Search results for "Chemical engineering"

showing 10 items of 5892 documents

Biodiesel via in situ wet microalgae biotransformation: Zwitter-type ionic liquid supported extraction and transesterification

2017

The production of biodiesel derived from microalgae is among the most forthcoming technologies that provide an ecologic alternative to fossil fuels. Herein, a method was developed that enables the direct extraction and conversion of algal oil to biodiesel without prior isolation. The reaction occurs in aqueous media catalyzed by immobilized Candida antarctica lipase B (Novozyme 435). Zwitter-type ionic liquids were used as cocatalyst to improve the selectivity and reactivity of the enzyme. In a model reaction with sunflower oil, 64% biodiesel was obtained. Applying this method to a slurry of whole-cell Chlorella zof ingiensis in water resulted in 74.8% of lipid extraction, with 27.7% biotra…

food.ingredient020209 energyGeneral Chemical EngineeringSettore ING-IND/25 - Impianti Chimici02 engineering and technologycomplex mixtures01 natural sciencesChlorella zofingiensichemistry.chemical_compoundfood0202 electrical engineering electronic engineering information engineeringOrganic chemistryEnvironmental ChemistryChemical Engineering (all)LipaseBiodieselChromatographybiology010405 organic chemistryRenewable Energy Sustainability and the EnvironmentSunflower oilExtraction (chemistry)Immobilized CALB (Novozyme 435)Chemistry (all)food and beveragesGeneral ChemistryTransesterificationbiology.organism_classification0104 chemical sciencesAlgae fuelZwitter ionic liquidchemistryDirect transesterificationIonic liquidbiology.proteinCandida antarctica
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Heat treatment of vegetable oils. II. GC-MS and GC-FTIR spectra of some isolated cyclic fatty acid monomers

1987

Gas liquid chromatography coupled with mass spectrometry (GC-MS) showed that the cyclic fatty acid monomers (CFAM) isolated from a heated linseed oil have two ethylenic bonds, while the CFAM isolated from heated sunflower oils were saturated and monoethylenic isomers. GC-MS studies also showed the presence of cyclohexenic derivatives in the case of linseed oil.

food.ingredient030309 nutrition & dieteticsGeneral Chemical Engineering[SDV]Life Sciences [q-bio]Mass spectrometry01 natural sciences03 medical and health scienceschemistry.chemical_compoundfoodLinseed oilOrganic chemistryComputingMilieux_MISCELLANEOUSchemistry.chemical_classification0303 health sciencesCyclic compoundChromatographySunflower oil010401 analytical chemistryOrganic ChemistryFatty acid0104 chemical sciences[SDV] Life Sciences [q-bio]MonomerchemistryGas chromatographyGas chromatography–mass spectrometryCHROMATOGRAPHIE GAZ-LIQUIDE
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Mixtures of lecithin with polymerizable derivatives of cholesterol. A monolayer film balance study.

1986

One of the best investigated binary lipid mixtures is the lecithin-cholesterol system. We show here that it is possible to modify the cholesterol in such a way that it can be polymerized without changing its behaviour in mixtures with lecithin. The polymerizable derivatives exhibit a very similar phase diagram in the mixture with dipalmitoyl-phosphatidylcholine as the cholesterol itself. This is demonstrated by filmbalance measurements.

food.ingredient12-DipalmitoylphosphatidylcholinePolymersUltraviolet RaysBiophysicsMembrane biologyLecithinchemistry.chemical_compoundMembrane LipidsfoodMonolayerPhase diagramCholesterolBalance studyViscositytechnology industry and agricultureWaterGeneral MedicineCholesterolchemistryChemical engineeringPolymerizationModels ChemicalThermodynamicslipids (amino acids peptides and proteins)Cholesterol EstersEuropean biophysics journal : EBJ
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Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

