Abstract:In this study, the fuel properties and engine performance of blended palm biodiesel-diesel using diethyl ether as additive have been investigated. The properties of B30 blended palm biodiesel-diesel fuel were measured and analyzed statistically with the addition of 2%, 4%, 6% and 8% (by volume) diethyl ether additive. The engine tests were conducted at increasing engine speeds from 1500 rpm to 3500 rpm and under constant load. Optimization of independent variables was performed using the desirability approach of the response surface methodology (RSM) with the goal of minimizing emissions and maximizing performance parameters. The experiments were designed using a statistical tool known as design of experiments (DoE) based on RSM.

No abstract

No abstract

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.

No abstract

No abstract

No abstract

No abstract