scholarly journals Biodiesel Purification via Ultrasonic-Assisted Solvent-Aided Crystallization

Crystals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 212
Author(s):  
Mohd. Afnan Ahmad ◽  
Shafirah Samsuri
Keyword(s):  
Solid Phase ◽  
Acid Methyl Ester ◽  
Coolant Temperature ◽  
Crystallization Time ◽  
Optimum Parameters ◽  
Ultrasonic Technology ◽  
Ultrasonic Assisted ◽  
Two Phases ◽  
Gas Chromatography Mass Spectroscopy ◽  
Biodiesel Purification

Wet washing is a widely used method for biodiesel purification. However, this technique generates a large amount of wastewater that needs to be treated afterward, which is costly and time-consuming. Thus, solvent-aided crystallization (SAC) with ultrasonic irradiation as solution movement assistance was introduced. This technique is based on the addition of 1-butanol to biodiesel to enhance purification via crystallization. During crystallization, two phases are formed, where glycerol solidifies (solid phase) and pure biodiesel remains (liquid phase). Technically, the implementation of ultrasonic technology can optimize laboratory work by saving time, as no cleaning or washing of the propeller is needed. Biodiesel purity was analyzed using gas chromatography-mass spectroscopy (GC-MS), where a purity of 99% was achieved. The optimum parameters in achieving higher purity fatty acid methyl ester (FAME) were a 1-butanol concentration of 1 wt.%, a coolant temperature of 9 °C, and a crystallization time of 40 min.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

Kinematic and Dynamic Parameters of a Liquid-Solid Pipe Flow Using DPIV∕Accelerometry

2007 ◽  
Vol 129 (11) ◽  
pp. 1415-1421 ◽  
Author(s):  
Joseph Borowsky ◽  
Timothy Wei
Keyword(s):  
Pipe Flow ◽  
Solid Phase ◽  
Fluid Phase ◽  
Central Moment ◽  
Steady Flows ◽  
Dynamic Parameters ◽  
Two Phase ◽  
Turbulence Structures ◽  
Two Phases ◽  
Flat Profile

An experimental investigation of a two-phase pipe flow was undertaken to study kinematic and dynamic parameters of the fluid and solid phases. To accomplish this, a two-color digital particle image velocimetry and accelerometry (DPIV∕DPIA) methodology was used to measure velocity and acceleration fields of the fluid phase and solid phase simultaneously. The simultaneous, two-color DPIV∕DPIA measurements provided information on the changing characteristics of two-phase flow kinematic and dynamic quantities. Analysis of kinematic terms indicated that turbulence was suppressed due to the presence of the solid phase. Dynamic considerations focused on the second and third central moments of temporal acceleration for both phases. For the condition studied, the distribution across the tube of the second central moment of acceleration indicated a higher value for the solid phase than the fluid phase; both phases had increased values near the wall. The third central moment statistic of acceleration showed a variation between the two phases with the fluid phase having an oscillatory-type profile across the tube and the solid phase having a fairly flat profile. The differences in second and third central moment profiles between the two phases are attributed to the inertia of each particle type and its response to turbulence structures. Analysis of acceleration statistics provides another approach to characterize flow fields and gives some insight into the flow structures, even for steady flows.

Optimization of Ultrasonic-Assisted Extraction of Polysaccharides from Ottelia acuminata (Gagnep.) Dandy Using RSM

2011 ◽  
Vol 396-398 ◽  
pp. 292-296
Author(s):  
Ai Shi Zhu
Keyword(s):  
Processing Parameters ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Independent Variables ◽  
Solid Ratio ◽  
Assisted Extraction ◽  
Ultrasonic Technology ◽  
Ultrasonic Assisted ◽  
Experimental Yield ◽  
Ultrasonic Assisted Extraction

Ultrasonic technology was applied to polysaccharides extraction from Ottelia acuminata (Gagnep.) Dandy and Response Surface Methodology (RSM) was used to optimize the effects of processing parameters on polysaccharides yields. Three independent variables such as liquid-solid ratio (ml/g, X1), extraction temperature (°C, X2) and extraction time (hour, X3) were investigated respectively. The statistical analysis indicated that the three variables and the quadratic of X1 and X3 had significant effects on the yields and followed by the significant interaction effects between the variables of X1 and X3, X2 and X3 (p<0.05). A mathematical model with high determination coefficient was gained. The optimal extraction conditions of polysaccharides were determined as follows: liquid-solid ratio 43 ml/g, extraction temperature 90 °C and extraction time 3.45 hours. Under these conditions, the experimental yield of polysaccharides was 107.44 mg/g, which was agreed closely with the predicted value 108.71 mg/g.

