Review of vegetable oils behaviour at high temperature for solar plants: Stability, properties and current applications

Gomna, Aboubakar; N’Tsoukpoe, Kokouvi Edem; Pierrès, Nolwenn Le; Coulibaly, Yézouma

doi:10.1016/j.solmat.2019.109956

Cited by 41 publications

(31 citation statements)

References 108 publications

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“…However, due to the higher content of unsaturated fatty acids, one of the main issues related to vegetable oils is the loss of their stability, due to several factors such as heating, exposure to light or oxygen, etc. [33][34][35][36]. EDM processing may involve high processing times (depending on the complexity of part and the expected quality), and thus, long periods of light and oxygen exposure, as well as high temperatures (depending on the processed material and the applied working regime).…”

Section: Discussionmentioning

confidence: 99%

Experimental Investigation of Stability of Vegetable Oils Used as Dielectric Fluids for Electrical Discharge Machining

et al. 2020

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One main drawback of electrical discharge machining (EDM) is related to the dielectric fluid, since it impacts both the environment and operator health and safety. To resolve these issues, recent research has demonstrated the technical feasibility and qualitative performance of vegetable oils as substitutes for hydrocarbon-based dielectric and synthetic oils in EDM. However, due to the higher content of unsaturated fatty acids, vegetable oils lose their stability, due to several factors such as heating or exposure to light or oxygen. The present study is a first attempt to analyze the extent to which the physic-chemical properties of vegetable oils change during EDM processing. Refractive index, dynamic viscosity and spectra analyses were conducted for sunflower and soybean oils. The results revealed that, under the applied processing conditions, no structural changes occurred. These findings are very promising from the perspective of EDM sustainability.

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Section: Discussionmentioning

confidence: 99%

Experimental Investigation of Stability of Vegetable Oils Used as Dielectric Fluids for Electrical Discharge Machining

et al. 2020

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“…Low peroxide value of oils indicates that the oils are more saturated and thus reflects the high quality of the oil [78,81,82]. The presence of a high number of fatty acids in vegetable oil as well as multiple possibilities of their combination with glycerol, make vegetable oils very complex mixtures with significantly different structures and properties [58,83]. High levels of free fatty acid in crude vegetable oils might be attributed to impurities that could cause hydrolysis of the ester linkage [84].…”

Section: Peroxide Value and Free Fatty Acidmentioning

confidence: 99%

“…Sunflower oil contains high levels of saturated fatty acids and unsaturated fatty acids. Therefore, the quality properties of the oil are of paramount importance for human consumption and industrial applications [58].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil

et al. 2020

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The present study examined the effects of heating and freezing pretreatments on the mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear compression process involving a universal compression-testing machine and a pressing vessel of diameter 60 mm with a plunger. The heating temperatures ranged from 40 to 80 °C and freezing temperatures from −2 to −36 °C at constant heating time of 30 min. The pretreated samples of initial height of 80 mm (22.6 × 10−5 m3) were compressed under a preset load of 100 kN and a speed of 5 mm/min. The results showed that oil expression efficiency significantly increased (p < 0.05) with increased heating temperatures but decreased with freezing temperatures. The lowest energy per volume oil of 22.55 ± 0.919 kJ/L was recorded at 80 °C compared to 26.40 ± 0.307 kJ/L noticed at −2 °C and control (25 °C) of 33.93 ± 3.866 kJ/L. The linear regression equations expressing oil expression efficiency, energy per volume oil, peroxide value, and free fatty acid, dependent on heating and freezing temperatures, were described with coefficients of determination between 0.373 and 0.908. Increased heating temperatures increased the UV absorption rate of the oil samples at a wavelength of 350 nm. The study is part of the continuing research on linear compression modeling of all processing factors, whereby the results are intended to be applied to the non-linear process dealing with a mechanical screw press to improve the oil extraction process.

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“…Debido a que el aceite artesanal no tenía un proceso de refinación, se hizo necesario elevar la temperatura de las muestras hasta 40 °C, esto con el fin de disminuir las fuerzas intermoleculares (atracción entre las moléculas polares) en el aceite y aumentar la energía térmica, con lo que se obtuvo un valor de 60,24±0,17 poises. En los aceites vegetales la viscosidad aumenta con la longitud de las cadenas de los ácidos grasos que conforman los triglicéridos y disminuye con la insaturación (17).…”

Section: Los Promedios Obtenidos En Las Diferentes Determi-unclassified

“…El índice de yodo indica un valor de 71,63±0,71, lo que constituye una medida del grado de instauración de los ácidos carboxílicos que forman triglicéridos. Un aceite totalmente saturado poseerá un índice de yodo igual a cero, mientras que a mayor cantidad de insaturaciones se fijará en ellos una cantidad proporcional de yodo, que hará incrementar este índice (17).…”

Section: Los Promedios Obtenidos En Las Diferentes Determi-unclassified

Análisis del perfil de ácidos grasos y propiedades fisicoquímicas del aceite de palma de mil pesos (Oenocarpus Bataua)

Yela

Tobar

Ordoñez³

et al. 2020

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Antecedentes: la palma de mil pesos (Oenocarpus bataua) es una especie promisoria, tanto por sus frutos ricos en aceite de excelente condición como por su especial adaptación a suelos pobres. Objetivo: analizar el perfil de ácidos grasos y propiedades fisicoquímicas del aceite de palma de mil pesos. Materiales y métodos: se analizaron las propiedades fisicoquímicas, el porcentaje de saturación con técnicas del AOAC y el perfil de ácidos grasos mediante cromatografía líquida de gases con detector de ionización de llama (CG-FID). Resultados: el aceite analizado tiene un perfil de ácidos grasos parecido al del aceite de oliva, con la siguiente distribución porcentual de ácidos grasos: palmítico (11,9±1,1), oleico (76,1±1), linoleico (3±0,4), α-linolénico (1,9±0,3), con predominio de grasas monoinsaturadas (77,0±1,0 %), moderado aporte de saturadas (18,1±1,2 %) y bajo de poliinsaturadas (4,9±0,6 %), esto último sería la única limitante para utilizarlo como única fuente de grasa para la preparación de alimentos, por lo demás cumple con la norma colombiana para el aceite de palma alto oleico en cuanto al perfil de ácidos grasos y sus características físicoquímicas. Conclusiones: el aceite estudiado es potencialmente comercializable para el consumo humano y tiene beneficios para la salud cardiovascular de los consumidores.

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Review of vegetable oils behaviour at high temperature for solar plants: Stability, properties and current applications

Cited by 41 publications

References 108 publications

Experimental Investigation of Stability of Vegetable Oils Used as Dielectric Fluids for Electrical Discharge Machining

Experimental Investigation of Stability of Vegetable Oils Used as Dielectric Fluids for Electrical Discharge Machining

Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil

Análisis del perfil de ácidos grasos y propiedades fisicoquímicas del aceite de palma de mil pesos (Oenocarpus Bataua)

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