低碳醇对氟碳与碳氢表面活性剂复配体系泡沫性能的影响

普通碳氢表面活性剂与磺基甜菜碱氟碳表面活性剂(FS)相比,泡沫性能和耐油性不好。醇通常强烈地影响表面活性剂的自组织行为,醇的加入能提高表面活性剂的泡沫性能。本文采用Ross-Miles法探讨了低碳醇对FS与阴离子碳氢表面活性剂(AOS)复配体系FS/AOS泡沫性能的影响。结果表明,当甲醇、无水乙醇、异丙醇浓度分别为5%、3%、3%,复配体系FS/AOS的起泡性能和泡沫稳定性仍较好,在加入醇之后,煤油含量60%～80%时起泡性能和泡沫稳定性仍较好。不同碳数的低碳醇对复配体系泡沫性能的影响规律为:发泡性能甲醇最好、异丙醇次之、无水乙醇最差,异丙醇的稳泡性能较甲醇和无水乙醇差。     

胡萝卜片真空油炸过程用油品质研究

主要探讨了真空油炸胡萝卜片后三种炸用油的稳定性，研究了三种炸用油的酸价、过氧化值、羰基价随油炸时间的变化规律，分析了它们之间的相关性。结果显示：与大豆色拉油相比，棕榈油和猪油有更高的油炸稳定性；三种油的酸价、过氧化值、羰基价与油炸时间存在着显著的相关性。     

CO2-原油体系发泡特性实验研究

为研究CO₂驱油田分离器内泡沫层产生及消除机理,设计了一套高压溶气原油泡沫测试系统,采用降压法研究了CO₂-原油体系的发泡特性。利用高速摄像机对泡沫产生至衰变的演变过程进行了记录,总结分析了不同降压阶段的气泡行为,研究了降压速率和搅拌速率对原油发泡特性的影响规律。研究发现,随压力降低,稳定存在气泡的直径增大,气泡位置上移,发泡行为更加剧烈;降压速率增加对降压阶段的发泡行为无明显影响,但会加剧稳定工作压力下的发泡行为;在转速小于等于120 r/min的条件下,搅拌速率增加会加剧降压阶段的发泡行为,但会加速稳定工作压力下的泡沫衰变。     

Continuous fractionation of used frying oil by supercritical CO<Subscript>2</Subscript>

Fractionation by supercritical carbon dioxide (SC−CO₂) might be a way to purify used frying oils, since a selective separation of the oil components based on their polarity and M.W. can be attained. In this work, we studied the purification of peanut oil used for frying by SC−CO₂ continuous fractionation in a packed column. The influence of pressure (15–35 MPa) and temperature (25–55°C) on the yield and on the composition of products was determined. The composition of the top and bottom products was evaluated by using size-exclusion chromatography and other accepted chemical methods. Process conditions were selected to separate TG from degraded compounds. Experimental results indicated that the operating conditions leading to maximal TG recovery in the extract were 35 MPa, 55°C, and a solvent-to-feed ratio of 53. By operating at these conditions, it was possible to recover 97% of the TG placed on the column and about 52% by weight of the used frying oil. The composition of the purified top stream was very similar to that of fresh frying oil.     

Improvement of foaming tendency of kapok seed oil by catalytic hydrogenation

Deodorized kapok seed oil foams vigorously when used for deep fat frying at a temperature around 180 C. This foaming tendency is due to the presence of cyclopropenoid in the oil. It was found that this foaming tendency can be greatly reduced by catalytic hydrogenation provided the cyclopropene ring is not cleaved by deodorization or bleaching prior to hydrogenation. Infrared spectrum of the refined and hydrogenated kapok seed oil showed absorption at 1020 cm⁻¹ which is associated with the formation of the cyclopropane ring during the hydrogenation.     

