Academic literature on the topic 'Vegetable oils and fats'
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Journal articles on the topic "Vegetable oils and fats"
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Davis, Barbara D., Walter (Bud) Hunt, Gary Yoshioka, and Elisabeth Holler. "Response Plans for Animal Fat and Vegetable Oil Facilities." International Oil Spill Conference Proceedings 2001, no. 1 (March 1, 2001): 257–62. http://dx.doi.org/10.7901/2169-3358-2001-1-257.
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ABSTRACT The Oil Pollution Act of 1990 (OPA 90) requires regulations for owners or operators of certain facilities to prepare and implement response plans. In 1994, the U.S. Environmental Protection Agency (EPA) published the facility response plan (FRP) regulation for nontransportation-related facilities with oil discharges that could cause substantial harm to the environment. This regulation has been modified for facilities that handle, store, or transport animal fats and vegetable oils. EPA has found that petroleum oils and animal fats and vegetable oils share common properties and produce similar harmful environmental effects. The similarities and differences between these classes of oils were considered in development of the new rule. In comparison to U.S. Coast Guard (USCG)-regulated facilities, EPA-regulated facilities usually have far greater worst case discharges (often one or two orders of magnitude larger), a larger number of oil transfers, and greater diversity of structures and processes, which can lead to oil discharges in many ways over a range of volumes. EPA has promulgated a new methodology for calculating planning volumes for a worst case discharge of animal fats and vegetable oils. The methodology is similar to that used in the rule for petroleum oils, but the factors in the two new tables are more appropriate for estimating on-water and onshore recovery resource needs for animal fats and vegetable oils. This paper examines research findings on the properties and environmental fate of animal fats and vegetable oils and describes new response planning requirements for animal fat and vegetable oil facilities.
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Garcia-Montoto, Victor, Sylvain Verdier, David C. Dayton, Ofei Mante, Carine Arnaudguilhem, Jan H. Christensen, and Brice Bouyssiere. "Phosphorus speciation analysis of fatty-acid-based feedstocks and fast pyrolysis biocrudes via gel permeation chromatography inductively coupled plasma high-resolution mass spectrometry." RSC Advances 11, no. 43 (2021): 26732–38. http://dx.doi.org/10.1039/d1ra03470g.
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Renewable feedstocks, such as lignocelulosic fast pyrolysis oils and both vegetable oil and animal fats, are becoming a viable alternative to petroleum for producing high-quality renewable transportation fuels.
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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.
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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.
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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12 (December 3, 2019): 2935. http://dx.doi.org/10.3390/nu11122935.
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The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.
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Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.
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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.
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Dobarganes, Carmen, and Gloria Márquez-Ruiz. "Possible adverse effects of frying with vegetable oils." British Journal of Nutrition 113, S2 (April 2015): S49—S57. http://dx.doi.org/10.1017/s0007114514002347.
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The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.
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Tennant, David, and John Paul Gosling. "Modelling consumer intakes of vegetable oils and fats." Food Additives & Contaminants: Part A 32, no. 9 (August 14, 2015): 1397–405. http://dx.doi.org/10.1080/19440049.2015.1069407.
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Triyana, Kuwat, M. Taukhid Subekti, Prasetyo Aji, Shidiq Nur Hidayat, and Abdul Rohman. "Development of Electronic Nose with Low-Cost Dynamic Headspace for Classifying Vegetable Oils and Animal Fats." Applied Mechanics and Materials 771 (July 2015): 50–54. http://dx.doi.org/10.4028/www.scientific.net/amm.771.50.
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A portable electronic nose (e-nose) using low-cost dynamic headspace and commercially metal oxide gas sensors has been developed. This paper reports evaluation on the performance of the e-nose to classify vegetable oils (sunflower and grape seed oils) and animal fats (mutton, chicken and pig fats). The e-nose consists of a dynamic headspace sampling, a gas sensor array and a real-time data acquisition system based on ATMega-16 microcontroller. The dynamic headspace can divided into two chambers, i.e. sample and gas sensor array room. It is also equipped with three small fans for adjusting sensing and purging processes. Principal component analysis (PCA) was used for measurement data analysis after all features being extracted. The first two principal components were kept because they accounted for 91.1% of the variance in the data set (first and second principals accounted for 72.9, 18.2% of the variance, respectively). This results show that the e-nose can distinguish vegetable oils and animal fats. This work demonstrates for the future that the e-nose with low-cost dynamic headspace technique may be applied to the identification of oils and fats in halal authentication.
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Tepic, Aleksandra, Biserka Vujicic, Aleksandra Andric, and Snezana Milatovic. "Relishes: The new pickled vegetables." Acta Periodica Technologica, no. 37 (2006): 51–58. http://dx.doi.org/10.2298/apt0637051t.
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There have been an increasing interest of consumers for a \ride variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values.
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Hill, Karlheinz. "Fats and oils as oleochemical raw materials." Pure and Applied Chemistry 72, no. 7 (January 1, 2000): 1255–64. http://dx.doi.org/10.1351/pac200072071255.
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Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a correspondingly high importance right at the start of product development. To ensure a high degree of product safety for consumers and the environment, renewable resources have often been shown to have advantages when compared with petrochemical raw materials and can therefore be regarded as being the ideal raw material basis. Results from oleochemistry show that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly. Recently developed products, which fit this requirement profile, are the anionic surfactants cocomonoglyceride sulfate and the nonionic sugar surfactant alkyl polyglycoside. These products are used especially as mild surfactants in cosmetic formulations. In polymer applications derivatives of oils and fats, such as epoxides, polyols, and dimerizations products based on unsaturated fatty acids, are used as plastic additives or components for composites or polymers like polyamides and polyurethanes. In the lubricant sector fatty acid-based esters have proven to be powerful alternatives to conventional mineral oil products.
Dissertations / Theses on the topic "Vegetable oils and fats"
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Kupranycz, Donna B. (Donna Bohdanka). "Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=72822.
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Retief, Liezel. "Analysis of vegetable oils, seeds and beans by TGA and NMR spectroscopy." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6831.
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Thesis (PhD (Chemistry and Polymer Science))--University of Stellenbosch, 2011.ENGLISH ABSTRACT: Due to the commercial, nutritional and health value of vegetable oils, seeds and beans, the analysis of their components is of much interest. In this dissertation oil-containing food products, specifically vegetable oils, seeds and beans, were investigated. Selected minor components of three locally produced vegetable oils, namely apricot kernel, avocado pear and macadamia nut oils were investigated using 31P NMR spectroscopy. These minor components, including 1,2 diacylglycerols, 1,3 diacylglycerols and free fatty acids, were identified in the 31P NMR spectra of each of the three vegetable oils for the first time. Two approaches were used for the quantification of the minor components present in the spectra. A calibration curve approach used known concentrations of standard minor components to establish calibration curves while a direct correlation approach calculated the unknown concentration of minor components in the vegetable oils using a known amount of standard compound within the analysis solution. These approaches aided in determining the concentration of minor components during storage studies in which vegetable oils were stored in five different ways: exposed to light, in a cupboard, in a cupboard wrapped in tin foil, at -8 °C and at 5 °C. It was found that determining the best storage condition for each oil was difficult since individual minor components were affected differently by the various storage conditions. However, in general the best storage conditions appeared to be 5 °C and -8 °C. The oil, protein and carbohydrate contents of sesame, sunflower, poppy, and pumpkin seeds, and soy, mung, black and kidney beans were analysed by thermogravimetric analysis and 13C NMR solid state NMR spectroscopy. It was shown that the first derivative of TGA data for seeds and beans can give valuable information about the carbohydrate, moisture, protein and fat content. This has not been previously demonstrated. For the seeds, the integration of a region between 270–480 ºC was equal to the sum of the oil and protein content and compared well to quantitative results obtained by other conventional methods. For beans the integration of a region between 180-590 ºC, gave a value which represented the sum of the oil, protein and carbohydrate content. 13C solid state NMR spectroscopy, including SPE-MAS, CP-MAS and variable contact time experiments, was carried out on these seeds and beans and gave valuable information on the solid-like and liquid-like components. To our knowledge these seeds and beans have never been previously analysed using this technique. 13C SPE-MAS NMR spectroscopy indicated that the seeds contained more liquid-like components than the beans. In turn the 13C CP-MAS NMR spectra indicated that beans had higher levels of solid-like components than the seeds. These conclusions correlated well with the quantities of liquid-like components and solid-like components that were determined by conventional methods and TGA. Preliminary studies using T1pH experiments on the components present in the seeds and beans led to a few observations. Most interesting is that a model using a two- phase fit in order to determine T1pH values appears to be more accurate than a one-phase model.
