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Ahmad, Anees, Bazlul Mobin Siddique, Mohamad Hakimi Ibrahim, Sufia Hena, Mohd Rafatullah, and Mohd Omar A. K. "Physico-chemical properties of blends of palm olein with other vegetable oils." Grasas y Aceites 61, no. 4 (June 25, 2010): 423–29. http://dx.doi.org/10.3989/gya.010710.

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Prathibha, S., V. Anusha Reddy, W. Jessie Suneetha, B. Anila Kumari, V. Vijaya Lakshmi, and K. Uma Maheswari. "Physico-chemical, Functional and Sensory Properties of Vegetable Oil Blends." Current Journal of Applied Science and Technology 29, no. 4 (October 15, 2018): 1–11. http://dx.doi.org/10.9734/cjast/2018/40193.

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Neagu, Anişoara-Arleziana, Irina Niţă, and Elisabeta Botez. "Correlations between some physico-chemical properties of sunflower oil." Analele Universitatii "Ovidius" Constanta - Seria Chimie 25, no. 2 (December 1, 2014): 71–74. http://dx.doi.org/10.2478/auoc-2014-0013.

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Abstract The major objective of this study is to report physico-chemical properties of sunflower oil samples collected from different stages of the technological process for sunflower oil refining for food industry. The samples of oil were crude oil, washed oil, bleached oil and deodorized oil. The physico-chemical properties of sunflower oil experimentally determined were density, saponification value (SV), iodine value (IV), and acid value (AV). It was found that the density of sunflower oil remains approximately constant over the different stages of the manufacturing flow of cooking oil, except the crude oil. The acid value significantly decreases from crude oil (2.588) to deodorized oil (0.366). The iodine value and saponification value of the different samples of the sunflower oil corresponding to different stages of oil processing varies slightly. The capacity of different models to accurately correlate and/or predict the density of vegetable oil was tested. The density of sunflower oil can be accurately estimated from its SV and IV or with an empirical equation, when density data are available.

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Neagu, Anişoara-Arleziana, Irina Niţa, Elisabeta Botez, and Sibel Geaca. "A physico-chemical study for some edible oils properties." Analele Universitatii "Ovidius" Constanta - Seria Chimie 24, no. 2 (December 1, 2013): 121–26. http://dx.doi.org/10.2478/auoc-2013-0020.

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AbstractIn the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible oils: sunflower oil, corn oil, rapeseed oil and peanut oil. Density was determined in the temperature range of 20 °C - 50 °C, with a 10 degree step increase. The physicochemical properties of the investigated oils were within the requirements of food domain: saponification value varied from 164.84 to 206.45 mg KOH/g, peroxide value varied from 9.99 to 24.49 mEg O2/kg of sample, acid value varied from 0.22 to 3.97 mg KOH/g, iodine value varied from 94.35 to 102.02 g I2/100 g sample, and density varied from 0.9031 to 0.9208 g/cm3. Based on experimental data, density were correlated with others properties of edible oils. An empirical model was proposed to correlate oil density with iodine value and temperature. The results of the proposed model were compared with a model from literature. The accuracy of the proposed model was very good, the AAD varying in the range of 0.078 % to 0.092 %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 °C to 50°C.

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Sbihi, Hassen Mohamed, Sadok Mokbli, Imededdine Arbi Nehdi, and Saud Ibrahim Al-Resayes. "Physico-chemical properties of Tecoma stans Linn. seed oil: a new crop for vegetable oil." Natural Product Research 29, no. 13 (March 27, 2015): 1249–55. http://dx.doi.org/10.1080/14786419.2015.1024118.

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Lal, Arvind, A. K. Gupta, A. Kumar, and N. K. Yadav Indu. "Manufacture and study of physico-chemical properties of Karanja bio-diesel." Material Science Research India 7, no. 1 (June 25, 2010): 153–58. http://dx.doi.org/10.13005/msri/070118.

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Bio-diesel is one of the pollution free, renewable sources of energy, providing an opportunity of employment to a large number of farmers and laboures through plantation of Bio-diesel plants like Jatropha, Karanja, Mahua, Neem, Polong etc. on a bigger scale in vast vacant land including the rail track and roadsides. The manufacturing of bio-diesel through transesterification of non-edible vegetable oils like Karanja (Pongamia Pinnata) proved to be compatible with HSD oil. The properties of Bio-diesel were found to be comparable to HSD oil by the investigation of certain physic chemical properties as per IS:1460/2000 and conforming the Bio-diesel standard as per ASTM D - 6751.

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Rajwani, S., and P. K. S. Yadav. "Synthesis of Biolubricant via Chemical Modification from Vegetable Oil Blend using Heterogeneous Catalyst." Asian Journal of Chemistry 33, no. 9 (2021): 2021–26. http://dx.doi.org/10.14233/ajchem.2021.23263.

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Present study reports the synthesis of biolubricant synthesis from the vegetable oil blend [dehydrated castor oil (DCO) and waste ricebran oil (WRBO)] using heterogeneous catalyst and its physico-chemical properties. The biolubricant was synthesized from blend of vegetable oils using two chemical modification processes i.e. synthesizing methyl esters of blend oil using sodium methoxide as catalyst and then epoxidation of synthesized methyl esters using Amberlite IR-120 strongly acidic ion-exchange resin. The biolubricant sample was examined by 1H & 13C NMR and FT-IR analysis. Viscosity index, rheological properties, thermal stability and pour point values of chemical and structurally modified blend oil (i.e. biolubricant) (Tonset = 215 ºC, iodine value (IV) = 197.5, pour point (PP) = -4.5 ºC) showed notable improvement than that from blend oil methyl esters (Tonset = 181 ºC, iodine value (IV) = 167.65, pour point (PP) = -9.5 ºC). Thus, a blend of non-edible oil (dehydrated castor oil) and waste cooking oil (WRBO) is likely to be used potentially as biolubricant basestock for hydraulic applications.

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Aminu, Ishaka, Aliyu Abubakar Gambo, and Muhammad Hassan Yankuzo. "Physico-chemical Characteristics of Sokoto Locally grown Cucumis melo L (Honeydew Melon) Seed Oil." Annals of Clinical and Experimental Medicine 1, no. 1 (June 1, 2020): 58–62. http://dx.doi.org/10.47838/acem.26011977.11162020.asmeda.9.0.

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Introduction: Owing to increase demand for safer and health promoting vegetable oils, a number of potential sources are being explored by researchers. Materials and Methods: In this study, oil was extracted using Soxhlet from Sokoto locally grown Cucumis melo L (honeydew melon). Physical and chemical properties (colour, moisture, pH, specific gravity, refractive index, acid value, iodine value, saponification value and peroxide value) of the oil were determined using standard analytical methods by Association of Official Analytical Chemists (AOAC). Results: The results showed the percentage yield of the oil to be 27.46%. Physically, the oil was yellowish in colour, liquid at room temperature, with pH of 6.2 (0.01), specific gravity of 0.89 (0.32), and refractive index of 3.62 (1.0). The saponification, acid, iodine and peroxide values of the oil were 45.81 (5.19), 9.16 (0.21), 64.80 (4.31) and 10.50 (1.50) respectively. Conclusion: The results suggest that the oil has a potential for use as vegetable oil, in industries and, subject to further evaluation of the contents, health promoting purposes.

