Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

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Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

International Journal of Food Properties ◽

10.1080/10942912.2017.1336721 ◽

2017 ◽

Vol 20 (sup1) ◽

pp. S1132-S1144 ◽

Cited By ~ 7

Author(s):

Yogesh Kumar ◽

S. K. Tyagi ◽

R. K. Vishwakarma ◽

Anu Kalia

Keyword(s):

Rheological Properties ◽

Low Fat ◽

Fat Replacer ◽

Meat Emulsion ◽

Dynamic Rheological Properties ◽

Aloe Gel

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Evaluation of the tribological properties and oxidative stability of epoxidized and ring opened products of pure rice bran oil

Proceedings of the Institution of Mechanical Engineers Part J Journal of Engineering Tribology ◽

10.1177/1350650120950535 ◽

2020 ◽

pp. 135065012095053

Author(s):

Ananthan D Thampi ◽

Abhishek R John ◽

M Muhammed Arif ◽

S Rani

Keyword(s):

Hydrogen Peroxide ◽

Vegetable Oils ◽

Rice Bran ◽

Rice Bran Oil ◽

Research Work ◽

Viscosity Index ◽

Oxidation Stability ◽

High Viscosity ◽

Molar Ratio ◽

Four Levels

Vegetable oils constitute a potential base stock for bio-lubricants, which has good biodegradability, high flash point, high viscosity index and excellent boundary lubrication properties. They also possess some limitations like low thermal and oxidation stability, poor low temperature properties and narrow range of viscosities. These limitations can be altered by modifying the vegetable oils chemically or by providing additives into the oils. This research work focused on the chemical modification of pure rice bran oil by epoxidation process using 30% hydrogen peroxide and glacial acetic acid. The epoxidized rice bran oil was then subjected to ring opening process using butanoic acid. The epoxidation process was optimized with four factors (Temperature, Time, Weight % of Catalyst, Hydrogen Peroxide molar ratio), each factors having four levels. The lubricant properties of pure rice bran oil (RBO), epoxidized rice bran oil (ERBO) and ring opened rice bran oil (RRBO) were studied. It was noted that the lubricant properties of ERBO and RRBO were better compared to pure RBO.

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