Low Oil Absorption Capacity Research Articles

Effects of pump parameters on the oil absorption characteristics of bidirectional involute internal gear pumps

The symmetrical oil suction and discharge chambers and the reversing rotation condition of bidirectional involute internal gear pumps result in low oil absorption capacity and flow pulsation due to cavitation. However, efforts to address these issues suffer from an incomplete understanding of the effects of oil properties, suction chamber volume, suction pressure, and rotational speed on the oil absorption capacity and cavitation characteristics of these pumps. The present work addresses this issue by conducting detailed computational fluid dynamics (CFD) simulations. The results of analysis demonstrate that the degree of cavitation caused by changes in the mass fraction of dissolved gas in the oil is positively correlated with flow pulsation, while the degree of cavitation caused by changes in the suction port size, suction pressure, and rotational speed is negatively correlated with flow pulsation. The degree of cavitation in the oil suction cavity initially increases as the mass fraction of dissolved gas in the oil increases, and then decreases. The rotational speed exhibits a critical value, where the oil absorption capacity increases with increasing rotational speed below the critical value, and decreases with increasing rotational speed above the critical value. The results of this research are expected to be of great significance for guiding improvements in the design of bidirectional involute internal gear pumps and the determination of critical working conditions.

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm3). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm3). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.

Effects of particle size in wasted bread flour properties

AbstractBread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wasted bread can be milled into flour to be used in the elaboration of other food products. Milling can generate flours with different particle sizes that influence their properties. This study analysed the effect of particle size (200, 500 and 1000 μm) on the hydration, pasting and gel properties of flours elaborated with four different stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorption capacity than wheat flour. No differences in water absorption properties after heating were observed. The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtained were weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a less aggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.

Synthesis and performance evaluation of plastic waste aerogel as sustainable and reusable oil absorbent

Direct utilization of waste polyethylene terephthalate (PET) from the environment to form highly porous aerogel technology for oil absorption is an attractive approach from the view point of green chemistry. However, the oil absorption reaction is limited by low oil absorption capacity and less stability. For now, silica aerogel are used to solve these problem. Our goal is to substitute to these silica aerogel with PET aerogel technology. Herein, we have prepared an environmental waste PET based aerogel with 1.0:0.5 wt% PET, polyvinyl alcohol (PVA), and glutaraldehyde (GA) 0.2% v/v were dispersed in 10 mL DI water, followed by homogenization (30 min), sonication (10 min), and ageing (2 h) at 70 °C. To escape macroscopic cracking, cooling (8 h) at 4 °C was followed by freezing (6 h), freeze drying at −80 °C, and 5 mTorr for 18 h. The hybrid PET aerogel displays excellent performance towards oil absorption. Notably it showed high absorption capacity towards the different oils about 21–40 times its own weight, depending on the viscosity and density of the oil and solvents within 15–35 s, 25 °C, and 2 × 2 cm aerogel size. In addition, the aerogel shows there is no change in structure after several recycles due to high mechanical strength. Furthermore, because of the PET aerogel's high porosity (99.74%) and low density (0.0311 g/cm3), close bonding between PET-PVA occurs. Therefore, aerogel shows hydrophobic nature, good mechanical strength, high thermal stability, arrangement of the interconnected fibrillar pore network offers a high surface to volume ratio, low surface energy, high surface roughness, and more reusability. All these parameters are responsible for high oil absorption.

Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation

Abstract The FAO and the OMS have warned on the high risk to health from the consumption of fried food due to their high energy density (fats) which leads to obesity, heart problems and the development of toxic compounds, like acrylamide, produced in frying oils. Chile has high obesity indices in adults, who affect 25.1% of the population. A fundamental cause is the increasing consumption of trashed food, like fried potatoes as an inevitable component. This is due mainly to the fact that fats and carbohydrates activate areas of the brain related to pleasure, leading to addiction. In this paper deals with an extruded food product similar to fried potatoes in configuration and organoleptic characteristics; made with raw materials of low commercial value. This product is aimed at producing a food similar to fried potatoes, but with low oil absorption capacity during frying, allowing to offer a healthier alternative to the population. The oil absorption for the samples submitted in both extrusions, were lower than in the commercial product. This fact presents the challenge of obtaining a prototype that generates a lower absorption of oil, realizing the changes that are already glimpsed with the preliminary tests carried out.

