Characteristics, composition and thermal stability of Acacia senegal (L.) Willd. seed oil

2012 ◽  
Vol 36 (1) ◽  
pp. 54-58 ◽  
Author(s):  
Imededdine Arbi Nehdi ◽  
Hassen Sbihi ◽  
Chin Ping Tan ◽  
Hedi Zarrouk ◽  
Mutassim Ibrahim Khalil ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Acacia Senegal ◽  
Thermal Stability Of

scholarly journals The Epoxidized Vietnam Rubber Seed Oil as a Secondary Plasticizer/Thermal Stabilizer in PVC Processing

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Nguyen Thi Thuy ◽  
Vu Minh Duc ◽  
Nguyen Thanh Liem
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Sample Weight ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Plasticized Pvc ◽  
Secondary Plasticizer ◽  
Positive Effect ◽  
Thermal Stability Of

The epoxidized rubber seed oil (EeRSO) was a mixture of epoxidized triglyceride, and epoxidized methyl ester of free fatty acids was used as a secondary plasticizer for PVC. An increase in tensile properties was observed by substituting the 10 phr DOP plasticizer with the EeRSO in PVC formulation. A leaching test was performed in five media to evaluate the plasticizing effect. The sample weight increased slightly after soaking in water and 30 wt.% acetic solution, decreased slightly in 10 wt.% KOH solution, and reduced sharply and strongly in sunflower oil and n-hexane. The 10 phr EeRSO in PVC formulation has presented an improvement in migration, volatilization characteristics, and thermal property of PVC. After 72 hours of soaking in n-hexane, the shore A hardness of the EeRSO plasticized PVC sample increased by 14.5% while the PVC sample without EeRSO was blistered and its shore A hardness could not be measured. This was the clearest evidence for the positive effect of EeRSO as a secondary plasticizer. The morphology of the fractured surface of the samples after immersing in n-hexane was studied by using scanning electron microscopy. Thermogravimetric analysis showed the role of EeRSO in significant improvement in thermal stability. In general, EeRSO not only acts as a primary plasticizer to improve the migration, extraction, and volatilization characteristics but also contributes to the thermal stability of PVC.

scholarly journals Canjiqueira Fruit: Are We Losing the Best of It?

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 521
Author(s):  
Daniela G. Arakaki ◽  
Vanessa Samúdio dos Santos ◽  
Elaine Pádua de Melo ◽  
Hugo Pereira ◽  
Priscila Silva Figueiredo ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Food Resource ◽  
Bioactive Compound ◽  
Icp Oes ◽  
Compound Identification ◽  
Good Source ◽  
Elemental Characterization ◽  
Thermal Stability Of

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.

Physicochemical Characteristics and Thermal Stability of Perilla Seed Oil of Indian Origin

2021 ◽  
pp. 501-511
Author(s):  
Akriti Dhyani ◽  
Priyanka Prajapati ◽  
Rajni Chopra ◽  
Meenakshi Garg ◽  
Priyanka Singh
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Stability Index ◽  
Physicochemical Characteristics ◽  
Smoke Point ◽  
Edible Oil ◽  
Oil Stability Index ◽  
Cold Pressed ◽  
Thermal Stability Of ◽  
Perilla Seed

There is an increasing interest of food scientists in finding new alternatives to PUFA rich edible oil. Perilla seed oil (CPSO), an underutilized oilseed, can be used as an edible oil source. Oil extracted by the cold-pressed method from perilla seeds gives a yield of 36.50%. This study reports the physicochemical properties, the oxidative and thermal stability of the cold-pressed perilla seed oil. The viscosity, specific gravity, refractive index, and smoke point of CPSO were 28 m.Pa.s, 0.92, 1.43, and 241 ℃, respectively. The peroxide, acid, iodine, saponification value, and unsaponified matter of CPSO were 4.81 meq O2/kg oil, 1.61 g KOH/kg oil, 132 g KOH/kg oil, 180 g I2/kg oil, and 0.64%, respectively. It consists of high α -linolenic acid (55.80% of total oil) followed by oleic acid (20.54%). The extracted oil is analyzed for its thermal stability (peroxide value, free fatty acids, p- anisidine value, totox value, and total polar compounds) and storage stability for 120 days in two different storage conditions (refrigerated and room temperature). Despite having high nutritional benefits, the oil stability index (0.50 h) of the perilla seed oil is low, limiting its utilization as a frying oil. Therefore, perilla seed oil requires process optimization to increase its stability during heating.