AFRIKAANSE OPSOMMING: Groente olies, sade en bone is ‘n onderwerp van groot belang omrede hul kommersiële, voeding en gesondheidswaardes. In hierdie tesis is olie-bevattende voedselprodukte, spesifiek groente-olies, sade en bone geanaliseer. Geselekteerde komponente teenwoordig in klein hoeveelhede in drie lokaal geproduseerde groente-olies, naamlik appelkoos-pit, avokadopeer en makadamia-neut olies is geanaliseer met behulp van 31P KMR spektroskopie. Hierdie komponente, insluitend 1,2 diasielglyserole, 1,3 diasielglyserole en ongebonde vetsure, is vir die eerste keer geïdentifiseer in die 31P KMR spektra van die drie groente olies. Twee benaderings is gebruik vir die hoeveelheids-bepaling van die komponente in die spektra. ‘n Yking-kurwe metode het gebruik gemaak van bekende hoeveelhede konsentrasies standaard komponente vir die opstel van yking-kurwes, terwyl ‘n direkte korrelasie metode gebruik is om die onbekende konsentrasie van komponente in groente olies te bepaal met behulp van ‘n bekende hoeveelheid standaard verbinding teenwoordig in die oplossing. Hierdie metodes het gelei tot die bepaling van die konsentrasies van die komponente gedurende vyf verskillende berging toestande wat ingesluit het: Blootgestel aan lig, in ‘n donker kas, in ‘n donker kas toegevou in tin foelie, bevries by -8 °C en in ’n koelkas by 5 °C. Dit was bevind dat bepaling van die beste bergingstoestand vir elke olie moeilik is aangesien die individuele komponente verskillend geaffekteer word deur die verskeie berging toestande. Die beste bergings toestand oor die algemeen blyk egter om by 5 °C en -8 °C te wees. Sesamsaad, sonneblomsaad, papawersaad en pampoensaad sowel as sojaboontjie, mungboontjie, swartboontjie en pronkboontjie se olie, protein en koolhidraat komponente was geanaliseer met behulp van termogravimetriese analise (TGA) en 13C soliede toestand KMR spektroskopie. Dit was bevind dat die eerste afgeleide van die TGA data waardevolle inligting lewer oor die komponent inhoud van elk van die sade en bone. Hierdie is nog nie vantevore bevind nie. Vir die sade, was die integrasie van ‘n area tussen 270–480 ºC gelyk aan die som van die olie en proteïen inhoud en het goed vergelyk met die waardes verky deur algemene analitiese metodes. Vir die boontjies, was die integrasie van ‘n area tussen 180-590 ºC gelyk aan die som van die olie, protein en koolhidraat inhoud. 13C vaste staat KMR spektroskopie, insluitende SPE-MAS, CP-MAS en variëerbare kontak-tyd eksperimente, was gedoen en het waardevolle inligting gelewer omtrent die solied-agtige en mobiel-agtige komponente. Hierdie sade en bone is tot ons kennis nog nie van te vore met die tegnieke ondersoek nie. 13C SPE-MAS NMR spektroskopie het aangedui dat daar ‘n groter hoeveelheid mobiel-agtige komponente in sade as in bone teenwoordig is. 13C CP-MAS NMR spektroskopie het weer aangedui dat daar ‘n groter hoeveelheid solied-agtige komponente in bone as in sade teenwoordig is. Hierdie gevolgtrekkings het goed vergelyk met die waarnemings verkry deur konvensionele analitiese metodes en TGA. Voorlopige studies op die komponente van sade en bone deur T1pH eksperimente het tot ‘n paar gevolgtrekkings gelei waarvan die mees interessantste was dat ‘n twee-fase model vir die bepaling van T1pH waardes beter resultate lewer as ‘n een-fase model.
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Belting, Patrícia Castro 1977. "Vapor liquid phase equilibrium in the vegetable oil industry = Equilíbrio líquido vapor na indústria de óleos vegetais." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255089.
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Orientadores: Antonio José de Almeida Meirelles, Jürgen GmehlingTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Propriedades termodinâmicas são úteis para a realização de projetos confiáveis, otimização e modelagem de processos que envolvam separação térmica e para a seleção de solventes usados em processos de extração. Tais propriedades são também necessárias no desenvolvimento de novos modelos termodinâmicos e no ajuste de parâmetros de modelos preditivos. Este trabalho de tese teve como objetivo principal ampliar o banco de dados de propriedades termodinâmicas para compostos graxos através da determinação sistemática do coeficiente de atividade à diluição infinita ( ), entalpia de excesso ( ) e dados de equilíbrio líquido-vapor (ELV) de sistemas contendo ácidos graxos e óleos vegetais. A primeira parte deste trabalho apresenta os dados de para vários solutos orgânicos diluídos em ácidos graxos saturados e insaturados, medidos pelo método de cromatografia gás-líquido na faixa de temperatura entre 303,13 K e 368,19 K. Através dos resultados obtidos, puderam ser identificadas diferentes tendências para compostos polares e não polares, tanto na série de ácidos graxos como também em relação à temperatura. Foi verificado que tanto a presença quanto o número de insaturações na cadeia carbônica do ácido graxo têm influência nas interações solvente-soluto e, consequentemente, nos valores de . A segunda parte deste trabalho tratou de medidas realizadas em sistemas contendo óleos vegetais refinados. Os óleos de soja, girassol e canola foram submetidos a determinações de , e ELV. As medidas de para n-hexano, metanol e etanol diluídos nos óleos vegetais foram determinadas pela técnica do Dilutor na faixa de temperatura entre 313,15 K e 353,15 K. Os dados experimentais obtidos foram comparados com os resultados gerados pelos métodos UNIFAC original e modificado (Dortmund) e para este último modelo, foi proposta uma extensão para os triacilgliceróis. Os dados de foram medidos para 11 misturas contendo solventes e os óleos vegetais relacionados anteriormente na faixa de temperatura de 298,15 K a 383,15 K. Todos os sistemas investigados apresentaram desvio em relação ao comportamento ideal e os valores de apresentaram-se, na maioria, positivos. Dados isotérmicos de ELV foram medidos para misturas entre os mesmos óleos vegetais e metanol, etanol e n-hexano a 348,15 K e 373,15 K através de um método estático. Para misturas com n-hexano, foi observado desvio negativo da lei de Raoult e um comportamento homogêneo, enquanto que as misturas com álcool apresentaram desvio positivo da idealidade e imiscibilidade. Os dados experimentais de ELV foram representados satisfatoriamente pelo modelo UNIQUAC, enquanto que os modelos UNIFAC modificado (Dortmund) e sua extensão proposta para triacilgliceróis foram capazes de predizer os sistemas apenas de forma qualitativa. Finalmente, dados isobáricos de ELV foram medidos para misturas com etanol + óleo de soja a 101,3 kPa e n-hexano + óleo de algodão a 41,3 kPa utilizando o ebuliômetro de Othmer modificado. Os resultados da correlação UNIQUAC também apresentaram boa concordância com os dados experimentais. Este trabalho resultou em um total de 1829 novos dados que irão expandir o banco de dados disponível para compostos graxos, permitindo uma descrição mais precisa do comportamento real de sistemas contendo tais substâncias