天然橡胶发泡胶球的研制

用天然橡胶制备彩色发泡胶球,研究了发泡剂及发泡助剂、硫化体系、填充体系、混炼和硫化工艺以及发泡工艺等对发泡胶球品质的影响。结果表明,发泡剂选用二亚硝基五亚甲基四胺与小苏打和尿素脂BK并用体系可使胶球的泡孔细密均匀,气味很小;硫化体系采用临界温度较低的促进剂TT、CZ及M与硫黄并用能使硫化程度与发泡速率很好地匹配;选择轻质碳酸钙和滑石粉作为填充体系、使用门尼黏度为20～40的胶料及采用二段硫化工艺时所制备发泡胶球的泡孔细密、结构理想,发泡倍率与国外胶乳发泡制品相当。     

起泡剂的起泡性能及使用浓度优选研究

起泡剂的起始发泡体积和泡沫稳定性是决定起泡剂起泡性能的两个重要因素,也是实际应用当中筛选起泡剂的重要指标.采用Ross-Miles法对13种不同类型起泡剂在常温下的起泡性能进行了评价.结果表明：不同类型起泡剂的起始发泡体积和泡沫稳定性具有显著的不同.不同起泡剂的起始发泡体积随浓度的增加而增大.当起泡剂浓度增加到0.5％时,起始发泡体积趋于稳定,由此确定起泡剂的最佳使用浓度为0.5％.     

不同植物油脂对冷制皂入皂特性的影响

选用椰子油、棕榈油、橄榄油、山茶油、乳木果油、甜杏仁油、美藤果油和霍霍巴油8种植物油脂为原料,采用冷制工艺制作成3组不同含油量的植物油脂手工皂,研究了不同植物油脂对冷制皂入皂特性的影响,并对植物油脂复配制作的冷制皂进行肤感感官评价。结果表明,植物油脂的种类和含量对冷制皂的p H值影响不大,对其他入皂特性均有影响。椰子油冷制皂硬度高、起泡性强且泡沫丰富、Trace time短,与不饱和植物油脂复配入皂有助于缩短制作冷制皂的Trace time,提高冷制皂的硬度和起泡能力;山茶油、甜杏仁油和橄榄油入皂有助于起泡;橄榄油入皂有助于提高冷制皂的泡沫稳定性;乳木果油和霍霍巴油入皂起泡能力较差;美藤果油入皂滋润度高、泡沫细腻、洗感舒适、肤感评价最佳。     

对起泡剂性能的试验研究

泡沫技术在石油工业中获得了广泛的应用,解决了以前很多常规作业所不能解决的技术难题。取得了较大的经济效益。本文挑选了几种常见的起泡剂,对它们的起泡能力进行比较,考察温度对起泡剂稳定性的影响,从中选出性能比较好的起泡剂。     

Effect of vacuum frying on the oxidative stability of oils

The purpose of this study was to evaluate frying oil quality with different assessment methods during vacuum frying of carrot slices. In six consecutive days, palm oil, lard, and soybean oil were fried under vacuum at 105°C for 20 min each hour in an 8-h shift. Peroxide value, acid value, carbonyl value, total polar components, dielectric constant (Food Oil Sensor reading), viscosity, and fatty acid composition were used to evaluate the quality of these oils. Results showed that palm oil and lard possess greater thermal stability than soybean oil. The decrease in C_18:2/C_16:0 ratio was greater for soybean oil than the other two oils. Of the assessment methods used, peroxide value, carbonyl value, total polar components, and dielectric constant all showed good correlation with frying time and between each other. Viscosity was suitable to assess vacuum-fried lard and soybean oil, but not palm oil. The measurement of dielectric constant, on the other hand, appeared to be unsuitable to assess vacuum-fried soybean oil.     

Correlation between physicochemical analysis and radical‐scavenging activity of vegetable oil blends as affected by frying of French fries

The main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deep‐frying, which will be an initial indicator for applying antiradical tests for monitoring deep‐frying oils. Two oil blends were prepared. The first blend was a mixture (1 : 1, wt/wt) of sunflower seed oil and palm olein (SO/PO) and the second was a mixture (1 : 1, wt/wt) of cottonseed oil and palm olein (CO/PO). The oil blends were evaluated during intermittent frying of French fries on two consecutive days for 16 h, with oil replenishing after 8 h. Changes in the fatty acid profile and some physicochemical parameters (peroxide value, color index, viscosity, total polar compounds and UV absorbance at 232 and 270 nm) were used to evaluate the alterations during frying. A quick spectrophotometric method was developed to assess deep‐frying oil quality. With the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, the neutralization of the stable radical DPPH by antioxidants present in the oil during frying was measured. Radical‐scavenging activity (RSA) of both oil blends was recorded during frying, wherein the results showed that the SO/PO blend had the highest RSA. It was evident from the results that a proportional correlation and positive relationship existed between the levels of fatty acids and the physicochemical characteristics of the vegetable oil blends and their RSA. The initial results obtained allow us to suggest that antiradical measurements could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils upon frying.     