2018

International audience; This study investigates the effect of Maillard reactions (MR) on the physico-chemical and biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin film forming solutions at different glucose/lysine molar ratios: 0.5/1.0, 1.0/1.0 and 5.0/1.0. The MR was then induced by heating films at 90 °C for 24 h in dry conditions. Color changes and browning index measurements were used to pursue the MR kinetic. Results showed that the development of MR products was dependent on the glucose content and on the reaction time. Mechanical and thermal properties of treated films displayed an increase in tensile strength, elongation at break and glas…

food.ingredientAntioxidantDPPHGeneral Chemical Engineeringmedicine.medical_treatment[SDV]Life Sciences [q-bio]02 engineering and technologyGelatinContact anglesymbols.namesakechemistry.chemical_compound0404 agricultural biotechnologyfoodPhysicochemical propertyAntioxidant activitymedicineBrowning[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyAqueous solutionChemistry04 agricultural and veterinary sciencesGeneral Chemistry021001 nanoscience & nanotechnology040401 food scienceMaillard reactionMaillard reactionGlucose/lysine ratiosymbolsFish gelatin0210 nano-technologyGlass transitionFood ScienceNuclear chemistryCross-linking
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Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste

2021

Abstract The aim of this work was to study the effect of adding red prickly pear, as wasted source of antioxidants on various characteristics of novel functional (antioxidant) chitosan and pectin film formulations. Four types of prickly pear material were used: fruit pulp or peel, as powdered extracts and as aqueous extracts. Prickly pear peel extract was shown to possess higher antioxidant properties than fruit pulp. The antioxidant power of extracts was pretty high, around 1000 mgAAE∙100 g−1 for extract and that of all films around 100 mgAAE∙100 g−1 for films. Even though some changes in thickness, moisture content, water solubility, oxygen permeability and water vapor permeability of fil…

food.ingredientAntioxidantPectin030309 nutrition & dieteticsmedicine.medical_treatmentOrange (colour)PRIRODNE ZNANOSTI. Kemija.engineering.materialNATURAL SCIENCES. Chemistry.BiochemistryChitosan03 medical and health scienceschemistry.chemical_compoundOxygen permeability0404 agricultural biotechnologyfoodTECHNICAL SCIENCES. Chemical Engineering.medicineFood sciencepectin0303 health sciencesPEARTEHNIČKE ZNANOSTI. Kemijsko inženjerstvo.Pulp (paper)04 agricultural and veterinary sciences040401 food scienceprickly pear (Opuntia ficus-Indica) wasteFood packagingchemistryengineeringBIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija.BIOTECHNICAL SCIENCES. Food Technology.chitosanactive filmpermeabilityprickly pear (Opuntia ficus-Indica) waste ; chitosan ; pectin ; active film ; permeabilityFood Science
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Inductively coupled plasma optical emission spectroscopy determination of trace element composition of argan oil.

2011

A methodology based on inductively coupled plasma optical emission spectroscopy (ICP-OES) after microwave assisted acid digestion has been developed to determine the trace element content of Moroccan argan oil. Limit of detection values equal or lower than few mg/kg were obtained for all elements under study. To assure the accuracy of the whole procedure, recovery studies were carried out on argan oil samples spiked at different concentration levels from 10 to 200 µg/L. Quantitative average recovery values were obtained for all elements evaluated, demonstrating the suitability of this methodology for the determination of trace elements in argan oil samples. Aluminum, calcium, chromium, iro…

food.ingredientGeneral Chemical EngineeringAnalytical chemistrychemistry.chemical_elementVanadiumArgan oilZincIndustrial and Manufacturing EngineeringChromiumfoodLimit of DetectionPlant OilsDetection limitMagnesiumSpectrophotometry AtomicSodiumTrace elementReproducibility of ResultsTrace ElementsMoroccochemistryPotassiumCalciumInductively coupled plasmaFood AnalysisFood ScienceFood science and technology international = Ciencia y tecnologia de los alimentos internacional
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Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

2021

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…

food.ingredientGeneral Chemical EngineeringMelting temperatureSaturated fatFlavour01 natural sciencesSensory analysis0404 agricultural biotechnologyfood0103 physical sciencesCocoa butter replacerFood scienceChocolatePhysical properties010304 chemical physicsChemistrySunflower oilHydroxypropyl methylcellulose04 agricultural and veterinary sciencesGeneral ChemistrySensory analysis040401 food scienceSunflowerOleogelEmulsionFood Science
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Tailored electrospun nanofibrous polycaprolactone/gelatin scaffolds into an acid hydrolytic solvent system