Thermodynamical study of (CaGa2S4)x(BaGa2S4)1−x solid solutions

2021 ◽  
pp. 2150469
Author(s):  
T. G. Naghiyev ◽  
R. M. Rzayev
Keyword(s):  
Free Energy ◽  
Solid Solutions ◽  
Calculation Method ◽  
Solid Phase ◽  
Ternary Compounds ◽  
Free Energy Of Formation ◽  
Concentration Dependences ◽  
Solid Phase Reactions ◽  
Two Phases ◽  
Energy Of Formation

The solid solutions of [Formula: see text] were synthesized by solid-phase reactions from powder components of CaS, BaS, and Ga2S3. The temperature-concentration dependences of the Gibbs free energy of formation of [Formula: see text] solid solutions from ternary compounds and phase diagrams of the CaGa2S4–BaGa2S4 were determined by a calculation method. It was revealed that continuous solid solutions are formed in these systems. The spinodal decomposition of [Formula: see text] solid solutions into two phases is predicted at ordinary temperatures.

scholarly journals Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Saad Ibrahim Yousif ◽  
Mustafa Bayram ◽  
Songul Kesen
Keyword(s):  
Durum Wheat ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Raw Materials ◽  
Production Method ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Production Techniques ◽  
Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

The Benefits and Limitations of Methods Development in Solid Phase Extraction: Mini Review

2014 ◽  
Vol 69 (4) ◽  
Author(s):  
Norfahana Abd-Talib ◽  
Siti Hamidah Mohd-Setapar ◽  
Aidee Kamal Khamis
Keyword(s):  
Sample Preparation ◽  
Solid Phase Extraction ◽  
Solid Phase ◽  
Liquid Extraction ◽  
Phase Extraction ◽  
Methods Development ◽  
Liquid Liquid Extraction ◽  
Target Analytes ◽  
Two Phases ◽  
Preparation Techniques

Over recent years, there has been an explosive growth of sample preparation techniques. Sample preparation is in most cases meant to be the isolation online or offline concentration of some components of interest or target analytes. Solid phase extraction (SPE) is a very popular technique nowadays in sample preparation. The principal is quite similar with liquid- liquid extraction (LLE) which involves partition of solutes between two phases. But, there are some differences between them and some benefits and limitations of difference types of SPE technique like presented in this paper.

From Nanocomposite Aerogels to Glass Ceramics for Nuclear Wastes Containment

2011 ◽  
Vol 172-174 ◽  
pp. 791-796 ◽  
Author(s):  
Thierry Woignier ◽  
Jerome Reynes ◽  
Sylvie Calas
Keyword(s):  
Viscous Flow ◽  
Thermal Shock ◽  
Nuclear Waste ◽  
High Resistance ◽  
Solid Phase ◽  
Glass Ceramics ◽  
Chemical Species ◽  
Host Matrix ◽  
Waste Containment ◽  
Two Phases

Nanocomposite aerogel is proposed as a host matrix for the synthesis of glass ceramics. The large porosity is used as a sponge to incorporate chemical species getting a two phases material. We describe the steps of the synthesis of glass ceramics for nuclear waste containment, from nanocomposite aerogels loaded with actinides surrogates (Ce and Nd). The glass synthesis is obtained without melting, by a control of several solid phase transformations: sintering, viscous flow, crystallization and foaming. Thanks to their high resistance to thermal shock and water corrosion, these glass ceramics are certainly good candidates as actinides containment materials.

scholarly journals Fat Contents of Cereal Foods: Comparison of Classical with Recently Developed Extraction Techniques

1999 ◽  
Vol 82 (1) ◽  
pp. 141-150 ◽  
Author(s):  
Wei Zou ◽  
Chris Lusk ◽  
Dale Messer ◽  
Ralph Lane
Keyword(s):  
Solid Phase ◽  
Acid Methyl Ester ◽  
Anhydrous Diethyl Ether ◽  
High Ratio ◽  
Extraction Techniques ◽  
Cereal Products ◽  
Acid Methyl ◽  
Heat Treated ◽  
Ether Extraction ◽  
Solvent Volume

Abstract Eight cereal products ranging from a fat-free ready- to-eat (RTE) cereal (frosted flakes) to a full-fat high- ratio cake mix were subjected to analyte separation by anhydrous diethyl ether extraction (EE), acid hydrolysis/mixed ether extraction (AH), solid-phase extraction (SPE), and supercritical fluid extraction (SFE) with CO2 and with CO2 modified with 15% ethanol (SFEmod). Gravimetric analyses of extracts indicated higher (P ≤ 0.05) crude fat values by AH than by EE, SFE, or SFEmod. Extractions followed by fatty acid methyl ester analysis also produced higher (P ≤ 0.05) triglyceride means by AH than by other methods used for heat-treated RTE cereals and for ready-to-cook (RTC) cream of wheat. Therefore, for labeling purposes, AH seems most appropriate because in most cases it achieves higher triglyceride values than extraction with solvent(s) alone. SFE and SPE, on the other hand, yield fat values similar to those obtained by EE and offer the advantages of reduced solvent volume, short extraction times, and ease of laboratory automation.

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