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A. Latif, Farah Ezzah, Zurina Zainal Abidin, Francisco Cardona, Dayang R. Awang Biak, Khalina Abdan, Paridah Mohd Tahir, and Liew Kan Ern. "Bio-Resin Production through Ethylene Unsaturated Carbon Using Vegetable Oils." Processes 8, no. 1 (January 1, 2020): 48. http://dx.doi.org/10.3390/pr8010048.

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Bio-resins are bio-based materials derived from vegetable resources, especially from vegetable seed oils. It is widely known that bio-resources are renewable, highly available, and sustainable. Resins and most polymers are largely derived from petroleum-based sources that are known to pose chemical risks. Resins have practical applications in printing inks, plasticisers and diluents, as well as in coating materials. Vegetable oils possess a large number of oxirane groups, which are essential for epoxidation to occur, resulting in the production of bio-resins. This undeniably serves as a promising candidate for competing with fossil-fuel-derived petroleum-based products. Thus, the aim of this review paper is to highlight aspects related to the production of bio-resins, including the chemical route of vegetable oil epoxidation process and its influencing factors, the reaction kinetics, bio-resins and the physico-chemical and mechanical properties of bio-resins, along with their applications. The resins industry has seen some remarkable progress towards the commercialisation of several bio-resins originating from vegetable oils, such as soybean oil, castor oil, and linseed oil. This success has undoubtedly intensified further efforts in fields related to bio-resin applications. Research and development is ongoing with the aim of customising a feasible formulation for the synthesis of bio-resins with the desired properties for catering to various applications

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Alaa, M. A., Kamal Yusoh, and S. F. Hasany. "Comparative Study of Physico-Chemical Properties of Pure Polyurethane and Polyurethane Based on Castor Oil." Advanced Materials Research 983 (June 2014): 39–43. http://dx.doi.org/10.4028/www.scientific.net/amr.983.39.

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Petroleum based polyurethanes are contributing major portions in the world requirement. To overcome the environmental issues and price adaptability, there is always a massive demand of utilization of renewable resources for polyurethane synthesis with comparable physico-chemical properties. Castor oil is the only major natural vegetable oil that contains a hydroxyl group (-OH) and unsaturated double bonds (C=C) in its organic chain and therefore can be employed with or without modification due to the excellent properties derived from the hydrophobic nature of triglycerides. In this study, physico-chemical properties of high performance polyurethane synthesized from Poly propylene glycol (PPG) in comparison with a combination of PPG and Castor oil (a renewable source), by in situ polymerization technique has been studied. The variations in properties of both types of polyurethanes are evaluated by Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric analysis technique (TGA). Tensile strength properties were investigated by Film Tensile testing equipment. Results indicated the presence of large-CH stretching in castor oil mixed polyurethane with a larger oxidative thermal stability, over a pure PPG polyurethanes. Tensile properties were found almost comparable in pure and mixed polymers, which signify the usage of mixed polymer in coming future, to overcome the environmental and economical crisis in polyurethanes synthesis.

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Babatunde, E. O., H. B. Saka, M. A. Olutoye, U. G. Akpan, and M. Auta. "Synthesis of fatty acid methyl esters from used vegetable oil using activated anthill as catalyst." Nigerian Journal of Technology 39, no. 1 (April 3, 2020): 140–47. http://dx.doi.org/10.4314/njt.v39i1.15.

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In this present study transesterification of used vegetable oil (UVO) using synthesized activated anthill as catalyst was investigated. The catalyst was prepared via calcination process, characterized by Brunauer-Emmett-Teller (BET), X-ray diffraction (XRD) and Fourier transform infrared (FTIR) techniques. From the BET analysis; calcination temperature has a positive impact on the textural properties. The XRD shows that the catalyst is crystalline in nature. Fatty acid methyl esters (FAME) was produced using thermally activated anthill as catalyst. The optimal FAME yield of 94.85 % was obtained at Methanol/Oil (M/O) 9:1, catalyst loading 1.5 wt%, reaction temperature of 65 ᵒ𝑪 and reaction time of 2 h. The physico-chemical properties of UVO – FAME produced was found to be within the American Society for Testing and Methods (ASTM). Hence, the study reveals that used vegetable oil catalyzed by novel activated anthill could be an effective feedstock to produce sustainable energy. Keywords: Anthills, FAME, Central composite design, Heterogeneous, used vegetable oil.

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Rai, Ashutosh Kumar, Bhupendra Singh Chauhan, Naveen Kumar, Haeng Muk Cho, and Amrita Pandey. "Physico Chemical Analysis of Linseed Oil and its Blends as a Potential Fuel for Diesel Engine." Advanced Materials Research 724-725 (August 2013): 405–8. http://dx.doi.org/10.4028/www.scientific.net/amr.724-725.405.

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To address the twin problems of fast depletion of fossil fuels and environmental degradation, there is an urgent need to reduce dependence on petroleum derived fuels for better economy and environment. Adaptation of bio-origin alternative fuels can address both these issues. Liquid bio-origin fuels are renewable fuels coming from biological sources and have proved to be a good substitute for petroleum derived oil and environmentally-sustainable solution. To sustain agricultural and agro-engineering needs blends of linseed oil with diesel is a better solution. Present study shows the comparative assessment of physical and chemical analysis of Linseed oil and its blends asa potential fuel for internal combustion diesel engine. To understand diesel engines fuel properties of vegetable oils and comparable physico-chemical properties such as calorific value, kinematic viscosity and density were measured for different fuel blends to predict its suitability as replacement or extender of mineral diesel. The fatty acid composition was measured by using a chromatograph. From the results, it is clear that the physico-chemical properties of linseed oil lies in close resemblance with lower calorific value high viscosity. When blended in the v/v ratio of 5%, 10%, 15%, 20% its calorific value decreases with increase of percentage blends, whereas viscosity and density increases with increase of blend ratio. Linseed oil hence can be recommended as a potential fuel for Diesel engine in neat or blended form without any major change in present design, in the hour of energy need.

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Guimarães, Daniela H. P., Lucas R. Aguirre, Bruna C. M. Gonçalves, Maria T. M. G. Rosa, and Wallyson R. Santos. "Physico-chemical analysis of biodiesel obtained from blends of virgin castor oil and waste frying oil." Revista de Ciencia y Tecnología, no. 32 (November 4, 2019): 11–15. http://dx.doi.org/10.36995/j.recyt.2019.32.002.

