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Improving the Thermo-Physical Properties of Plam Oil with Zeolite Nanoparticles

Defect and Diffusion Forum 2024年 432卷 115-120页

作者： Assawasaengrat, Pornsawan Limsakul, Thanasuta Bunprasert, Penpichcha Chokelarb, Wasan Sriprom, Pongsert Department of Chemical Engineering School of Engineering King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand Program of Food Process Engineering School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand

This research aimed to improve the thermo-physical properties of plam oil with NaA zeolite. Palm oil was selected for heating oil due to its high flash point and environmental friendliness compared to synthetic or mineral oil. The effect of NaA zeolite concentration suspended in palm oil was investigated in terms of the specific heat capacity (Cp), viscosity (μ), viscosity index (VI), thermal analysis (TGA) and density (ρ) of palm oil. The NaA zeolite was synthesized by crystallization technique, and X-ray diffraction analysis was performed to determine NaA zeolite crystallinity. The size of NaA zeolite was measured using a particle size analyzer. The average size of the synthesized NaA zeolite was 4767 nm. After grinding process for 180 min, the average size of zeolite decreased to 632 nm. An average 632 nm NaA zeolite particle size was added to palm oil at 0.25, 0.5, 0.75 and 1 wt%. The results showed that when the NaA zeolite concentration increased, the nanofluid’s viscosity at 40 °C and 100 °C was increased. The addition of 1 wt% NaA zeolite resulted in the nanofluid having a maximum viscosity of 41.31 and 8.47 cSt at 40 °C and 100 °C, respectively. The highest viscosity index was 195 cSt when added with 0.5 wt% NaA zeolite. The density of palm oil slightly increased with increasing NaA zeolite concentrations. The specific heat capacity of palm oil increased when NaA zeolite was added. The results showed that NaA zeolite allowed palm oil to store heat energy better than palm oil, enabling it to release and absorb more heat during heat transfer. Thermogravimetric analysis, palm oil initiated to degrade at 263 °C, while the addition NaA zeolite in palm oil indicated that palm oil initiated to degrade at 350 °C. The shift in the degradation curve demonstrated that the nanofluid could withstand high temperatures. Adding NaA zeolite to palm oil showed that palm oil could endure more heat and has a long service life. © 2024 Trans Tech Publications Ltd, Switzerland.

关键词： Palm oil

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Preparation of Activated Carbon from Durian Rind with Difference Activations and Its Optimization

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Journal of Renewable Materials 2021年第2期9卷 311-324页

作者： Pongsert Sriprom Warawut Krusong Pornsawan Assawasaengrat Program of Food Process Engineering Faculty of Agro-IndustryKing Mongkut’s Institute of Technology Ladkrabang10520BangkokThailand Program of Fermentation in Food industry Faculty of Agro-IndustryKing Mongkut’s Institute of Technology Ladkrabang10520BangkokThailand Department of Chemical Engineering Faculty of EngineeringKing Mongkut’s Institute of Technology Ladkrabang10520BangkokThailand

Durian rind wastes are an important raw material for activated carbon production due to their renewable sources and low-cost *** efficiency of increasing surface area and the quantity of oxygen groups on the surface of activated carbon were studied for the preparation of activated *** preparation of activated carbon has been studied with the different methods as follows:activation by acid,activation by base,hydrothermal and activation by acid,and hydrothermal and activation by *** results showed that hydrothermal and activation by acid had high iodine number which was chosen to determine the optimum condition for activated carbon *** optimum condition for preparation of durian rind activated carbon was studied by Box-Behnken ***/water ratio,solid/acid ratio and temperature were chosen as the important parameters for achieving the optimum reaction *** reaction products were analyzed by iodine *** on the results,the optimum condition for preparation of durian rind activated carbon was predicted using *** maximum iodine number of 626.47 mg/g was expected at the optimum condition:solid/water ratio(1:175,g/mL),solid/acid ratio(1:23,g/mL)and temperature(500℃).The preparation of durian rind activated carbon at the optimal condition was carried;the percentages of iodine number achieved(666.73±6 mg/g)were close to the maximum predicted value(666.73 mg/g),thus verifying the *** the optimum condition,the functional group on surface of durian rind activated carbon was characterized by *** result showed that the oxygen content on surface was increased in the form of carbonyl and sulfonyl group.