2018

[EN] Blended nanofibrous scaffolds based on polycaprolactone (PCL) and gelatin (Ge) were successfully prepared. A formic/acetic acid (1:1) mixture was used to dissolve PCL/Ge blends from 100/0 to 20/80 %wt in steps of 10 %wt. The hydrolysis of the PCL diluted in the formic/acetic acid mixture was considered as a method for tailoring the surface morphology and physicochemical features of the nanofibrous PCL/Ge scaffolds as a function of the dissolution time. The fibre diameter remained in the nanoscale range for all the studied scaffolds, which is crucial to mimic the extra-cellular matrix size. The reduction of the intrinsic viscosity, molar mass and hydrodynamic radius found for the PCL mo…

food.ingredientHydrodynamic radiusMaterials scienceSolucions polimèriquesPolymers and PlasticsTailoringIntrinsic viscosityGeneral Physics and Astronomy02 engineering and technologymacromolecular substances010402 general chemistry01 natural sciencesGelatinScaffoldchemistry.chemical_compoundCrystallinityfoodCIENCIA DE LOS MATERIALES E INGENIERIA METALURGICAMaterials ChemistryGelatin (Ge)DissolutionPolycaprolactone (PCL)Molar massMaterials compostosElectrospinningHydrolysisOrganic Chemistrytechnology industry and agricultureCiència dels materials021001 nanoscience & nanotechnologyequipment and suppliesmusculoskeletal systemElectrospinning0104 chemical sciencesChemical engineeringchemistryPolycaprolactoneMAQUINAS Y MOTORES TERMICOS0210 nano-technology
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Adsorption of gelatin during electrodeposition of copper and tin-copper alloys from acid sulfate electrolyte

2014

International audience; An acid Cu–Sn deposition bath was developed, and copper and copper–tin coatings were electrodeposited on polycrystalline platinum. The effect of gelatin on copper and copper–tin electrodeposition from acid sulfate solutions has been investigated by a variety of electrochemical methods (voltammetric studies and electrochemical quartz crystal microbalance) as well as by morphologic technique (scanning electron microscopy). The electrochemical results have shown that the overpotential is required when gelatin is added, indicating the presence of interaction between the additive and the coating. From the results of X-ray photoelectron spectroscopy, PM-IRRAS and cyclic vo…

food.ingredientMaterials science020209 energyInorganic chemistryElectrochemical analysischemistry.chemical_element02 engineering and technologyOverpotentialElectrochemistryGelatinAdsorptionfoodElectrodeposition0202 electrical engineering electronic engineering information engineeringMaterials ChemistryCu–Sn alloy[CHIM]Chemical SciencesSurfaces and InterfacesGeneral ChemistryQuartz crystal microbalance021001 nanoscience & nanotechnologyCondensed Matter PhysicsCopperSurfaces Coatings and FilmschemistryChemical engineeringGelatinAdsorptionCyclic voltammetry0210 nano-technologyPlatinum
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Investigation of carbonized layer on surface of NaAlSi glass fibers

2013

There are presented and discussed experimental results about carbonate shell on the sodium rich alumosilicate (NaAlSi) glass fibers and carbonization in wet air atmosphere and water uptake kinetic of such fiber fabrics. The analyzes of water uptake kinetic by regression technique, leaching and heating of carbonized glass fabrics helped to separate stages of fast and slow processes between fiber and carbonate shell and air atmosphere. The shell contains mixture of trona and hydrated sodium carbonate. Heating converts both substances to sodium carbonate. The weight uptake after heating encounters two fast exponential processes associated with water absorption on the surface of carbonated shel…

food.ingredientMaterials scienceAbsorption of waterCarbonizationSodiumCarbonate mineralsMineralogychemistry.chemical_elementchemistry.chemical_compoundfoodchemistryChemical engineeringCarbonateLeaching (metallurgy)Sodium carbonateTronaIOP Conference Series: Materials Science and Engineering
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