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Renewable fuels production got a big boost in recent years. One alternative is the production of vegetable oils with the ability to replace all or partly the diesel fuel derived from oil. The objective of this work was to produce biodiesel from blends of virgin castor oil (VCO) and waste frying oil (WFO) from ethylic route and alkaline catalysis as well as to study the physical and chemical properties. Biodiesel was obtained from 5 different raw materials: VCO (B1), WFO (B2) and three different blends (B3: 50%VCO+50%WFO; B4:25%VCO+75%WFO; B5:75%VCO+25%WFO). The raw materials were evaluated by acidity level, free fatty acids, saponification index and density. For the biodiesel, the index of iodine, cetane, glycerin, absence of triglycerides and rheology was determined. According to the results, all samples were within the specified standard for iodine index and density, but B1 biodiesel showed viscosity and cetane number not allowed in the legislation. Despite the fact thatB4 and B5 results were within the legislation for biodiesel, B4 would be a better alternative due to higher quantity of WFO.

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Gottschalk, Pia, Benjamin Brodesser, Denis Poncelet, Henry Jaeger, Harald Rennhofer, and Stephen Cole. "Impact of storage on the physico-chemical properties of microparticles comprising a hydrogenated vegetable oil matrix and different essential oil concentrations." Journal of Microencapsulation 36, no. 1 (January 2, 2019): 72–82. http://dx.doi.org/10.1080/02652048.2019.1599456.

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Dănilă, Elena, Zenovia Moldovan, Mădălina Georgiana Albu Kaya, and Mihaela Violeta Ghica. "Formulation and characterization of some oil in water cosmetic emulsions based on collagen hydrolysate and vegetable oils mixtures." Pure and Applied Chemistry 91, no. 9 (September 25, 2019): 1493–507. http://dx.doi.org/10.1515/pac-2018-0911.

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Abstract The present study was focused on the preparation and characterization of different topical oil in water emulsions based on natural ingredients such as collagen hydrolysate and vegetable oils mixtures. As oil phases, mixtures of coconut, almond, jojoba, avocado oils (in different ratios) were used while the water phase consisted in lavender water. As emulsifier, a plant based product containing glyceryl stearate and potassium stearate was incorporated (in the concentration range 4–5 %), while as rheology modifier xanthan gum was used (in the concentration range 0.2–1 %). As preservatives, Cosgard (containing benzyl alcohol, salicylic acid, glycerol, ascorbic acid) and mixtures of two essential oils (lemon and lavender) were selected. The designed formulations were assessed by means of their physico-chemical properties (pH, viscosity, thixotropic behavior), optical microscopy analysis and sensorial characteristics. The obtained emulsions were found to present pseudoplastic and thixotropic behaviors, adequate for cosmetic skin care product formulations.

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Dumitru, Mihaela Gabriela, and Dragos Tutunea. "Extraction and Determination of Physico-chemical Properties of Oil from Watermelon Seeds (Citrullus lanatus L) to Use in Internal Combustion Engines." Revista de Chimie 68, no. 11 (December 15, 2017): 2676–81. http://dx.doi.org/10.37358/rc.17.11.5952.

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The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of the engine. A single cylinder air cooled diesel engine Ruggerini RY 50 was used to measure emissions of various blends of watermelon oil (WO) and diesel fuel (WO10D90, WO20D80, WO30D70 and WO75D25). The physic-chemical properties of the oil influence the combustion process and emissions leading to the reduction of NOX and the increase in CO, CO2 and HC.

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Gumeniuk, Oksana, Maria Кseniuk, Olga Denisko, and Alina Kiriy. "REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY." Technical Sciences and Technologies, no. 2(16) (2019): 165–69. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-165-169.

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Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.

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Thangaraj, Baskar, and Pravin Raj Solomon. "Biodiesel production by the electrocatalytic process: a review." Clean Energy 5, no. 1 (February 27, 2021): 19–31. http://dx.doi.org/10.1093/ce/zkaa026.

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Abstract Biodiesel—an impressive alternative fuel with favourable physico-chemical properties having environmental benefits—is prepared from vegetable oil. However, the cost is one of the main hurdles in commercializing it. Its production by conventional transesterification processes needs high ambient temperature and a specialized catalyst. Due to the multifaceted adversities of many of the catalysts, there is active consideration for an electrocatalytic process that does not require elevated temperature. In addition, an electrocatalytic process is carried out in the presence or absence of a catalyst or co-solvent. In this review, various parameters such as electrolysis voltage, stirring rate, electrode type, water content, co-solvent type, reaction temperature, reaction duration, oil-to-methanol molar ratio and concentration of NaCl affecting the electrocatalytic transesterification process are presented.

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PRAKASH, MAYA, R. RAVI, and K. K. BHAT. "EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO-CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS." Journal of Food Lipids 8, no. 3 (September 2001): 163–77. http://dx.doi.org/10.1111/j.1745-4522.2001.tb00193.x.

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Clonda, Dan-Stefan, Nicoleta G. Hadaruga, and Adrian Rivis. "A Comparison between Physico-Chemical Characteristics of the Degraded Palm Oil by Chicken Nuggets Coated with Sweet Pepper and Hot Pepper." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (November 13, 2013): 66. http://dx.doi.org/10.15835/buasvmcn-fst:9401.

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Palm oil was selected from varieties of vegetable oils used in the food industry (especially in the food industry of "Fast Food") proved to be an oil with properties that can be maintained within acceptable limits for use after a reasonable time highly dependent on the type of food processed. It is known that frying is the most widely used process for the preparation of food both in the home and in industrial scale. The preference for this method of preparation of the food is due to the fact that it is a quick and convenient method from the point of view of time / output, and the food unique sensory properties, color, texture, consistency, taste and flavor are very popular with consumers. Degraded samples of the oils were analysed to ascertain the psysicochemical caracteristics (density, refractive index, acid and saponification values and percentage of water) in comparison to the blank samples. The determinations conducted revealed elevated parameters due to the degradation compounds in the analysed samples.

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Barbosa, Renata, Tatianny Soares Alves, Celso Hartmann Júnior, and Gabriel Neiva Cadah. "Evaluation of Attapulgite Clay Content from Piauí in Sorption Characterization of Water in the Polyester Matrix Composites." Materials Science Forum 775-776 (January 2014): 471–75. http://dx.doi.org/10.4028/www.scientific.net/msf.775-776.471.

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The physico-chemical characteristics of attapulgite clay confer appropriate properties to their different industrial uses, such as: Drilling fluid, bleaching of vegetable oils, mineral and animal grease and oil absorbents, pet waste absorbents (pet litter), purification of drinking water etc. The aim of this study was the chemical modification of attapulgite originally from state of Piauí, for applications in polyester-based composites. The unmodified and modified clay were characterized by X-ray diffraction (XRD). In order to evaluate the interaction of clays with organic solvents, the test of Foster swelling with gasoline, diesel and toluene was conducted. The polyester resin-based composite and clay unmodified and modified in different percentages were molded by hand lay up technique and they were characterized by water sorption.