Abstract: Thermodynamic properties are useful for the reliable design, optimization and modelling of thermal separation processes as well as for the selection of solvents used in extraction processes. They are also required for the development of new thermodynamic models and for the adjustment of reliable model parameters. In order to improve the thermodynamic properties data bank of fatty compounds, the systematic determination of activity Coefficients at infinite dilution ( ), excess enthalpies ( ) and vapor-liquid equilibria (VLE) data of systems containing fatty acids and vegetable oils was performed. The first part of this work presents data for several organic solutes dissolved in saturated and unsaturated fatty acids measured by gas-liquid chromatography at temperatures from 303.13 K to 368.19 K and the comparison to available literature data. Different trends for polar and non-polar compounds could be identified both in the series of fatty acids and as function of temperature. It appears that both the presence and the number of cis double bonds in the fatty acid alkyl chain have influence on the solvent-solute interactions and hence on the values of . The second part of this work deals with measurements performed on systems with refined vegetable oils. Soybean, sunflower and rapeseed oils were submitted to measures of , , and VLE. The measurements of for n-hexane, methanol and ethanol dissolved in these vegetable oils were determined by gas stripping method (dilutor technique) in the temperature range of 313.15 K to 353.15 K. The experimental data were compared with the results of the group contribution methods original UNIFAC and modified UNIFAC (Dortmund) and an extension of the latter method to triacylglycerols was proposed. The data were measured for eleven mixtures containing solvents (organic and water) and the prior mentioned vegetable oils in the temperature range from 298.15 K to 383.15 K. All systems investigated showed deviation from the ideal behavior and their experimental data are mostly positive. Isothermal VLE data have been measured for methanol, ethanol, and n-hexane with the same vegetable oils at 348.15 K and 373.15 K using a computer-driven static apparatus. For mixtures with n-hexane it was observed a negative deviation from Raoult¿s law and a homogeneous behavior, while mixtures with alcohols had a positive deviation from ideal behavior and, in some cases, with miscibility gap. The experimental VLE data were satisfactorily represented by the UNIQUAC model, while the mod. UNIFAC (Dortmund) method and its proposed extension for triacylglicerols were capable of predicting the experimental data only in a qualitative way. Finally, isobaric VLE data were measured for mixtures of ethanol with refined soybean oil at 101.3 kPa and for n-hexane and cottonseed oil at 41.3 kPa using a modified Othmer-type ebulliometer. The results of the UNIQUAC correlation also showed good agreement with the experimental results. This work resulted in a total of 1829 new data that will expand the available fatty compounds data base, allowing a more accurate description of the real behavior of fatty systems
Doutorado
Engenharia de Alimentos
Doutora em Engenharia de Alimentos
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Angelo, Juliana Francisco de. "Aplicação de projeto experimental ótimo à reação de interesterificação de estearina de palma com óleo de linhaça." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-09012008-171932/.
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A rapidez da passagem do estágio da bancada para a produção industrial, a rentabilidade econômica do projeto e o custo de investimento da implantação do projeto proposto são medidas da eficiência no desenvolvimento de processos químicos. Com o projeto de experimentos obtém-se uma redução de custo na etapa da experimentação, pela redução no número de experimentos, além de permitir um projeto de um produto com custo e qualidade otimizados. Neste trabalho, o projeto experimental ótimo é aplicado a dados experimentais da reação de interesterificação química da estearina de palma com óleo de linhaça. A gordura obtida pela reação de interesterificação é uma gordura isenta de gorduras trans e possui características nutricionais interessantes devido ao óleo de linhaça, que é a maior fonte do ácido graxo alfa-linolênico, um ácido graxo da família ômega-3. Os dados experimentais são utilizados para desenvolver modelos matemáticos aos quais é aplicada a otimização. Com isto, são previstos pontos ótimos, que são testados. Novos experimentos são realizados na vizinhança dos pontos ótimos. São aplicados os critérios de projeto experimental ótimo D-ótimo e G-ótimo para propor novas condições para a realização de experimentos. Uma vez obtidos estes pontos eles são adicionados aos modelos iniciais para a obtenção de novos parâmetros e é aplicada uma nova etapa de otimização. Nesta metodologia, a cada etapa são desenvolvidos e otimizados modelos matemáticos a partir dos dados experimentais, feita a verificação do ponto ótimo pela realização de experimentos e se esta não é confirmada, são aplicados os critérios de projeto experimental ótimo para a geração de novos pontos que trazem a melhor informação para ser adicionada aos modelos matemáticos. Este procedimento é repetido até a validação do ótimo. Neste trabalho são feitas duas iterações da metodologia onde pode ser observado a melhora de resultados obtidos a cada iteração.The speed at which a process goes from laboratory to industrial scale, the economic rentability of the final project and the investment cost of the proposed project are measures of the efficiency in the development of chemical processes. With the experimental design a reduction of cost in the stage of the experimentation is obtained, by the reduction in the number of experiments, leading to the project of a product with optimum cost and quality. In this work, the application of optimal experimental design to data of the chemical interesterification reaction of palm stearin with linseed oil is presented. The fat produced by the interesterification reaction is free of trans fatty acid and has intreresting nutricionals characteristics due the linseed oil, which is the most important source of alpha-linolenic fatty acid, a omega-3 family fatty acid. The experimental data are used in order to develop mathematical models to which optimization is applied. New experiments, in the vicinity of the predicted optima, are performed and experimental optimal design, D-optimal and G-optimal, is applied in order to generate new conditions for experiments. Once these points are obtained, they are added to the initial models in order to obtain new parameters to which a new stage of optimization is applied. In this methodology, at each stage, mathematical models are developed and optimized from the experimental data and the optima are verified experimentally, and if they are not confirmed, the criteria of optimal experimental design is applied for the generation of new points that bring the best information to be added to the mathematical models. This procedure is repeated until the validation of the optimum. In this work two iterations of the methodology are implemented and the improvement of the results can be observed at each iteration.
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Rios, Raquel Vallerio. "Efeitos da substituição de gordura vegetal hidrogenada nas propriedades estruturais de bolos." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-14112014-170012/.
