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A new technology of crude vegetable oil degumming with rhamnolipid solutions
PublikacjaA new technology of crude vegetable oil degumming is described. It is based on rhamnolipid biocomplex solution application for phosphatides removal. The rhamnolipid biocomplex produced by Pseudomonas sp. PS-17 was used as biosurfactant. Rapeseed oil was used in all experiments. First, it was degummed with H2SO4 in order to remove all phosphatides and then 1% (w/w) of granular soybean lecithin was added. Model oil was treated with...
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The Application of Chitosan as a Modifier for Lubricating Greases Based on Vegetable Oil
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Bacterial cellulose yield increased over 500% by supplementation of medium with vegetable oil
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The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
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Assessment of Ocimum basilicum Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality
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The influence of montmorillonite content on change the physicochemical properties of lubricating greases produced from vegetable base oil
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Vegetable derived-oil facilitating carbon black migration from waste tire rubbers and its reinforcement effect
PublikacjaThree dimensional chemically cross-linked polymer networks present a great challenge for recycling and reutilization of waste tire rubber. In this work, the covalently cross-linked networks of ground tire rubber (GTR) were degraded heterogeneously under 150 °C due to the synergistic effects of the soybean oil and controlled oxidation. The degradation mechanism was discussed using Horikx theory and Fourier transformation infrared...
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Comparison of the Properties of Vegetable Oil/Water and n-Tetradecane/Water Emulsions Stabilized by α-Lactalbumin or β-Casein
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Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics
PublikacjaOil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. Principal component analysis was used for data...
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Effect of different crystalline structures on W/O and O/W/O wax emulsion stability
PublikacjatThe possibility of emulsion stabilization using mineral and vegetable wax particles only (without sur-factant) was investigated. Mineral waxes, paraffin wax and ceresin, and a vegetable wax, carnauba wax,were used. The content of the wax particles and the water to oil proportion were found crucial for thestability of all emulsions. Some emulsions were also produced with a liquid wax (i.e. jojoba oil). Themultiple light scattering...