Hump Fat Research Articles

Optimization of cocoa butter analog synthesis variables using neural networks and genetic algorithm.

Cocoa butter analog was prepared from camel hump fat and tristearin by enzymatic interesterification in supercritical carbon dioxide (SC-CO2) using immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM) as a biocatalyst. Optimal process conditions were determined using neural networks and genetic algorithm optimization. Response surfaces methodology was used to design the experiments to collect data for the neural network modelling. A general regression neural network model was developed to predict the response of triacylglycerol (TAG) distribution of cocoa butter analog from the process pressure, temperature, tristearin/camel hump fat ratio, water content, and incubation time. A genetic algorithm was used to search for a combination of the process variables for production of most similar cocoa butter analog to the corresponding cocoa butter. The combinations of the process variables during genetic algorithm optimization were evaluated using the neural network model. The pressure of 10MPa; temperature of 40°C; SSS/CHF ratio of 0.6:1; water content of 13% (w/w); and incubation time of 4.5h were found to be the optimum conditions to achieve the most similar cocoa butter analog to the corresponding cocoa butter.

A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO2 using response surface methodology

Abstract A potential cocoa butter analogue was prepared from camel hump fat and tristearin by enzymatic interesterification in supercritical carbon dioxide (SC–CO2) using immobilised Thermomyces lanuginosus lipase (Lipozyme TL IM) as a biocatalyst. Response surface methodology (RSM) was used to investigate the effects of pressure, temperature, tristearin/camel hump fat ratio, water content, and incubation time on TAG distribution of cocoa butter analogue. The process conditions were optimised by conducting experiments at five different levels. A second order polynomial response surface equation was developed to indicate the effect of variables on TAG distribution of cocoa butter analogue. Overlaid contour plots generated using the response surface equations showed that all TAG components of cocoa butter analogue are significantly affected by the experimental independent variables. The pressure of 10 MPa; temperature of 42 °C; SSS/CHF ratio of 1.15:1; water content of 10% (w/w); and incubation time of 3 h were found to be the optimum conditions to achieve the most similar cocoa butter analogue to the corresponding cocoa butter.

Is buffalo hump fat the perfect filler for facial wasting rehabilitation? Reflection on three cases

Is buffalo hump fat the perfect filler for facial wasting rehabilitation? Reflection on three cases

Cholesterol reduction in camel hump fat using β-cyclodextrin

β-Cyclodextrin (β-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (β-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of β-CD and resulting changes in cholesterol reducing camel hump fat). β-CD concentration at 1–10% provided about 88.89–95.3% removal of cholesterol when mixed at 40°C for 91 h. Among other factors, mixing time (0.5–2 h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800 rpm and centrifugal forces up to 5,000×g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% β-CD, 40°C mixing temperature, 1 h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800 rpm and centrifugation at 5,000×g. The acid value of β-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of β-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with β-CD and untreated camel hump fat.

Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)

Supercritical carbon dioxide (SC-CO 2) has been studied as a medium for esterification of camel hump fat and tristearin in producing cocoa butter analog using Immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM) as a biocatalyst. Process conditions (pressure, temperature, tristearin/camel hump fat ratio, water content, and incubation time) were optimized by conducting experiments at five different levels using the response surface method (RSM). A second-order polynomial response surface equation was developed indicating the effect of variables on cocoa butter analog yield. Contour maps generated using the response surface equation showed that all the experimental variables significantly affected the yield. The pressure, 10 MPa; temperature, 40 °C; SSS/CHF ratio, 1:1; water content, 10% (w/w); and incubation time, 3 h were found to be the optimum conditions to achieve the maximum yield of cocoa butter analog.

Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel ( Camelus dromedarius)

This study aimed to quantify concentrations of fatty acids in the hump and abdomen fats of three different age groups of camel. Hump and abdomen fats were extracted from eight each of one-humped camels ( Camelus dromedarius) of three age groups: group 1 (<1 year old), group 2 (1–3 years old) and group 3 (>3 years old). The fatty acid methyl ester concentrations of these fats were determined by gas–liquid chromatography (GLC). The percentage of fat in the hump (H) and abdomen (A) fats was significantly (P<0.05) lower for group 1 (H 92.0% and A 94.3%) than for group 2 (H 97.4% and A 97.2%) and group 3 (H 97.6% and A 97.5%), on a dry matter basis. Hump and abdomen fats from the three different groups had similar fatty acid patterns with more saturated than unsaturated fatty acids. The saturated fatty acids in the hump fats accounted for 58.3, 67.6, and 63.0% of the total fatty acids for groups 1, 2 and 3, respectively; group 1 had significantly ( P<0.05) lower saturated and higher unsaturated fatty acid concentrations than group 2. The iodine numbers were significantly ( P<0.05) higher in group 1 than either group 2 or 3. Palmitic acid (C16:0) was the major fatty acid in hump fat with 32.06, 32.90 and 34.37%, followed by oleic acid (C18:1) 33.65, 21.66 and 28.91.0% and stearic acid (C18:0) 18.85, 24.13 and 20.74% for groups 1, 2 and 3, respectively. Group 1 had significantly higher ( P<0.05) oleic acid and lower stearic acid concentrations than group 2. The melting point of both hump and abdomen fats varied between the age groups. This study indicated that age has an effect on the fatty acid composition and the melting point of hump and abdomen fats in one-humped Arabian camels.

Fatty acid composition of the meat and fat of the one-humped camel ( camelus dromedarius)

The fatty acid composition of lean raw meat taken from the hind leg of seven young (1–3 years of age) male one-humped camels (Camelus dromedarius) has been determined by capillary gas-liquid chromatography; fat samples taken from the hump of these seven camels were also analysed. The saturated fatty acids in the meat account for 51·5% of the total fatty acids, while the monosaturated and polyunsaturated chains constitute 29·9 and 18·6%, respectively. The major fatty acids in camel meat are palmitic (26·0%), oleic (18·9%) and linoleic (12·1%), with smaller amounts of other fatty acids, both normal and branched, that range in chain lengths from C 14 to C 22. The fatty acids of dromedary fat are dominated by saturated even-numbered chains with smaller amounts (5·4%) of odd-numbered normal and branched chains. The main fatty acid of the hump fat is palmitic (34·4%) followed by oleic (28·2%), myristic (10·3%) and stearic (10·0%).

Cholesterol and fat contents of animal adipose tissues

Adipose tissues dissected from camel, lamb and beef carcasses were analysed for total lipids and cholesterol contents in order to provide information to consumers and health care professionals. Differences were observed between the adipose tissues in term of lipids and cholesterol contents. The adipose tissues contained an average of 80.22% of lipids with individual samples ranging from 71.25% to 92.17%, while cholesterol values ranged from about 135 mg up to 184 mg per 100 g adipose tissues. This range of values, therefore, reflects natural levels. Camel adipose tissues tended to have lower levels of cholesterol than beef and lamb adipose tissues. The adipose tissue of kidneys has the highest concentration of cholesterol (greater than hump fat, tail fat and subcutaneous fat). Minor differences were observed in subcutaneous fat cholesterol levels between high and low energy feeds, and castrated and non-castrated beef at similar animal ages. Some beef adipose tissues contained higher amounts of cholesterol than literature values.

The desert camel as a meat animal

Fifty-two mature, fattened male camels were used for determining live animal and carcase measurements, carcase yield and characteristics. The average slaughter weight of mature, fattened desert camels was 456 kg, while the mean empty body weight was 404·8 kg. The camel carcase dressed out as 55·8% and 63·6% of live and empty body weight, respectively. The mean carcase composition was 56% meat,19% bone and 13·7% fat. Of the body components of the camel, the head, hide and liver represented 3·5, 8·6 and 2·0% of the empty body weight, respectively. The correlations between heart girth and liveweight were high and positive. The depth of the camel hump was significantly highly correlated with carcase fat and the hump fat weight had a positive high correlation ( r = 0·97, P < 0·001) with carcase fat.