936 resultados para Oil content variation


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The goal of this study was to evaluate the feasibility of preparing nanocapsules and nanoemulsions using tea tree oil as oily phase aiming to protect its volatilization. The nanostructures presented nanometric mean size (160-220 nm) with a polydispersity index below 0.25 and negative zeta potential. The pH values were 6.43 ± 0.37 and 5.98 ± 0.00 for nanoemulsions and nanocapsules, respectively. The oil content after preparation was 96%. The inclusion of tea tree oil in nanocapsules showed higher protection against volatilization. The analysis of mean size and polydispersity index of formulations presented no significant alteration during the storage time.

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The changes occuring to cashew kernels during storage at two humidity levels - 80% to 20% with respect to organoleptic characteristics, protein content, carbohydrate content, oil content, iodine and peroxide values were studied. From the present study it is concluded that organoleptic characteristics of cashew kernels deteriorates with increase in humidity. Decrease in protein and carbohydrate content of stored cashew kernel is dependent on humidity. Humidity increased oxidative rancidification.

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Marine fungus BTMFW032, isolated from seawater and identified as Aspergillus awamori, was observed to produce an extracellular lipase, which could reduce 92% fat and oil content in the effluent laden with oil. In this study, medium for lipase production under submerged fermentation was optimized statistically employing response surface method toward maximal enzyme production. Medium with soyabean meal- 0.77% (w/v); (NH4)2SO4-0.1 M; KH2PO4-0.05 M; rice bran oil-2% (v/v); CaCl2-0.05 M; PEG 6000-0.05% (w/v); NaCl-1% (w/v); inoculum-1% (v/v); pH 3.0; incubation temperature 35 8C and incubation period-five days were identified as optimal conditions for maximal lipase production. The time course experiment under optimized condition, after statistical modeling, indicated that enzyme production commenced after 36 hours of incubation and reached a maximum after 96 hours (495.0 U/ml), whereas maximal specific activity of enzyme was recorded at 108 hours (1164.63 U/mg protein). After optimization an overall 4.6- fold increase in lipase production was achieved. Partial purification by (NH4)2SO4 precipitation and ion exchange chromatography resulted in 33.7% final yield. The lipase was noted to have a molecular mass of 90 kDa and optimal activity at pH 7 and 40 8C. Results indicated the scope for potential application of this marine fungal lipase in bioremediation.

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Heilkräuter sind während des Trocknungsprozesses zahlreichen Einflüssen ausgesetzt, welche die Qualität des Endproduktes entscheidend beeinflussen. Diese Forschungsarbeit beschäftigt sich mit der Trocknung von Zitronenmelisse (Melissa officinalis .L) zu einem qualitativ hochwertigen Endprodukt. Es werden Strategien zur Trocknung vorgeschlagen, die experimentelle und mathematische Aspekte mit einbeziehen, um bei einer adäquaten Produktivität die erforderlichen Qualitätsmerkmale im Hinblick auf Farbeänderung und Gehalt an ätherischen Ölen zu erzielen. Getrocknete Zitronenmelisse kann zurzeit, auf Grund verschiedener Probleme beim Trocknungsvorgang, den hohen Qualitätsanforderungen des Marktes nicht immer genügen. Es gibt keine standardisierten Informationen zu den einzelnen und komplexen Trocknungsparametern. In der Praxis beruht die Trocknung auf Erfahrungswerten, bzw. werden Vorgehensweisen bei der Trocknung anderer Pflanzen kopiert, und oftmals ist die Trocknung nicht reproduzierbar, oder beruht auf subjektiven Annäherungen. Als Folge dieser nicht angepassten Wahl der Trocknungsparameter entstehen oftmals Probleme wie eine Übertrocknung, was zu erhöhten Bruchverlusten der Blattmasse führt, oder eine zu geringe Trocknung, was wiederum einen zu hohen Endfeuchtegehalt im Produkt zur Folge hat. Dies wiederum mündet zwangsläufig in einer nicht vertretbaren Farbänderung und einen übermäßigen Verlust an ätherischen Ölen. Auf Grund der unterschiedlichen thermischen und mechanischen Eigenschaften von Blättern und Stängel, ist eine ungleichmäßige Trocknung die Regel. Es wird außerdem eine unnötig lange Trocknungsdauer beobachtet, die zu einem erhöhten Energieverbrauch führt. Das Trocknen in solaren Tunneln Trocknern bringt folgendes Problem mit sich: wegen des ungeregelten Strahlungseinfalles ist es schwierig die Trocknungstemperatur zu regulieren. Ebenso beeinflusst die Strahlung die Farbe des Produktes auf Grund von photochemischen Reaktionen. Zusätzlich erzeugen die hohen Schwankungen der Strahlung, der Temperatur und der Luftfeuchtigkeit instabile Bedingungen für eine gleichmäßige und kontrollierbare Trocknung. In Anbetracht der erwähnten Probleme werden folgende Forschungsschwerpunkte in dieser Arbeit gesetzt: neue Strategien zur Verbesserung der Qualität werden entwickelt, mit dem Ziel die Trocknungszeit und den Energieverbrauch zu verringern. Um eine Methodik vorzuschlagen, die auf optimalen Trocknungsparameter beruht, wurden Temperatur und Luftfeuchtigkeit als Variable in Abhängigkeit der Trocknungszeit, des ätherischer Ölgehaltes, der Farbänderung und der erforderliche Energie betrachtet. Außerdem wurden die genannten Parametern und deren Auswirkungen auf die Qualitätsmerkmale in solaren Tunnel Trocknern analysiert. Um diese Ziele zu erreichen, wurden unterschiedliche Ansätze verfolgt. Die Sorption-Isothermen und die Trocknungskinetik von Zitronenmelisse und deren entsprechende Anpassung an verschiedene mathematische Modelle wurden erarbeitet. Ebenso wurde eine alternative gestaffelte Trocknung in gestufte Schritte vorgenommen, um die Qualität des Endproduktes zu erhöhen und gleichzeitig den Gesamtenergieverbrauch zu senken. Zusätzlich wurde ein statistischer Versuchsplan nach der CCD-Methode (Central Composite Design) und der RSM-Methode (Response Surface Methodology) vorgeschlagen, um die gewünschten Qualitätsmerkmalen und den notwendigen Energieeinsatz in Abhängigkeit von Lufttemperatur und Luftfeuchtigkeit zu erzielen. Anhand der gewonnenen Daten wurden Regressionsmodelle erzeugt, und das Verhalten des Trocknungsverfahrens wurde beschrieben. Schließlich wurde eine statistische DOE-Versuchsplanung (design of experiments) angewandt, um den Einfluss der Parameter auf die zu erzielende Produktqualität in einem solaren Tunnel Trockner zu bewerten. Die Wirkungen der Beschattung, der Lage im Tunnel, des Befüllungsgrades und der Luftgeschwindigkeit auf Trocknungszeit, Farbänderung und dem Gehalt an ätherischem Öl, wurde analysiert. Ebenso wurden entsprechende Regressionsmodelle bei der Anwendung in solaren Tunneltrocknern erarbeitet. Die wesentlichen Ergebnisse werden in Bezug auf optimale Trocknungsparameter in Bezug auf Qualität und Energieverbrauch analysiert.