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Starostina, I. V., D. V. Stolyarov, and M. M. Kosukhin. "Carbonic and Mineral Adsorbent, Produced of Slurry Withdrawal of Oil-Extracting Production." Solid State Phenomena 265 (September 2017): 319–24. http://dx.doi.org/10.4028/www.scientific.net/ssp.265.319.

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The article considers the use of withdrawal of oil-extracting production as the initial material for receiving the adsorbent. The withdrawal is the diatomaceous earth (kieselguhr), which represents waste filtering material, formed as a result of cleaning vegetable oils. It also represents the slime, impregnated with vegetable oil and vegetable waxes (their content varies from 15 up to 70%). Now the fulfilled filtering materials are not utilized but they are taken out to dumps, that leads to environmental pollution and irrevocable losses of valuable components. The carbonic and mineral adsorbent is received as a result of carbonization of waste kieselguhr slime. The influence of carbonization temperature on physico-mechanical and sorbtion properties of the received sorbent is also shown. The valuation of sorbtion properties of carbonic and mineral adsorbent has shown that the maximum sorbtion capacity as on blue methylene is 2,2 mg/g, as on ions of Ni (II) is 17 mg/g, possesses carbonic and mineral adsorbent (CMA), received at temperature of 470 °C.

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Rodrigues, Jorge de A., Fabianne de P. Cardoso, Elizabeth R. Lachter, Luciana R. M. Estevão, Edson Lima, and Regina S. V. Nascimento. "Correlating chemical structure and physical properties of vegetable oil esters." Journal of the American Oil Chemists' Society 83, no. 4 (April 2006): 353–57. http://dx.doi.org/10.1007/s11746-006-1212-0.

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Boran, Sorina, and Sabina Nitu. "Synthesis and Characterization of Some Ester-type Biolubricants of Soiabean Fatty Acids." Materiale Plastice 54, no. 2 (June 30, 2017): 386–89. http://dx.doi.org/10.37358/mp.17.2.4856.

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Growing demands from industry for the use of eco-friendly lubricants led research towards finding environmentally friendly products with superior lubricating characteristics. Vegetable oils and synthetic ester oils are competitive base oils used to obtain lubricants with good physico-chemical, rheological and tribotechnical properties, biodegradable lubricants without negative environmental impacts. In this study we aimed the synthesis and characterization of bioesters with lubricant properties, using as acid component the soybean oil fatty acids in conjunction with the following hydroxyl compounds n-buthanol (P1) and 1,2-propilenglycole (P2), respectively. These complex esters were synthesized in a microwave reactor in a single stage in the presence of the catalyst at the reflux temperature. Characterization was carried out in the respective of structural point of view and as a lubricant.

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Thangaraj, Baskar, and Pravin Raj Solomon. "Scope of biodiesel from oils of woody plants: a review." Clean Energy 4, no. 2 (June 1, 2020): 89–106. http://dx.doi.org/10.1093/ce/zkaa006.

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Abstract Non-edible oils obtained from chosen non-conventional woody plants are considered as potential raw materials for biodiesel production. These plants mostly grow in wastelands. Structural characteristics of these oils as raw material are very much in tune with the properties of biodiesel such as long-chain hydrocarbon, having an adequate level of unsaturation with branched chain. Four primary methods are being followed to make biodiesel from vegetable oil. They are direct use through blending, microemulsion, thermal cracking (pyrolysis) and transesterification. Non-edible oil would eliminate the issue of food vs fuel. The biodiesel manufactured from oils of woody plants may partially reduce the demand for liquid-fuel energy and addresses the environmental consequences of using fossil fuels. Oil from a total of 17 species of woody plants (Angiosperms) belonging to 14 families are considered in this paper. The habit, habitat and geographical distribution of each species are also presented. The physico-chemical properties of their oil, with special reference to the fatty-acid profile that ultimately decides the characteristics of the biodiesel prepared from them, are reviewed.

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Pashtetskaya, A. V., N. N. Bakova, A. E. Paliy, and A. N. Karpova. "Organoleptic and physico-chemical characteristics of olive oil obtained in the conditions of the Southern Coast of the Crimea." Plant Biology and Horticulture: theory, innovation 1, no. 157 (January 11, 2021): 83–93. http://dx.doi.org/10.36305/2712-7788-2020-4-157-83-93.

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Olive oil is a vegetable oil obtained from the fruits of the European olive (Olea europaea L.). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and has a slight bitterness aftertaste. The beneficial properties of olive oil determined by the content of oleic acid, which ensures low oxidizability of the product and helps to reduce blood cholesterol levels. The quality of the oil and its compliance with GOST requirements are important. The purpose of this report is to study the organoleptic and physicochemical characteristics of olive oil from different manufacturers, including that obtained by the Nikitsky Botanical Gardens - National Scientific Center of the Russian Academy of Sciences, their compliance with the approved norms of Russian and European standards and requirements, regulations, as well as determining the class produced oil. The work uses generally accepted methods of organoleptic, physicochemical, and other research. The analysis of existing systems of olive oil classification is given. The chemical indicators of the composition of olive oils from NBG and leading manufacturers on the Russian market are presented. The issues of the organoleptic assessment of the oil and its physical and chemical indicators are highlighted, the composition of fatty acids of olive oil obtained in the conditions of the Southern Coast of the Crimea is analyzed and its comparative analysis with olive oil from other manufacturers, as well as the norms of compliance with stand ards, codes and technical regulations. It has been proven that the NBG’s oil, due to the natural and climatic conditions of olive growth, is of high quality and meets the required Extra Virgin oil standards.

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Jayadas, N. H., and K. Prabhakaran Nair. "Elucidation of the Corrosion Mechanism of Vegetable-Oil-Based Lubricants." Journal of Tribology 129, no. 2 (August 4, 2006): 419–23. http://dx.doi.org/10.1115/1.2464133.

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In this paper, the corrosion properties of vegetable oils as base oil for industrial lubricants are evaluated by the copper strip corrosion test (ASTM D130) and rust prevention test (ASTM D665). An analysis of possible organic reaction mechanisms leading to corrosion of metals in the absence and presence of oxygen and moisture is presented, when vegetable oils are used as base oils. Corrosion properties of vegetable oil fatty acids, evolved as degradation products, are analyzed using quantum chemical calculations. The popular quantum chemical software SPARTAN 04 (Wavefunction Inc. USA) was used for the studies employing the semi-empirical PM3 method. The calculations were performed in line with similar reported studies used to analyze the corrosion inhibition properties of many nitrogen and sulfur-containing anti-corrosion additives. The corrosion inhibition properties of ZDDP (zinc dialkyldithiophosphate) were compared to other additives using PM3 semi-empirical calculations. Moisture content in vegetable oils is found to be the leading cause of corrosion in vegetable-oil-based lubricants. Control of moisture content and use of additives like ZDDP can be effective in controlling corrosion.