Effect of Different Frying Methods on the Total <Emphasis Type="Italic">trans</Emphasis> Fatty Acid Content and Oxidative Stability of Oils

The main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils. Sunflower, canola and commercial frying oils, the most commonly used oils for frying potatoes in the fast food industry, were used as the frying medium. The value for total polar compounds was highest when commercial frying oil was used in the microwave oven (22.5 ± 1.1). The peroxide value, as an indicator of oil oxidation, was lowest for microwave oven frying (2.53 ± 0.03). The K₂₃₂ and K₂₇₀ values were 0.41 ± 0.04 and 0.18 ± 0.02, respectively, for commercial frying oil in the microwave oven. The lowest free fatty acid content was recorded for the commercial frying oil used in the deep‐fat fryer at 190 °C. The highest iodine value was measured for sunflower oil used in the deep‐fat fryer (148.14 ± 0.07), indicating a greater degree of unsaturation. The lowest trans fatty acid value was recorded for sunflower oil in the microwave oven (0.17 ± 0.05), with a higher overall amount of total trans fatty acids observed for oils after frying in the electrical deep‐fat fryer compared to the microwave. Sunflower oil was favourable for both frying methods in terms of the trans fatty acid content.     

异氰酸酯/可发性酚醛树脂泡沫体的制备

采用端异氰酸酯聚醚预聚物与可发性酚醛树脂制备了新型泡沫体。通过ESI-MS光谱分析和泡沫物理力学性能测试研究了异氰酸酯基团与可发性酚醛树脂比例、异氰酸酯基团和三聚体相对含量、可发性酚醛树脂分子质量对泡沫体制备及性能的影响。结果表明:异氰酸酯基团与酚醛树脂质量比为40/100、三聚体质量分数17.33%、酚醛树脂聚合时间45min时,泡沫体的体积稳定性好,收缩率低;可发性酚醛树脂分子质量增加时,泡沫体的密度从60.16kg/m3增加到63.96kg/m3,基本保持稳定;其弯曲强度为0.2MPa,弯曲应变达到15%以上,远高于纯酚醛泡沫(6%)。在150℃下烘烤2h,泡沫体的质量损失为6%左右,体积变化为-5%左右。泡沫体的热稳定性优于聚氨酯泡沫,同时又有良好的韧性。     

Frying performance of low-linolenic acid soybean oil

The frying performance of low-linolenic acid soybean oil from genetically modified soybeans was examined. Partially hydrogenated and unhydrogenated low-linolenic acid soybean oils were compared to two partially hydrogenated soybean frying oils. Frying experiments utilizing shoestring potatoes and fish nuggets were conducted. Frying oil performance was evaluated by measuring free fatty acid content, p-anisidine value, polar compound content, soap value, maximal foam height, polymeric material content, and Lovibond red color. The hydrogenated low-linolenic soybean oil (Hyd-LoLn) consistently had greater (P<0.05) free fatty acid content and lower p-anisidine values and polymeric material content than did the other oils. Hyd-LoLn generally was not significantly different from the traditional oils for polar content, maximal foam height, and Lovibond red color. The low-linolenic acid soybean oil (LoLn) tended to have lower soap values and Lovibond red color scores than did the other oils. LoLn had consistently higher (P<0.05) p-anisidine values and polymeric material content than did the other oils, and LoLn generally was not different (P<0.05) from the traditional oils for polar content, maximal foam height, and free fatty acid.     

抗高温、高矿化度、高凝析油起泡剂的实验评价

合成了一种特殊结构的表面活性剂作为主表面活性剂,与一定比例的泡沫增效剂和稳泡剂复配成了一种起泡剂.对该起泡剂在高含凝析油、高温的高矿化度水中进行了起泡力、携液量、与缓蚀剂的配伍性和抗高温分解性能的实验评价.     