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Fine-grained sediments on land, or in a freshwater or marine environment, may become contaminated with a wide range of pollutants including hydrocarbons. This paper is concerned with preliminary studies of the mobilization and transportation of hydrocarbons, during the process of consolidation, to adjacent sediments or water bodies. A modified Rowe Cell was used to measure the consolidation properties of prepared kaolinite and bentonite clay-water slurries, with and without the addition of oil, along with hydrocarbon-bearing drill-cuttings samples taken from the sea-bed adjacent to two North Sea oil-well platforms. The consolidation properties of the kaolinite and bentonite clay slurries were little altered by the addition of oil, which was present at concentrations of between 8073 and 59 572 mg kg(-1). During each consolidation stage, samples of the expelled pore-fluids were collected and analysed for oil content. These values were very low in comparison with the original oil concentration in the samples and changed little between each consolidation stage. Analysis of the slurry samples both before and after consolidation confirms that, proportionally, little oil is removed as a result of consolidation. The implication of these results is that, for the range of samples tested, the very high hydraulic gradients and particle rearrangements that occur during the process of consolidation are capable of releasing only proportionally small amounts of oil bound to the fine-grained clay and silt particles.

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Fine-grained sediments on land, or in a freshwater or marine environment, may become contaminated with a wide range of pollutants including hydrocarbons. This paper is concerned with preliminary studies of the mobilization and transportation of hydrocarbons, during the process of consolidation, to adjacent sediments or water bodies. A modified Rowe Cell was used to measure the consolidation properties of prepared kaolinite and bentonite clay-water slurries, with and without the addition of oil, along with hydrocarbon-bearing drill-cuttings samples taken from the sea-bed adjacent to two North Sea oil-well platforms. The consolidation properties of the kaolinite and bentonite clay slurries were little altered by the addition of oil, which was present at concentrations of between 8073 and 59 572 mg kg(-1). During each consolidation stage, samples of the expelled pore-fluids were collected and analysed for oil content. These values were very low in comparison with the original oil concentration in the samples and changed little between each consolidation stage. Analysis of the slurry samples both before and after consolidation confirms that, proportionally, little oil is removed as a result of consolidation. The implication of these results is that, for the range of samples tested, the very high hydraulic gradients and particle rearrangements that occur during the process of consolidation are capable of releasing only proportionally small amounts of oil bound to the fine-grained clay and silt particles.

