Evaluation of Favourable Blending and Their Properties of Eucalyptus Biodiesel

2020 ◽  
Vol 12 (3) ◽  
Author(s):  
N.S. Senthur ◽  
S. Divakara ◽  
M. Maheshkumar
Keyword(s):  
Fatty Acid ◽  
Pour Point ◽  
Oil Content ◽  
Chemical Characteristics ◽  
Cold Filter Plugging Point ◽  
Eucalyptus Oil ◽  
The Core ◽  
Physico Chemical ◽  
Fuel Characteristics ◽  
Green Fuel

Oils are categorized as either edible or non-edible. One among the category that cannot be used for cooking is eucalyptus that is amply available within India. The eucalyptus oil is an excellent input for green fuel; the core of the eucalyptus tree has around 35 to 40 percentage of oil content in it. This paper describes the process involved in preparing green fuel from eucalyptus oil by using a trans-esterification method, before starting with the method varied characteristics of eucalyptus green fuel has been examined. It has been discovered that physico-chemical characteristics of the eucalyptus oil is within the range of the standards that have been set by different countries. Eucalyptus oil 40.4 saturated fatty acid 59.6% of unsaturated fatty acid. The sticky nature of the raw eucalyptus decreases posts trans-esterification, but still it is high when compared with mineral diesel. Other characteristics of cloud and pour point, cold filter plugging point (CFPP) are high than diesel. Eucalyptus green fuel mixed with diesel in various proportions. The characteristics of green fuel have been assessed alongside the related criterions. Resultant of the calculation shows that the constant value of the regression is high amongst green fuel characteristics and proportion of the blend. It has been concluded that the best proportion of blend can be up to the extent of 0.3 i.e., 30 percentages after taking into consideration the value of cold filter plugging point.

Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

2021 ◽  
pp. 108201322110037
Author(s):  
Suresh Kumar Paramasivam ◽  
Amelia Keran David ◽  
Saraswathi Marimuthu Somasundaram ◽  
Backiyarani Suthanthiram ◽  
Karur Nallappagounder Shiva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Microscopic Analysis ◽  
Chemical Characteristics ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Influence Of Food ◽  
Cellular Integrity

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%–35% and 19%–30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg−1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

Physico-Chemical Characteristics and Fatty Acid Composition of Milk Fat of Krankrej Cows, II. Effect of Dietary Conditions

Lipid / Fett ◽  
1989 ◽  
Vol 91 (4) ◽  
pp. 164-167
Author(s):  
G. K. Patel ◽  
M. J. Patel ◽  
R. M. Patel ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

2020 ◽  
Vol 63 (2) ◽  
pp. 423-430
Author(s):  
Aurelia Radzik-Rant ◽  
Witold Rant ◽  
Gabriela Sosnowiec ◽  
Marcin Świątek ◽  
Roman Niżnikowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Gluteus Medius ◽  
Chemical Characteristics ◽  
Bioactive Components ◽  
Muscle Type ◽  
Lamb Meat ◽  
Physico Chemical ◽  
Longissimus Lumborum ◽  
Chemical Traits

Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P < 0.05) of L* and a lower value (P < 0.05) of b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P < 0.05) in both LL and GM muscles of PM lambs. A higher amount (P < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by a higher (P < 0.05) content of taurine, while in the LL muscle there was a higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.

scholarly journals Investigating the effects of depressant additives on the low temperature properties of petroleum products

2021 ◽  
pp. 57-60
Author(s):  
A. Sh. Zainullina ◽  
D. K. Sibatov
Keyword(s):  
Low Temperature ◽  
Cloud Point ◽  
Diesel Fuel ◽  
Pour Point ◽  
Kinematic Viscosity ◽  
Point Cloud ◽  
Petroleum Products ◽  
Chemical Characteristics ◽  
Cold Filter Plugging Point ◽  
Physical And Chemical

The article is devoted to the study of the low temperature properties of petroleum products and the influence of depressant additives on former. The objects of the study are the summer mark diesel fuel produced by «ПетроКоммерцОйлКазахстан» and depressant additives of «AGA», «MANNOL», «FENOM», «CYCLO C-24» brands. Such physical and chemical characteristics of petroleum products as flashpoint, pour point, cloud point, cold filter plugging point and kinematic viscosity of pure diesel fuel at the presence and absence of depressor additives of brands listed above. The best performance among studied additives is shown by «MANNOL» brand additive.

scholarly journals Investigation of the effect of depressor additives on the rheological properties of oil

