Reduction In Moisture Content Research Articles

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release

Active compounds are integrated into food packaging films to enhance their food protection capabilities. Understanding the release of these components in films, particularly in crosslinking scenarios, is crucial. This study aimed to mathematically model the release of phenolic compounds from chitosan/teff flour films to understand how active compounds gradually release. Moreover, it was aimed to study the effects of incorporation of beetroot leaf extract and citric acid crosslinking. The collective observations, encompassing increased density and thermal stability, alongside concurrent reductions in moisture content, water solubility, water vapor permeability and swelling index following citric acid addition, strongly suggested the presence of crosslinking. Applying Fick's law and the finite element method revealed a substantial influence of the crosslinking agent on diffusion coefficients. The model exhibited strong agreement with experimental data, as reflected in low root mean square error values ranging from 3.02 to 8.50 mmol/m3 for films. Furthermore, the influence of citric acid crosslinking on the release of TPC was evident, as indicated by a decrease in average diffusion coefficient values from 3.499 × 10−13 m2 s−1 to 1.770 × 10−13 m2 s−1 with the formula with 1.5 % citric acid and 0.5 % beetroot leaf extract. This showcases the impact of various parameters on controlled release in food packaging.

Dimensional stability and mechanical strength of thermally modified giant bamboo [Dendrocalamus asper (Schult.) Backer] using steam and oil

Various thermal modification (TM) treatments using different media have been commercialized, including the commonly practiced TM via steam and hot oil using vegetable or mineral oils. To expand the range of oil treatment mediums, this study explored the use of spent cooking oil (used oil from food frying in restaurants), which was centrally collected by a certified hauler and treater of this waste liquid. The effects on the dimensional stability and mechanical strength of giant bamboo [Dendrocalamus asper (Schult.) Backer] poles subjected to 175°C and 200°C for 30 min and 60 min in steam and oil, respectively were determined. The data were analyzed using a factorial experiment in a completely randomized design with TM treatments, temperature, duration, and presence of nodes as factors.Results revealed significantly improved dimensional stability in modified bamboo as indicated by reduced moisture content, dimensional shrinkage/swelling, and water loss/absorption at higher temperatures. While treatment duration moderately affected dimensional stability, oil-treated samples exhibited greater enhancement.In terms of mechanical strength, bamboo treated at 175°C exhibited enhanced flexural (modulus of rupture or MOR, and modulus of elasticity or MOE) and compressive strength (CS). However, treatments at 200°C led to marked reductions in these properties. Node presence generally weakened bamboo, except for CS. Oil-treated samples demonstrated superior mechanical strength, although there was a slight reduction in MOR with extended exposure.In conclusion, steam and oil-based TM improve the dimensional stability and mechanical strength of giant bamboo at 175°C. For optimal properties, a 30-min treatment is recommended. This research underscores the viability of spent cooking oil in enhancing bamboo's physico-mechanical attributes, contributing to sustainable applications.

Effects of tire wear particles on the water retention of soils with different textures in the full moisture range

Tire wear particles (TWPs) are significant contributors to microplastic pollution in the environment, yet there is limited scientific information concerning their impact on soil hydraulic properties. This study aimed to investigate the impact of TWPs at different concentrations (1, 4, 8, and 16% of the air-dried mass of packed soil samples, w/w) on the water retention curves (WRC) of southern California soils with five different textures (clay, clay loam, silt loam, sandy loam, and loamy sand). The concentrations of 8% and 16% were selected to represent extreme pollution scenarios that might occur near highway corridors. High-resolution water retention data, spanning from saturation to oven dryness, were generated using HYPROP™ and WP4C dew point meter instruments. We also developed WRC scaling equations based on the quantity of TWPs. The bulk density of the samples decreased as the TWP concentration in soils increased. The inclusion of very high concentrations of TWPs (8% and 16% w/w) led to a significant reduction in soil moisture content in the intermediate and dry ranges across various soil textures. However, at the same moisture range, adding 1% TWPs had a minimal impact on soil moisture reduction, while the influence of the 4% TWPs concentration treatment was noticeable only in loamy sand and partially in clay loam soils. Additionally, the overall plant available water decreased with increasing TWP concentrations, except for the clay soil. The texture-specific scaling models exhibited promising performance, with RMSE values ranging from 0.0061 to 0.0120 cm3 cm−3. When bulk density was included as an additional input predictor to construct a single scaling model for all textures, the RMSE increased. Nevertheless, it still indicated a good fit ranging from 0.007 to 0.024 cm3 cm−3, highlighting the suitability of simple scaling for identifying WRC in TWPs-polluted soils, particularly for practical purposes. The findings of this study can contribute to a better understanding and quantification of the impact of TWPs on soil hydrology.

