scholarly journals EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.

2014 ◽  
Vol 5 (7) ◽  
pp. 501-514
Author(s):  
M. Rabie ◽  
Rania El-gammal ◽  
Eman Saafan
Keyword(s):  
Sunflower Oil ◽  
Natural Antioxidants ◽  
Heating Process ◽  
The Stability

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals Conditioning of Praziquantel and Florfenicol for some Heterologous Coinfections of Farmed Carp

2019 ◽  
Vol 70 (7) ◽  
pp. 2404-2409
Author(s):  
Andrei Cristian Lupu ◽  
Mihaela Bombos ◽  
Cristian Alin Barbacariu ◽  
Constantin Roman ◽  
Raluca Mindru ◽  
...  
Keyword(s):  
Controlled Release ◽  
Sunflower Oil ◽  
Castor Oil ◽  
Water Diffusion ◽  
Route Of Administration ◽  
Effective Alternative ◽  
Sorbitan Monooleate ◽  
Fish Diseases ◽  
The Stability

Coinfections can alter the course and severity of different fish diseases. Suspensions of praziquantel (PZQ) and florfenicol (FFC ) based on sunflower oil can be an effective alternative for treating fish coinfections. The use of polyoxyethylene (20) sorbitan monooleate in the presence of ethoxylated castor oil in the preparation of PZQ and FFC suspensions has improved the stability of these suspensions. This PZQ and FFC preparation can be used in the treatment of parasitic/bacterial heterologous coinfections. The suspension of the PZQ and FFC preparation can be administered by water-diffusion, having a controlled release. The compounds are biodegradable and the route of administration remains safe for the environment.

scholarly journals Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects

2011 ◽  
Vol 17 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Badherdine Sidani ◽  
Dimitris Makris
Keyword(s):  
Ascorbic Acid ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
First Order ◽  
First Order Kinetics ◽  
Model Matrix ◽  
Liquid Model ◽  
Matrix Stability ◽  
The Stability ◽  
Red Grape

The purpose of this study was an examination on the stability and colour enhancement of red grape pomace anthocyanins in a juice model matrix, and the effect of the addition of natural antioxidants. The approach was based on a juice-like liquid medium (10.1?Brix, pH 3.48), which was used as the model matrix to test the effect of the addition of natural antioxidants (L-cysteine, ascorbic acid, catechin and quercetin) on the degradability of anthocyanin pigments, extracted from grape pomace. It was found that treatment of the model solutions at 80?C induced anthocyanin decomposition, which obeyed first order kinetics. Addition of increasing amounts of antioxidants, including L-cysteine, ascorbic acid, catechin and quercetin, did not provoke a proportional impact, either positive or negative, with regard to anthocyanin stability. The best stabilising effect was seen after addition of ascorbic acid and catechin at concentrations of 4 and 2 mg L-1, respectively (P < 0.001). Quercetin, however, was demonstrated a very efficient co-pigment, inducing an increase in A520 by 63%, at pH 5.6 and a copigment-to-pigment ratio of 10.

Thermal Stability of Retained Austenite in Low Alloyed TRIP-Steel Determined by High Energy Synchrotron Radiation

2013 ◽  
Vol 772 ◽  
pp. 129-133
Author(s):  
Stefan Brauser ◽  
Arne Kromm ◽  
Eitan Dabah ◽  
Thomas Kannengiesser ◽  
Michael Rethmeier
Keyword(s):  
Synchrotron Radiation ◽  
High Energy ◽  
Heating Process ◽  
Austenitic Phase ◽  
Trip Steels ◽  
The Stability ◽  
In Situ Diffraction ◽  
Kinetics Of ◽  
Thermal Stability Of

TRIP-steels offer a good combination between strength and ductility. Therefore TRIP-steels are widely used in the automobile industries. The aim of this work is to study the stability of involved phases during heating and to identify the kinetics of the occuring phase transformations. For that purpose, in-situ diffraction measurements, using high energy synchrotron radiation were conducted. The analysis revealed the decomposition of the metastable austenitic phase into carbide and ferrite along the heating process and the regeneration of the austenite by further heating of the sample.

On the Gas Entrapment and Nucleation Site Density During Pool Boiling of Saturated Water

1993 ◽  
Vol 115 (3) ◽  
pp. 670-679 ◽  
Author(s):  
C. H. Wang ◽  
V. K. Dhir
Keyword(s):  
Contact Angle ◽  
Nucleation Site ◽  
Contact Angles ◽  
Heating Process ◽  
Heater Surface ◽  
Site Density ◽  
Uniform Temperature Field ◽  
The Stability ◽  
Free Energy Analysis ◽  
Nucleation Site Density

A model to describe the effect of wettability on nucleation site density is presented. First, from Helmholtz free energy analysis, a criterion for the entrapment condition in a uniform temperature field is developed. Second, the stability condition of preexisting gas/vapor nuclei during the heating process and the minimum superheat required to initiate nucleation are determined. The prediction of the entrapment condition and the incipient temperature are consistent with the experimental observations made on surfaces having naturally existing cavities. Third, a naturally formed cavity on a heater surface is modeled as a spherical cavity. The cumulative active nucleation site density for a specified contact angle is expressed in terms of the cumulative density of cavities existing on the surface as Na = Pas · Nas where Nas is the heater surface cumulative cavity density with cavity mouth angles less than a specified value and Pas is a function of contact angle and cavity mouth angle. The model successfully predicts active site densities for different contact angles.

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