Comparison of biofuel quality of waste derived oils as a function of oil extraction methods

Fuel ◽  
2015 ◽  
Vol 158 ◽  
pp. 183-190 ◽  
Author(s):  
Ibraheem A. Adeoti ◽  
Kelly Hawboldt
Keyword(s):  
Extraction Methods ◽  
Oil Extraction

The comparative analysis of different oil extraction methods based on the quality of flaxseed oil

2021 ◽  
pp. 104373
Author(s):  
Junpeng Zeng ◽  
Ting Xiao ◽  
Xinggang Ni ◽  
Teng Wei ◽  
Xiaoru Liu ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Flaxseed Oil

scholarly journals Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 586
Author(s):  
Eddy Plasquy ◽  
José María García Martos ◽  
María del Carmen Florido Fernández ◽  
Rafael Rubén Sola-Guirado ◽  
Juan Francisco García Martín
Keyword(s):  
Heat Treatment ◽  
Pilot Plant ◽  
Heating System ◽  
Oil Extraction ◽  
Warm Up ◽  
Precise Adjustment ◽  
Olive Cultivars ◽  
Plant Trials ◽  
Washing Water

Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, but it means that the olives arrive too cold at the mill for immediate processing. In this work, the use of warm water in the washing tub to warm up the fruit before grinding instead of flash heat treatment on the paste was assessed in two experiments. In the first one, at the laboratory level, the temperature after milling was determined in three olive cultivars, previously stored at 5 or 10 °C, and then submerged at different water temperatures (25, 30, and 35 °C) for 15, 30, 45, and 60 s. In the second one, two batches of olives were cooled in the field at 5 °C and then conditioned with washing water to obtain a paste at the entrance of the pilot plant malaxer at 27 °C. The temperature of the olives was measured at five points from the discharging up to their entering, as paste, into the malaxer. The results demonstrated the feasibility of the method as the temperature of the ground olives was kept at the desired temperature (28 ± 1 °C). The trials highlight the potential for automating an even more precise adjustment of the temperature of the olives before milling once the washing tub is equipped with a safe heating system.

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

scholarly journals Feature Extraction and Classification of Citrus Juice by Using an Enhanced L-KSVD on Data Obtained from Electronic Nose

Sensors ◽  
2019 ◽  
Vol 19 (4) ◽  
pp. 916 ◽  
Author(s):  
Wen Cao ◽  
Chunmei Liu ◽  
Pengfei Jia
Keyword(s):  
Feature Extraction ◽  
Kernel Function ◽  
Electronic Nose ◽  
Classification Accuracy ◽  
Extraction Methods ◽  
Object Function ◽  
Optimal Value ◽  
Processed Products

Aroma plays a significant role in the quality of citrus fruits and processed products. The detection and analysis of citrus volatiles can be measured by an electronic nose (E-nose); in this paper, an E-nose is employed to classify the juice which is stored for different days. Feature extraction and classification are two important requirements for an E-nose. During the training process, a classifier can optimize its own parameters to achieve a better classification accuracy but cannot decide its input data which is treated by feature extraction methods, so the classification result is not always ideal. Label consistent KSVD (L-KSVD) is a novel technique which can extract the feature and classify the data at the same time, and such an operation can improve the classification accuracy. We propose an enhanced L-KSVD called E-LCKSVD for E-nose in this paper. During E-LCKSVD, we introduce a kernel function to the traditional L-KSVD and present a new initialization technique of its dictionary; finally, the weighted coefficients of different parts of its object function is studied, and enhanced quantum-behaved particle swarm optimization (EQPSO) is employed to optimize these coefficients. During the experimental section, we firstly find the classification accuracy of KSVD, and L-KSVD is improved with the help of the kernel function; this can prove that their ability of dealing nonlinear data is improved. Then, we compare the results of different dictionary initialization techniques and prove our proposed method is better. Finally, we find the optimal value of the weighted coefficients of the object function of E-LCKSVD that can make E-nose reach a better performance.

The Comparison of Oil Quality from Different Processes

2011 ◽  
Vol 66-68 ◽  
pp. 598-607
Author(s):  
Yang Li ◽  
Lian Zhou Jiang ◽  
Chen Wang ◽  
Xiao Nan Sui
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Oil Extraction ◽  
Hexane Extraction ◽  
Enzyme Extraction ◽  
Extraction Processes ◽  
Demulsification Process ◽  
Better Than

In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

scholarly journals PENGARUH METODE EKSTRAKSI MINYAK PUPA ULAT JERMAN TERHADAP KOMPOSISI KIMIA

BUANA SAINS ◽  
2018 ◽  
Vol 18 (1) ◽  
pp. 67
Author(s):  
Erik Priyo Santoso ◽  
Farida Kusuma Astuti
Keyword(s):  
Extraction Method ◽  
Crude Protein ◽  
Dry Matter ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Chemistry Laboratory ◽  
Research Material ◽  
Soxhlet Method ◽  
Heat Method

The aim of this research is to know the extraction method of caterpillar pupa without detrimental to chemical composition to know the amount of pupa production of German caterpillar with two extraction methods per 100 grams of pupa To know the content of dry matter, organic matter, crude protein, crude fat, crude fiber and amino acid lysin, methionine, and vitamin E pupa oil of German caterpillar. The study was conducted from February to April 2017, at the Lab. Central University Tribhuwana Tunggadewi. Oil extraction analysis was conducted in the chemistry laboratory of Tribhuwana Tunggadewi University and chemistry laboratory of Poltek Malang. German caterpillar research material, German caterpillar pupa, pupa caterpillar germany extracted by maceration and sokletasi. German caterpillar pupa is obtained from German caterpillar breeders in Amadanom, Dampit, Malang Regency. This research uses two different extraction methods, namely cold extraction method (maseration method) and using heat method (soxhlet method). The conclusions of both research methods are known that the quantity of German caterpillar yield using soxhlet extraction method is more than the maceration extraction method. However, for the quality of the two methods it is still necessary to do further analysis to know the exact comparison of the two methods.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

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