Oils And Fats
Mostrando 1-12 de 101 artigos, teses e dissertações.
-
1. SALICILATOS COMO INIBIDORES DO PROCESSO OXIDATIVO MEDIADO POR COBRE E FERRO NO BIODIESEL B100
Biodiesel is a renewable fuel produced from vegetable oils and animal fats transesterification. However, due to its chemical characteristics, it is susceptible to oxidation causing losses to its manufacturers and users. In this work a series of salicylates were synthesized and employed as secondary antioxidants in biodiesel B100. The accelerated oxidation te
Química Nova. Publicado em: 2022
-
2. OXIDATIVE STABILITY AND COLD FILTER PLUGGING POINT OF BIODIESEL BLENDS DERIVED FROM FATS AND SOY OIL
Biodiesel made from oils is rich in polyunsaturated fatty acids methyl esters, and, consequently, presents high tendency to oxidize. Biodiesel made from fats, on the other hand, is mainly comprised by saturated chains. Although it is highly stable, they easily crystalize at low temperatures. Blends from both can exhibit optimized properties. In this work, ox
Quím. Nova. Publicado em: 2020-09
-
3. Consumo de Oxigênio e Aptidão Cardiorrespiratória | Diferença entre Idade Cronológica e Biológica
Biodiesel made from oils is rich in polyunsaturated fatty acids methyl esters, and, consequently, presents high tendency to oxidize. Biodiesel made from fats, on the other hand, is mainly comprised by saturated chains. Although it is highly stable, they easily crystalize at low temperatures. Blends from both can exhibit optimized properties. In this work, ox
Arq. Bras. Cardiol.. Publicado em: 2020-09
-
4. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
-
5. Concentration of skim milk by reverse osmosis: characterization and flow decline modelling
Resumo Neste trabalho, as características físico-químicas e o declínio de fluxo durante o processo de osmose inversa foram analisados. O declínio de fluxo foi avaliado utilizando-se resistências em série, os modelos de bloqueio de poro e um segundo modelo conjugado, que consiste na combinação de resistências decorrentes dos bloqueios de poro e do d
Braz. J. Food Technol.. Publicado em: 25/11/2019
-
6. Determination of Coconut Oil Adulteration with Soybean Oil by Direct Infusion Electrospray Ionization Mass Spectrometry
Coconut oil has several domestic uses and health benefits, which can be used in food, pharmaceuticals and cosmetics products. However, it has been the target of adulteration with lower price oils and fats, such as soybean oil. In this study, a fast, easy and simple methodology was used to detect low quantities of intentionally adulterated coconut oil with so
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
-
7. Appliance of a high pressure semi-batch reactor: supercritical transesterification of soybean oil using methanol
Abstract This work presents the results of a supercritical transesterification process of soybean oil using methanol, performed in a laboratory high pressure semi-batch reactor. A full description of the equipment and a standard operating procedure are also provided. Since fossil fuels are not renewable, biofuels such biodiesel, have gained attention over t
Food Sci. Technol. Publicado em: 31/01/2019
-
8. Tratamiento de efluentes acuosos provenientes de la industria de biodiesel, utilizando tecnología de membranas
ABSTRACT The wastewaters from biodiesel production are generated mainly in the washing process, in this step the contaminants of biodiesel are eliminated in order to the obtained biodiesel meets with the internationals regulations. These wastes contain impurities such as methyl ester, residual oil, mono and diglycerides, soluble salts, catalyst, soap, glycer
Matéria (Rio J.). Publicado em: 19/07/2018
-
9. ESTERIFICAÇÃO E TRANSESTERIFICAÇÃO HOMOGÊNEA DE ÓLEOS VEGETAIS CONTENDO ALTO TEOR DE ÁCIDOS GRAXOS LIVRES
The high free fatty acids content in some vegetable oils can have a negative impact in the sustainable production of biodiesel. The previous treatment of these feedstock oils can contribute to the reduction of the process total costs as well as the environment, turning the biodiesel a more competitive in relation to the fossil diesel. The aim of this work wa
Quím. Nova. Publicado em: 2018-01
-
10. ANÁLISE COMPARATIVA DO CONTEÚDO EM ESTEROIDES LIVRES DE DIFERENTES ÓLEOS, GORDURAS E BIODIESEIS POR CROMATOGRAFIA GASOSA
In this study, the percentage content of free steroid in oils, fats and biodiesel was analyzed. For this, the saponification reaction on a microscale was used, and this procedure for extraction of unsaponifiable fraction was studied in several experimental steps. After the process of saponification, the unsaponifiable fraction was analyzed by gas chromatogra
Quím. Nova. Publicado em: 2015-05
-
11. Energy utilization of by-products from the soybean oil industry by broiler chickens: acidulated soapstock, lecithin, glycerol and their mixture
Acidulated soy soapstock (ASS) and lecithin (LEC) are by-products from processing soy oil (SO) for human consumption, whereas glycerol (GLY) can be obtained through the transesterification of vegetable oils during the production of biodiesel. These are valuable by-products for poultry feeds that have been underutilized in many parts of the world. One study w
Rev. Bras. Cienc. Avic.. Publicado em: 2014-12
-
12. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03