关键词： Durian rind activated carbon hydrothermal iodine number

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Optimization of Eco-Friendly Extraction and Effect of Ph on Betalain Color Properties from Dragon Fruit (Hylocereus Undatus) Peels

SSRN

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SSRN 2023年

作者： Permana, Lasuardi Sriprom, Pongsert Manamoongmongkol, Kanjana Phumjan, Lamphung Assawasaengrat, Pornsawan School of Food Industry King Mongkut’s Institute of Technology Ladkrabang Bangkok10520 Thailand Program of Food Process Engineering School of Food Industry King Mongkut’s Institute of Technology Ladkrabang Bangkok10520 Thailand Department of Chemical Engineering School of Engineering King Mongkut’s Institute of Technology Ladkrabang Bangkok10520 Thailand Study Program of Food Technology Institut Teknologi Sumatera Lampung35365 Indonesia

In this study, betalain was extracted from dragon fruit peels using a safe and environment-friendly aqueous solvent. This study investigated the effects of different pH levels, temperatures, times, and solid-to-liquid ratios on the extraction of betalain from dragon fruit peels using the Box-Behnken design as a response surface methodology. Additionally, the effect of betalain extract at pH 2.0 – pH 7.0 was examined. The results showed that the solid-to-liquid ratio had the most significant impact on betacyanin extraction as major composition of betalain in dragon fruit peels. The optimal extraction conditions were determined to be a pH of 3.6, temperature of 30°C, extraction time of 10 min, and a solid-to-liquid ratio of 1:15. The expected betacyanin content under these conditions was 72.47 mg/L. A significant change in the CIELAB parameter of the extracted betalain was observed, with marked differences in the L*, a*, and b* values as the pH increased. This color change may be attributed to the degradation of betacyanin to betalamic acid. This study demonstrates the potential of a safe and eco-friendly process for extracting betacyanin from this agricultural waste material. © 2023, The Authors. All rights reserved.

关键词： Extraction

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Physicochemical and Bioactive Properties of Oil Extracted from Garden Cress (Lepidium Sativum) Seeds

SSRN

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SSRN 2024年

作者： Erku, Eshetie Gelagay Admassu, Habtamu Department of food science and post-harvest technology Injibara University Injibara40 Ethiopia Food Process Engineering program College of Engineering Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia Biotechnology and Bioprocess Center of Excellence Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia

Garden cress (Lepidium sativum) seeds are a rich source of fatty acids, phenols, and flavonoids. This study was investigated the physical, chemical, and bioactive properties of oil extracted from these seeds. The oil was found to have a density of 700kg/m3 , a viscosity of 67.65mm2 /s, and a refractive index of 1.47. The free fatty acid value, peroxide value, iodine value, and saponification value were determined to be 0.64% of oleic acid, ***-1 , 127.00gI2absorbed/100g, and 183.84mg KOH/g, respectively. Gas Chromatography Mass Spectrometer analysis revealed that the oil was composed of approximately 47.82% monounsaturated fatty acids, 37.92% polyunsaturated fatty acids, and 14.25% saturated fatty acids. The total phenolic content, total flavonoid content, and antioxidant activity were found with values of 3.84mg GAE/g, 0.91mgQE/g, and 54.79% DPPH scavenging activity respectively. In conclusion, garden cress seed oil is a valuable source of important fatty acids and bioactive constituents, making it a potential candidate for use in the development of new medicinal products. © 2024, The Authors. All rights reserved.

关键词： Refractive index

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Nutritional and Functional Potentials of Wheat, Cowpea, and Yam Composite Flours on Bread Formulations: Effect of Blending Ratio and Baking Parameters

SSRN

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SSRN 2024年

作者： Tsegay, Negasi Admassu, Habtamu Tizazu, Belachew Zegale Gosu, Amsalu Department of chemical Engineering Addis Ababa Science and Technology University Addis Ababa Ethiopia Biotechnology and bioprocess center of excellence Addis Ababa Science and Technology University Addis Ababa Ethiopia Food process Engineering program Addis Ababa Science and Technology University Addis Ababa Ethiopia

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. To address this limitation, this research explored the use of composite flours in combination with affordable legumes and root tubers. Additionally, composite flours offer economic advantages by reducing wheat imports and promoting local utilization of crops that are underutilized. In the present study, bread wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1= 85% bread wheat + 5% cowpea + 10% yam, B2= 70% bread wheat + 10% cowpea + 20% yam, and B3= 55% bread wheat + 15% cowpea + 30% yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p © 2024, The Authors. All rights reserved.