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Olive fruits of three of the most important Spanish and Italian cultivars, 'Picual', `Hojiblanca' and 'Frantoio', were harvested at bi-weekly periods during three crop seasons to study their development and ripening process. Fresh and dry weights and ripening index were determined for fruit, while dry matter, oil and moisture contents were determined in both fruit and pulp (flesh). Fruit growth rate and oil accumulation were calculated. Each olive cultivar showed a different ripening pattern, 'Hojiblanca' being the last one to maturate. Fruit weight increased, decreasing its growth rate from the middle of November. Dry matter and moisture contents decreased during ripening in pulp and fruit, 'Hojiblanca' showing the highest values for both. Oil content, when expressed on a fresh weight basis, increased in all cultivars, although for the last time period showed variations due to climatic conditions. During ripening, oil content on a dry weight basis increased in fruit, but oil biosynthesis in flesh ceased from November. Olive fruits presented lower oil and higher dry matter contents in the year of lowest rainfall. Therefore fruit harvesting should be carried out from the middle of November in order to obtain the highest oil yield and avoid natural fruit drop. (C) 2004 Society of Chemical Industry.

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Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries—either purchased ready or prepared in the laboratory—were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition.

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The effect of high-pressure (HP) pretreatment on oil uptake of potato slices is examined in this paper. Potato slices were treated either by HP or thermal blanching, or a combination of thermal blanching followed by HP prior to frying. The effect of HP on starch gelatinization and potato microstructure was assessed by differential scanning calorimeter and environmental scanning electron microscope (ESEM), respectively. After treatments, the slices were fried in sunflower oil at 185 °C for a predetermined time. Frying time was either kept constant (4 min) or varied according to the time needed to reach a desired moisture content of ≈2%. The high pressure applied in this study was found not to be sufficient to cause a significant degree of starch gelatinization. Analysis of the ESEM images showed that blanching had a limited effect on cell wall integrity. HP pretreatment was found to increase the oil uptake marginally. When frying for a fixed time, the highest total oil content was found in slices treated at 200 MPa for 5 min. The oil content was found to increase significantly (p<0.05) to 41.23±1.82 compared to 29.03±0.21 in the control slices. The same effect of pressure on oil content was found when the time of frying varied. On the other hand, HP pretreatment was found to decrease the frying time required to achieve a given moisture content. Thus, high-pressure pretreatment may be used to reduce the frying time, but not oil uptake.

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The changes occurring in the levels of nutritionally relevant oil components were assessed during repeated frying of potato chips in a blend of palm olein and canola oil (1:1 w/w). The blend suffered minimal reductions in omega-3 and omega-6 polyunsaturated fatty acids. There was no significant difference between the fatty acid composition of the oil extracted from the product and that of the frying medium, in all three cases. The blend also contained a significant amount of tocols which add a nutritional value to the oil. The concentration of the tocols was satisfactorily retained over the period of oil usage, in contrast to the significant loses observed in the case of the individual oils. The blend also performed well when assessed by changes in total polar compounds, free fatty acids, p-anisidine value. When fried in used oil, the product oil content increased progressively with oil usage time. This study shows that blended frying oils can combine good stability and nutritional quality

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This paper represents a study of the transient changes occurring in temperature, and moisture and oil contents during the so called “post-frying drainage”—which is the duration for which a product is held in the head space of the fryer after it is removed from the oil. Since most of the oil adhering to the product penetrates into the structure during this period, this paper examines the effects of applying vacuum during drainage (1.33 kPa) to maintain the product temperature consistently above the water saturation temperature corresponding to the prevailing pressure (11 °C), which potentially eliminates water condensation and prevents the occluded surface oil from penetrating into the product structure. Draining under vacuum significantly lowers the oil content of potato chips by 38% compared to atmospheric drainage. This phenomenon can be further confirmed by confocal laser scanning microscopy (CLSM) images, which show that the boundary between the core and the crust regions is clearly visible in the case of vacuum drainage, whereas in the case of atmospheric drainage, the oil is distributed throughout the structure. Unfortunately, the same approach did not reduce the oil content of French fries—the oil content of vacuum-drained product was found similar to the product obtained by draining under atmospheric pressure. This is because the reduction in oil content only occurs when there is net moisture evaporation from the product and the evaporation rate is sufficient to force out the oil from the product; this was clearly not the case with French fries. The CLSM images show that the oil distribution in the products drained under atmospheric pressure and vacuum was similar.

