Consulta: creatorFacets:"Scabio,Ardalla"
Registros recuperados: 2
Data/hora: 01/06/2024 02:55:46

Oxidative stability of biodiesel from soybean oil fatty acid ethyl esters
Provedor de dados: 63
Autores: Ferrari,Roseli Ap.; Oliveira,Vanessa da Silva; Scabio,Ardalla.
Biodiesel consists of long-chain fatty acid esters, derived from renewable sources such as vegetable oils, and its utilization is associated to the substitution of the diesel oil in engines. Depending on the raw material, biodiesel can contain more or less unsaturated fatty acids in its composition, which are susceptible to oxidation reactions accelerated by exposition to oxygen and high temperatures, being able to change into polymerized compounds. The objective of this work was to determine the oxidative stability of biodiesel produced by ethanolysis of neutralized, refined, soybean frying oil waste, and partially hydrogenated soybean frying oil waste. The evaluation was conducted by means of the Rancimat® equipment, at temperatures of 100 and 105ºC,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rancimat®; Transesterification; Oxidation.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000300014

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
Provedor de dados: 52
Autores: Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan.
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023