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Nour-Eldin Farid Hamad, Mohamed, Dina Hamed Amin El-Bushuty, and Amaal Moatamed Hassan Abdallah. "Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils." Academic Journal of Life Sciences, no. 71 (March 23, 2021): 28–38. http://dx.doi.org/10.32861/ajls.71.28.38.

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Vegetable oils have many nutritional and therapeutic benefits, as it contains essential fatty acids and antioxidant compounds. In this study, virgin olive oil, sunflower oil, corn oil, and sesame oil were used in labneh manufacture for increasing its health benefits. Labneh was manufactured by using reconstituted milk skim milk powder and 1-2% of different vegetable oils. The chemical, rheological, microbiological, and organoleptic properties of labneh manufactured by using vegetable oils were determined. There were slight significant differences in moisture, protein, total nitrogen, fat, and ash values in labneh treatments while pH values decreased gradually until 21 days may be due to an increase in the acidity. Total viable count was gradually increased during storage up to 14 days, then they decreased in 21 days period of storage in treatments. Lactobacillus count was gradually increased during storage up to 21 days. Coliform and staphylococcus bacteria were not detected, while yeasts and molds were detected and reached a maximum at 21 days. Fracture, hardness, adhesiveness, cohesiveness springiness, and chewiness of fresh labneh treatments were determined. Organoleptic properties showed that with the increase in the percentage of vegetable oils, the total score of labneh treatments decreased, except for sesame oil. On other hand, all labneh treatments were sensually acceptable. The best treatment was fortified with 1% sunflower oil, it had a total score higher than the control treatment. Fortified labneh with virgin olive, sunflower, corn, and sesame oils can be considered as a new product with functional properties.

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Chen, Chen, Yan Du, Guanjie Zuo, Fusheng Chen, Kunlun Liu, and Lifen Zhang. "Effect of storage condition on the physico-chemical properties of corn–wheat starch/zein edible bilayer films." Royal Society Open Science 7, no. 2 (February 2020): 191777. http://dx.doi.org/10.1098/rsos.191777.

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The functional properties of biopolymer-based film packaging materials are susceptible to external storage conditions. The effects of different storage temperature, relative humidity (RH) and duration on the apparent form, barrier properties, mechanical properties and microstructure of corn–wheat starch/zein bilayer films were studied. From 0 to 150 days, storage temperature and RH, but not storage time, affected the appearance and colour of the bilayer films. The increase in haze of the bilayer films stored at 25°C was much greater than that at low temperatures. With increased storage time, the moisture content first increased and then decreased, while the water resistance and oxygen barrier properties of the bilayer films worsened. After 150 days, the bilayer film stored at 25°C with 54% RH had better water resistance properties. The oxygen barrier properties of the bilayer film stored at 25°C with 43% RH were preferable to those of other groups because the peroxide value of vegetable oil packed in the former bilayer film was the lowest. The tensile strength of bilayer films stored at 25°C with RH of 43, 54 and 65% decreased, but was still better than those stored at low temperatures (−17°C, 4°C), which were tough due to their high elongation at break. Scanning electron microscopy results showed tight bonds between the bilayer films, and the network structure inside the films disappeared and reappeared during storage. The cross-sectional compactness changed, and there was no film separation after 150 days.

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Silva, Leirson Rodrigues. "PROPRIEDADES FÍSICO-QUÍMICAS E PERFIL DOS ÁCIDOS GRAXOS DO ÓLEO DA ANDIROBA." Nativa 6, no. 2 (March 26, 2018): 147. http://dx.doi.org/10.31413/nativa.v6i2.4729.

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Andiroba (Carapa guianensis Aublet, Meliaceae) é uma planta nativa do Brasil, principalmente encontrada na região Norte. Esta tem sido reconhecida pelas suas propriedades fitoterápicas e medicinais, inclusive aos do óleo vegetal, mesmo assim ainda são necessários estudos mais aprofundados a respeito da caracterização pós-colheita do fruto. O objetivo deste estudo foi avaliar no óleo fixo extraído da semente de andiroba, as propriedades físico-químicas e o perfil dos ácidos graxos. O óleo fixo foi obtido sob prévia extração por prensagem a frio e caracterizado quanto a: ácidos graxos livres (%), índice de acidez (mg. NaOH/g-1), índice de peróxidos (meq/1000g), índice de saponificação (mg. KOH/g-1), índice de iodo (g. I2/100g-1), pH, polifenóis extraíveis totais (mg. 100g-1), cor (L*, a*, b* e °Hue) e composição em ácidos graxos (%). Os resultados das propriedades físico-químicas demonstraram que estes se enquadram dentro dos padrões recomendados pelos órgãos regulamentadores de identidade e qualidade de óleos vegetais. Ao mesmo tempo, a análise cromatográfica apresentou como ácido graxo insaturado majoritário, o ácido oleico cujo valor foi de 42,71%. Além disso, o óleo apresentou o ácido palmítico (31,02%) como o principal ácido graxo saturado constituinte. Portanto, o óleo aqui estudado apresentou excelentes características de qualidade, assim como grande potencial químico-farmacológico.Palavra-chave: Carapa guianensis Aublet, Meliaceae, qualidade, componentes funcionais, cromatografia. PHYSICO-CHEMICAL PROPERTIES AND PROFILE OF ANDIROBA OIL FATTY ACIDS ABSTRACT:Andiroba (Carapa guianensis Aublet, Meliaceae) is a native plant of Brazil, mainly found in the North region. This has been recognized for its phytotherapeutic and medicinal properties, including those of vegetable oil, even though further studies on postharvest characterization of fruit are still required. The objective of this study was to evaluate the oil fixed extracted from the andiroba seed, the physicochemical properties and the profile of the fatty acids. The fixed oil was obtained under prior extraction by cold pressing and characterized as: free fatty acids (%), acid number (mg. NaOH/g-1), peroxide index (meq/1000g), saponification index (mg. KOH/g-1), iodine content (g. I2/100g-1), pH, total extractable polyphenols (mg. 100g-1), color (L *, a *, b * and °Hue) and fatty acid composition (%). The results of the physico-chemical properties have shown that these are within the standards recommended by the regulating organs of identity and quality of vegetal oils. At the same time, the chromatographic analysis presented as the majority unsaturated fatty acid, the oleic acid whose value was 42,71%. In addition, the oil had palmitic acid (31,02%) as the main constituent saturated fatty acid. Therefore, the oil studied here presented excellent quality characteristics, as well as great chemical-pharmacological potential.Keywords: Carapa guianensis Aublet, Meliaceae, quality, functional components, chromatography. DOI:

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Lenert, Svitlana, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, and Olena Vasylieva. "COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL." EUREKA: Life Sciences 3 (May 31, 2018): 48–56. http://dx.doi.org/10.21303/2504-5695.2018.00661.

