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Biomass
Published in Roy L. Nersesian, Energy Economics, 2016
Other potential vegetable oils for biodiesel are derived from peanuts, sunflowers, safflowers, and mustard. Peanut oil is used for cooking and in margarine, salad dressing, and shortenings, as well as in pharmaceuticals, soaps, and lubricants. Peanuts, native to South America, are now widely cultivated in warm climates and sandy soils particularly in West Africa. Sunflower, native to the western US, is cultivated primarily in Europe and Russia for biodiesel feedstock. It grows in both temperate and tropical regions and its oil is for basically the same purposes as peanut oil, with its seed cake, after the seed hulls are removed, also being a high-protein animal feed. Safflower is a thistle type of herb and is grown mainly for edible oil from its seeds. Safflower oil is high in unsaturated fatty acids and is found in salad dressings, cooking oil, margarine, candles, and as drying oil in paints and varnishes. Safflower is grown in Europe and in North and South America in areas favorable for wheat and barley cultivation. Mustard or carinata (Brassica carinata), a relative of rapeseed, is grown for its vegetable greens and is valued for its seeds, whose oil can be found in lubricants and hair oil. Its seed residue is an animal feed, fertilizer, and an organic pesticide. Research is being conducted on its suitability as a biodiesel feedstock, including genetic engineering to boost its oil content. Based on yield per acre and make-up of its carbon chains, mustard may be able to produce more fuel per acre than other oilseeds and, as another benefit, can be grown on semi-arid land not suitable for most oilseeds.82
Sustainable Production of Biofuels—A Green Spark: Technology, Economics, and Environmental Issues
Published in V. Sivasubramanian, Bioprocess Engineering for a Green Environment, 2018
Rajarathinam Ravikumar, Muthuvelu Kirupa Sankar, Manickam Nareshkumar, Moorthy Ranjithkumar
Peanut quality is strongly affected by weather conditions during harvest. Peanuts are mainly used for human consumption, in the manufacture of peanut butter, and as an ingredient for confectionery and other processed foods. Peanuts of lower quality (including the rejects from the confectionery industry) are used for oil production, which has a steady demand in the international market. Peanut oil is used in blends for cooking and as a flavoring agent in the confectionery industry. The flour left over, following oil extraction, is of high quality with high protein content; in pellet form, it is used as a livestock feed.
Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying
Published in Drying Technology, 2021
Shiyu Zeng, Zhilong Du, Weiqiao Lv, Dong Li, Dianbin Su, Huangzhen Lv
Peanuts (Arachis hypogaea Linn.), which are also called groundnuts, originated in South America and are widely cultivated in China, India, and the United States.[1] Peanuts are the second most harvested legume in the world, and are an important economic oilseed crop that is rich in protein[2] and a variety of nutrients.[3] The moisture content of fresh peanuts is generally above 50%. If not harvested in a timely fashion or incompletely dried, peanuts are easily contaminated by Aspergillus flavus and Aspergillus parasiticus.[4,5] Aflatoxin, a metabolite of both Aspergillus flavus and Aspergillus parasiticus, is toxic and carcinogenic, and this has a great impact on the storage and product quality of agricultural products.[6] At present, the methods used to dry peanuts are mainly natural drying and artificial drying, and the latter is mainly based on hot air drying.[7]
Changes in the physiological and biochemical state of peanut plants (Arachis hypogaea L.) induced by exposure to green metallic nanoparticles
Published in International Journal of Phytoremediation, 2021
Ana Martin Santos-Espinoza, Daniel González-Mendoza, Victor Manuel Ruiz-Valdiviezo, Maria Celina Luján-Hidalgo, Fermin Jonapa-Hernández, Benjamin Valdez-Salas, Federico A. Gutiérrez-Miceli
The composition and content of fatty acids in peanut seeds can determine its quality and have a direct impact on human health. For example, the stability of the oleic acid/linoleic acid (O/L) ratio may reflect the nutritional quality of peanuts. Therefore, investigations of the effects of NPs in altering the composition and content of fatty acids in peanut seeds are of great importance.