The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Enhancement of oil absorption properties of acrylic ester resin hybridized with well‐organized sea urchin‐like MnO2

Acrylic ester resin (AER) is a promising oil‐absorbing material for oils and organic solvents absorption because it exhibits high oil retention ability, good swelling properties, and reusability while also being inexpensive, large‐scale production, and environmentally benign. However, the AER is not fully utilized owing to its low oil absorption capacity and slow oil absorption rate. In this work, we combine porous structures of MnO2 and swelling properties of AER and design a novel route to fabricate sea urchin‐like MnO2/AER hybrids. In this route, the sea urchin‐like MnO2 was prepared by a facile hydrothermal method in acidic media. The sea urchin‐like MnO2/AER hybrids with different wt% were synthesized by a microwave polymerization route. The resin hybrids exhibited very rough surfaces, which are beneficial for organic molecules absorption and diffusion into the interiors of materials. The resin hybrids can remove oils and organic solvents from water with high selectivity and absorption capacity, and can absorb not only floating oil but also heavy organic solvents underwater. The maximum absorption capacity of resin hybrids was found at the MnO2 content of 3%, and maximum absorption capacity up to 32.5 times of their own weight, higher than that of the pure AER. The performances were mainly attributed to the unique porous structure of MnO2 and swelling properties of AER, indicating the potential application of such oil‐absorbing resins to introduce the porous inorganic materials for developing new oils and organic solvents absorbent for removal of organic pollutants from the wastewater. POLYM. COMPOS., 39:4041–4049, 2018. © 2017 Society of Plastics Engineers

3D Printing as Feasible Platform for On‐Site Building Oil‐Skimmer for Oil Collection from Spills

Oil removal and collection from spills have been addressed by various techniques, but still remain a challenging topic for practical application because of high cost, low oil absorption capacity, and weak oil keeping stability. To address the challenge, an oil‐skimmer composed of 3D printed mesh cap treated with low surface energy materials and commercial vessel has been developed. The good water repellency of the 3D printed mesh realizes high efficient floating oil removal by filtration while the bottom vessel achieves the oil collection by storing the oil directly. Importantly, the collected oil does not escape from the vessel under ambitious stirring or reversion, indicating the skimmer's high potential application under the sea waves or even storm conditions. Taking the advantages of 3D printing in computer‐aid design and freeform fabrication, the feasible 3D printing oil‐skimmer is believed to be highly promising for the practical oil collection from spills in an on‐site design and fabrication manner.

Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

Proximate composition, functional properties and in vitro protein digestibility of kariya protein concentrate (KPC) and isolate (KPI) were determined. The results showed that KPI has a high protein content of 91.94%. The KPC and KPI exhibited high solubility (KPC, 62.14%; KPI, 73.66%) at pH 10, bulk density (KPC, 0.57 g/mL; KPI, 0.48 g/mL), water absorption capacity (KPC, 206%; KPI, 140%) and in vitro protein digestibility (KPC, 82.32%; KPI, 92.38%) but low oil absorption capacity (KPC, 86.40%; KPI, 140.4%), emulsifying activity (KPC, 23.47 m2/g; KPI, 12.49 m2/g) and foam capacity (KPC, 15.00%; KPI, 3.00%). Foaming and emulsifying properties were improved at alkaline pH and higher salt concentration. In conclusion, the high water absorption capacity, gelling ability and in vitro protein digestibility exhibited by kariya protein products could make them useful ingredients in food applications. Practical Applications The study provides information about the properties of proteins produced from kariya seeds (an underutilized oilseed). From the results, high protein content can be produced from kariya seeds by producing concentrates and isolates from it and this could be used in food fortification. Also, the results obtained revealed that kariya protein concentrates and isolates have high functional properties and in vitro protein digestibility and therefore can serve as ingredients in food formulations.

