Effect of temperature on thermoacoustic properties of olive oil in alcohol mixtures

2012 ◽  
Vol 42 ◽  
pp. 012049
Author(s):  
R S Shriwas ◽  
O P Chimankar ◽  
P V Tabhane ◽  
S P Dange ◽  
Y D Tembhurkar
Keyword(s):  
Olive Oil ◽  
Effect Of Temperature ◽  
Alcohol Mixtures ◽  
Thermoacoustic Properties

Effect of temperature on the reverse self-assembly of lecithin and sugar alcohol mixtures in a nonpolar solvent

2021 ◽  
pp. 118384
Author(s):  
Da-Gyun Park ◽  
Eun-Ji Oh ◽  
Eun-Ae Chu ◽  
Kyeong-Sik Jin ◽  
Sung Ki Cho ◽  
...  
Keyword(s):  
Self Assembly ◽  
Nonpolar Solvent ◽  
Effect Of Temperature ◽  
Sugar Alcohol ◽  
Alcohol Mixtures

Dissolution enthalpy of NaI in water–alcohol mixtures at 288.15 and 308.15 K. Enthalpy of interaction in electrolyte–alcohol–water systems

1984 ◽  
Vol 62 (5) ◽  
pp. 856-859 ◽  
Author(s):  
Henryk Piekarski ◽  
Alina Piekarska ◽  
Stefania Taniewska-Osińska
Keyword(s):  
Mixed Solvent ◽  
Pair Interaction ◽  
Water Systems ◽  
Effect Of Temperature ◽  
Solvent Concentration ◽  
Interaction Coefficients ◽  
Enthalpic Pair Interaction Coefficients ◽  
Alcohol Water ◽  
Alcohol Mixtures ◽  
Water Alcohol

The enthalpy of NaI solution was determined in water mixtures with methanol, ethanol, propanol, and isopropanol in the entire range of mixed-solvent concentration at 288.15 and 308.15 K, and in water mixtures with s-butanol and tert-butanol in the range of 0–5 mol% alcohol at 308.15 K. The dependence of [Formula: see text] on solvent composition was studied. The enthalpic pair interaction coefficients hEN for NaI–alcohol in water and NaI–water in alcohols were determined, and the effect of temperature on hEN values in the systems under study was analyzed.

scholarly journals The Activation Energies and Optimum Temperatures of Olive Oil Hydrolysis By Lipase Porcine Pancreas

2021 ◽  
Vol 28 (3) ◽  
pp. 389-398
Author(s):  
Justyna Miłek
Keyword(s):  
Olive Oil ◽  
Lipase Activity ◽  
Gum Arabic ◽  
Activation Energies ◽  
Effect Of Temperature ◽  
Porcine Pancreas ◽  
Porcine Pancreas Lipase ◽  
Activity Measurements ◽  
Oil Hydrolysis ◽  
Environmental Operations

Abstract Lipase activity is a perfect indicator for the monitoring of processes of bioremediation of degraded soils. Lipase is also used in the processes of oil hydrolysis in wastewater treatment. To be able to predict and model processes with used lipase in environmental operations, knowledge of the kinetic parameters of the process are required. The paper presents the determined values of activation energies and optimum temperatures for porcine pancreas lipase. The parameters were estimated based on the literature of the activity curves vs. temperature for hydrolysis of olive oil by lipase. It was noticed that concentration of gum arabic added as an emulsifier during lipase activity measurements influences on the obtained values of determined parameters. A mathematical model describing the effect of temperature on porcine pancreas lipase activity was used. Based on the comparison analysis, the optimum temperature Topt were obtained in the range from 313.30 ±0.56 to 319.62 ±0.96 K, activation energies Ea were from 51 ±10 to 82.6 ±9.9 kJ/mol, and values of deactivation energies Ed were in the range from 122.7 ±4.0 to 150.9 ±5.8 kJ/mol.

scholarly journals Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3124
Author(s):  
Andres Abea ◽  
Pere Gou ◽  
Maria Dolors Guardia ◽  
Sancho Bañon ◽  
Israel Muñoz
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Olive Oil ◽  
Loss Factor ◽  
Salt Content ◽  
Effect Of Temperature ◽  
Dielectric Heating ◽  
Know How ◽  
Increasing Temperature ◽  
Added Salt

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate. The dielectric properties were measured from 10 to 3000 MHz and from 10 to 90 °C. Interaction effects were studied using a general linear model. At RF frequencies, the dielectric constant decreased with increasing temperature in samples without added salt, but this tendency was reversed in samples with added salt. The addition of salt and oil increased the frequency at which this reversion occurred. At MW frequencies, the dielectric constant decreased with increasing temperature, salt, and oil content. The loss factor increased with increasing salt content and temperature, except in samples without added salt at 2450 MHz. Penetration depth decreased with increasing frequency and loss factor. Salt and oil contents have a significant effect on the dielectric properties of tomato homogenates and must be considered for the design of dielectric heating processes.