Rubber Seed Oil-Based Polyurethane Composites, Fabrication and Properties Evaluation

2007 ◽  
Vol 18-19 ◽  
pp. 233-239 ◽  
Author(s):  
F.E. Okieimen ◽  
I.O. Bakare
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Scanning Electron Micrographs ◽  
Compression Moulding ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Pull Out ◽  
Polyurethane Composites ◽  
Thermal Stability Of ◽  
Fractured Surface

Polyurethane samples were prepared from rubber seed oil monoglyceride (made by reacting rubber oil with glycerol) and diiosocyanates (hexanethylene and toluene diiosocyanates). Polyurethane composites were made by compression moulding using biofibres; sisal, jute and banana; in random and unidirectional orientations at different fibre lengths and loadings, as reinforcing elements. The composites were characterized in terms of tensile and flexural strengths and moduli, thermal stability and morphology of fractured surface. The values of the measured mechanical properties (tensile and flexural) of the composites were about 3-fold higher than the properties of the unreinforced polyurethane samples, suggesting good reinforcement by the biofibres. The absence of fibre-pull-out on the scanning electron micrographs of the fractured surface provides evidence in support of good adhesion between the biofibres and the polyurethane matrix. The thermal stability of the composites was lower than for the fibre but higher than for the unreinforced polyurethane.

scholarly journals Enhancement of thermal stability of soybean oil by blending with tea seed oil

2018 ◽  
Author(s):  
Nopparat Prabsangob ◽  
Soottawat Benjakul
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Phenolic Content ◽  
Monounsaturated Fatty Acids ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Tea Seed Oil ◽  
Oil Deterioration ◽  
Thermal Stability Of

Frying accelerates oil deterioration through several chemical reactions, particularly lipid oxidation. Soybean oil (SBO), the polyunsaturated fatty acid (PUFA) rich oil, is prone to thermal degradation. Nevertheless, tea seed oil (TSO), mainly consisting of monounsaturated fatty acids (MUFA), is quite stable. This work aimed to elucidate thermal stability of SBO as affected by TSO blending at varying volume ratios. After frying for several repeated cycles, SBO/TSO blends with the ratios of 70:30, 60:40 and 50:50 showed lower total oxidative degree than SBO alone. FTIR spectra suggested less cis C=C deformation of the SBO blended with TSO, and the 60:40 SBO/TSO blend contained the lowest secondary oxidation products. Along frying, less change in viscosity (color) was found for the 60:40 and 50:50 (60:40) SBO/TSO blends. Improved thermal stability of the blended oils was expected due to the decrease in PUFA and increase in phenolic content, and this study suggested that the 60:40 SBO/TSO blend showed the highest stability.

scholarly journals Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 179
Author(s):  
Shichen Zhu ◽  
Xiaocao Chen ◽  
Jiani Zheng ◽  
Wenlong Fan ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Hydrophobic Interactions ◽  
Control Group ◽  
Gel Properties ◽  
Oil Emulsion ◽  
Surimi Gel ◽  
Thermal Stability Of ◽  
Perilla Seed

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

Microstructure studies of tungsten silicide schottky contacts on Gaas

1987 ◽  
Vol 45 ◽  
pp. 328-329
Author(s):  
Yih-Cheng Shih ◽  
E. L. Wilkie
Keyword(s):  
Thermal Stability ◽  
Field Effect Transistors ◽  
Schottky Contact ◽  
Schottky Contacts ◽  
Excellent Thermal Stability ◽  
Barrier Heights ◽  
Gaas Substrates ◽  
Film Adhesion ◽  
Threshold Voltages ◽  
Thermal Stability Of

Tungsten silicides (WSix) have been successfully used as the gate materials in self-aligned GaAs metal-semiconductor-field- effect transistors (MESFET). Thermal stability of the WSix/GaAs Schottky contact is of major concern since the n+ implanted source/drain regions must be annealed at high temperatures (∼ 800°C). WSi0.6 was considered the best composition to achieve good device performance due to its low stress and excellent thermal stability of the WSix/GaAs interface. The film adhesion and the uniformity in barrier heights and ideality factors of the WSi0.6 films have been improved by depositing a thin layer of pure W as the first layer on GaAs prior to WSi0.6 deposition. Recently WSi0.1 has been used successfully as the gate material in 1x10 μm GaAs FET's on the GaAs substrates which were sputter-cleaned prior to deposition. These GaAs FET's exhibited uniform threshold voltages across a 51 mm wafer with good film adhesion after annealing at 800°C for 10 min.

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