scholarly journals Efeito da adição de óleo de palma bruto nanoencapsulado na estabilidade oxidativa de molho para salada em teste de oxidação acelerada

2020 ◽  
Vol 9 (10) ◽  
pp. e4229107841
Author(s):  
Marcela Donato ◽  
Camila Duarte Ferreira Ribeiro ◽  
Jane Mara Block ◽  
Itaciara Larroza Nunes
Keyword(s):  
Oven Test

O objetivo do presente trabalho foi avaliar o efeito da adição de óleo de palma bruto nanoencapsulado (OPB-NE) como antioxidante em molho para salada em teste de oxidação acelerada (Schaal Oven Test). O OPB-NE foi caracterizado quanto a eficiência de encapsulamento (EE), tamanho de partícula (TP), potencial Zeta (pZ) e índice de polidispersibilidade (PDI). O Óleo de palma bruto livre (OPB-L) e OPB-NE foram avaliados quanto aos carotenoides totais (CT) e atividade antioxidante (AA). Foram desenvolvidos três molhos para salada sabor mostarda (A-molho base controle/B-molho base + OPB-NE/C-molho base + BHA e BHT). Nos molhos foram determinadas a composição centesimal e o teor de CT. OPB-L, OBP-NE e os molhos foram submetidos ao Schaal Oven Test em estufa (60 ± 5º C/15 dias/circulação de ar). Após este período os índices de acidez (IA), peróxidos (IP) e dienos (DC) e trienos (TC) conjugados foram determinados. O OPB-NE apresentou EE de 95,66%, TP de 0,29 µm, heterogeneidade de tamanhos de partícula (PDI 1,00), pZ de -41,80 mV, e 12,11% de AA. O OPB-NE e o molho B apresentaram teor de CT de 561,77 ± 10,97 e 442,31 ± 12,14 µg.g-1, respectivamente. Os molhos não tiveram diferença na composição centesimal. OPB-NE apresentou maior IA do que o OPB-L, valores de IP e DC inferiores, e TC semelhantes ao final de 15 dias. Nos molhos houve diferença apenas no IP, com maior estabilidade do molho C, seguido pelo B, mais estável que o A. Concluiu-se que o OPB-NE pode ser uma alternativa aos antioxidantes sintéticos BHA e BHT em molhos para salada.

scholarly journals Effect of Rejuvenator Containing Dodecyl Benzene Sulfonic Acid (DBSA) on Physical Properties, Chemical Components, Colloidal Structure and Micro-Morphology of Aged Bitumen

Materials ◽  
2018 ◽  
Vol 11 (8) ◽  
pp. 1476 ◽  
Author(s):  
Dongliang Kuang ◽  
Zhou Ye ◽  
Lifeng Yang ◽  
Ning Liu ◽  
Zaihong Lu ◽  
...  
Keyword(s):  
Thin Film ◽  
Physical Properties ◽  
Sulfonic Acid ◽  
Chemical Components ◽  
Structure Transformation ◽  
Colloidal Structure ◽  
Benzene Sulfonic Acid ◽  
Oven Test ◽  
Dodecyl Benzene Sulfonic Acid ◽  
Micro Morphology

DBSA was used as a solubilizer together with conventional rejuvenator (CR) to produce a solubilized rejuvenator (SR), two kinds of aged bitumen involving TFOT aged bitumen and PAV aged bitumen were obtained by thin film oven test (TFOT) and pressurized aging vessel (PAV), respectively. Effects of CR and SR on the physical properties, chemical components, colloidal structure and micro-morphology of TFOT aged bitumen and PAV aged bitumen were investigated. Testing results of physical properties and chemical components indicated that CR and SR can replenish aged bitumen with necessary aromatics, TFOT aged bitumen that chemical component variation deteriorates its physical properties. With regard to PAV aged bitumen, of which the performance attenuation lies in chemical components variation and colloidal structure transformation, even if the content of CR reached up to 10 wt %, the regenerated bitumen cannot meet the regeneration requirement yet due to its definite influence on colloidal structure transformation, comparatively, sulfonic group in SR can react with the superficial atoms of asphaltenes to reform a solvation layer to facilitate the colloidal structure transformation of PAV aged bitumen, performance and beelike structure of regenerated PAV aged with bitumen with 10 wt % SR were approximated to that of virgin bitumen.

