Characterization of chilean hazelnut (Gevuina avellana mol) seed oil

1998 ◽  
Vol 75 (8) ◽  
pp. 1037-1040 ◽  
Author(s):  
C. Bertoli ◽  
L. B. Fay ◽  
M. Stancanelli ◽  
D. Gumy ◽  
P. Lambelet
Keyword(s):  
Seed Oil ◽  
Gevuina Avellana

scholarly journals Characterization of Unripe and Mature Avocado Seed Oil in Different Proportions as Phase Change Materials and Simulation of Their Cooling Storage

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 107
Author(s):  
Evelyn Reyes-Cueva ◽  
Juan Francisco Nicolalde ◽  
Javier Martínez-Gómez
Keyword(s):  
Phase Change ◽  
Phase Change Materials ◽  
Seed Oil ◽  
Energy System ◽  
Maturity Stage ◽  
Natural Environments ◽  
Renewable Materials ◽  
Scanning Calorimetry ◽  
Avocado Seed

Environmental problems have been associated with energy consumption and waste management. A solution is the development of renewable materials such as organic phase change materials. Characterization of new materials allows knowing their applications and simulations provide an idea of how they can developed. Consequently, this research is focused on the thermal and chemical characterization of five different avocado seed oils depending on the maturity stage of the seed: 100% unripe, 25% mature-75% unripe, 50% mature-50% unripe, 75% mature-25% unripe, and 100% mature. The characterization was performed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The best oil for natural environments corresponded to 100% matured seed with an enthalpy of fusion of 52.93 J·g−1, and a degradation temperature between 241–545 °C. In addition, the FTIR analysis shows that unripe seed oil seems to contain more lipids than a mature one. Furthermore, a simulation with an isothermal box was conducted with the characterized oil with an initial temperature of −14 °C for the isothermal box, −27 °C for the PCM box, and an ambient temperature of 25 °C. The results show that without the PCM the temperature can reach −8 °C and with it is −12 °C after 7 h, proving its application as a cold thermal energy system.

Synthesis and characterization of CuO/C catalyst for the esterification of free fatty acid in rubber seed oil

Fuel ◽  
2014 ◽  
Vol 120 ◽  
pp. 195-201 ◽  
Author(s):  
Huei Ruey Ong ◽  
Maksudur R. Khan ◽  
M.N.K. Chowdhury ◽  
Abu Yousuf ◽  
Chin Kui Cheng
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Seed Oil ◽  
Synthesis And Characterization ◽  
Rubber Seed Oil ◽  
Rubber Seed

Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)

2017 ◽  
Vol 94 (10) ◽  
pp. 1269-1277
Author(s):  
Betsabé Hernández-Santos ◽  
Edgar Sánchez-Ortega ◽  
Erasmo Herman-Lara ◽  
Jesús Rodríguez-Miranda ◽  
Carlos A. Gómez-Aldapa ◽  
...  
Keyword(s):  
Seed Oil ◽  
Thermal Characterization

scholarly journals Characterization of peanut seed oil of selected varieties and its application in the cereal-based product

2020 ◽  
Vol 57 (11) ◽  
pp. 4044-4053
Author(s):  
Muhammad Bilal ◽  
Muhammad Asim Shabbir ◽  
Zou Xiaobo ◽  
Muhmmad Arslan ◽  
Muhammad Usman ◽  
...  
Keyword(s):  
Seed Oil ◽  
Peanut Seed

scholarly journals Preparation and Characterization of Biodiesel Produced from Jatropha Seed Oil Using Sulphated Zirconia as Catalyst

2018 ◽  
Vol 04 (01) ◽  
Author(s):  
Dangoggo SM ◽  
Dhikrah I ◽  
Sani NA ◽  
Baki AS ◽  
Bagudo BU ◽  
...  
Keyword(s):  
Seed Oil ◽  
Sulphated Zirconia ◽  
Jatropha Seed

Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil

1996 ◽  
Vol 44 (12) ◽  
pp. 3909-3912 ◽  
Author(s):  
Mitsuya Shimoda ◽  
Hideki Shiratsuchi ◽  
Yuji Nakada ◽  
Yin Wu ◽  
Yutaka Osajima
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Sesame Seed Oil
Sign in / Sign up

Export Citation Format

Share Document