Small-scale low-tropic ocean farming and coastal rural landscapes: Why the logistics of seaweed matter? Insights from Ireland for collaborative planning

Kelps are part of large brown macroalgae species with a fundamental role in temperate to subpolar coastal marine ecosystems and their cultivation has been expanding as part of several efforts and countries' policies. This study explores the relevance of post-harvesting logistics planning involving marine operations of emerging seaweed-based supply chains including kelp species. In the Irish context, we explore the potential of collaboration among low-tropic ocean farming sectors regarding shared space and infrastructure in rural and remote landscapes. Based on empirical data and a novel methodological approach, a multi-method analysis was performed involving geographic information systems, mathematical modelling and qualitative content analysis. The results indicate large potential production and collaboration capacity if current licensed areas and existing infrastructure were integrated with kelp cultivation for further processing and distribution in 40 local supply hubs and 14 optimal locations for shared processing facilities. Moreover, the different transportation scenarios considered indicate that costs and greenhouse gas emissions could be minimised by reducing moisture content locally and with increased payload. Further linkages reveal uncertainties in the uses of alternative methods of preservation such as ensiling and a lack of attention to non-market values. For future valorisation in diverse commercial and non-commercial applications, seaweed farming and collaborative processing opportunities still need to be incorporated into societal discourses and futures envisioned by rural coastal communities, including the engagement of young generations in such transformation pathways.

Effect of Microwave Pretreatment on the Properties and Microstructure of Low-Concentration Carbon Dioxide Early Cured Cement-Based Materials

The utilization of microwave drying technology has expanded across various sectors due to its rapid processing speed, reduced operation time, lower sample temperatures, and consistent heating. In this research, microwave pretreatment was implemented prior to carbonation curing with low concentrations, and an array of tests including moisture content, compressive strength, carbonation depth, CO2 absorptivity, thermogravimetric analysis (TGA), X-ray diffraction (XRD), scanning electron microscopy (SEM), and mercury intrusion porosimetry (MIP) were utilized to investigate the effect of microwave pretreatment on the properties and microstructure of cementitious materials under early carbonation curing with low CO2 concentrations. The findings reveal that microwave pretreatment significantly decreases the moisture content within the test specimens, expediting the ingress of CO2 and improving the compressive strength of the specimens. At the same time, the effectiveness of microwave pretreatment in reducing moisture content diminishes as the pretreatment time increases. The absorption of CO2 is relatively rapid in the early stage of carbonation curing, with over 50% of the CO2 absorption occurring within the 0–6 h period of carbonation curing. The hydration products and microstructure of the uncarbonated part inside the specimens are generally consistent with the normal curing state. The formation of CaCO3 contributed to the densification of the specimen by infilling its internal voids, thereby enhancing its compressive strength. Although carbonation curing enlarges the average pore size of the samples, it also serves a filling function, making the samples more compact and reducing the porosity.

Microwave-vacuum drying: Modeling validation of drying and rehydration kinetics, moisture diffusivity and physicochemical properties of dried dragon fruit slices

This study investigated the drying of dragon fruit slices with varying samples (0.5 cm, 1 cm, and 1.5 cm) using a microwave-vacuum dryer at power levels of 400 W, 600 W, and 800 W, under a vacuum pressure of 600 mm Hg. The comprehensive assessment included drying kinetics, effective moisture diffusivity (Deff), rehydration behavior, color changes, and ascorbic acid content. Results indicated a substantial moisture content reduction from an initial 614.28% to an average of 7.14% (dry basis) post-microwave vacuum drying. The Wang and Singh model proved most suitable, exhibiting high R2 values and low RMSE values, providing accurate insights into the drying process. Dragon fruit samples showed Deff values from 4.381 × 10−3 to 4.084 × 10−2 cm2/min, increasing with microwave power level. Rehydration, modeled by the Peleg model, revealed that the highest power level had the highest R2 and lowest RMSE values. Notably, 1.5 cm slices at 400 W exhibited minimal color change (18.32) and retained the most ascorbic acid (6.94 mg/100 g). This study offers valuable insights into dragon fruit drying, highlighting its impact on moisture content, modeling, and product quality.

Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat

The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.

Experimental investigation and performance evaluation of an indirect solar dryer: Effect of drying trays

Indirect solar dryers represent a clean and sustainable solution for reducing the moisture content of a variety of food and medical products. This technique enables products to be preserved over long periods, stored in compact volumes, and used when required.In this context, improving the efficiency of these systems is essential. Therefore, an experimental study of an indirect solar dryer operating with natural convection has been carried out in this paper. The experimental tests were performed at the Mechanics and Energy Laboratory at the Technopole research center,Oujda, Morocco, in August 2022. The main objective of this work is to evaluate the drying process of banana slices using three different types of drying trays, two made of wire mesh and one of perforated galvanized sheet. The evaluation of the drying system was mainly based on the variation in the moisture content of banana slices. Accordingly, five samples corresponding to different positions in each tray were examined. The obtained results show that banana slices in A-type mesh trays have a faster reduction in moisture content and a better quality than the other trays.

Hard Candy Production and Quality Parameters: A review

Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients to very high temperatures to reduce moisture content and subsequent cooling to obtain a solid matrix. Cooling of the mixtures achieves the final, well known glassy state of the products. In this glassy state, the system is kinetically stable and molecular mobility is restricted, providing longer shelf life to hard candies. There are, however, several factors affecting the final quality and consumer acceptance of hard candies. Production methods and parameters, initial formulations as well as storage conditions all play a crucial role in the physicochemical, textural and sensory properties of hard candies. Addition of colorants and flavors also plays a vital role in the final quality. Although hard candy production is a simple process with few production stages, even small changes in the method of production and process parameters may induce substantial changes in the final product characteristics. Additionally, storage conditions such as temperature and humidity can change the product properties leading to graining and stickiness which are the two major problems for hard candies during storage. Both production and storage conditions should therefore be carefully chosen and controlled for desirable hard candy properties. This review addresses the general production methods and considers process parameters and quality parameters of hard candy products. Moreover, a comprehensive review of the related hard candy literature is also presented. The majority of hard candy reviews focus on specific methods and processes, but this review will present a more general frame on the subject.

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

AbstractDrying, an age‐old method of food preservation, involves the concurrent exchange of heat and mass, resulting in reduced moisture content. The current study is based on experimental approach to evaluate the impact of combined microwave and solar drying on the drying kinetics and the energy efficiency of truffle drying. This study explores the impact of a 4‐min microwave pretreatment on the solar drying of truffle slices. The findings demonstrate that microwave treatment significantly reduces the time required for solar drying. When compared to solar drying without pretreatment, microwave treatment leads to a reduction in drying time ranging from 23.07% to 70.37% at temperatures between 50 and 80°C. The Midilli–Kucuk model is employed to elucidate the experimental results, revealing strong fits with high correlation coefficients and low standard error values. Microwave pretreatment enhances the drying rate of truffle slices, resulting in a higher effective moisture diffusivity compared to untreated slices. The activation energy for drying also decreases from 76.37 to 25.25 kJ/mol after microwave pretreatment. An energy analysis of the drying process underscores that elevating the drying air temperature reduces energy consumption. Furthermore, the proposed microwave pretreatment influences the energy efficiency of the drying process.

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes).

Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant

This study aimed to enhance carboxymethyl cellulose (CMC)-based films by incorporating zinc oxide nanoparticles (ZnO NPs) and cress seed mucilage (CSM), with a view to augmenting the physical, mechanical, and permeability properties of the resulting nanocomposite films. For the first time, CSM was exploited as a green surfactant to synthetize ZnO NPs using hydrothermal method. Seven distinct film samples were meticulously produced and subjected to a comprehensive array of analyses. The findings revealed that the incorporation of CSM/ZnO-5 % improved the physical properties of the films, demonstrating a significant reduction in moisture content and water vapor permeability (WVP). Increasing the concentration of NPs in conjunction with CSM markedly decreased the solubility of the nanocomposites by up to 56 %. The films containing CSM/ZnO showed higher tensile strength and elongation at the break values. The UV absorption of the films exhibited a substantial rise with the addition of ZnO NPs, particularly with an increased content in the presence of CSM. The thermal stability of nanocomposites containing a high concentration of CSM/ZnO exhibited an improvement compared to the control sample. In light of these results, the CMC/CSM/ZnO-5 % film emerges as a promising candidate for a biocompatible packaging material, exhibiting favorable physical characteristics.