关键词： Swelling

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Organochlorine pesticide residues persist throughout the sugar production process

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Journal of food Composition and Analysis 2024年 125卷

作者： Janjamroon, Wilailak Sriprom, Pongsert Kaewlaoyoong, Acharee Cheruiyot, Nicholas Kiprotich Permana, Lasuardi Manamoongmongkol, Kanjana Phumjan, Lamphung School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand Program of Food Process Engineering School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand Department of Safety Health and Environmental Engineering National Kaohsiung University of Science and Technology Kaohsiung 82445 Taiwan Center for Environmental Toxin and Emerging-Contaminant Research Cheng Shiu University Kaohsiung 83347 Taiwan Program of Food Technology Institut Teknologi Sumatera Lampung 35365 Indonesia

Thailand, one of the world's largest sugarcane producers, has historically used organochlorine pesticides (OCPs) extensively in its plantations. Therefore, OCP residues are anticipated in plantation soil. However, the persistence of these compounds during sugar production is ambiguous. Thus, this study investigated the OCP residues in sugarcane at the different processing stages. Five product samples, i.e., sugarcane juice, bagasse, raw sugar, granulated white sugar, and molasses were obtained from different regions in Thailand. High concentrations of p,p′-dichlorodiphenyltrichloroethane (p,p′-DDT), γ-hexachlorocyclohexane (γ-HCH or lindane), and cyclodiene derivatives such as aldrin, dieldrin, heptachlor and its epoxide were found in the samples. This is surprising because the OCP use in sugarcane plantations has been long banned in Thailand. Bagasse and raw sugar had the highest total OCP concentrations of 1.0393 ± 0.7555 mg/kg and 0.9658 ± 0.8209 mg/kg, followed by white sugar (0.1616 ± 0.1311 mg/kg), molasses (0.0813 ± 0.1195 mg/kg), and sugarcane juice (0.0173 ± 0.0112 mg/kg). This study offers comprehensive information on the fate of OCPs during the entire sugarcane processing stage, from the cane to the final granulated sugar. The findings also suggest persistent OCP presence in plantation soil, possibly due to illegal use. © 2023 Elsevier Inc.

关键词： Contamination food Investigation Organochlorine pesticides Sugar processing products Sugarcane

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Synthesis of PMMA Nanoparticles Loaded with Geopropolis Extract from the Brazilian Stingless Bee Melipona quadrifasciata Lepeletier, 1836 by Miniemulsion Polymerization

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Macromolecular Symposia 2022年第1期406卷 2200046-2200046页

作者： da Silva, Thiago S. Nogueira, André L. Lafratta, Fernando H. Department of Chemical and Food Engineering Federal University of Santa Catarina – UFSC Florianópolis88040-900 Brazil Department of Chemical Engineering and Post-Graduation Program in Process Engineering University of the Region of Joinville – UNIVILLE Santa Catarina Joinville89219-710 Brazil Department of Mechanical Engineering Santa Catarina State University – UDESC Santa Catarina Joinville89219-710 Brazil

The present work aims to encapsulate the concentrated geopropolis extract from the Brazilian stingless bee Melipona quadrifasciata quadrifasciata Lepeletier, 1836 in poly(methyl methacrylate) (PMMA) nanoparticles produced by miniemulsion polymerization. The concentrated geopropolis extract is obtained by hydroalcoholic maceration and characterized by ultraviolet–visible spectrophotometry (UV–Vis) to quantify flavonoids and polyphenols in terms of quercetin (Q) and galic acid (GA), respectively. The PMMA-Propolis nanoparticles is characterized by size exclusion chromatography (SEC), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), UV–Vis and nuclear magnetic resonance (NMR1H). UV–Vis results of the geopropolis extract revealed an average flavonoid content of 22.51 mg Q g–1 and an average polyphenol content of 10.15 mg GA g–1. TEM images showed that the produced PMMA nanoparticles are spherical, and their average diameter reduced from 72.62 to 44.60 nm by increasing the propolis concentration from 0% to 40%. Additionally, the kinetic data reveal a reduction of the polymerization reaction rate as well as the average molecular weight when raising the propolis extract concentration in the reaction media. These results suggest that propolis extract may be used as a biocompatible and biodegradable co-stabilizer and chain transfer agent in miniemulsion polymerization reactions of vinyl monomers. © 2022 Wiley-VCH GmbH.