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Muitas famílias não têm tempo de preparar bolos caseiros e acabam optando pela praticidade de comprar produtos prontos. A atitude dos consumidores, em relação aos problemas de saúde que podem advir do consumo de alimentos com alto teor de gorduras, é de consumir alimentos formulados de maneira que apresentem menores teores, mas com as mesmas características sensoriais dos produtos originais. O objetivo deste estudo foi determinar o efeito da substituição de gordura vegetal hidrogenada por outros lipídeos (gordura de palma, óleo de soja, óleo de castanha do Brasil, óleo de coco) e por extrato de aveia em formulações de bolos. Foram elaboradas nove formulações contendo farinha de trigo, açúcar, ovo em pó, gordura, água, leite em pó integral, emulsificante, fermento químico e sal, substituindo-se a gordura vegetal hidrogenada pelos diferentes tipos de lipídeos e extrato de aveia. Formulações: (controle) gordura vegetal hidrogenada (GVH) - 100%; (1): gordura de palma - 100%; (2): óleo de soja - 100%; (3): óleo de castanha do Brasil - 100%; (4): óleo de coco - 100%; (5): extrato de aveia - 100%; (6): GVH - 50% + óleo de castanha do Brasil - 50%; (7): GVH - 50% + óleo de coco - 50%; (8): GVH - 50% + extrato de aveia - 50%. Através das análises de textura com probes back extrusion e de compressão (TPA-análise do perfil de textura) pode-se avaliar, respectivamente, o comportamento das massas de bolos e o shelf-life dos produtos finais durante seis dias de armazenamento. Foram feitas avaliações de volume específico, densidade, porosidade, composição centesimal e atividade de água - aw. A análise sensorial com 60 provadores foi realizada utilizando-se as formulações controle, óleo de coco, óleo de castanha do Brasil e extrato de aveia de acordo com a escala hedônica (9 pontos) e intenção de compra. A análise de textura (back extrusion) apontou diferentes comportamentos reológicos, embora todas as formulações caracterizaram-se como fluido dilatante (n>1). O resultado do shelf-life mostrou que o bolo produzido com extrato de aveia obteve melhores características de qualidade. O bolo produzido com GVH apresentou maior volume (2,65 mL/g), menor densidade (0,39 g/mL)e maior incorporação de ar (16,45 mm2). A análise de cor apontou que o bolo elaborado com GVH + óleo de coco apresentou-se mais amarelado (35,94) e o bolo com GVH + extrato de aveia com maior brilho (75,27). A composição centesimal mostrou as variações obtidas de acordo com a substituição de gordura por extrato de aveia e o menor valor calórico (257,62 kcal) para este produto. O resultado de aw mostrou maior valor para a formulação com extrato de aveia (0,94), sendo esperado devido ao maior conteúdo de água da formulação. A análise sensorial, através da avaliação de painel não treinado, indicou que o bolo elaborado com óleo de coco obteve a maior aceitação e, consequentemente, a maior intenção de compra, entretanto, apresentou pouca diferença em relação ao bolo controle. Em geral, os resultados mostraram ótimo padrão de qualidade dos bolos elaborados com a substituição da gordura vegetal hidrogenada, podendo-se assim, obter produtos com outras opções de ingredientes e com agregação de valor nutricional.Many families do not have time to prepare homemade cakes and usually opt for the convenience of buying ready products. Consumer\'s attitudes regarding health issues, that may arise from the consumption of foods high in fat, is to consume foods that have formulated so low in fat, but with the same sensory characteristics of the original products. The purpose of this study was to determine the effect of replacing hydrogenated vegetable fat for other lipids (fat palm, soybean oil, Brazil nut oil, coconut oil) and oat extract in cake formulations. Nine formulations containing flour, sugar, egg powder, fat, water, whole milk powder, emulsifier, baking powder, and salt were elaborated by replacing the hydrogenated vegetable fat for different types of lipids and oat extract. Formulations: (control) hydrogenated vegetable fat (GVH) - 100%; (1): palm fat - 100%; (2) soybean oil - 100%; (3): Brazil nut oil - 100%; (4) coconut oil - 100%; (5): oat extract - 100%; (6): GVH - 50% + nut oil from Brazil - 50%; (7) GVH - 50% Coconut oil + - 50%; (8): GVH - 50% + oat extract - 50%. The behavior of cakes batters and shelf life of the final product during six days of storage were assessed through the texture analysis with probes back extrusion and compression (TPA-texture profile analysis), respectively. The evaluation of specific volume, density, porosity, chemical composition and water activity - aw was made. Sensory analysis was performed with 60 tasters using the control formulations, coconut oil, Brazil nut oil l and oat extract according to the hedonic scale (9 points) and purchase intent. Texture analysis (back extrusion) showed different rheological behaviors, although all formulations were characterized as a dilatant fluid (n> 1). The result of the shelf-life showed that the cake made with oat extract produced better quality characteristics. The cake produced with GVH showed higher volume (2,65 mL/g), lower density (0,39 g/mL) and greater incorporation of air (16,45 mm2). The color analysis showed that the cake made with coconut oil + GVH presented more yellowness (35,94) and cake with GVH + oat extract presented higher brightness (75,27). The chemical composition showed variations obtained in accordance with the substitution of fat for oat extract and lower caloric value (257,62 kcal) for this product. The result showed higher aw value (0,94) for the formulation with oat extract, it is expected due to the higher water content of the formulation. The sensory analysis, through evaluating untrained panel, indicated that the cake prepared with coconut oil had the highest acceptance and, consequently, the higher purchase intention, although it presented little difference from the control cake. In general, the results showed great standard of quality cakes prepared by replacing the hydrogenated vegetable fat, leading to products with other options of ingredients and with added nutritional value.
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Muniz, Adriana. "Efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino nos parâmetros produtivos e reprodutivos de fêmeas suínas em lactação." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/10/10131/tde-28082007-095434/.
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O objetivo do experimento foi verificar o efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino na ração de fêmeas suínas lactantes. As dietas eram energeticamente altas, sendo uma dieta basal acrescida em 8% por diferentes fontes de energia, (1) óleo de soja, (2) óleo de linhaça, (3) óleo de coco e (4) gordura animal, tratamentos 1, 2, 3 e 4 respectivamente. O experimento foi realizado na Fazenda Santa Rosa, Leme, SP. As variáveis avaliadas foram peso inicial, aos 100 dias de gestação (PI), peso à desmama (PD), espessura de toucinho aos 100 dias de gestação (ETI), espessura de toucinho à desmama (ETD), mudanças corporais no período lactacional como perda de peso (PP), perda de espessura de toucinho (PET), produção de leite (PL) e peso dos leitões (Ple) nos dias 7, 14 e 21 da lactação, intervalo desmama estro (IDE), duração do estro (DE) e concentrações de estrógeno (Es) à desmama, 48 horas após a desmama e no estro. A espessura de toucinho foi medida no P2. A técnica de PL foi realizada pela técnica de peso dos leitões antes e depois das mamadas. O manejo para diagnóstico do estro foi realizado duas vezes ao dia. As coletas de sangue foram realizadas em 3 ocasiões à desmama (Dia 1), 48 horas após a desmama (Dia 2) e na comprovação do estro (Dia 3). As análises da (Es) foram realizadas pela técnica de radioimunoensaio. Foram utilizadas 24 fêmeas, em um delineamento inteiramente ao acaso. Os resultados foram analisados através do programa computacional Statistical Analysis System (SAS Institute Inc., 1985) submetidos à análise de variância pelo procedimento GLM (PROC