Industrielle Verarbeitung von Speisefetten im Lichte von Umweltfragen

Industrial Processing of Edible Fats with Reference to Environmental Problems The edible oil industry is a rather nominal cause of environmental pollution. Within this industry, the sources pollution of the atmosphere and the output of sewage and other wastes are analyzed both qualitatively and quantitatively. Possible measures to counteract the pollution are indicated. It has been shown that a significant contribution of the edible fat industry is the removal of contaminants from the environment that enter the raw materials by various means. The contaminants are removed by the process of refining.     

Einfluß von zusatzstoffen auf die wärmestabilität von auf PVC basierenden systemen

The instability of systems on PVC basis may be attributed to physical and chemical phenomena. The stability of the system is basically influenced by the oxidation stability of the plasticizers. The volatility loss in plasticizer is only partially due to physical processes. During ageing, oxidation and degradation processes take place to a minor or major degree, or exclusively, depending on the structure of the plasticizer. These processes may be affected in their order of magnitude by the stabilizers and fillers present in the system.     

Analyse von Ablagerungen auf Werkzeugoberflächen (Plate-out) bei der Extrusion von PVC

An analytical method to determine the composition of the plate out on different tool parts during PVC extrusion is described. The method was developed by the initial compound of a formulation causing plate out. The single components were separated by solvent extraction of the materials with tetrahydrofurane (THF). The parts insoluble in THF (TiO₂, CaCO₃, etc.) were determined gravimetrically and the single components were identified by chemical and spectroscopic methods (atomicabsorption spectroscopy, X-ray fluorescence, mass spectroscopy). The soluble parts (PVC, plasticizer, lubricant, etc.) were identified by gel permeation chromatography and determined quantitatively by NMR-spectroscopy.     

Kooperation von Technik und Recht im Hinblick auf die technische Sicherheit

Cooperation between technology and legislation with regard to technical safety . Exploitation of technology involves risks. The state permits this exploitation and must therefore guarantee the necessary safety. In this context, legislation employs undefined legal concepts: ?generally recognized rules of technology”?, ?state of technology”?, ?state of science and technology”?. These standards located at the interface of law and technology raise the question of competence assignment between scientific and technical experts and the authorities and courts. The solution: decision by scientific-technical experts on the basis of their expertise, coupled with review by the courts in order to establish whether the legal goal of ?safety”? has been attained. The intermeshing between legal and technical standards is expressed in the technical standards.     

Fortschritte in der Gewinnung und Verarbeitung von Pflanzenlecithinen

Progress in Production and Processing of Vegetable Lecithines Production and processing of vegetable lecithines, won as secondary products of edible oil production, have only very seldom been the subject of publications in German literature during the last decades. Since 1950 remarkable improvements have been achieved in this field. In detail they concern the hydratation methods, the fractionation procedures which are worked out to separate neutral lipids, unwelcome phosphatides and oligosaccharides as well chemical and enzymatical reactions by which the emulsifiability and the dispersing power of the lecithine preparations can be improved. The present report bases on scientific publications and patent literature. It considers beyond that the results obtained in the author's laboratory.     

Reinhaltung von Luft und Wasser bei der Verarbeitung von Lacken I

Maintenance of Clean Air and Water in the Manufacture of Paints I Pollution laws, exhaust limitation of drying ovens, suitable measuring procedures etc. should enable to achieve purer exhaust air. Water pollution law aims at preventing contamination caused by detergents, by storage of heating oil and solvents, trickling chambers, cleaning of barrels, electrophoresis etc.     

Expander zur Verarbeitung von Ölsaaten

Expanders used for pretreatment of oilseeds. For quite a couple of years expanders are used for pretreatment of oilseeds, especially for soybeans and cottonseed. By increase of the bulk weight and the percolation rate the capacity of the extraction plant can be optimized. Energy consumption or phosphatides in the degummed oil hardly play any role when thinking about integration of expanders into an extraction plant. Recent developments allow to take the expander as a continuous unit, where the important parameters like temperature, moisture, time, and in some cases pressure and shear forces can be controlled. This allows to influence not only the character of the extraction meal but also the quality of the extracted oil.     

Zum biologischen Abbau von Dibenzofuran im Hinblick auf dioxinähnliche Verbindungen

A Contribution to the Biological Degradation of Dibenzofurane with Regard to Dioxins A bacteria was isolated by submerse culturing which is growing on dibenzofurane as the sole carbon source. The adaptation was performed on an activated carbon fixedbed reactor in connection with dibenzofurane and dioxins containing drain water of a disposal for waste chemicals. As a first step of metabolism diphenylether was recognised. This indicates why the furanes within the dioxin-family in the environment are not found in the same concentration as the dioxins although both are emitted most in nearly the same ratio. An other particular feature of the bacteria is the forming of saturated hydrocarbons. The number of carbonatoms goes from 20 to 32, as well even as uneven and as well by aerobic as unaerobic culturing.     

Qualitätsbestimmende Eigenschaften bei der Verarbeitung von Rapssaat

Characteristics of Quality for the Processing of Rapeseed Among quality characteristics of oilseeds high extraction rates by the lowest possible technical expenses rank first for oilmilling. Apart from weight of cargo, oil content, humidity and contamination are therefore the most decisive determinants of price quotations. But for efficient oil extraction further criterions are essential such as structure and hardness of the seed, content of free fatty acids, phospholipids (gums), unsaponifiables, colour bodies or pollutants. In addition, the nutritional qualities of the meal, especially its content of glucosinolates and protein, deserve increasing interest. Each of these characteristics typically differs in its modificability by means of breeding and processing. From two experiments with industry scale processing of rapeseed from new varieties low in erucic acid and glucosinolate, results were obtained in 1975 and 1976 confirming the technological equivalency of the traditional and the new rapeseed varieties. Simultaneous genetic improvement of oil and protein content is limited by a negative physiological correlation between these two important quality characteristics. But probably the maximum capacity with regard to these traits is not yet realized in the present varieties. According to the results of an experiment with more than 4000 plants and their progenies progress in protein selection varies within different subgroups of a total of breeding stocks preselected for oil content and thousand-seed-weight, respectively.     

Der Einfluß von Emulgatoren auf das Verhalten von Fett im Eismix während des Reifens

Effect of Emulsifiers on the Behaviour of Fat in Ice Cream Mix During Ageing Ageing of ice cream mix takes up most of the time in the production of ice cream. This is due to the fat crystallisation which is important for the processing of the mix in the freezer. The influence of emulsifiers is investigated with regard to their degree of saturation and their hydrophilic-lipophilic balance using simple laboratory methods such as the determination of the free extractable fat and the emulsion stability. Saturated emulsifiers do not show any remarkable changes of the extractable fat and the emulsion stability during the ageing time. Saturated emulsifiers cause an increase of the extractable fat and a deterioration of the emulsion stability. These changes are especially obvious during the first three to six hours of ageing. The definite orientation of the protein-emulsifier membrane around the fat globules is only finished after twelve to twenty-four hours of ageing. This might explain the fact that in practice three hours of ageing are considered as absolutely necessary and that a longer ageing time causes a further improve of ice cream quality.