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This paper explores the possibility of combining moderate vacuum frying followed by post-frying high vacuum application during the oil drainage stage, with the aim to reduce oil content in potato chips. Potato slices were initially vacuum fried under two operating conditions (140 °C, 20 kPa and 162 °C, 50.67 kPa) until the moisture content reached 10 and 15 % (wet basis), prior to holding the samples in the head space under high vacuum level (1.33 kPa). This two-stage process was found to lower significantly the amount of oil taken up by potato chips by an amount as high as 48 %, compared to drainage at the same pressure as the frying pressure. Reducing the pressure value to 1.33 kPa reduced the water saturation temperature (11 °C), causing the product to continuously lose moisture during the course of drainage. Continuous release of water vapour prevented the occluded surface oil from penetrating into the product structure and released it from the surface of the product. When frying and drainage occurred at the same pressure, the temperature of the product fell below the water saturation temperature soon after it was lifted out of the oil, which resulted in the oil getting sucked into the product. Thus, lowering the pressure after frying to a value well below the frying pressure is a promising method to lower oil uptake by the product.

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Malvales is an order of flowering plants with a controversial circumscription. The relationships between taxa, particularly Malvaceae, Bombacaceae, Sterculiaceae, and Tiliaceae, are not well delineated. Several studies have reported the fatty acid compositions of Malvaceae plants but not for taxonomic purposes. In the present study, the fatty acid composition of oilseeds from seven species belonging to the Malvaceae family was determined by capillary gas chromatography/mass spectrometry (GC/MS), and the quantitative distribution of fatty acids was analyzed by a cluster analysis With Euclidean Distance and UPGMA. The oil content in the seeds was very low (8.3-11.8%). The profile of fatty acids showed that there were two distinct groups: species rich in palmitic acid (Herissantia tiubae, Sidastrum paniculatum and Sida rhombifolia) and species rich in linoleic acid (other Sida species). The fatty acid profiles found for Sida species are consistent with other reported data. Although our data support a distinction between Sida and Sidastrum, more species should be analyzed to evaluate the real taxonomic value of differences in fatty acid content for distinguishing Malvaceae. (C) 2010 Elsevier Ltd. All rights reserved.

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Com o objetivo de se avaliar os efeitos da seleção para maior tamanho do embrião, visando o aumento da porcentagem de óleo e suas interrelações com a produtividade de grãos, estimaram-se os parâmetros genéticos e os efeitos de uma geração de autofecundação, em progênies de meios irmãos e S1 de uma mesma planta S0, de duas populações de milho derivadas do Composto Flint. As progênies foram avaliadas separadamente para cada população, através do delineamento experimental em látices planta do em faixas. As médias das progênies de meios irmãos e S1 para porcentagem de óleo, foram respectivamente 5,31% e 5,19% para a população 01, e 6,21% e 5,63% para a população 02. Para peso de espigas na população 01, as médias foram 4,68 e 2,91, e para a população 02 foram iguais a 4,05 e 2,77 kg/m². Embora as médias das progênies S1 fossem sempre inferiores às médias das progênies de meios irmãos, a análise através do teste F não permitiu, ao nível de 5% de probabilidade, se destectar os efeitos da depressão por endogamia na média das características avaliadas, exceto para porcentagem de óleo na população 02. As estimativas das variâncias genéticas entre progênies S1 foram superiores as estimativas das variâncias entre progênies de meios irmãos com exceção da característica peso de espigas despalhadas na população 01 e da característica altura da espiga na população 02. As estimativas da herdabilidade e dos coeficientes de variação genética foram inferiores aos resultados descritos na literatura para a característica porcentagem de óleo nos grãos para as duas populações utilizadas. A população 01 apresentou estimativa da herdabilidade para peso de espigas despalhadas considerada alta 76,76%, enquanto que esta estimativa na população 02, foi considerada baixa 15,76%. Os coeficientes de correlação genética aditiva entre as características peso de espigas e porcentagem de óleo foram de -0,37 e 0,12 para as populações 01 e 02, respectivamente. Concluiu-se que a seleção efetuada na população 02, para aumento do tamanho do embrião, foi efetiva para elevar a porcentagem média de óleo e também para quebrar a correlação genética negativa entre as características de peso de espiga e teor de óleo, porém restringiu drasticamente a variavilidade para essa característica.

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Lippia alba, family Verbenaceae, is widely spread in Central and South American. It's a shurb with a quadrangular branch reaching 1,7m tall. The leaves are membranaceous, petiolate, pubescent with a strong flavor. It's limbs have variable forms with pointed apex, cuneiform or decumbent base, and serrated or crenated hordes. It was determined the best harvest season to biomass production, essential oil content and chemical composition, on different plant parts (apical, medium, basal). It has been observed that, both apical and medium parts represented around 80 % of the fresh leaf mass. The foliar biomass yields are about 5 ton/ha in four harvests during an year. The average yield of essential oil considering the three plant parts were 0.15%, 0.47%, 0.46%, 0.55% and 0.61% for summer/98, autumn/98, winter/98, spring/98 and summer/99, respectively. Essential oils showed similar chemical composition either in relation to seasonality, neral, geranial and t-cariofilene were the majority compounds.