GLM). Para os valores de peso, espessura de toucinho, bem como das mudanças no período não houve diferença significativa, e os resultados foram para PI 257,7; 259,3; 265,0 e 267,0 quilos e para PD 231,3; 217,4; 224,9 e 225,0 quilos para os tratamentos 1, 2, 3 e 4, respectivamente. Os valores de 17,0; 16,5; 16,5; 16,0 milímetros foram para ETI e 13,2; 12,13; 12,5 e 12,0 mm para ETD nos tratamentos 1, 2, 3 e 4, respectivamente. A PP durante a lactação foi de 44,4; 41,9; 40,1 e 39,1 para os tratamentos 1, 2, 3 e 4, respectivamente. Já a PET apresentou médias de 3,8; 4,2; 4,0 e 4,0 mm nos tratamentos 1, 2, 3 e 4, respectivamente. Não foi encontrada diferença significativa para PL, bem como para os diferentes dias de mensurações tendo como resultados no 7º dia 10,13; 9,43; 8,98 e 8,85 Kg para os diferentes tratamentos 1, 2, 3 e 4, respectivamente. No 14º dia os valores médios para os tratamentos foram de 10,12; 11,20; 10,26 e 8,79 Kg, respectivamente, e os valores de 11,34; 10,47; 10,56 e 10,76 Kg para os tratamentos 1, 2, 3 e 4, respectivamente para o 21º dia. O peso dos leitões não foi significativo entre os tratamentos, mas apresentou significância nos três diferentes tempos (P < 0,01) e os valores médios foram de 2,87; 2,95; 2,83 e 2,9 Kg para os tratamentos 1, 2, 3 e 4, respectivamente para o 7º dia de amamentação, de 5,01; 4,88; 4,8 e 4,75 Kg nos tratamentos 1, 2, 3 e 4, respectivamente para 14º dia. Já para o 21º dia os valores nos tratamentos 1, 2, 3 e 4, respectivamente foram de 6,80; 6,58; 6,56 e 6,82 Kg. O IDE e DE não apresentaram diferença significativa e tiveram como médias nos respectivos tratamentos 1, 2, 3 e 4 de 74,0; 68,0; 70,3 e 78,7 horas para IDE e 57,6; 62,0; 64,0 e 72,0 para DE. Para as médias de Es não houve significância e estas apresentaram os seguintes valores de 10,25; 12,82; 9,65 e 8,71 pg/ml nos respectivos tratamentos 1, 2, 3 e 4 no dia 1. Para o dia 2 os valores nos tratamentos 1, 2, 3 e 4 foram de 25,8; 27,39; 24,64 e 32,12 pg/ml respectivamente, e os valores de 83,6; 79,14 e 77,64 pg/ml para os tratamentos 1, 2, 3 e 4, respectivamente referentes ao dia 3.Twenty-four Dalland C40 sows were used in one experiment to study the effect of dietary vegetable oil or tallow on productive and reproductive parameters. All sows were fed a corn-soybean meal diet supplemented with 8% soybean (T1), linseed (T2), coconut (T3) oil or tallow (T4) from day 100 of gestation and throughout the lactation period. Sow initial weight and backfat thickness were determined at day 100 of gestation (ISW and IBT, respectively), and at weaning (WSW and WBT, respectively). Sow weight and backfat thickness losses (WL and BTL, respectively) were calculated, and milk yield (MY) was estimated at day 7, 14 and 21 of lactation by weighing the litter before and after suckling. Interval weaning estrus (IWE), and estrus duration (ED), and piglet weight (PW) were recorded. Blood samples were taken at weaning (day 1), and 48 hours after weaning (day 2), and at onset of estrus (day 3) for estradiol (E2) determination. There were no treatment effects for the parameters studied. The means for E2 were 10.25; 12.82; 9.65 e 8.71 pg/ml (day 1), and 25.8; 27.39; 24.64 e 32.12 pg/ml (day 2), and 83.6; 79.14 e 7764 pg/ml (day 3) for treatment 1, 2, 3 e 4, respectively. Means for E2 on day 3 were higher than values observed on day 1 and 2.
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Oliveira, Tiago Marcelo. "Desempenho atlético e adaptação metabólica de cavalos Árabes em testes de longa duração em esteira suplementados com óleo de arroz ou óleo de soja." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-08102012-153800/.
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Suplementação com óleos vegetais tem sido usada frequentemente na dieta de equinos atletas. O objetivo desse trabalho é avaliar e quantificar o metabolismo lipídico em testes de longa duração e o desempenho atlético em testes de esforço máximo em equinos suplementados com diferentes óleos vegetais. Doze equinos da raça Árabe, não treinados, foram divididos em dois grupos, sendo que cada grupo foi suplementado com 200ml de óleo de soja ou arroz (9% do concentrado) por um período de seis semanas. Antes e após esse período, esses animais foram submetidos um teste de esforço máximo (TPEP) e um teste de longa duração (TLD) em esteira, quando foram coletadas amostras de sangue antes, durante e após o exercício. A velocidade no TLD foi determinada pelo índice V150 individual, obtido no TPEP de cada animal. Os animais apresentaram boa aceitabilidade e adaptação à dieta. No TPEP os valores de lactato plasmático nos animais após suplementação foram menores durante e maiores após o exercício (p<0,05). No grupo soja, houve em média uma diminuição nos níveis de glicose no plasma, enquanto que no grupo arroz, observou-se aumento desses níveis (p<0,01). No TLD houve aumento nos valores séricos de ácidos graxos livres (AGL) e colesterol, e redução nos valores de triglicérides nos animais após suplementação nos dois grupos (p<0,05). No grupo suplementado com óleo de arroz houve diminuição nos valores de LDL (p<0,05). Em ambos os grupos não houve alterações significativas nos valores de HDL, Aspartato Aminotransferase (AST), Creatina quinase (CK), Fosfatase Alcalina (FA), glicose e lactato no TLD após a suplementação. O V150 foi eficaz para determinar uma predominância do metabolismo aeróbico, no qual a gordura é mais utilizada como substrato para produção de energia. Nos animais após suplementação com óleo houve um atraso no limiar de lactato no TPEP e aumento da disponibilidade de energia no exercício de longa duração através do aumento de AGL e manutenção dos níveis de lactato. As alterações no metabolismo lipídico causadas pela suplementação com óleo podem favorecer o desempenho desses animais tanto em testes de esforço máximo como em testes de longa duração.Vegetable oil supplementation has been often used in high performance horses feeding. The aim of the current study is to evaluate and to quantify the lipidic metabolism during the low intensity tests and exercise performance during incremental exercise tests in fat-supplemented horses. Twelve Arabian horses, untrained, were divided into two groups, which each group was supplemented with 200 ml of soybean oil or rice bran oil (9% of the concentrate) for a period of six weeks. Before and after this period, they were submitted to incremental exercise test (IET) and low intensity test (LIT) on a high-speed treadmill, and blood samples was taken before, during and after exercise. The velocity in the LIT was determined by individual V150 in IET. Good acceptability and adaptation to diet was observed. In IET the plasma lactate values in fat-supplemented horses was lower during the exercise and higher after exercise (p<0,05). In the soybean group, there was decrease in plasma glucose levels, while in the rice bran group, there was increase in plasma glucose levels (p<0,01). In LIT there was increase in serum free fat acids (FFA) and cholesterol levels, and decrease in serum triacylglycerol levels in fat-supplemented horses in both groups (p<0,05). In the rice bran group there was decrease in serum LDL values (p<0,05). No significant difference was observed in HDL, Aspartate Aminotransferase (AST), Creatine Kinase (CK), Alkaline Phosphatase (AP), glucose and lactate values in LIT after supplementation. V150 was a good index to determinate a prevalent aerobic metabolism, which fat was better used as energy source. There was a delay in the lactate threshold and increase of energy availability during low intensity exercise by increasing of FFA and the maintenance of the lactate levels in fat-supplemented horses. Changes in the lipidic metabolism provided by oil supplementation can favor the performance during IET and LIT.
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Rocha, Mayara Ribeiro. "Avaliação das propriedades sensoriais dos produtos de interesterificação da gordura do leite com óleos vegetais." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/97/97137/tde-20112017-123439/.