2021 ◽  
pp. 104-107
Author(s):  
A. Sh. Zainullina ◽  
A. Zh. Arystan
Keyword(s):  
Rheological Properties ◽  
Pour Point ◽  
Chemical Properties ◽  
Oil Fields ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Positive Effect

The article is devoted to the study of physico-chemical properties of oil fields Uzen, Kenkiyak, Martyshi and study the effect of depressor additives on the rheological properties of oil fields Uzen. The main analyses of oil were carried out, including the content of paraffins, viscosity, pour point. Depressor additives of brands were used during the research MR-1055/980, Deprop 4125, WX 161. It is established that the effect of depressor additives on oil has a positive effect on their physical and chemical characteristics.

scholarly journals Nutritional Value and Physico-Chemical Characteristics of Apple Snail Pila globosa (Swainson) and Lymnaea luteola Lamark

1970 ◽  
Vol 46 (4) ◽  
pp. 539-542
Author(s):  
A Nargis ◽  
D Talukder ◽  
SHA Parmanik ◽  
MR Hasan
Keyword(s):  
Nutritional Value ◽  
Oil Content ◽  
Silicic Acid Column ◽  
Neutral Lipids ◽  
Chemical Characteristics ◽  
Silicic Acid Column Chromatography ◽  
Apple Snail ◽  
Percentage Composition ◽  
Physico Chemical ◽  
Pila Globosa

The physico-chemical characteristics, lipids, protein, fat, moisture and ash of P. globosa and L.luteola were studied. The percentage of oil content found were 2.30 ± 0.29 and 1.61 ± 0.12 in meat of P. globosa and L. luteola. The protein and fat content of P. globosa were 33.81% and 1.80% whereas 22.71% and 1.49% in L. luteola. The moisture content were 75.31% and 78.96% in P. globosa and L. luteola respectively. The total lipid extracts were fractionated into three major lipid groups neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. The glycolipid were averaged to 57.39% and 57.24% of the weight of the lipid applied in L. luteola and P. globosa. The percentage composition of fatty acids were found in the form of oleic 19.46 ± 0.33, lauric 13.23 ± 0.73, palmitic 16.56 ± 0.41 in L. luteola and 20.37 ±1.38, 14.30 ± 1.06 and 18.52 ± 1.10 in P. globosa respectively. Keywords: P. globosa; L .luteola; Lipid; Protein; Moisture. DOI: http://dx.doi.org/10.3329/bjsir.v46i4.9604 BJSIR 2011; 46(4): 539-542

scholarly journals Physico-Chemical Characteristics and Fatty acid Profiles of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber and nutmeg Shell Smoking materials

2017 ◽  
Vol 20 (2) ◽  
pp. 392
Author(s):  
Netty Salindeho
Keyword(s):  
Fatty Acid ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Skipjack Tuna ◽  
Fatty Acid Profiles ◽  
Coconut Fiber ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Physico Chemical

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of <br />skipjack tuna, Katsuwonus pelamis, smoked using coconut fibers and nutmeg shell for 15 hours of smoking. Results found that the smoked skipjack using the nutmeg shell smoking material had the lower water<br />content and aw, and higher protein, fat and ash content than those smoked with coconut fiber (P&lt;0.05). The fatty acid profile of the smoked skipjack using nutmeg shell showed lower total Saturated Fatty Acid<br />(SFA) and higher Monounsaturated Fatty Acid (MUFA) and Polyunsaturated Fatty Acid (PUFA) than those smoked with coconut fiber (P&lt;0.05). The organoleptic test showed for smoking materials of coconut fiber and nutmeg shell, respectively,  as follows: color was 4.97±1.32 and 5.87±0.89; taste was 5.64±0.99 and 5.80±0.88; the texture was 5.17±1.17 and 5.64±1.21; and aroma was 5.67±0.88 and 5.90±0.85. The panelists can accept the smoked skipjack using both smoking materials of coconut fiber and nutmeg shell.

scholarly journals The effect of dietary oilseeds on physico-chemical characteristics, fatty acid profile and sensory aspects of meat of young zebu cattle

2021 ◽  
Author(s):  
Samara MIYAKI ◽  
Luís Carlos VINHAS ÍTAVO ◽  
Marjorie TOLEDO DUARTE ◽  
Heitor Henrique COSTA VALERIANO ◽  
Marília Williani FILGUEIRA PEREIRA ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chemical Characteristics ◽  
Zebu Cattle ◽  
Physico Chemical
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