SHORT NOTES. THERMAL CHARACTERISTICS OF SENGON WOOD DRYING USING INFRARED AND COMBINED INFRARED-HOT AIR METHODS

This research aimed to determine the thermal characteristics of sengon wood due to drying at temperature of 70, 80, and 90oC with air velocity of 1 and 3 m/s using infrared (IR) and combined infrared-hot air (IR-HA) method. The thermal characteristics analyzed included temperature distribution, reduction in moisture content, and drying rate. The results of drying wood samples using IR method showed that the fastest drying time was obtained at 90oC with air velocity of 1 m/s. However, for combined IR-HA method, the optimal condition was achieved at air velocity of 3 m/s. The largest drying rate attained using combined IR-HA method was 0.27 g/min, while the smallest was recorded at 0.094 g/min with IR method. These results showed that combined IR-HA method produced a more evenly distributed temperature and faster drying time compared to the IR method.

Applicability of polypropylene/polyethylene glycol/molecular sieve composites as desiccant pharmaceutical packaging materials

Pharmaceutical oral dosage forms are vulnerable to moisture-induced damage during transport and storage. This paper investigates the applicability of polypropylene (PP), polyethylene glycol (PEG), and molecular sieve (MS) as packaging materials, focusing on their moisture-absorbing properties, to mitigate this issue. PP/PEG/MS composites were developed in this study to replace conventional desiccants. These composites absorb moisture via hydrophilic channels, physically formed by PEG and MS. The efficacy of moisture absorption is influenced by the number of these PEG channels, functioning as molecular sieves. Increasing MS content in the composites led to decreased mechanical strength, attributed to an inhomogeneous interface with the PP. In storage tests, the composites effectively reduced moisture content and water activity, particularly in multivitamin tablet packaging. These results indicate that the PP/PEG/MS combination efficiently protects the hydration of pharmaceutical products and can be used as a packaging material.

Improvement of the methods for determining ore losses when designing cement raw material deposit mining by surface miner combines

Relevance. The need to optimize production of cement raw materials and reduce the cost of processing raw materials. A surface miner combine allow high selective mining of a deposit, which helps to reduce moisture content of cement raw materials and reduce energy costs in a cement plant. In open-cast mining of cement raw materials deposits with the use of the surface miner combines, the increase in economic efficiency of mining operations can be achieved by determining the rational values of ore losses and dilution. Aim. To determine rational level of cement raw material losses during field development by surface miners. Objects. Cement industry quarries excavated with of the surface miner combines. Methods. Technical and economic analysis of the cement plant Beočin (Serbia), summation and synthesis of materials, sources and data available in the public domain, as well as calculations to determine the amount of loss and dilution of mineral resources at ore–rock contact for mining conditions of the quarry for extracting cement raw materials. Results. The main problems that arise during mining quarries for extracting cement raw materials have been identified. It concerns the determination of the volume of losses and dilution of mineral resources at the ore–rock contact for mining conditions of the quarry for extraction of cement raw materials. The authors present and substantiate conclusions about further effective application of optimal mining technology, with the use of the surface miner combines, which allows reducing the cost of production of minerals and specific operating costs of transporting carbonate rocks compared to the traditional technology of mining works at 50–60%.