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A procura dos consumidores por produtos mais saudáveis, combinada às descobertas científicas sobre os efeitos na saúde humana de diversos alimentos, gerou a busca por processos adequados à produção de alimentos. Neste contexto, óleos e gorduras modificados têm ganhado atenção especial. Uma opção industrial para modificar as propriedades dos óleos e gordura é por meio de reações de interesterificação catalisadas por agentes químicos ou bioquímicos. O presente trabalho teve como objetivo, verificar a influência do tipo de catalisador (metóxido de sódio e lipase de Rhizopus oryzae imobilizada em silica-PVA) nas propriedades sensoriais dos produtos obtidos por interesterificação da gordura do leite anidra e dois óleos vegetais (soja e canola). A avaliação sensorial feita através de um nariz eletrônico e um texturômetro, utilizando matérias-primas que estavam de acordo com as normas brasileiras e adequadas para as duas rotas de interesterificação. As reações de interesterificação química foram realizadas em rotaevaporador de baixa pressão contendo 320g da mistura (65% de gordura do leite e 35% de óleo vegetal) e 0,75% de metóxido de sódio a 60°C por 60min. As reações de interesterificação enzimática foram realizadas em reatores cilíndricos encamisados, carregados com 70g de meio (65% de gordura do leite e 35% de óleo vegetal) incubadas com derivado imobilizado na proporção fixa de 500 unidades de atividade por grama de meio (500U/g). As reações foram conduzidas por 6 horas, com agitação magnética, em atmosfera inerte (N2), ao abrigo da luz, a 45°C. Os resultados mostraram que os sensores do nariz eletrônico discriminaram as amostras satisfatoriamente e que o tipo de catalisador influenciou de forma marcante no aroma dos produtos interesterificados, independentemente do tipo de óleo usado. Este fato pode ser atribuído à especificidade do catalisador enzimático (enzima 1,3 específica) que atua nos carbonos 1,3 do glicerol enquanto na interesterificação química a distribuição dos triacilgliceróis ocorre ao acaso, imprimindo no painel dos componentes principais do aroma posições opostas. Especificamente, verificou-se que os aromas dos produtos interesterificados pela rota enzimática ficaram localizados em posição mais próxima à dos óleos vegetais, enquanto pela rota química os produtos obtidos ficaram mais próximos aos componentes dos aromas da gordura de leite e das misturas gordura e óleos vegetais. Apesar desta metodologia não permitir identificar que tipo de aroma poderia ser mais agradável ao consumidor, é possível afirmar que o catalisador tem uma influência importante no aroma de produtos obtidos por interesterificação. Com relação à textura, ambas as rotas geraram produtos com consistências adequadas ao critério estabelecido por Haigton.Consumers\' demand for healthier products, combined with scientific discoveries about the effects of different foods on human health, has generated the search for suitable processes for the production of food. In this context, oils and modified fats have gained special attention. Reactions catalysed by chemical or biochemical agents are an industrial option to modify the properties of the oils and fat by means of its interesterification. This study aimed to verify the influence of the type of catalyst (sodium methylate and Rhizopus oryzae imobilizada on silica PVA) on the sensory properties of the products obtained by interesterification anhydrous fat milk and two vegetable oils (soybean and canola). Sensory evaluation was made through an electronic nose and texturometer, using raw materials that were in accordance with Brazilian rules and appropriate standards for the two routes of interesterification. The chemical interesterification reactions were performed at low pressure rotaevaporator, the mixture containing 320g (65% milk fat and 35% vegetable oil) and 0.75% sodium methoxide at 60° C for 60min. The enzymatic interesterification reactions were carried out in cylindrical jacketed reactors loaded with 70g of médium (65% milk fat and 35% vegetable oil) incubated with immobilized derivative in a fixed proportion of 500 activity units per gram of reaction medium (500U / g). The reactions were conducted for 6 hours, with magnetic stirring under inert atmosphere (N2), protected from light, at 45 ° C. The results showed that the sensors of the electronic nose discriminated samples satisfactorily and that the type of catalyst influenced markedly in the aroma of interesterified products regardless of the type of oil used. This fact can be attributed to the specificity of the enzyme catalyst (1.3-specific enzyme) that acts on the 1,3 carbons of the glycerol as chemical interesterification of triacylglycerols distribution occurs randomly, printing on the panel of the components of the aroma opposite positions. Specifically, it was found that the scent of interesterified product by enzymatic route were located in the nearest position to the vegetable oil, while by the chemical route the products obtained were closest to the components of milk fat flavors and mixtures fat and vegetable oils . Although this methodology cannot identify what kind of aroma could be more pleasant to the consumer, it is clear that the catalyst has an important influence on product aroma obtained by interesterification. Regarding the texture, both routes generated products with suitable consistency to the criteria established by Haigton.
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Ramos, Boris. "Production of biodiesel from vegetable oils." Thesis, KTH, Skolan för kemivetenskap (CHE), 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-145863.
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The production of biodiesel using vegetables oils is studied. Palm oil and its use for production of biodiesel have been focused. Palm tree is very productive and one of the most profitable for biodiesel production. Among the oilseed crops palm tree produce more oil per hectare. Palm oil has a good availability and a competitive price. The production of palm oil at the industrial plantation level has caused environmental damage. The Roundtable on Sustainable Palm Oil has established principles and criteria in order to certify a sustainable cultivation of the palm oil. The experimental work involves the production of biodiesel using corn oil. Ethanol and methanol are used as alcohols. Sodium and potassium hydroxides are selected as catalyst. The ratio alcohol to oil is the most important parameter in the production of biodiesel. An excess of alcohol is required to drive the reaction to the right. In the experiments with ethanol the yield of biodiesel increased with the ratio ethanol/oil achieving the highest yield at a molar ratio ethanol/oil: 7.78. In the experiments with methanol, using 0.9 g NaOH and 1 hour reaction time the highest yield was obtained with a molar ratio methanol:oil = 9. Using KOH as catalyst and 2 hour reaction time a very good yield is already obtained with a molar ratio methanol:oil = 4.5 The amount of catalyst is another studied parameter. In the experiments with ethanol, the amount of 0.8 mg NaOH and 1.2 mg KOH for 200 ml corn oil (0.22 mol) is enough in order to obtain a good yield. An increase of the amount of catalyst does not produce an increase of the yield of biodiesel. In experiments with methanol, using the lowest tested amount catalyst (0.85 g KOH and 0.23 g NaOH) a good yield of biodiesel is obtained. The effects of the reaction time, rate of mixing and the reaction temperature were studied in the experiments with methanol. The yield of biodiesel increased when the reaction time is increased from 1 to 2 hours. The yield of produced biodiesel increased from 90% to 94% when the rate of mixing was increased from 500 to 1500 rpm. Often the transesterification is carried out at a temperature near the boiling point of alcohol. The highest yield was obtained at 60 oC with KOH and at 55 oC using NaOH but already at 40 oC a good yield was obtained (89%).
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Brekke, Sarah. "Trans-free fats and oils: chemistry and consumer acceptance." Kansas State University, 2013. http://hdl.handle.net/2097/16268.
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Master of ScienceDepartment of Food Science
Delores Chambers
Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.
Books on the topic "Vegetable oils and fats"
1
Krist, Sabine. Vegetable Fats and Oils. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3.
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2
Ceylon Institute of Scientific and Industrial Research. Rubberseed processing for the production of vegetable oil and animal feed. [Colombo?]: The Institute, 1989.
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Standardization, International Organization for. Animal and vegetable fats and oils: Determination of unsaponifiable matter. Geneva: ISO, 1988.
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Greer, James D. Global trends in vegetable/animal oils and fats: Edible and industrial applications. Waltham, MA: Decision Resources, 1994.
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James, Angus S. The UK oils and fats report. Leatherhead: Leatherhead Food Research Association, 1995.
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Zhongguo shi yong you gong ji an quan fen xi yu yu ce. Beijing Shi: Zhongguo nong ye chu ban she, 2008.
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Simoneau, C. Minutes from the task force meeting on the analysis of vegetable fats in chocolate: Ispra, 18-19 October 1995. Luxembourg: European Commission, 1996.
Find full textBook chapters on the topic "Vegetable oils and fats"
1
Krist, Sabine. "Introduction." In Vegetable Fats and Oils, 1–26. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_1.
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Krist, Sabine. "Artichoke Seed Oil." In Vegetable Fats and Oils, 81–86. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_10.
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Krist, Sabine. "Rapeseed Oil." In Vegetable Fats and Oils, 633–40. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_100.