scholarly journals Extraction Method and Analysis of Cannabinoids in Cannabis Olive Oil Preparations

Planta Medica ◽  
2017 ◽  
Vol 84 (04) ◽  
pp. 242-249 ◽  
Author(s):  
Antonella Casiraghi ◽  
Gabriella Roda ◽  
Eleonora Casagni ◽  
Cecilia Cristina ◽  
Umberto Musazzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Cannabis Sativa ◽  
Detection Method ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Flame Ionization Detection ◽  
Medicinal Products ◽  
Flame Ionization ◽  
First Choice ◽  
The Impact

AbstractRecently, an increasing number of pharmacists had to supply medicinal products based on Cannabis sativa L. (Cannabaceae), prescribed by physicians to individual patients. Cannabis olive oil preparation is the first choice as a concentrated extract of cannabinoids, even though standardized operative conditions for obtaining it are still not available. In this work, the impact of temperature and extraction time on the concentration of active principles was studied to harmonize the different compounding methods, optimize the extraction process, and reduce the variability among preparations. Moreover, starting from the cannabis inflorescence, the effect of temperature on tetrahydrocannabinolic acid decarboxylation was evaluated. For the analysis, a GC/MS method, as suggested by the Italian Ministry of Health, and a GC/flame ionization detection method were developed, validated, and compared.

Nucleation of Disorder in Fe3Al Alloys

1967 ◽  
Vol 25 ◽  
pp. 312-313
Author(s):  
P. R. Swann ◽  
W. R. Duff ◽  
R. M. Fisher
Keyword(s):  
Electron Microscopy ◽  
Transmission Electron Microscopy ◽  
Annealing Temperature ◽  
Antiphase Domain ◽  
Effect Of Temperature ◽  
Domain Structures ◽  
Transmission Electron ◽  
Domain Boundaries ◽  
Higher Temperature ◽  
The One

Recently we have investigated the phase equilibria and antiphase domain structures of Fe-Al alloys containing from 18 to 50 at.% Al by transmission electron microscopy and Mössbauer techniques. This study has revealed that none of the published phase diagrams are correct, although the one proposed by Rimlinger agrees most closely with our results to be published separately. In this paper observations by transmission electron microscopy relating to the nucleation of disorder in Fe-24% Al will be described. Figure 1 shows the structure after heating this alloy to 776.6°C and quenching. The white areas are B2 micro-domains corresponding to regions of disorder which form at the annealing temperature and re-order during the quench. By examining specimens heated in a temperature gradient of 2°C/cm it is possible to determine the effect of temperature on the disordering reaction very precisely. It was found that disorder begins at existing antiphase domain boundaries but that at a slightly higher temperature (1°C) it also occurs by homogeneous nucleation within the domains. A small (∼ .01°C) further increase in temperature caused these micro-domains to completely fill the specimen.

The effect of temperature on high-resolution TEM image contrast

1995 ◽  
Vol 53 ◽  
pp. 640-641
Author(s):  
T. Geipel ◽  
W. Mader ◽  
P. Pirouz
Keyword(s):  
Form Factor ◽  
Inelastic Scattering ◽  
Accurate Method ◽  
Waller Factor ◽  
Effect Of Temperature ◽  
Specimen Thickness ◽  
Influence Of Temperature ◽  
Debye Waller Factor ◽  
Influence Of Temperature On ◽  
Atomic Form Factor

Temperature affects both elastic and inelastic scattering of electrons in a crystal. The Debye-Waller factor, B, describes the influence of temperature on the elastic scattering of electrons, whereas the imaginary part of the (complex) atomic form factor, fc = fr + ifi, describes the influence of temperature on the inelastic scattering of electrons (i.e. absorption). In HRTEM simulations, two possible ways to include absorption are: (i) an approximate method in which absorption is described by a phenomenological constant, μ, i.e. fi; - μfr, with the real part of the atomic form factor, fr, obtained from Hartree-Fock calculations, (ii) a more accurate method in which the absorptive components, fi of the atomic form factor are explicitly calculated. In this contribution, the inclusion of both the Debye-Waller factor and absorption on HRTEM images of a (Oll)-oriented GaAs crystal are presented (using the EMS software.Fig. 1 shows the the amplitudes and phases of the dominant 111 beams as a function of the specimen thickness, t, for the cases when μ = 0 (i.e. no absorption, solid line) and μ = 0.1 (with absorption, dashed line).

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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