关键词： Thermogravimetric analysis

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Production of bio-dimethyl ether from oil palm residue via integrated gasification and direct DME synthesis process

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AIP Conference Proceedings 2023年第1期2827卷

作者： Karittha Im-Orb Amornchai Arpornwichanop Program in Food Process Engineering School of Food-Industry King Mongkut’s Institute of Technology Ladkrabang Bangkok 10520 Thailand Center of Excellence in Process and Energy Systems Engineering Department of Chemical Engineering Faculty of Engineering Chulalongkorn University Bangkok 10330 Thailand Bio-Circular-Green-economy Technology & Engineering Center Department of Chemical Engineering Faculty of Engineering Chulalongkorn University Bangkok 10330 Thailand

The production of bio-dimethyl ether via an integration of biomass gasification and direct DME synthesis (IBG-DME) was studied. The oil palm residue was a considered feedstock. The parametric analysis was done to examine the impact of gasifying temperature on the product composition, energy demand of each unit and overall process using the developed Aspen plus model. The high gasifying temperature offered high production rate of valuable products (bio-DME and bio-methanol), and low CO2 emission. The IBG-DME process could operate at thermal self-sufficient condition when gasifying temperature was maintained at 882 °C. The maximum yield of bio-DME of 0.3472 kg.h−1 could be achieved at gasifying temperature of 950 °C. At this condition, the CO2 emission, overall energy consumption and energy efficiency were 0.7457 kg.h−1, 0.00776 kW and 59.76 %, respectively.

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process intensification approach for design and optimization of biodiesel production from palm fatty acid distillate

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Biotechnology Reports 2021年 30卷 e00622页

作者： Im-orb, Karittha Arpornwichanop, Amornchai Simasatitkul, Lida Program in Food Process Engineering Faculty of Food - Industry King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand Center of Excellence in Process and Energy Systems Engineering Department of Chemical Engineering Faculty of Engineering Chulalongkorn University Bangkok 10330 Thailand Department of Industrial Chemistry Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok 10800 Thailand

Design of the biodiesel production from palm fatty acid distillate (PFAD) using process intensification approach is studied in technical, economic and environmental view points. Firstly, the transport phenomena analysis is performed to select the suitable intensified unit. The reactive distillation is selected and used in esterification – transesterification process and hydrolysis – esterification process. The optimum condition of reactive distillation in esterification – transesterification is achieved when the methanol is fed at the 3rd stage of the 4-stage column and the liquid holdup is maintained at 6 m³. The intensified esterification – transesterification process offers higher biodiesel yield and consumes less energy compared with the intensified hydrolysis – esterification process. The economic analysis shows that the intensified esterification-transesterification process is found to be economically feasible. Finally, environment assessment based on life cycle analysis (LCA) indicates that the environmental impact of both processes are similar. © 2021 The Author(s)

关键词： Biodiesel production Economic analysis and environmental analysis Palm fatty acid distillate process design process intensification

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Effect of Lyophilized Peach Incorporation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential and Antioxidant Properties

SSRN

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SSRN 2024年

作者： Carpes, Solange Teresinha Souza da Silva, Letícia Perin, Ellen Cristina Fontoura, Bruno Henrique Pereira, Edimir Andrade de Camargo, Robson Rosa Bianchin, Mirelli de Oliveira, Jonas Cardoso Citadin, Idemir Department of Chemistry Postgraduate Program in Chemical and Biochemical Process Technology Federal Technological University of Paraná campus Pato Branco PO Box 571 PR Pato BrancoCEP 85503-390 Brazil Department of Agronomy Postgraduate Program in Agronomy Federal Technological University of Paraná campus Pato Branco PO Box 571 PR Pato BrancoCEP 85503-390 Brazil Department of Chemistry Postgraduate Program in Chemical State University of Maringá Av. Colombo 5790 - Zona 7 PR Maringá87020-900 Brazil Department of Food Engineering Federal Technological University of Paraná campus Francisco Beltrão Linha Santa Bárbara s/n PR Francisco Beltrão85601-970 Brazil

This study aimed to increase oxidative stability and enhance yam flour cookies' nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2 and F3 with 10% and 20% LP, respectively, and F4 with a synthetic antioxidant (SA). The cookies were a good source of protein and fiber. The incorporation of LP into yam cookies exhibited a strong antioxidative effect. Besides, the F3 shows oxidative stability comparable to the SA (F4), measured by TBARS values, under both storage conditions. However, light exposure influenced the retention of phenolics with antioxidant activity, with higher levels observed in cookies stored in darkness. The LP effectively inhibited oxidative processes, demonstrating its potential as an alternative to SA for improving the oxidative stability of yam cookies. © 2024, The Authors. All rights reserved.

关键词： Fruits

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