Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane

The two layers of tuna oil-in-water emulsions containing different oil loads (5–10 wt%) and maltodextrin concentrations (10–20 wt%) were stabilized by a lecithin–chitosan membrane. The liquid emulsions were then spray dried at an inlet air temperature of 180 ± 2°C and an outlet air temperature of 85 ± 5°C. The characteristics of liquid emulsion (creaming and mean droplet size) and spray-dried microcapsules (moisture content, water activity, color, morphology, glass transition temperature, and encapsulation efficiency) were measured. The results suggest that two-layer oil-in-water emulsions are an effective system to produce high oil-loaded microcapsules, which may lead to its wide application for use in food products.     

不停产富油清洗终冷塔的实践研究

针对终冷塔内填料堵塞、煤气阻力增大等问题,采用富油对终冷塔进行不停产清洗,不但有效降低了煤气阻力,解决了生产难题,而且减排大量的有毒有害气体,消除了检修过程中的不安全因素,创造了一定的经济效益。     

Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. Polymer formation

Effects of the fatty acid positional distribution and of the triacylglycerol (TG) composition on polymerization of TG during heat treatment were studied. Diacid TG molecules, acylated only with linoleic acid or linolenic acid along with palmitic acid, and positioned either in the central position (PLP and PLnP, respectively) or in one of the two outer positions (PPL and PPLn, respectively) were synthesized. Monoacid TG, i.e., trilinolein and trilinolenin, were also synthesized and mixed with tripalmitin in a 1:2 ratio. These model TG were also compared to TG models that consisted of a canola oil and its randomized counterpart, whose fatty acid positional distribution and TG composition were determined by means of high-performance liquid chromatography (HPLC). After heating, the polymer content and composition were evaluated by HPLC-size exclusion chromatography. Both pure TG and the canola oil models showed that acylation of polyunsaturated acids in the central position was protective against polymerization, although the effect was mainly observed with linolenic acid. The synthetic-TG study showed that the monoacid TG species exhibited higher sensitivity toward polymerization than the diacid species. The slight differences in the TG species between both canola oils did not allow observation of such a relationship with regard to TG composition.     

Interactions between fat crystal networks and sodium caseinate at the sunflower oil-water interface

A Couette-type torsion wire surface shear viscometer was used to measure the apparent interfacial shear viscosity of pH 7 (I=0.05 M) buffered solutions of sodium caseinate in contact with sunflower oil. The sunflower oil contained 1% fat crystals in either the β or β′ polymorphic form, or was crystal free. In all cases, the fat crystals increased the interfacial shear viscosity synergistically, with the β′ crystals causing the biggest increase. Substituting the protein for a small-molecule surfactant (Tween-40) showed that this was not simply due to the protein lowering the interfacial tension. Sedimentation studies of the different fat crystal slurries suggested that the extent of the interfacial shear viscosity increase was related to the strength of crystal-crystal interactions in the oil phase. It seems likely that when protein is present at the interface, it fixes the adsorbed layer of fat crystals to the cross-linked protein film at the interface. When this film was sheared, the strength of the crystal-crystal interactions in the oil phase became important. However, when Tween-40 was in the aqueous phase instead of the protein, the crystal-crystal interactions were not relevant, presumably because the Tween-40 interfacial film simply flowed around the adsorbed crystals     

Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein

Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period.     

Synthesis of bio‐based polyurethanes from epoxidized soybean oil and isopropanolamine

Epoxidized soybean oil (ESO) and isopropanolamine were used to synthesize a new polyol mixture for preparation of bio‐based polyurethanes. The chemical synthetic route for reaction of ESO with isopropanolamine was analyzed by ¹H‐NMR. The results suggested that both ester groups and epoxy groups in ESO had reacted with amino group of isopropanolamine through simultaneous ring‐opening and amidation reactions. Epoxy groups in various situations exhibited different reactivity, and the unreacted epoxy groups were further opened by hydrochloric acid. The synthesized polyol mixture had high hydroxyl number of 317.0 mg KOH/g. A series of polyurethanes were prepared by curing the synthesized polyol mixture with 1,6‐diisocyanatohexance along with different amount of 1,3‐propanediol (PDO) as chain extender. Tensile tests showed that yield strengths of the polyurethanes ranged from 2.74 to 27.76 MPa depending on the content of PDO. Differential scanning calorimetry analysis displayed one glass transition temperature in the range of 24.4–28.7°C for all of the polyurethane samples, and one melt peak at high content of PDO. Thermogravimetric analysis showed that thermal degradations of the polyurethanes started at 240–255°C. In consideration of simple preparation process and renewable property of ESO, the bio‐based polyurethane would have wide range of applications. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

The Effectiveness of Fish Oil Supplementation in Asthmatic Rats is Limited by an Inefficient Action on ASM Function

Episodes of acute exacerbation are the major clinical feature of asthma and therefore represent an important focus for developing novel therapies for this disease. There are many reports that the n-3 fatty acids found in fish oil exert anti-inflammatory effects, but there are few studies of the action of fish oil on airway smooth muscle (ASM) function. In the present investigation, we evaluated the effect of fish oil supplementation on smooth muscle force of contraction in ovalbumin-induced asthmatic Wistar rats, and its consequences on static lung compliance, mucus production, leukocyte chemotaxis and production of proinflammatory cytokines. Fish oil supplementation suppressed the infiltration of inflammatory cells into the lung in asthmatic animals (2.04 ± 0.19 × 10⁶ cells vs. 3.33 ± 0.43 × 10⁶ cells in the control asthmatic group; P < 0.05). Static lung compliance increased with fish oil supplementation in asthmatic rats (0.640 ± 0.053 mL/cm H₂O vs. 0.399 ± 0.043 mL/cm H₂O; P < 0.05). However, fish oil did not prevent asthma-associated lung eosinophilia and did not affect the concentrations of tumor necrosis factor-α and interleukin-1β in lung tissue or the proportion of the airways obliterated with mucus. Fish oil had no effect on the force of contraction in asthmatic rats in response to acetylcholine (3.026 ± 0.274 mN vs. 2.813 ± 0.364 mN in the control asthmatic group). In conclusion, although fish oil exerts some benefits in this model of asthma, its effectiveness appears to be limited by an inefficient action on airway smooth muscle function.     

Procurement planning in oil refining industries considering blending operations

This paper addresses procurement planning in oil refining, which has until now only had limited attention in the literature. We introduce a mixed integer nonlinear programming (MINLP) model and develop a novel two-stage solution approach, which aims at computational efficiency while addressing the problems due to discrepancies between a non-linear and a linearized formulation. The proposed model covers realistic settings by allowing the blending of crude oil in storage tanks, by modeling storage tanks and relevant processing units individually, and by handling more crude oil types and quality parameters than in previous literature. The developed approach is tested using historical data from Statoil A/S as well as through a comprehensive numerical analysis. The approach generates a feasible procurement plan within acceptable computation time, is able to quickly adjust an existing plan to take advantage of individual procurement opportunities, and can be used within a rolling time horizon scheme.