Pavement Performance and Anti-Aging Property of Microscale Flyash/SBS Modified Asphalt

2010 ◽  
Vol 663-665 ◽  
pp. 1333-1336
Author(s):  
Xin De Tang ◽  
Xiang Li Kong ◽  
Zhong Guo He ◽  
Jun Li
Keyword(s):  
Thin Film ◽  
Thermal Stability ◽  
Softening Point ◽  
Pavement Performance ◽  
Melt Blending ◽  
Oven Test ◽  
Modified Asphalt ◽  
Deformation Ability ◽  
Aging Property ◽  
Sbs Modified Asphalt

Microscale flyash/SBS composite modified asphalts (CMA) were prepared by melt blending. Rolling thin film oven test (RTFOT) was employed to study the anti-aging property. Both flyash and SBS disperse homogeneously in the base asphalt, which lead to an improvement in terms of toughness, strength, and thermal stability. Moreover, microscale flyash plays a significant role in the CMA. The effect of flyash on the properties of SBS modified asphalt appears as a decreasing penetration, an increasing softening point, and a decreasing ductility. The anti-deformation ability under high temperature of the CMA improved significantly. In comparison with that of the base asphalt, the softening point of the CMA decreases after aging, which maybe attribute to the different rheological properties between the CMA and the base asphalt. Compared to that of SBS modified asphalt, the anti-aging property of CMA improved significantly. This demonstrates that the microstructure of flyash can prevent oxygen from diffusing and permeating.

Effect of De-Icing Additives on Aging Properties of Bitumen

2016 ◽  
Vol 847 ◽  
pp. 418-424
Author(s):  
Wei Wang ◽  
Jian Ying Yu ◽  
Yi Yi ◽  
Xiao Chen
Keyword(s):  
Thin Film ◽  
Layered Double Hydroxides ◽  
Softening Point ◽  
Experimental Result ◽  
Uv Aging ◽  
Oven Test ◽  
Aging Properties ◽  
Radiation Test ◽  
Double Hydroxides ◽  
Ultraviolet Aging

Effect of three de-icing additives: NaCl, wrapped NaCl (W-NaCl) and Layered double hydroxides (LDHs) on thermo-oxidative and ultraviolet aging properties of bitumen were investigated by thin film oven test (TFOT), pressure aging vessel (PAV) and ultraviolet (UV) radiation test. The experimental result illustrated that compared with bitumen with MF, the softening point and viscosity of bitumen with NaCl and W-NaCl increased and the ductility decreased distinctly after TFOT, PAV and UV aging, indicating that NaCl and W-NaCl accelerated the aging of bitumen. However, for bitumen with LDHs, the softening point and viscosity decreased significantly, the ductility increased after aging, which demonstrated that the anti-aging properties of bitumen were improved effectively by LDHs.

An Accelerated Aging Test at Room Temperature

1939 ◽  
Vol 12 (2) ◽  
pp. 283-286
Author(s):  
B. Marzetti
Keyword(s):  
New York ◽  
Room Temperature ◽  
Accelerated Aging ◽  
American Chemical Society ◽  
Chemical Society ◽  
Oven Test ◽  
Accelerated Aging Test ◽  
Aging Test ◽  
Different Temperatures ◽  
Natural Life

Abstract Accelerated aging in an oven, heated to a more or less elevated temperature, is one of the most valuable tests at the disposal of the rubber technologist for examining the behavior of different compounds in practical use. Geer in 1916 described a now well-established oven test at 160° F., he and Evans giving more details in 1921. In this latter paper they stated in particular that with proper use of their test, one day in the oven could be taken as equal to six months of natural life. Other attempts to foretell more exactly the natural life of rubber from accelerated aging data have proved useless. The figures obtained for life at different temperatures are not always in the same ratio, so that calculation of the corresponding times at room temperature depends on the temperature used in the heat test. This has been shown in experimental work of many authors, particularly Williams and Neal, Milligan and Shaw, Bierer and Davis, and Somerville and Russell. The matter has been thoroughly discussed in a “Symposium on Aging” presented before the New York Rubber Group of the American Chemical Society in 1929.

