Characterization of sheep tail fat dry fractionation at the pilot scale

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengli Hou ◽  
Zhenyu Wang ◽  
Mengya Zhao ◽  
Xueke Tian ◽  
Qingwu Shen ◽  
...  
Keyword(s):  
Melting Point ◽  
Crude Oil ◽  
Ambient Temperature ◽  
Solid Fat Content ◽  
Pilot Scale ◽  
Polymorphic Form ◽  
Dry Fractionation ◽  
Solid Fat ◽  
Iodine Values

AbstractTwo-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly β’ form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product.

scholarly journals Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 70-77
Author(s):  
Siswanti ◽  
P. Hastuti ◽  
Supriyanto ◽  
R.B.K. Anandito
Keyword(s):  
Melting Point ◽  
Palm Stearin ◽  
Sesame Oil ◽  
Raw Material ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Solid Fat Index ◽  
Effect Ratio

The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry

Crystallographic Characterization of Dislocation Loops in Irradiated Tungsten

1968 ◽  
Vol 26 ◽  
pp. 290-291
Author(s):  
Robert C. Rau
Keyword(s):  
Electron Microscope ◽  
Ambient Temperature ◽  
Dislocation Loops ◽  
Polycrystalline Specimen ◽  
Post Irradiation ◽  
Neutron Fluences

Previous work has shown that post-irradiation annealing, at temperatures near 1100°C, produces resolvable dislocation loops in tungsten irradiated to fast (E > 1 MeV) neutron fluences of about 4 x 1019 n/cm2 or greater. To crystallographically characterize these loops, tilting experiments were carried out in the electron microscope on a polycrystalline specimen which had been irradiated to 1.5 × 1021 n/cm2 at reactor ambient temperature (∼ 70°C), and subseouently annealed for 315 hours at 1100°C. This treatment produced large loops averaging 1000 Å in diameter, as shown in the micrographs of Fig. 1. The orientation of this grain was near (001), and tilting was carried out about axes near [100], [10] and [110].

Elaboration and Characterization of the Properties of Refractory Cr Base Alloys

2010 ◽  
Vol 72 ◽  
pp. 46-52 ◽  
Author(s):  
Laurent Royer ◽  
Stéphane Mathieu ◽  
Christophe Liebaut ◽  
Pierre Steinmetz
Keyword(s):  
Mechanical Properties ◽  
Melting Point ◽  
Molten Glass ◽  
Energy Production ◽  
Creep Properties ◽  
Refractory Alloys ◽  
Industrial Use ◽  
Kinetics Of ◽  
Selection Of

For energy production and also for the glass industry, finding new refractory alloys which could permit to increase the process temperatures to 1200°C or more is a permanent challenge. Chromium base alloys can be good candidates, considering the melting point of Cr itself, and also its low corrosion rate in molten glass. Two families of alloys have been studied for this purpose, Cr-Mo-W and Cr-Ta-X alloys (X= Mo, Si..). A finer selection of compositions has been done, to optimize their chemical and mechanical properties. Kinetics of HT oxidation by air, of corrosion by molten glass and also creep properties of several alloys have been measured up to 1250°C. The results obtained with the best alloys (Cr-Ta base) give positive indications as regards the possibility of their industrial use.

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

Electrospun PU/MgO/Ag Nanofibers for Antibacterial Activity and Flame Retardency

2021 ◽  
pp. 0887302X2110094
Author(s):  
V. Mamtha ◽  
H. N. Narasimha Murthy ◽  
V. Pujith Raj ◽  
Prashantha Tejas ◽  
C. S. Puneet ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Melting Point ◽  
Protective Clothing ◽  
Electrospun Nanofibers ◽  
Synthesis And Characterization ◽  
Zone Of Inhibition ◽  
Solution Combustion ◽  
E Coli ◽  
Afterglow Time

Antibacterial activity and fire retardation are equally desired for protective clothing. For achieving this, AgNP and MgO are independently researched as nanofillers in Polyurethane based electrospun nanofibers and their synergistic effect is scarcely addressed. This article reports synthesis and characterization of MgO of 70.01 nm and AgNP of 51 to 76 nm by solution combustion and hydrothermal routes respectively and their incorporation in electrospinning of Polyurethane. Flow rate 1 ml/hr, applied voltage 13 kV, tip to collector distance 15 cm were adopted for the electrospinning. Nanofibers of 65 nm were obtained for PU/MgO (3 wt. %) and 106 nm for PU/MgO (3 wt. %)/Ag (1 wt. %). Addition of MgO increased the melting point, after flame time and afterglow time. Incorporation of AgNP improved antibacterial activity. PU/MgO/Ag (2 wt. %) exhibited zone of inhibition of 2.1 cm and 3 cm against E. Coli and S. Aureus, respectively.

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