Processing of ethanol-containing waste of oil neutralization in the technology of hand cleaning paste

The way to solve the problem of correcting technological indicators, in particular porosity and moisture content, in extruded protein-fat systems based on soybean, rapeseed, hemp meal, and corn grits is considered. The peculiarity of the work is the substantiation of the rational ratio of the content of moisture and lipids in the raw components of the extrudate, which is an important aspect of rationalizing the composition and improving the texture of innovative extruded products based on the specified raw materials. The object of the research is technological indicators, in particular the porosity and moisture content of the extruded protein-fat system, depending on the moisture and lipid content in the raw components. A rational ratio of moisture content (10.5...12.5 %) and lipids (3.5...5.0 %) in the raw material for the extruded protein-fat system was determined. The use of refined palm olein as an oil product resistant to oxidative deterioration, which should be added to raw components in order to correct the technological properties of the finished product, is substantiated. The developed protein-fat system of reasonable composition has an advantage over a commercial similar product in terms of crude protein content (29.0 % vs. 8.2 %), porosity (130.0 % vs. 105.0 %) and cost ($ 916/t vs. $ 2,798/t). The obtained data are explained by the fact that a complex of components was used, some of which are production waste, with reasonable moisture and lipid content, which improved the technological characteristics of the extrudate. An applied aspect of using this scientific result is the possibility of rationalizing the extrusion process of oilseed meal to achieve the desired texture, porosity and stability of the lipid component of the product

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the effect of raw materials moisture and lipid content on the technological properties of the extruded protein-fat system

Papchenko,

Stepankova,

Karatieieva

et al. 2023

“…The rate of oxidation is determined by the structure of fatty acids in triglycerides, temperature, etc. [4]. Oxidation occurs as a chain free-radical process, the initiators of which are active forms of oxygen [5].…”

Section: Introductionmentioning

confidence: 99%

Development of technology for obtaining fat compositions with increased oxidative stability

Saveliev

Hryhorenko

Mykhailova

et al. 2023

The object of research is the process of fat oxidation at elevated and standard temperatures. Fats are used in chemical, pharmaceutical, food and other industries. Oxidative deterioration changes the composition of fats, reduces the efficiency of chemical reactions involving fats and the quality of final products. An urgent task is to increase the oxidative stability of fats. The oxidative stability of fat compositions based on rapeseed, high-oleic sunflower and palm oils by the induction period at a temperature of 110 °C was investigated. The induction periods of the initial oils were 408.48 min., 795.87 min. and 630.2 min., respectively. Rational ratios of oils in the compositions were found: high-oleic sunflower: palm (50:50) %; rapeseed: high-oleic sunflower: palm (16.67:66.67:16.67) %; rapeseed: high-oleic sunflower: palm (33.33:33.33:33.33) %. The induction periods of the mixtures are 650.57 min., 710.56 min. and 670.56 min., respectively. The increase in the oxidative stability of the developed compositions using the mixture of synthetic antioxidants (butylhydroxyanisole, butylhydroxytoluene and tert-butylhydroquinone) in an amount of 300 mg/kg of fat mixture was studied. The induction periods of the developed compositions were 910.80 min., 1279.01 min. and 1072.90 min., respectively. The physicochemical parameters of compositions with the addition of antioxidants after 5 months of storage at a temperature of (20±2) °C were determined. The peroxide values of the compositions were 5.65; 3.28; 4.50 ½ O mmol/kg, respectively. The research results make it possible to produce fats with increased oxidative stability and necessary properties, to predict induction periods of fat compositions depending on the concentrations of components. This will increase the profitability of production and the quality of fats obtained

“…[2,3]. The use of biofuel with the addition of linseed oil reduces emissions of toxic components by (12)(13)(14)(15) %, which reduces the harmful im-pact on the environment [4,5]. In the food industry, linseed oil is used to create blended oils with a balanced ratio of essential linolenic and linoleic acids (from 1:5 to 1:10) [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…In some cases, particularly, in the production of paint and varnish coatings, the increased ability of linseed oil to oxidize and polymerize is important [9,10]. But for many directions, the appropriate quality of oil without oxidative degradation products is necessary, since oil acts as a reagent for obtaining products of a given composition [11,12].…”

Section: Introductionmentioning

confidence: 99%

Increasing the oxidative stability of linseed oil

Sytnik,

Korchak,

Nekrasov

et al. 2023

The object of the research is the process of oxidation of linseed oil at elevated temperature. Linseed oil is a valuable raw material for the chemical, food, cosmetic and other industries. The use of linseed oil is complicated by intensive oxidation processes associated with a high content of unsaturated fatty acids. Therefore, an important task is to develop and improve methods of oxidative stabilization of linseed oil. The oxidation process of unrefined linseed oil (CAS Number 8001-26-1) at a temperature of 110 °C in its original form and with the addition of antioxidants was studied. The effect of antioxidant concentrations (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the induction period of linseed oil was found. The induction period was determined by differential scanning calorimetry. The total concentration of the mixture of antioxidants in each experiment was 0.02 %. The induction period of the initial oil was 155.31 min. Rational ratios of antioxidants in the mixture were found: tocopherol: butylhydroxyanisole (50:50) %; tocopherol: butylhydroxytoluene (50:50) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (33.33:33.33:33.33) %. At the same time, the oil induction periods are 295.7 min., 290.1 min. and 290.2 min., respectively. The quality indicators of the initial linseed oil and with the addition of the determined rational ratios of antioxidants after 2 hours of aging at a temperature of 110 °C were determined. The peroxide values of the samples were 8.5, 3.2, 3.6, 3.7 ½ O mmol/kg, respectively. The research results make it possible to introduce antioxidants in the production of linseed oil in rational concentrations. This will help increase the production of linseed oil resistant to oxidation at elevated temperatures, which will provide various industries with high-quality raw materials