Application of Strong Porous Polymer Sheets for Superior Oil Spill Recovery

AbstractThe usage of natural and synthetic sorbents in order to control oil spills is gaining increasing attention due to environmental concerns. In particular, polyolefins including polypropylene and polyethylene are the most commonly used oil sorbent materials because of their low cost but suffer from low oil absorption capacity. Attempts at trying to increase the surface‐to‐thickness ratio for improving uptake capacity makes them vulnerable to breakage and impractical for most oil spill applications. Novel super oil sorbent polymer sheets consisting of porous ultrahigh‐molecular‐weight polyethylene have been prepared. The presented sorbent exhibits extremely high uptake and retention capacities along with a mechanically strong structure. The combination of these factors as well as the cost effectiveness of the material used makes these sheets viable candidates for widespread production and utilization.

A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum

Arabic gum (AG) is the most common emulsifier used for beverage emulsions. Cashew tree gum (CG) is a biological macromolecule that has been proposed as a substitute for the AG, although their technological properties comparison is still necessary. The aim of this study was to evaluate an isolation method for CG, and then evaluate CG technological properties in comparison to AG. The CG isolation methodology was improved using a small solvent amount. CG zeta-potential ranged from +8.0 mV (pH 2) to −9.7 mV (pH 5), while the electric charge in solution of AG ranged from −2.7 mV (pH 2) to −28.6 mV (pH 6). As compared to AG, the CG showed a 50 % higher swelling, a 36 % lower oil absorption capacity, a slightly lower (4–8 %) solubility and lower consistency. CG is a feasible polyelectrolyte, promotes lower consistency solutions, and exhibits good swelling property.

Evaluation of different starch sources in extruded feed for Atlantic salmon

The aim of the experiment was to investigate the effect of partial or total substitution of wheat flour with oat meal and tapioca starch in extruded salmon feed. A mixture design (simplex centroid mixture design) was used to analyse the effect of starch source on physical quality of extruded feed. Physical quality of the extruded feed was evaluated as cohesiveness, pellet density, axial and radial expansion, durability, hardness, strain at rupture and elastic modulus. Starch sources affected behaviour of the diet formulations during extrusion and caused changes in the physical properties of the extruded products. Significant correlations (P < 0.05) between physical properties and weight fraction of the starch sources allowed the establishment of predictive models. The inclusion of oat meal and tapioca starch in the diet gave extruded feed with a higher porosity and lower oil absorption capacity. The mechanical properties of the extruded feeds were significantly different from each other, most likely due to the complex nature of texture formation with respect to process parameters and properties of ingredients.

Physicochemical Properties of Cissus Gum Powder Extracted with the Aid of Edible Starches

Gum powder was extracted from the stem and root of the cissus (Cissus populnea Guill and perr Ampelidacae) plant using water. Extraction was facilitated by the incorporation of 25-50% edible starches of sweet cassava, sweet potato, and maize. Dry samples were milled and sieved through a 250-microm sieve. Proximate and physicochemical properties of the gum samples were determined using standard methods. Results of the proximate analyses showed that protein and ash contents of the root gum were appreciably higher than those of the stem gum. Values of the crude fiber and ether extract of the root gum were lower than those of the stem gum. Inclusion of edible starches in the extraction process appreciably lowered proximate values. Results of the physicochemical properties showed that cissus gum samples did not form true gel but a "putty-like" mass. Addition of starches at various levels did not alter the characteristic putty-like nature of the gum. The gum samples had a remarkably low oil absorption capacity. Cissus gum samples had appreciably higher emulsion capacity and stability than the samples containing starch. The pH of the cissus gum powder and those of the starch-containing samples lie in the low-acid range (5.69-6.49). Cissus gum samples were highly hygroscopic; however, the addition of starch lowered the hygroscopicity. Incorporation of 25% starch into cissus mucilage enhanced extraction of the gum without adverse alteration of the physicochemical properties.