非异氰酸酯法大豆油基泡沫材料的研究

以丙烯酸酯化环氧化大豆油及改性偶氮二甲酰胺为起始原料,在自由基引发下模塑固化发泡制备出新型大豆油油基泡沫材料,该方法不依赖异氰酸酯原料。研究了发泡体系的热分解特性、泡沫材料的固化度、压缩性能及泡孔形态。     

The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils

Deep fat frying is a method of food preparation which has been popular for quite a number of years. During deep frying, the quality of oil and the finished product decreases as the result of heat treatment of the oil exposed to air at high temperature. Application of heat by microwave as an alternative to the conventional method of frying has become popular in recent years. In this research, the effects of microwave frying on the changes in the quality indices of used oil have been investigated. To achieve this, potato slices were fried in both frying and sunflower oils by application of medium power microwave (550 W) for 20 min, three times a day, for five consecutive days, and oils were sampled for analysis. The results obtained from the chemical tests demonstrated that used frying oil had lower polar compounds, a higher induction period, and more saturated fatty acids than sunflower oil. The interesting point observed was that peroxides formed as the result of oxidation chain reactions were not broken down and were built up due to the lower temperature and shorter period of frying. Therefore microwave frying might be considered as a suitable alternative to the conventional frying due to less degradation of the oil and consequently a lower production of artifacts.     

Chemical properties and cytotoxicity of thermally oxidized oil

Heated frying oils with different chemical properties in terms of AV (acid value), POV (peroxide value), COV (carbonyl value), and contents of polar compounds (PC) and triacylglycerol (TG), as well as color and odor, were obtained. Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or one of the frying oils described above. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oils were observed. However, the rats fed a diet containing the heated oil developed apparent liver damage to different degrees regardless of the chemical properties of the ingested oils. Thus, it was suggested that the chemical properties evaluated here had little to do with the cytotoxicity of heated oil, although the properties express quality of oil. Volatile compounds seem to be major candidates for the toxic agents in heated oil because oils with rancid and deteriorated odor show strong toxicity.     

Explorative spectrometric evaluations of frying oil deterioration

The potential of spectroscopy as a reliable and fast method for determining the deterioration of frying oils was investigated. Daily oil samples were collected from a commercial Chinese spring roll plant. The plant was operated one shift, 5 d a week, then cleaned and restarted with fresh oil every 4 wk. Each oil sample was analyzed by 11 chemical/physical methods and fluorescence, near infrared/visible (NIR/VIS), Fourier transform infrared (FT-IR) and FT-Raman spectroscopic procedures. The results were evaluated and compared by principal-component analysis and partial least squares regression. Most chemical/physical and all spectroscopic methods detected the deterioration during the first half of the frying cycle. Thereafter, an equilibrium occurred between deterioration processes and replenishment with new oil. At equilibrium, the correlation between frying time and the various methods was nonlinear. FT-IR with the attenuated total reflectance sampling technique was the most direct and accurate method of monitoring gross changes in the frying oil. Fluorescence was the technique that provided the best models for anisidine value, oligomers, iodine value, and vitamin E. NIR/VIS spectroscopy proved to be a good general-purpose technique. The study demonstrated that spectroscopic sensors have the potential to replace titration and chromatographic procedures, and can be used in combination with chemometric data analysis to optimize deep-frying operations.     

Predicting and Controlling the Effect of Solubilized Flavor Oil on Foam Properties of Surfactant through Study of the Adsorption Activity and Configuration

In the wide application of foam products, the effect of oil additive on foam property is a critical issue that has gained increasing attention; the effect on foam induced by various flavor oils is still a puzzling question, and relative study is rare. In this article, a series of typical flavor oils were studied for their effects on the foam properties of sodium dodecylsulfate. Measurements of foamability, foam stability, foam elasticity, and surface activity were taken; meanwhile, molecular dispersion and interfacial arrangement behavior of surfactant and oil molecules were explored by molecular dynamics simulation. Through a combination of macroscopic phenomenon and microscopic information, how flavor oils with different chemical structures affected the foaming properties of surfactants was demonstrated, and an evaluation scheme for predicting the level of influence on foam properties by different flavor oils was constructed. This investigation may help better understand the role of flavor oils in foam systems and provide a theoretical foundation for optimizing the application of flavor oils in relevant industries.