scholarly journals TECHNOLOGY OF INCREASING THE FISH PRODUCTS RESISTANCE TO OXIDATIVE PROCESSES UNDER STORAGE USING PROTEIN-FAT EMULSION EFFECTED BY ULTRASOUND AND MAGNETIC FIELD

2019 ◽  
pp. 129-135
Author(s):  
Dmitry Sergeevich Raspopov ◽  
Ekaterina Aleksandrovna Shestakova ◽  
Elena Verboloz
Keyword(s):  
Magnetic Field ◽  
Product Yield ◽  
High Resistivity ◽  
Production Lines ◽  
Fish Products ◽  
Oil Emulsion ◽  
Minced Fish ◽  
Oil Emulsions ◽  
Neodymium Magnets ◽  
Liquid Trapping

The article analyzes the research results of using ultrasound oscillations and pulsing magnetic field in order to increase the quality and fasten processing the fish products (sausages, wieners and salami made from minced fish meat). Influence of ultrasound and pulsating magnetic field on resistibility of protein-in-oil emulsion to mechanical and temperature effects, as well as its resistibility to oxidation extend storage terms for minced fish products enriched with protein in-oil emulsions and help to develop the technology for making salami and sausages. Viscosity of protein in-oil emulsion made using magnetic ultrasound and oscillating magnetic field condenses to cream consistency, dispersion of fat balls reaches 4-30 mkm. Such thick emulsions that don’t dilute during thermal processing of minced fish products help to raise the quality of fish sausages, to prolong storage terms of ready-made product by 32-38% due to high resistivity to oxidation. The modern piezoelectric ultrasound installations as well as neodymium magnets have small sizes and low power consumption, can be easily integrated in the permanent production lines of minced fish products. Addition of protein-in-oil emulsions prepared using ultrasound and magnetic field of constant neodymium magnets allows to increase liquid trapping of minced fish, which results in greater product yield and low costs.

Destruction of water-in-oil emulsions in electromagnetic fields in a dynamic mode

2012 ◽  
Vol 9 (1) ◽  
pp. 110-115
Author(s):  
L.A. Kovaleva ◽  
R.R. Zinnatullin ◽  
V.N. Blagochinnov ◽  
A.A. Musin ◽  
Yu.I. Fatkhullina ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Radio Frequency ◽  
Electromagnetic Fields ◽  
Dynamic Mode ◽  
Droplet Dynamics ◽  
Oil Emulsion ◽  
Numerical Studies ◽  
Em Field ◽  
Oil Emulsions ◽  
Water In Oil Emulsion

Some results of experimental and numerical studies of the influence of radio-frequency (RF) and microwave (MW) electromagnetic (EM) fields on water-in-oil emulsions are presented. A detailed investigation of the dependence of the dielectric properties of emulsions on the frequency of the field makes it possible to establish the most effective frequency range of the EM influence. The results of water-in-oil emulsion stability in the RF EM field depending on their dielectric properties are presented. The effect of the MW EM field on the emulsion in a dynamic mode has been studied experimentally. In an attempt to understand the mechanism of emulsion destruction the mathematical model for a single emulsion droplet dynamics in radio-frequency (RF) and microwave (MW) electromagnetic fields is formulated.

Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

2021 ◽  
Vol 14 ◽  
Author(s):  
Abed Saad ◽  
Nour Abdurahman ◽  
Rosli Mohd Yunus
Keyword(s):  
Response Surface Methodology ◽  
Crude Oil ◽  
Water Content ◽  
Response Surface ◽  
Separation Efficiency ◽  
Corn Oil ◽  
Oil Emulsion ◽  
Optimal Values ◽  
Input Variables ◽  
Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

scholarly journals TECHNOLOGY AND MEASUREMENTS OF MAGNETORESISTANCE IN THIN-LAYERED FERROMAGNETIC STRUCTURES

2020 ◽  
Vol 10 (1) ◽  
pp. 44-47
Author(s):  
Jakub Kisała ◽  
Karolina Czarnacka ◽  
Mateusz Gęca ◽  
Andrzej Kociubiński
Keyword(s):  
Magnetic Field ◽  
Constant Magnetic Field ◽  
Spatial Arrangement ◽  
Field Vector ◽  
Magnetic Sensors ◽  
Layer Structures ◽  
Mems Technology ◽  
Nife Layer ◽  
The Individual ◽  
Neodymium Magnets

