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Membrane Technology for Degumming, Dewaxing and Decolorization of Crude Oil
Published in M. Selvamuthukumaran, Applications of Membrane Technology for Food Processing Industries, 2020
Nowadays, the dewaxing process is carried out by successfully employing membrane technology. It can also be carried out using a microfiltration process. Roy et al. (2014) developed a cost-effective ceramic-based microfiltration membrane, which was made out of clay-alumina. They carried out the trials at a pilot level using rice bran oil; they found that the rice bran wax as well as soap particles in the miscella aggregate with temperature changes. The researchers used a cross-flow membrane filtration process for the removal of wax; they observed that nearly 70–80% of acetone insoluble residue was recovered from the rice bran oil samples using a cross-flow membrane filtration process. The intensity of color was minimized to 50%, with oryzanol retention of up to 70%. The deacidification process of oil was carried out using a neutralizer like NaOH up to 10%, which toned down the free fatty acid content to 0.2%. The time needed for carrying out the experiments was around 10 hours with a 0.7 bar trans‐membrane pressure, and permeate fluxes of 15 and 8 L/m2 hours were obtained for the degumming, dewaxing and deacidification of rice bran oil. They concluded that using a ceramic-based microfiltration membrane leads to retention of micronutrient content, especially oryzanol @1.5%, with less oil loss @ 2.6%. They finally recommended that this method could be widely adopted to enhance the oil yield with more nutrients.
Functionality Features of Candelilla Wax in Edible Nanocoatings
Published in Ali Pourhashemi, Sankar Chandra Deka, A. K. Haghi, Research Methods and Applications in Chemical and Biological Engineering, 2019
Olga B. Alvarez-Perez, Miguel Ángel De León-Zapata, Romeo Rojas Molina, Janeth Ventura-Sobrevilla, Miguel A. Aguilar-González, Cristóbal Noé Aguilar
Recently, De Leon-Zapata et al. (2018) demonstrated that emulsions of candelilla wax can be nano-structures used to prolong the shelf life of apples at industrial level. Natural waxes applied to fresh perishable products to reduce respiration are: beeswax, carnauba wax, candelilla wax, and rice bran wax,9 also paraffin waxes are some of the waxes prepared and used in the elaboration of edible coatings, which are also used as microencapsulation agents, specifically for substances that provide fruit smells and flavors.43 Edible waxes are significantly more resistant to moisture transport than most other lipid or non-lipid films,9 in addition to preventing the softening caused by enzymatic hydrolysis of plant cells and membrane components during the cutting process,44 however, it is important that wax covers in fresh or perishable fruits is not completely waterproof, which causes anaerobes favoring the physiological disorders that shorten the half-life.45 Waxing is a conservation technique widely used by marketers, supermarkets and exporters in the world, whose method generates a barrier of protection between the product and the environment to prevent the fruit from breathing less or deteriorate faster, this wear is characterized by the loss of moisture or dehydration of horticultural products and is a deterioration factor so we must try to maintain an optimum quality of the product.45
Edible Film and Coating for Food Packaging
Published in Arbind Prasad, Ashwani Kumar, Kishor Kumar, Biodegradable Composites for Packaging Applications, 2023
Aishwarya Dhiman, Rajni Chopra, Meenakshi Garg
Owing to their edibility, biodegradability, and cohesiveness, biomaterials such as lipids; waxes, e.g., carnauba wax, beeswax, rice bran wax, candelilla wax, and terpene; shellac; and resins are also used as raw materials for the manufacture of films. At room temperature, they exist as soft solids, which with the application of heat, followed by techniques such as molding and casting can be molded into any desirable physical structure due to the reversible change in phase that takes place between the fluid, soft-solid, and crystalline structure (Han and Aristippos, 2005). The films and coatings fabricated using lipids and resins are water-resistant and have low surface energy because of their hydrophobic nature (PBrez-Gago and Krochta, 2002).
The effect of the activation of carboxyl group and hydrogen migration on reaction pathway during the pyrolysis of triglycerides
Published in International Journal of Green Energy, 2020
Xun Zhu, ZhiXiang Xu, Qing Liu, Qian Wang
In order to demonstrate the pyrolysis behaviors of carboxylic group, GMS and glycerol mono-oleate were selected as a model compound in the TG-MS analysis. The TG-DTG results of GMS (mw = 358.56) are listed in Figure 5. The DTG results showed that the peak of GMS decomposition was split. At about 200°C, the DTG curve began to change. In the first stage of the decomposition, the peak temperature of DTG was 322°C. At this point, mass loss was about 21% in TG curve, while the MS curves at this point have little change. The small molecular compounds, such as CH4 and H2O, were not detected (Figure 6). Above 322°C, the change of the MS spectrogram initiated. It indicated that in the first decomposition stage, small molecules were not formed. In other words, the cleavage C-C of glycerol did not take place. If the C-C of glycerol was broken, the small molecule compounds would be formed. The cracking of glycerol produces CH4 or H2O, which can be found in MS spectrogram. In the first stage, the main decomposition products were glycerol fragment (mw = 75) and carboxylic group fragment. Conversion of glycerol reached about 21%, which was in line with the TG results. Hence, it was confirmed that the main fragment of GMS was RCOO, not RCO. In the second stage, with the gradually increasing temperature, the decomposition started to accelerate. The DTG curve peaked at 431°C. The MS curves also changed notably. The signal of glycerol radical (-CH2-CH(OH)-CH2(OH)) was very weak, which might decompose to form H2O, CH2· and other fragments. CH2·, CO2 and CO were originated from stearic acid. In the gas mixture, H2 also was detected, but the signal intensity was relatively weak. The dehydrogenation clearly took place in the decomposition process. It was confirmed that the glycerol C-C structure was not broke. The ester bond was cracked firstly to form RCOO. Hence, the saturated ester (rice bran wax) also can be found to form CO2 in our previous work. (Liu et al. 2018). It was an important conclusion about plant oil pyrolysis products and pyrolysis pathway.