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Krist, Sabine. "Rice Bran Oil." In Vegetable Fats and Oils, 641–46. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_101.
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Krist, Sabine. "Rose Hip Oil." In Vegetable Fats and Oils, 647–50. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_102.
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Krist, Sabine. "Sacha Inchi Oil." In Vegetable Fats and Oils, 651–55. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_103.
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Krist, Sabine. "Safflower Oil." In Vegetable Fats and Oils, 657–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_104.
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Krist, Sabine. "Sea Buckthorn Oil." In Vegetable Fats and Oils, 665–73. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_105.
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Krist, Sabine. "Sesame Oil/Sesame Oil from Roasted Seeds." In Vegetable Fats and Oils, 675–87. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_106.
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Krist, Sabine. "Shea Butter." In Vegetable Fats and Oils, 689–97. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_107.
Full textConference papers on the topic "Vegetable oils and fats"
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Alan C Hansen and Bingjun Brian He. "Food versus Fuel Characteristics of Vegetable Oils and Animal Fats." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25154.
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Mandziuk, I., and K. Prisyazhna. "BASE OILS BASES SYNTHESIZED USING TECHNOLOGIES OF RECYCLING WASTE PRODUCTS OF THERMOPLASTICS." In BALTTRIB 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/balttrib.2015.07.
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We offer the technology of synthesis of the basic foundations of lubricants from natural raw materials – animal and vegetable fats. The relevance and novelty of the research is to use the technology of recycling polymer waste. This allows adjusting the rheological, physical, mechanical properties of lubricants. We propose a method to estimating the propensity to oxidation of natural fats based rheometric measurements. We studied the efficiency of the various classes of industrial antioxidants.
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Mormino, Ilaria, Sebastian Verhelst, Roger Sierens, Christian V. Stevens, and Bruno De Meulenaer. "Using Vegetable Oils and Animal Fats in Diesel Engines: Chemical Analyses and Engine Tests." In SAE World Congress & Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2009. http://dx.doi.org/10.4271/2009-01-0493.
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Coronado, Horacio Pinzón, Andrea Escobar Porto, and Marco E. Sanjuan. "Multivariate Control and Override of a Two-Step Homogeneous Base-Catalyzed Transesterification Process." In ASME 2014 8th International Conference on Energy Sustainability collocated with the ASME 2014 12th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/es2014-6694.
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The most common technology used in biodiesel production is the transesterification of vegetable oils and animal fats. Transesterification (also called alcoholysis) is the reaction of fat oil with an alcohol to form esters and glycerol, in presence of catalyst to improve the reaction rate and yield. Although process industry has established long ago that continuous processes are more cost-effective than batch processing, there is still a substantial number of batch processing biodiesel plants in the world. One of the challenges in switching to a continuous process is the simultaneous control requirement of throughput (flow), temperature, and biodiesel concentration. In the present work, a two-step homogeneous base-catalyzed transesterification process for a continuous biodiesel production plant is studied. The most relevant variables are: reaction temperature, ratio of alcohol to vegetable oil, amount of catalyst, mixing intensity (RPM), catalyst and vegetable oil used. The objective was to design a control strategy incorporating three key loops, overrides, and decoupling based on multivariate control analysis. The designed control strategy is described and simulation-based performance test results are shown.
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Deshpande, N. V., Shashikant Thombre, Manish G. Meshram, T. Naresh, and Yogesh P. Sharma. "Jatropha and Pongamia Straight Vegetable Oils as an Alternative to Diesel as a Fuel." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-82941.
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With the fossil fuel depleting very fast, researchers have concentrated on developing new agro-based alternative fuels, which will provide sustainable solution to the energy crisis. Presently, bio-diesels, which are obtained from trans-esterification of straight vegetable oil (SVO), are being used along with diesel in blends. The transesterification process, which is a costly, time consuming and oil quality dependent process is eliminated in the present study. The straight vegetable oils, namely, Jatropha and Pongamia have been analyzed in details. The trial was conducted on a 4-stroke, single cylinder diesel engine, having compression ratio 17.5:1. The experiments were carried out for fuel consumption and emission levels at various loads and without any engine modifications. The results obtained were comparable to and better than diesel. The CO and NOx emission was found less for Jatropha as well as for Pongamia. The specific fuel consumption (SFC) was found to be low for both Jatropha and Pongamia oil at moderate loads. The brake thermal efficiency was also found to be better for both Jatropha and Pongamia oil as compared to diesel
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Nagaraj, A. M., and G. P. Prabhu Kumar. "Emission and Performance Characteristics of a Single Cylinder Compression Ignition Engine Operating on Esterified Rice Bran Vegetable Oil and Diesel Fuel." In ASME 2002 Internal Combustion Engine Division Fall Technical Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/icef2002-521.
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The alkyl monoesters of fatty acids derived from vegetable oils or animal fats, known as bio diesel, are attracting considerable interest as an alternative fuel for diesel engines. Biodiesel-fueled engines produce less carbon monoxide, unburnt hydrocarbons, and particulate emissions than diesel-fueled engines. However, bio diesel has different chemical and physical properties than diesel fuel, including a larger bulk modulus and a higher cetane number. Some of these properties can be affected by oxidation of the fuel during storage. These changes can affect the timing of the combustion process and potentially increase the emissions of oxides of nitrogen. The objective of this study was to evaluate the effect of injection and combustion timing on bio diesel combustion and exhaust emissions. Bio diesel fuel is a clean burning fuel made from natural renewable sources such as rice bran vegetable oil. Bio diesel operates in compression ignition engines similar to diesel fuel. It can be burnt in any standard unmodified diesel engine blended with 20% to 30% bio diesel with diesel. Rice bran oil can be converted into bio diesel fuel as ethyl ester by transestirification. Experimental investigations have been carried out using bio diesel as an alternative fuel in single cylinder, compression ignition engine under varying operating conditions and by varying the injection timings with respect to TDC. In this work various parameters such as brake power, peak pressure rise, and emissions during combustion process under varying operating conditions with diesel, bio diesel, bio diesel blends were measured. The exhaust emissions from the engine were measured using exhaust gas analyzer.
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Simencio Otero, Rosa L., Sándor Szénási, Zoltán Fried, Imre Felde, Jônatas M. Viscaino, Lauralice C. F. Canale, and George E. Totten. "Parallelized Particle Swarm Optimization to Estimate the Heat Transfer Coefficients of a Series of Vegetable Oils in Comparison with Typical Fast Petroleum Quench Oil Quenchant." In HT2019. ASM International, 2019. http://dx.doi.org/10.31399/asm.cp.ht2019p0260.
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Abstract An inverse solver for the estimation of the temporospacial heat transfer coefficients (HTCs), without using prior information of the thermal boundary conditions, was used for immersion quenching into a series of vegetable oils and two commercial petroleum oil quenchants. The Particle Swarm Optimization method was used on near-surface temperature-time cooling curve data obtained with the so-called Tensi multithermocouple 12.5 mm diameter x 45 mm Inconel 600 probe. The fitness function to be minimized by a particle swarm optimization (PSO) approach is defined by the deviation of the measured and calculated cooling curves. The PSO algorithm was parallelized and implemented on a Graphics Processing Unit architecture. This paper describes in detail the PSO methodology to compare and differentiate the potential quenching properties attainable with a series of vegetable oils including: cottonseed, peanut, canola, coconut, palm, sunflower, corn and a soybean oil vs a typical accelerated petroleum oil quenchant.
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Vedharaj, S., R. Vallinayagam, S. Mani Sarathy, and Robert W. Dibble. "Improving Vegetable Oil Fueled CI Engine Characteristics Through Diethyl Ether Blending." In ASME 2016 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/icef2016-9339.