The cooperative effect of mechanical dewatering and thermal drying for activated sludge deep reduction

Activated sludge is one of the most difficult sludges to dewatering, reduction of moisture content (MC) was very important for the treatment and disposal. In this paper, multiple advanced detecting and analysis methods were used to explore the cooperative mechanism and technology of mechanical dewatering (MDW) and thermal drying (TD) of activated sludge, including moisture distribution, pore structure, fractal dimension and thermal conductivity. Relationship between energy consumption and treatment efficiency during the drying process with different combination modes and parameters of dewatering were also studied. The results indicated that MDW can remove most of the free water (FW) in sludge, and the proportion of binding water (BW) after constant voltage gradient mode (G-PEDW) treatment is 36.64% less than that of MDW, which can reduce energy consumption during the subsequent TD progress. The factors including MC, moisture distribution, pore structure, fractal dimension etc., of the dewatered sludge have important influences on the energy consumption and treatment efficiency of the subsequent TD. Taking into account energy consumption and treatment efficiency comprehensively, the optimal process combination of MDW—TD is that MC of sludge is first reduced to about 60% by MDW, then to about 30% by TD, the whole energy consumption and treatment time can be reduced by 75.94%, 18.75% compared with the single TD mode. This work is helpful to understand the cooperative relationship of the dewatering-drying.

Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency.

This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an optimized main air pipe system significantly reduces moisture content from 25% db to a desirable 16% db, outperforming alternative systems. Spatial assessments within the barn highlighted the importance of placement, showing that front sections achieved lower moisture levels. This underscores the need for uniform moisture distribution and temperature management to prevent quality degradation. Notably, after 84 h of drying, variations in moisture content across different barn locations emphasized the critical role of environmental control. These insights pave the way for advancing grain storage practices, focusing on strategic ventilation and environmental monitoring to ensure rice quality over time. This study not only challenges traditional methods but also offers significant practical implications for optimizing small-scale rice storage, providing a pathway towards sustainable post-harvest processing in resource-constrained environments.

Development and characterization of chia oil-activated ginger starch-feather keratin biocomposite for prolonged post-harvest preservation of tomato fruits

In response to the challenges posed by current postharvest preservation methods, this study focuses on the development and characterization of a ginger starch-waste feather keratin (GS-FK) composite functionalized with chia oil (CO). Composite films functionalized with 0.5 (GS-FK-CO0.5), 1.0 (GS-FK-CO1.0), and 1.5 (GS-FK-CO1.5) mL of chia oil were fabricated and characterized using standard analytical techniques. GS-FK-CO films in comparison to GS-FK showed increases in thickness and tensile strength, as well as reductions in moisture content, transparency, water solubility, WVP, and elongation at break. GS-FK-CO films demonstrated superior thermal stability and were evaluated for their efficacy in the post-harvest management of tomato fruits. Following coating and storage at 25 ± 2 °C for 21 days, the GS-FK-CO coated tomato fruits exhibited significantly (p > 0.05) lower weight loss, pH, brix value, and ripening index compared to the uncoated control. GS-FK-CO coated fruits in comparison to control displayed elevated levels of titratable acidity, ascorbic acid, and total phenolic acid, along with suppressed activities of polyphenol oxidase, pectin methyl esterase, and polygalacturonase. This study underscores the potential of the chia oil functionalized GS-FK biocomposite as a promising packaging alternative for extended shelf life and enhanced preservation of tomato fruits.

Optimization and screening of process parameters for the robust co-pyrolytic study of waste motor oil and rice stubble toward sustainable waste-to-fuel generation

The current study explores the co-pyrolysis of waste motor oil (WMO) and rice stubble in a designed lab-scale pyrolyzer to produce alternative energy fuels. The parameter screening was followed by optimization utilizing the Box-Behnken design (BBD). Reactor temperature (TR), mixing ratio (M), and holding time (t) affected the co-pyro-oil yield substantially. A maximum co-pyro-oil yield of 90.3% was achieved at a TR = 485 °C, t = 12.5 min, and M = 5% rice stubble to waste motor oil, which was further characterized and compared with the commercial diesel fuel properties. The highest research octane number of 76.15 was obtained for the co-pyro-oil (Co-PO), followed by the pyro-oil generated from only waste motor oil (POWMO). Consequently, the paraffin content increased to 64.34 wt% from 27.66 wt % for PO RS. The carbon number varied from C7–C17 for PO WMO and Co–Po, aligning with the diesel fuel requirements. Furthermore, a substantial enrichment in the physio-chemical properties of the produced Co-PO with reduced moisture content and enhancement in higher heating value (HHV) was also noticed. Hence, the generated Co-PO could be utilized as transport-grade fuel.