The paper presents the technology for obtaining NiFe/Ti/NiFe layer structures in MEMS technology using magnetron purge with the assumption of being used as semi-magnetic sensors. A series of samples was made on a glass substrate with a sandwich structure, where the individual layers were 100 nm NiFe, 10 nm Ti and on top again NiFe with a thickness of 100 nm. Measurements of DC resistance of the obtained structures in a constant magnetic field, which was produced by neodymium magnets and an electromagnet, were carried out. The obtained results confirm the occurrence of phenomena known as the magnetoresistance effect. The influence of the spatial arrangement of structures relative to the constant magnetic field vector was checked and proved.

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

An Experimental Investigation of Burning Droplets of Emulsified Marine Fuel Oils with Water

1995 ◽  
Vol 39 (01) ◽  
pp. 95-101
Author(s):  
Cherng-Yuan Lin ◽  
Chein-Ming Lin ◽  
Che-Shiung Cheng
Keyword(s):  
Experimental Investigation ◽  
Flame Length ◽  
Fuel Oil ◽  
Burning Time ◽  
Marine Fuel ◽  
Oil Emulsion ◽  
Fuel Oils ◽  
Oil Emulsions ◽  
O 15 ◽  
Time Required

An experimental investigation is presented of the influences of emulsification of marine fuel oils A and C with water on the micro-explosion phenomenon and combustion characteristics of a burning droplet. The amount of surfactant and water-to-oil ratio by volume in the emulsion are varied to observe the variations of ignition delay, flame length, time required to attain the maximum flame length, duration as well as intensity of micro-explosion, flame appearance, and overall burning time. The measurements show that the emulsification effects on the combustion of marine fuel oils A and C are different. A droplet of C-oil emulsion is shown to be influenced by the addition of water and surfactant more significantly. The micro-explosion phenomena of droplets of A-and C-oil emulsions are seen to occur after and before their ignition, respectively. In addition, separate combinations of water and surfactant content exist for these fuel oils to achieve better emulsification effects on combustion. Droplets of emulsions with W/O = 15/85, E% = 2% for fuel oil A and W/O = 25/75, E% = 1% for fuel oil C are found to have the most violent droplet-disruption phenomenon and the longest flame length.

scholarly journals Rheology of THF hydrate slurries at high pressure

2020 ◽  
Vol 75 ◽  
pp. 16
Author(s):  
Paulo H. de Lima Silva ◽  
Mônica F. Naccache ◽  
Paulo R. de Souza Mendes ◽  
Adriana Teixeira ◽  
Leandro S. Valim
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Natural Gas ◽  
Deep Water ◽  
Flow Behavior ◽  
Oil Industry ◽  
Production Lines ◽  
Oil Emulsions ◽  
Slurry Viscosity ◽  
Financial Losses

One of the main issues in the area of drilling and production in deep and ultra-deep water in the oil industry is the formation of natural gas hydrates. Hydrates are crystalline structures resembling ice, which are usually formed in conditions of high pressure and low temperature. Once these structures are formed, they can grow and agglomerate, forming plugs that can eventually completely or partially block the production lines, causing huge financial losses. To predict flow behavior of these fluids inside the production lines, it is necessary to understand their mechanical behavior. This work analyzes the rheological behavior of hydrates slurries formed by a mixture of water and Tetrahydrofuran (THF) under high pressure and low temperature conditions, close to the ones found in deep water oil exploration. The THF hydrates form similar structures as the hydrates originally formed in the water-in-oil emulsions in the presence of natural gas, at extreme conditions of high pressure and low temperature. The experiments revealed some important issues that need to be taken into account in the rheological measurements. The results obtained show that the hydrate slurry viscosity increases with pressure. Oscillatory tests showed that elasticity and yield stress also increase with pressure.

Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

2019 ◽  
Vol 15 (9) ◽  
Author(s):  
Shuzhi Li ◽  
Jingyang Zhou ◽  
Yanan Wang ◽  
Anguo Teng ◽  
Kai Zhang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Processing ◽  
Antibacterial Agent ◽  
Inhibitory Concentration ◽  
Hydroxypropyl Methylcellulose ◽  
Antimicrobial Properties ◽  
Oil Emulsion ◽  
Oil Emulsions ◽  
Cinnamon Essential Oil

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

scholarly journals The composition of acid/oil interface in acid oil emulsions

2020 ◽  
Vol 17 (5) ◽  
pp. 1345-1355
Author(s):  
Yulia M. Ganeeva ◽  
Tatiana N. Yusupova ◽  
Ekaterina E. Barskaya ◽  
Alina Kh. Valiullova ◽  
Ekaterina S. Okhotnikova ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Oil Field ◽  
Field Equipment ◽  
Oil Emulsion ◽  
Acid Oil ◽  
Field Development ◽  
Intermediate Layers ◽  
Acid Sludge ◽  
Oil Emulsions ◽  
The Stability

Abstract In well stimulation treatments using hydrochloric acid, undesirable water-in-oil emulsion and acid sludge may produce and then cause operational problems in oil field development. The processes intensify in the presence of Fe(III), which are from the corroded surfaces of field equipment and/or iron-bearing minerals of the oil reservoir. In order to understand the reasons of the stability of acid emulsions, acid emulsions were prepared by mixing crude oil emulsion with 15% hydrochloric acid solutions with and without Fe(III) and then separated into free and upper (water free) and intermediate (with water) layers. It is assumed that the oil phase of the free and upper layers contains the compounds which do not participate in the formation of acid emulsions, and the oil phase of the intermediate layers contains components involved in the formation of oil/acid interface. The composition of the oil phase of each layer of the emulsions was studied. It is found that the asphaltenes with a high content of sulfur, oxygen and metals as well the flocculated material of protonated non-polar oil components are concentrated at the oil/acid interface. In addition to the above, in the presence of Fe(III) the Fe(III)-based complexes with polar groups of asphaltenes are formed at the acid/oil interface, contributing to the formation of armor films which enhance the emulsion stability.

scholarly journals Coalescention of Water Oil Emulsions on the Surface of Ptfe Grains

2018 ◽  
Vol 7 (4.7) ◽  
pp. 339
Author(s):  
Dinar D. Fazullin ◽  
Gennady V. Mavrin ◽  
Ilnar A. Nasyrov ◽  
Mikhail P. Sokolov
Keyword(s):  
Waste Water ◽  
Oil Products ◽  
Oil Emulsion ◽  
Initial Concentration ◽  
Dynamic Filtration ◽  
Oil Emulsions ◽  
Size Of Particles

In this work researches on division of water oil emulsions and oil-containing waste by a coalescention method on granular polymers from a polytetrafluoroethylene (PTFE) with sizes of particles of grains from 0,5 mm to 3 mm are conducted. Dynamic filtration of an emulsion was carried out through grains of polymer filled in a column with a diameter of 10 mm, the mass of grains of polymer was 2 g, and height of filling of a column of 10-12 cm. Speed of filtration of these emulsions through a column depends on the size of grains of a polytetrafluoroethylene. So with increase in the size of particles the speed of filtration increases, but the efficiency of removal of oil products decreases. Extent of cleaning of a water oil emulsion of oil products with initial concentration of 828 mg/dm3 made 62% at filtration through polymer with sizes of grains <0,5 mm and 51% at filtration of an emulsion through polymer grains with a size more than 3 mm. The efficiency of removal of free oil products was more than 90% of waste water. On the surface of grains of polymers the coalescention and aggregation of a particle of oil products is observed. Coalescention of oil products on grains of polymer is effective at removal from the unstable and stratified emulsions. 

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