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In this research, the flow and ignition properties of vegetable oil (VO) are improved by blending it with diethyl ether (DEE). DEE, synthesized from ethanol, has lower viscosity than diesel and VO. When DEE is blended with VO, the resultant DEEVO mixtures have favorable properties for compression ignition (CI) engine operation. As such, DEEVO20 (20% DEE + 80% VO) and DEEVO40 (40% DEE + 60% VO) were initially considered in the current study. The viscosity of VO is 32.4*10−6 m2/s; the viscosity is reduced with the increase of DEE in VO. In this study, our blends were limited to a maximum of 40% DEE in VO. The viscosity of DEEVO40 is 2.1*10−6 m2/s, which is comparable to that of diesel (2.3*10−6 m2/s). The lower boiling point and flash point of DEE improves the fuel spray and evaporation for DEEVO mixtures. In addition to the improvement in physical properties, the ignition quality of DEEVO mixtures is also improved, as DEE is a high cetane fuel (DCN = 139). The ignition characteristics of DEEVO mixtures were studied in an ignition quality tester (IQT). There is an evident reduction in ignition delay time (IDT) for DEEVO mixtures compared to VO. The IDT of VO (4.5 ms), DEEVO20 (3.2 ms) and DEEVO40 (2.7 ms) was measured in IQT. Accordingly, the derived cetane number (DCN) of DEEVO mixtures increased with the increase in proportion of DEE. The reported mixtures were also tested in a single cylinder CI engine. The start of combustion (SOC) was advanced for DEEVO20 and DEEVO40 compared to diesel, which is attributed to the high DCN of DEEVO mixtures. On the other hand, the peak heat release rate decreased for DEEVO mixtures compared to diesel. Gaseous emissions such as nitrogen oxide (NOX), total hydrocarbon (THC) and smoke were reduced for DEEVO mixtures compared to diesel. The physical and ignition properties of VO are improved by the addition of DEE, and thus, the need for the trans-esterification process is averted. Furthermore, this blending strategy is simpler and enables operation of straight run oils and fats in CI engine, replacing diesel completely.
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Park, Hyoung-Keun, Sang-Hak Ghal, Tae-Hyung Park, Yong-Hee Ahn, and Sung-Hyeok Kim. "A Study on the Applicability of Straight Vegetable Oils to Medium Speed Diesel Engines." In ASME 2009 Internal Combustion Engine Division Fall Technical Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/icef2009-14044.
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Straight vegetable oil (SVO) fuels such as palm oil, animal fat oil and waste vegetable oil were tested as fuels in a single-cylinder diesel engine to evaluate applicability to medium-speed diesel engines. Fuel-related properties of the SVO were assessed and compared with conventional marine diesel fuel oil (MDO). The total acid number (TAN) of the SVO fuels changed during a short interval in a drying oven which heated the SVO fuels to 170 degrees Celsius for several weeks. The SVO have not gone rancid any further after reaching limit. And the TAN of the SVO fuels was not related to corrosion of the parts. The SVO fuels needed to be heated to an appropriate temperature to use as fuel of the engine since the SVO fuels are more viscous than conventional diesel fuels. Both the injection period and the injection pressure increased due to low heating values of the SVO fuels. By the same token, fuel oil consumption increased over 10%. The overall exhaust emissions were lower with the SVO fuels, but NOx emission was as much as MDO at the higher loads.
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Kafuku, Gerald, Makme Mbarawa, Man Kee Lam, and Keat Teong Lee. "Optimized Preparation of Moringa Oleifera Methyl Esters Using Sulfated Tin Oxide as Heterogenous Catalyst." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90503.
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Fatty acid methyl esters (biodiesel), prepared from transesterification of vegetable oils or animal fats, have gained great importance in substituting petroleum based diesel for combating environmental problems and higher diesel prices. Moringa oleifera fatty acids are among the newly investigated potentials for biodiesel production in recent years. In getting rid of soap formation and thus large waste washing water from biodiesel produced from homogenous catalysts, the use of heterogeneous catalysts is currently preferred due to easily separation and purification of the final products. In this study, biodiesel was produced from moringa oleifera oil using sulfated tin oxide enhanced with SiO2 (SO42−/SnO2−SiO2) as super acid solid catalyst. The experimental design was done using design of experiment (DoE), specifically, response surface methodology based on three-variable central composite design (CCD) with alpha (α) = 2. The reaction parameters in the optimization process were reaction temperature (60°C to 180°C), reaction period (1 to 3 hrs) and methanol to oil ratio (1:6 to 1:24 mol/mol). It was observed that the yield up to 84wt% of moringa oleifera methyl esters can be obtained with reaction conditions of 150°C temperature, 150 minutes reaction time and 1:19.5 methanol to oil ratio, while catalyst concentration and agitation speed are kept at 3wt% and 350 rpm respectively.
Reports on the topic "Vegetable oils and fats"
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Henna, Phillip H. Novel Bioplastics and biocomposites from Vegetable Oils. Office of Scientific and Technical Information (OSTI), January 2008. http://dx.doi.org/10.2172/939375.
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Wilson, George. Commercial Approval Plan for Synthetic Jet Fuel from Hydrotreated Fats and Oils. Fort Belvoir, VA: Defense Technical Information Center, February 2009. http://dx.doi.org/10.21236/ada501088.
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Márquez-Ruiz, Gloria. Analysis of Used Frying Oils and Fats by High-Performance Size-Exclusion Chromatography. AOCS, June 2011. http://dx.doi.org/10.21748/lipidlibrary.39204.
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Kalu, E. Eric, and Ken Shuang Chen. Final report on LDRD project : biodiesel production from vegetable oils using slit-channel reactors. Office of Scientific and Technical Information (OSTI), January 2008. http://dx.doi.org/10.2172/928823.
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Smith, G. V., R. D. Gaston, Ruozhi Song, and Jianjun Cheng. Desulfurization of coal with hydroperoxides of vegetable oils. [Quarterly] report, September 1--November 30, 1994. Office of Scientific and Technical Information (OSTI), December 1994. http://dx.doi.org/10.2172/32792.
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Smith, G. V., R. D. Gaston, R. Song, J. Cheng, Feng Shi, and K. L. Gholson. Desulfurization of coal with hydroperoxides of vegetable oils. Technical progress report, March 1--May 31, 1995. Office of Scientific and Technical Information (OSTI), December 1995. http://dx.doi.org/10.2172/205592.
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Smith, G. V., R. D. Gaston, Ruozhi Song, Jianjun Cheng, Feng Shi, K. L. Gholson, and K. K. Ho. Desulfurization of coal with hydroperoxides of vegetable oils. [Quarterly progress report], December 1, 1994--February 28, 1995. Office of Scientific and Technical Information (OSTI), December 1995. http://dx.doi.org/10.2172/207069.
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Smith, G. V., R. D. Gaston, R. Song, J. Cheng, F. Shi, and Y. Wang. Desulfurization of Illinois coals with hydroperoxides of vegetable oils and alkali, Quarterly report, March 1 - May 31, 1996. Office of Scientific and Technical Information (OSTI), December 1996. http://dx.doi.org/10.2172/477628.
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Smith, G. V., R. D. Gaston, R. Song, J. Cheng, F. Shi, and Y. Wang. Desulfurization of Illinois coals with hydroperoxides of vegetable oils and alkali. Technical report, September 1--November 30, 1995. Office of Scientific and Technical Information (OSTI), December 1995. http://dx.doi.org/10.2172/257330.
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Smith, G. V., R. D. Gaston, and Ruozhi Song. Desulfurization of Illinois coals with hydroperoxides of vegetable oils and alkali. Final technical report, September 1, 1995--August 31, 1996. Office of Scientific and Technical Information (OSTI), May 1997. http://dx.doi.org/10.2172/475629.
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