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The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method. The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats. The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.

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Chappalwar, Anita M., Vikas Pathak, Meena Goswami, and Arun Kumar Verma. "Development of functional chicken patties with incorporation of mango peel powder as fat replacer." Nutrition & Food Science 50, no. 6 (January 3, 2020): 1063–73. http://dx.doi.org/10.1108/nfs-07-2019-0230.

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Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

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Aktas, A. B., and B. Ozen. "Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils." Grasas y Aceites 72, no. 3 (September 15, 2021): e418. http://dx.doi.org/10.3989/gya.0552201.

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This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 °C regardless of oil type were observed. Interesterified fats displayed mostly β’ and β’+β crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.

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Sharma, Priyanka, Amarjeet Kaur, and M. S. Alam. "Effect of processing on physico-chemical and functional properties of flours from cluster or guar bean (Cyamopsis tetragonoloba) varieties." Journal of Applied and Natural Science 8, no. 4 (December 1, 2016): 2120–27. http://dx.doi.org/10.31018/jans.v8i4.1101.

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Guar bean (Cyamopsis tetragonoloba) offers a potential source of vegetable protein and fibre, however, its utilization in food is yet to be explored. Along with the nutritional value, its effect on other properties of food is inevitable. Thus, the present study was carried to study the physicochemical and functional properties (water absorption index, water solubility index, foaming capacity, foaming stability, oil absoption capacity and gelling strength) of flours from different varieties of guar bean ( i.e. G 80, Ageta 112 and HG 365) and related to each other using Pearson correlation. Significant variations were observed in the chemical composition of flour from varieties of guar bean on processing. Germination of seeds increased the protein significantly and highest levels of increased protein content were observed in G 80 (+21.6%). Dehusking significantly increased (upto 5.9%) and extrusion processing reduced (upto 23.6%) the L* value significantly in flours from guar bean varieties. Germination increased while extrusion processing reduced the WAI and WSI. Dehusking, autoclaving and germination were observed to increase the foaming capacity significantly; however, extrusion processing markedly reduced the foaming properties of guar flours. Extrusion processing immensely affected the gelling properties of flour from guar bean varieties and lead to loss of gel formation properties. Pearsonâ€™s correlation determined a significant correlation between processing treatments and functional properties.

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Dumitru, Mihaela Gabriela, Delia Nica Badea, and Dragos Tutunea. "Determination of Physicochemical Properties and Emissions for Different Blends of Biodiesel from Watermelon(Citrullus lanatus L.) Seeds and Diesel Fuel." Revista de Chimie 68, no. 12 (January 15, 2018): 2771–75. http://dx.doi.org/10.37358/rc.17.12.5976.

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Across the world the fossil fuels are depleting and countries are forced to find an alternative source to reduce green house gases and replace petroleum fuels. Depending of the raw material sources, vegetable oils, animal fats or algae, biodiesel offers a solution for a clean-burning diesel fuel. Watermelon (Citrullus lanatus L.) seed were collected and the oil was extracted. The oil was transformed into fatty acid methyl esters through a transesterification process and blended in various proportions with diesel fuel. The physico-chemical properties of fuels were determined. Results obtained showed that the biodiesel has a density (0.870 g/cm3), kinematic viscosity 40�C (3.1 mm2/s), flash point (128�C), saponification index (150 mgKOH/g), iodine index (108 mgI2/100g), peroxide index (3.7 mEqO2/Kg) and oxidation stability (6 hours) in the range of UE specifications. The engine tests were conducted on a Deutz F4L912 diesel engine, 51 kW, 4-stroke, air cooled, direct injection diesel engine. From the test performed was observed that the CO and HC emissions were reduced due to high content of oxygen in biodiesel blends.

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Zhang, Guowen, Yongnian Ni, Jane Churchill, and Serge Kokot. "Authentication of vegetable oils on the basis of their physico-chemical properties with the aid of chemometrics." Talanta 70, no. 2 (September 15, 2006): 293–300. http://dx.doi.org/10.1016/j.talanta.2006.02.037.

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Kovalchuk, Khrystyna, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, and Liudmyla Huba. "DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS." EUREKA: Life Sciences 4 (July 31, 2019): 28–35. http://dx.doi.org/10.21303/2504-5695.2019.00972.

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The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated.

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SZCZYPIŃSKI-SALA, Wojciech, and Janusz LUBAS. "EVALUATION OF TRIBOLOGICAL PROPERTIES OF SEALS RUNNING IN CONTACT WITH VEGETABLE OIL." Tribologia 276, no. 6 (December 31, 2017): 95–103. http://dx.doi.org/10.5604/01.3001.0010.8066.

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The article describes the results of the measurement to evaluate the operation characteristic of o-ring seals in case of the operation with vegetable oils. The measurements were made on the model of a sealing node in hydraulic cylinder, where the round cross section seal cooperated with the piston rod. The changes of the friction force during rod movement resulting from the friction between the seal and the rod were analysed. The tests were carried out with two vegetable oils mostly used in industry: rape oil and soybean oil. The products based on vegetable oils can be an alternative to products made on the basis of petroleum. However, vegetable oils are characterized by other properties than mineral oils. The physical and chemical properties of vegetable oils depend on the composition of the fatty acid mixture. The observation of the influence of the occurrence of oxidative gelation on friction force was also conducted. In case of vegetable oils, oxypolymerization tendencies of these fluids are a very significant factor, which can influence the characteristics of friction nodes operation.

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Khan, Inam Ullah, Hang Chen, Zhenhua Yan, and Jun Chen. "Extraction and Quality Evaluation of Biodiesel from Six Familiar Non-Edible Plants Seeds." Processes 9, no. 5 (May 11, 2021): 840. http://dx.doi.org/10.3390/pr9050840.

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Biodiesel produced from non-edible plant sources is cost-effective, biodegradable, environment friendly, and compatible with petro-diesel, but new sources and extraction processes still need to be discovered. Here, we explored the fuel properties of seeds from six non-edible plant sources, including Sapindus mukorossi (Soapnut, SP), Vernicia fordii (Tung, TO), Ricinus communis (Castor, CA), Toona sinensis (Juss. TS), Ailanthus altissima (Heaven tree, AA), and Linum usitatissimum L. (Lin seed, LS) from China. The optimum extraction conditions were obtained by optimizing the most important variables (reaction temperature, ratio of alcohol to vegetable oil, catalyst, mixing intensity, and purity of reactants) that influence the transesterification reaction of the biodiesel. All six plants contained high seed oil content (SOC; % w/v) with the highest in the TO-54.4% followed by SP-51%, CA-48%, LS-45%, AA-38%, and TS-35%, respectively, and all expressed satisfactory physico-chemical properties as per international standards of ASTM D6751 and EN14214. Our data provide a scientific basis for growing these plants in unproductive agricultural lands as an alternative energy sources for biodiesel production either standalone or blended with petro-diesel.

