Studying of Physical and Chemical Properties of tomato Seed Oil and Storage Stability

2016 ◽  
Vol 29 (2) ◽  
pp. 266-274
Author(s):  
Bushra B. Jerd ◽  
Ali A. Sahi
Keyword(s):  
Seed Oil ◽  
Storage Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Tomato Seed ◽  
Physical And Chemical ◽  
And Storage ◽  
And Chemical Properties ◽  
Tomato Seed Oil

scholarly journals Magonia pubescens (Sapindaceae) Seed Oil: Physical and Chemical Properties, Fatty Acid Profile and Biodiesel Production

2017 ◽  
Vol 9 (10) ◽  
pp. 178
Author(s):  
Juliana Almeida Rocha ◽  
Elytania Veiga Menezes ◽  
Francine Souza Alves Fonseca ◽  
Murilo Malveira Brandão ◽  
Kamylla Teixeira Santos ◽  
...  
Keyword(s):  
Seed Oil ◽  
Chemical Properties ◽  
Biodiesel Production ◽  
Physical And Chemical Properties ◽  
Saponification Value ◽  
American Society ◽  
High Peroxide ◽  
Physical And Chemical ◽  
Acidity Level ◽  
And Chemical Properties

Magonia pubescens is a tree species originally from the Brazilian Cerrado that bears fruit with winged seeds from which fixed oil can be extracted. This study aimed to analyze the physical and chemical properties of the oil extracted from these seeds and the biodiesel produced thereof. Methods from the Adolfo Lutz Institute, American Oil Chemists Society, and American Society for Testing and Materials were used. Seven fatty acids (oleic, arachidic, gadoleic, palmitic, palmitoleic, linoleic, and stearic acids) were found in the oil. Acidity level (1.119 mg KOH·g-1), iodine value (77.36 cg I2·g-1), saponification value (133.36 mg KOH·g-1), density (0.8796 g·cm-3), and refractive index (1.3348nD) were low when compared to the high peroxide value (26.14 meq·kg-1), viscosity (101.46 mm²·s-¹), and moisture (0.88%) of other oils and fats used for biodiesel production. Biodiesel showed density (0.8484 g·cm-3), viscosity (29.62 mm-2·s-1), acidity level (0.752 mg KOH·g-1), and saponification value (148.89 mg KOH·g-1).

scholarly journals DENSITY AND VISCOSITY EQUATION OF BLEND OIL

2021 ◽  
Vol 2(73) (1) ◽  
pp. 90-99
Author(s):  
Renata Rădulescu ◽  
Timur Chiș
Keyword(s):  
Crude Oil ◽  
Numerical Models ◽  
Chemical Properties ◽  
Transport Systems ◽  
Physical And Chemical Properties ◽  
Mixing Rates ◽  
Physical And Chemical ◽  
And Storage ◽  
Optimal Mixing ◽  
And Chemical Properties

"Extracted oils and gases have different physical and chemical properties, depending on oil structures. Thus, it is beneficial to create mixtures of oils by combining cheaper crude oils with variants that have better properties (Brent type). This will result, in a reduced cost of acquisition. Mixing crude oil (obtaining blend crude oil) is a process in constant development, so that new ways for improving crude oil properties can be surfaced and to create new ways for transport and storage with lower costs. As an example, by mixing crude oil we can ensure viscosities and freezing conditions for certain transport systems. The aim of this paper is to present the techniques for mixing crude oil, the study of technologies, equipment needed for it and the numerical models for obtaining optimal mixing rates. "

scholarly journals Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries

2016 ◽  
Vol 44 (1) ◽  
pp. 183-188 ◽  
Author(s):  
Agnieszka NAWIRSKA-OLSZAŃSKA ◽  
Anita BIESIADA ◽  
Anna SOKÓŁ-ŁĘTOWSKA ◽  
Alicja Z. KUCHARSKA
Keyword(s):  
Chemical Properties ◽  
Storage Conditions ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Fresh Matter ◽  
Japanese Quince ◽  
Colour Parameters ◽  
Physical And Chemical ◽  
And Storage ◽  
And Chemical Properties

When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.

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