Modified Ignition Oven Test Procedure for Determination of Binder Content in Hot Mix Asphalt Containing Dolomite Aggregate

2011 ◽  
Vol 39 (6) ◽  
pp. 103312 ◽  
Author(s):  
M. R. Mitchell ◽  
R. E. Link ◽  
Karol J. Kowalski ◽  
Rebecca S. McDaniel ◽  
Jan Olek ◽  
...  
Keyword(s):  
Hot Mix Asphalt ◽  
Test Procedure ◽  
Binder Content ◽  
Oven Test

scholarly journals A Study on Heat Deterioration of Asphalt by Thin Film Oven Test (Part 1)

1974 ◽  
Vol 17 (6) ◽  
pp. 478-483
Author(s):  
Yasushi Kasahara ◽  
Yoshio Saika ◽  
Tadashi Uemura
Keyword(s):  
Thin Film ◽  
Oven Test ◽  
Test Part

scholarly journals PENGUJIAN PARAMETER FISIK SABUN MANDI CAIR DARI SURFAKTAN SODIUM LAURETH SULFATE (SLES)

2019 ◽  
Vol 6 (1) ◽  
pp. 10
Author(s):  
Devita Cahyaningsih ◽  
Nina Ariesta ◽  
Rizki Amelia
Keyword(s):  
Physical Properties ◽  
Quality Parameter ◽  
Stability Test ◽  
Physical Parameters ◽  
Test Cycle ◽  
Oven Test ◽  
Test Room ◽  
Ether Sulfate ◽  
Neutralization Process ◽  
Test Color

PHYSICAL PROPERTIES OF LIQUID SHOWER SOAP CONTAINED OF SODIUM LAURETH SULFATE (SLES) SURFACTANTSoap could be produced by saponification and neutralization process. It was contained of fatty acid, KOH, glycerin, and surfactan. The properties of surfactant determined physical properties of soap as the quality parameter of soap.  The study was conducted to examine some of the physical parameters of liquid bath soap (stability test: color, aroma, viscosity, homogeneity, viscosity and pH) in accordance with applicable standards. The study was conducted using soap which was contained of SLES surfactants (Sodium Laureth Ether Sulfate). The results were pH 8.61 and viscosity 55254 cps on stability test include oven test, cycle test, room test, and sun test.Keywords: liquid shower, Sodium Laureth Ether Sulfate, soap stability ABSTRAKSabun yang merupakan salah satu kosmetik pembersih dapat dibuat melalui dua proses, yaitu saponifikasi dan netralisasi. Sabun tersusun dari berbagai bahan, seperti asam lemak, KOH, gliserin, dan surfaktan. Sifat surfaktan dalam sabun menentukan sifat fisik dari sabun yang dihasilkan dan sebagai salah satu faktor penentu mutu. Tujuan dari penelitian ini adalah untuk menguji beberapa parameter fisik sabun mandi cair (uji stabilitas: warna, aroma, kekentalan, homogenitas, viskositas dan pH) sesuai dengan standar yang berlaku, sehingga dapat dilanjutkan ke tahap pengujian berikutnya. Penelitian ini dilakukan dengan menggunakan surfaktan SLES (Sodium Laureth Ether Sulfate). Beberapa parameter fisik terukur adalah pH 8,61 dan viskositas 55254 cps pada pengujian stabilitas meliputi oven test, cycle test, room test, dan sun test.Kata Kunci: sabun cair, Sodium Laureth Ether Sulfate, stabilitas sabun

scholarly journals Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 332-339 ◽  
Author(s):  
M. Nadeem ◽  
M. Abdullah ◽  
I. Hussain ◽  
S. Inayat ◽  
A. Javid ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Leaf Extract ◽  
Room Temperature ◽  
Moringa Oleifera ◽  
Storage Stability ◽  
Antioxidant Potential ◽  
Oven Test ◽  
Anisidine Value ◽  
Overall Acceptability ◽  
Moringa Oleifera Lam

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) &ndash; LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400&nbsp;ppm (T<sub>1</sub>), 600&nbsp;ppm (T<sub>2</sub>), and 800 ppm (T<sub>3</sub>) and compared with a treatment which was not supplemented with LEMO, i.e. control (T<sub>0</sub>). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T<sub>2 </sub>after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T<sub>2</sub> in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T<sub>2</sub> were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics. &nbsp;

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