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Öncü, Güler, and Ertuğrul Durak. "Utilization of waste vegetable oil methyl esters as lubricant oil." Proceedings of the Institution of Mechanical Engineers, Part J: Journal of Engineering Tribology 235, no. 10 (January 8, 2021): 2144–54. http://dx.doi.org/10.1177/1350650120987930.

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Increasing environmental awareness and threats to the environment have made the recycling of biomass products necessary. The goal of this paper is to study the tribological properties of fatty acid methyl esters derived from waste frying oils under different lubrication conditions. For this purpose, the performance of candidate fatty acid methyl esters was compared with a mineral base oil. For the determination of tribological properties, a pin-on-disc wear tester was used. The experiments were carried out in three replications at different loads (5, 10, and 15 N) and different sliding speeds (100, 300, and 600 r/min) and a 1000 m sliding distance under dry, boundary-mixed, and fluid lubrication conditions. After the wear amount of the test specimens was determined by the mass loss method, their Archard wear indexes were calculated. Scanning electron microscopy surface images were used for visual analysis and energy-dispersive X-ray spectroscopy images for chemical analysis. The surface contact angles and surface tensions of the lubricant test specimens were also measured experimentally. In all experimental results, it has been found that the tribological properties of used frying oil fatty acid methyl esters such as friction, wear, and surface adhesion are generally better than the base oil under all lubrication conditions. Fatty acid methyl esters is a biodegradable, recycling, and environmentally friendly product and can be confirmed as a lubricant and/or an oil additive candidate.

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Nikiema, J., and M. Heitz. "Le biodiesel. I. Caractéristiques, atouts et limites — une synthèse." Canadian Journal of Civil Engineering 35, no. 1 (January 2008): 95–106. http://dx.doi.org/10.1139/l07-121.

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Biodiesel, a fuel derived from animal or vegetable oil and fats, is presented in this paper. More specifically, its physico-chemical properties as well as the raw materials and existing standards are described. The advantages, limitations, and future of biodiesel are discussed. Biodiesel offers significant environmental advantages over petrodiesel: its combustion produces fewer atmospheric emissions of pollutants and greenhouse gases; in addition, it biodegrades easily and does not present a major risk during storage. On the other hand, the substitution of biodiesel for petrodiesel usually causes an increase in fuel consumption by engines. In addition, according to various estimates, the price of biodiesel is higher than that of petrodiesel. Nevertheless, biodiesel is easy to produce and, with the anticipated decline in stocks of fossil fuels, it constitutes an interesting substitute that should become increasingly used in the next decade.

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Melisa Ahmetović, Edisa Trumić, Jasna Bajraktarević, Husejin Keran, and Indira Šestan. "Examination the Quality of Oil Obtained from Cornelian Cherry (Cornus mas L.) Seeds as an Additive in the Production of Cosmetic Preparations and Food Supplements." International Journal for Research in Applied Sciences and Biotechnology 8, no. 1 (January 1, 2021): 1–6. http://dx.doi.org/10.31033/ijrasb.8.1.1.

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From ancient times the natural plant Cornelian cherry is used for various purposes. The healing properties of Cornelian cherry suit the human body and give it the necessary vitamins, acids, and everything else it needs for the body to function normally and healthily. Due to its antioxidant, antiallergic, antimicrobial, and antihistamine properties, it is increasingly used as a dietary supplement, as well as for medical and pharmaceutical purposes. In addition to the fruit of the Cornelian cherry, in the past, the oil of Cornelian cherry seeds was used, the content of which can be up to 30%. However, the data available in the literature are scanty and do not show true values because the oil content depends on many factors, such as the geographical origin of the Cornelian cherry, the harvest period, varieties, etc., which also affects the oil content in the seeds. Therefore, the aim of this study is to determine the average oil content of Cornelian cherry seeds, and to determine the obtained oil physico-chemical parameters that show the quality of the oil, namely oil viscosity, iodine value, peroxide value, acid value, and saponification value. Based on the obtained results, more information is clearly given about the quality of the obtained oil, as well as its use in the production of cosmetic preparations. Based on the conducted analyzes, it was shown that the oil obtained from the Cornelian cherry seeds was high quality, and that it was analyzed in its fatty acid composition similar to other vegetable oils such as sunflower oil, pumpkin oil, corn oil. The low of the peroxide value showed that the oil used has good resistance to oxidative spoilage, which is attributed to the composition of fatty acids and the presence of oil components that have a pronounced antioxidant effect, while the iodine value indicates that it is oil rich in saturated fatty acids such as palmitic, stearic and arachid, etc. where genotype plays an important role. The saponification value showed that these are fatty acids present in the triacylglycerols of this oil, which are low molecular weight, ie there are fewer of those with a larger number of C atoms. All obtained values of the analyzed physical and chemical parameters are in accordance with the requirements imposed by the Regulations on edible vegetable oils (Official Gazette of the Federation Bosnia and Herzegovina No.21/11.), and as such can be used for cosmetic purposes.

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ROGOŚ, Elżbieta, and Andrzej URBAŃSKI. "THE ANTIWEAR AND EXTREME-PRESSURE PROPERTIES, AND VISCOSITY-TEMPERATURE CHARACTERISTICS OF THE LUBRICANTS CONTAINING VEGETABLE OIL AND AW/EP ADDITIVES." Tribologia 269, no. 5 (October 31, 2016): 159–69. http://dx.doi.org/10.5604/01.3001.0010.6697.

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The lubricating and rheological properties of compositions based on vegetable oil mixtures and selected additives were examined. The additives were dedicated both to vegetable oils as well as to petroleum products. The additives varied in chemical structure and the content of active elements. It was concluded that the nature of particular additives as well as their concentration in the composition significantly altered the initial lubricating and rheological properties of the base oil. The differences were diverse and highly dependent on the composition. The most beneficial effects were obtained when the additives containing phosphorus and nitrogen were added to the base oil.

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Probst, N., E. Grivei, F. Fabry, L. Fulchéri, G. Flamant, X. Bourrat, and A. Schröder. "Quality and Performance of Carbon Blacks from Plasma Process." Rubber Chemistry and Technology 75, no. 5 (November 1, 2002): 891–906. http://dx.doi.org/10.5254/1.3547690.

