A technology used to protect chia oil from lipid oxidation during processing and storage is microencapsulation. Thus, microcapsules containing could be applied as an ingredient develop enriched foods with ω-3 fatty acids. The objective of this achieve high microencapsulation efficiency provide greater oxidative stability the oil. This work compares obtained by different methods such spray-dryin...

HIGHLIGHTS High concentration of citral in pure and microencapsulated lemongrass essential oil. Warmer seasons (spring summer) presented highest citral. Physicochemical evaluation microcapsules containing Lemongrass oil microcapsulation by spray drying.

drying is one of the most important steps in raisin processing. during this step, initial moisture content decreases up to 15-17% (db) for suitable storage. achieving optimum drying conditions can affect the processing time and improve raisin quality. temperature, air velocity and pretreatment are important factors in the quality of the grape drying process. in this research, the effect of temp...

Neem oil is a promising alternative for synthetic chemicals in food preservation and an active functional agent packaging. Drying studies were conducted on neem seeds using different drying methods, the yield profile nutritional content such as azadirachtin content, groups, elemental composition analysed. Tray at 60°C showed faster rate with minimum quality of oil. The process parameters statis...

To recycle post-consumer HDPE contaminated with waste lubricating oils, companies include prior washing and drying in the process. This consumes large amounts of water and energy, generates significant effluent requiring treatment. This study assesses lubricating oil influence on HDPE properties to evaluate the feasibility of its direct mechanical recycling without washing. The current lubricat...

Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric ...

In this study, catalysts for fatty acid methyl esters (FAME or biodiesel) synthesis with K2CO3 as the active component on an alumina/silica support were synthesized using the sol–gel method, which was followed by drying the “dense” wet gels with supercritical carbon dioxide to obtain the aerogels. The prepared catalysts were characterized by XRD analysis, FTIR spectroscopy and N2 physisorption ...

The aim of this work was to evaluate two operating parameters of seed drying (temperature and initial moisture content) on the tocopherol content of canola oil. The raw material was characterized by moisture, oil, protein, crude fiber and ash content. Seeds at 13.6% and 22.7% moisture content (dry basis, db) were dried at temperatures in the range of 35-100 °C to a safe storage moisture of 7% d...

Alkyd resin was prepared from shear butter oil (SBO) using the two step procedures; alcoholysis and polyesterification. The oil and alkyd resin were characterized and evaluated by standard methods, for their physico-chemical properties. The analysis showed that the alkyd resin based on Shea butter oil recorded average acid value of 15.2 (mgNaOH/g), iodine value (98.0 mg/g), P value 6.7, density...