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Abstract Plasma carbon black, a new material? For several years already, the Plasma process for carbon black production has been promoted and considered as a threat to the furnace black production. After a brief introduction to the fundamental differences between a partial combustion process and plasma process, plasma blacks have been compared with partial combustion blacks. The plasma blacks have not been optimised but are more a selection of materials based on feedstock and operating conditions. Physico-chemical properties as well as SEM and high resolution TEM micrographs illustrate differences and similarities. Surface heterogeneity of those carbon blacks has been characterised by static gas adsorption. This way the more graphitic nature of the selection of plasma blacks could be demonstrated, explaining the specific behaviour of those blacks in rubber compounds. The specificity of the carbon blacks investigated is not only in the production technique, namely plasma torch, but also in the variety of the row materials used, demonstrating the flexibility of the process. Methane, ethylene, pyrolysis fuel oil and even a renewable vegetable oil have been used.

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Arumugam, S., G. Sriram, A. Hemanth Sai Kumar Chowdary, and Janga Subramanya Sai. "Enhancement of Thermo-Oxidative Stability of Vegetable Oil Based Lubricant via Chemical Modification Techniques." Applied Mechanics and Materials 813-814 (November 2015): 695–99. http://dx.doi.org/10.4028/www.scientific.net/amm.813-814.695.

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The rising demand for environmentally acceptable lubricant has led researchers to look to vegetable oils as an alternative to petroleum based lubricants. Vegetable oils have radically distinctive properties owing to their unique chemical structure which have greater ability to lubricate and have higher biodegradability. In spite of advantages, they are limited to inadequate thermo-oxidative stability and poor low-temperature properties which hinder their utilization. In the present study in order to produce a bio lubricant with good thermo-oxidative stability, rapeseed oil was subjected to two different chemical modification techniques viz., epoxidation method and successive transesterification method. The thermo-oxidative stability of formulated oil was analysed using Thermo Gravimetric Analysis (TGA). TGA analysis divulges that the thermo-oxidative stability of rapeseed oil was greatly improved with the epoxidation method in comparison with the successive transesterification method.

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Ostrikov, A. N., and A. V. Terekhina. "Structural design and methodology for calculating the process of obtaining creamy-vegetable spreads." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 23–29. http://dx.doi.org/10.20914/2310-1202-2018-2-23-29.

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At present, work has been activated to develop and introduce healthy food products, reduce unit costs for the production of fat-and-oil products. In view of the multicomponent nature of many emulsion products and the difference in their aggregate state, there is a need to improve the design of equipment for production. The main indicators of the mixing process are the intensity and efficiency, as well as the energy consumption for the process. In the production of emulsions, the mixing efficiency can be characterized by the size of the forming particles of the dispersed phase, and the intensity - by the time of achieving the process goal - of a homogeneous structure with a multicomponent product, with minimal energy costs. In order to determine the time to achieve the result of the process, a dimensionless concentration can be used as an estimate. The effectiveness of mixing was evaluated by the dispersion of the emulsion. The investigations were carried out on a microscope "Micrometer 3" with an increase of 400 times. The average diameter of the emulsified particles was d = 5 10E-5 m, and the specific surface area of the emulsions was S = 1.2 10E5 1 / m. The proposed method for calculating the intensity and determining the mixing efficiency can be used to calculate the mixing of multicomponent emulsions of chemical and food products. The use of the proposed emulsion design makes it possible to optimize the process of thermomechanical action on raw materials, different in their physico-mechanical properties, by ensuring the maintenance of a given temperature regime in each of the emulsion chambers and the rational nature of the product movement; expand the scope of application due to the achieved universalization of the mixing mechanisms taking into account the physico-mechanical properties of the initial components; to obtain spreads balanced by fatty acid composition, consisting of a mixture of various components, by solving the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.

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Nciri, Nader, Jeong Hyun Kim, Nam Ho Kim, and Nam Jun Cho. "Investigation on the Chemical and Physical Properties of Vegetable Oil-Based Polyols for their Potential Application as Asphalt Rejuvenators." Key Engineering Materials 723 (December 2016): 556–66. http://dx.doi.org/10.4028/www.scientific.net/kem.723.556.

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Up to date, no extravagant attempts have been made to use the vegetable oil-based polyols as rejuvenator agents for aged asphalts. In this context, the nature and composition of these biodegradable products need to be identified and physicochemical properties of different nature of compounds need to be measured. Three different vegetable oil-based polyols designed as castor oil polyol, soybean flexible polyol, and soybean rigid polyol were characterized by FT-IR, TLC-FID, 1H-NMR, and 13C-NMR and by the determination of some usual characteristics such as acid value, hydroxyl value, iodine value, and viscosity. It is speculated that the soybean flexible polyol may serve as a potential rejuvenator for aged asphalts.

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Mannan, Abdul, Mohd Faizul Mohd Sabri, M. A. Kalam, and H. H. Masjuki. "Tribological properties of hydrogen free DLC in self-mated contacts against ZDDP-added oil." Industrial Lubrication and Tribology 69, no. 6 (November 13, 2017): 938–44. http://dx.doi.org/10.1108/ilt-11-2016-0269.

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Purpose The purpose of this study is to investigate the tribological properties of tetrahedral diamond-like carbon (DLC) films in self-mated contacts in the presence of additivated and non-additivated vegetable oils. DLC films have high practical value due to low friction and low wear properties. On the other hand, vegetable oils are considered to be lubricants for future due to its resource renewability and biodegradability. Sometimes different chemical agents are added to vegetable oils to further improve its tribological properties. Thus, the tribological study of DLC films against additivated oils becomes important. Design/methodology/approach The tribology tests were conducted in a four ball tribo-meter under the boundary lubricated conditions. Findings Ta-C DLC exhibited 80 per cent lower wear rate under Zinc dialkyldithiophosphates (ZDDP)-added oil compared to that of base oil. In contrast, the friction coefficient under additivated oil was slightly higher than the base oil lubricated case. Moreover, the carbonyl band area as well as the viscosity change of ZDDP-added oil was much smaller than that of base oil. Therefore, ZDDP reduced the wear of DLC film and prevented the oxidation of base oil during tribotests. Originality/value This is the first work on the tribological properties of ta-C DLC lubricated with corn oil with and without anti-wear additives.

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Di Mauro, Chiara, Samuel Malburet, Aratz Genua, Alain Graillot, and Alice Mija. "Sustainable Series of New Epoxidized Vegetable Oil-Based Thermosets with Chemical Recycling Properties." Biomacromolecules 21, no. 9 (August 13, 2020): 3923–35. http://dx.doi.org/10.1021/acs.biomac.0c01059.

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Cao, Xinxin, Hao Wang, Xuejuan Cao, Wei Sun, Hongzhou Zhu, and Boming Tang. "Investigation of rheological and chemical properties asphalt binder rejuvenated with waste vegetable oil." Construction and Building Materials 180 (August 2018): 455–63. http://dx.doi.org/10.1016/j.conbuildmat.2018.06.001.

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Journal articles on the topic 'Vegetable oil - physico-chemical properties'

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