Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature

Triumfetta cordifolia Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics

The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new-natural, biodegradable, biocompatible, available, competitive-surfactants are nowadays more intensive. This study aims to valorize a natural gum from Triumfetta cordifolia (T. cordifolia) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor-stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. T. cordifolia gum appears efficient even at very low concentrations (0.2% w/w) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that T. cordifolia gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics.

Numerical simulations of high viscosity DNAPL recovery in highly permeable porous media under isothermal and non-isothermal conditions

We developed a decimetric size model based on coupling generalized Darcy's law and heat-transfer equations to model viscous dense non-aqueous phase liquid (DNAPL) pumping through highly permeable porous media under non-isothermal conditions. The presence of fingering and non-wetting phase ganglia was modeled through an unsteady capillary diffusion coefficient and an arbitrary heterogeneous permeability field. The model was validated using existing experimental data of a simple case, an oil injection in a 2D tank packed with glass beads. Next, we compared the results of this model against a DNAPL extracting situation in the 2D tank to better understand the two-phase flow behavior in highly permeable porous media. We found that natural convection during heating plays an essential role in heat transfer, especially in the wetting phase zone. By adding the dynamic effect (unsteady conditions) we were better able to describe the presence of the ganglia in porous media. We observed good agreement between modeled and experimental oil saturation curves until the breakthrough point, with a mean relative error of about 10% for low and high flow rates, and 8% and 16% after breakthrough for low and high flow rates, respectively. Extracting viscous oil at low flow rates and high temperature generates less fingering and is well described by the generalized Darcy's law. The remobilization of residual non-wetting ganglia after the breakthrough point at the outlet is, however, difficult to simulate using the generalized Darcy's law. In the end, we treated this issue by using a perturbed permeability field to simulate the observed fingering in the 2D tank.

Thermophysical Properties of Vegetable Oil-Based Hybrid Nanofluids Containing Al2O3-TiO2 Nanoparticles as Insulation Oil for Power Transformers

The massive demand in the electrical power sector has resulted in a large demand for reliable, cost efficient, and environmentally friendly insulation oil to reduce the dependency on mineral oil. The hybridization of nanoparticles in vegetable oil is a novel method to enhance the thermal properties of vegetable oil. This study focuses on the experimental investigation of the thermophysical properties of coconut oil, soybean oil, and palm oil-based hybrid nanofluids suspended with Al₂O₃-TiO₂ nanoparticles at a mass concentration of 0.2, 0.4, and 0.6%. The ratio between Al₂O₃ and TiO₂ nanoparticles was maintained constant at 50:50. The main purpose of the study is to evaluate the thermal conductivity, dynamic viscosity, and density of different vegetable base oils suspended with Al₂O₃-TiO₂ in the temperature range of 30 to 60 °C. The influence of temperature on the augmentation of thermophysical properties for different vegetable oil-based hybrid nanofluids is investigated experimentally. The experimental results for thermal conductivity for the three types of base fluids show that the effect of nanoparticle mass concentration in thermal conductivity enhancement is less significant for temperatures more than 50 °C. The palm oil with a 0.6% Al₂O₃-TiO₂ nanoparticle concentration exhibited the highest thermal conductivity with a 27.5% thermal conductivity enhancement relative to the base oil. The effect of nanofluid temperature on density and viscosity augmentation is more distinct compared with the impact of Al₂O₃-TiO₂ nanoparticles concentrations. Among all three types of hybrid nanofluids, palm oil based nanofluids were found to have superior thermophysical properties compared with coconut oil and soybean oil, with the highest thermal conductivity of 0.628 W/m·k and lowest viscosity of 17.772 mPa·s.

Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio

Sample to oil ratio (SOR) during frying of food products should be carefully determined because it substantially influences oil absorption. A novel computer simulation to model momentum, heat, and mass transfer was developed to investigate the effect of SOR (1/10, 1/15, and 1/20) on velocity, temperature, moisture, and oil distributions during frying of potato strips. The present study was intended to cover missing aspects in scientific literature dealing with potato frying modeling. In addition, one of the major contributions offered by this work regarded the possibility of major effect of SOR on healthiness of products. An increase in water vapor production at a higher SOR played a significant role in increasing oil velocity. While the SOR did not have a substantial effect on center temperature of potato strips, surface temperature decreased with an increase in SOR. The SOR affected moisture content of the corners of the specimens, whereas it did not significantly affect the center moisture. Simulation of the longitudinal section of potato center showed that oil uptake increased with increasing SOR. The decrease in oil uptake by decreasing SOR was justified by the water vapor production and crust formation. Water vapor acted as a barrier against oil diffusion and had a significant impact on stirring the oil and creating homogeneous temperatures. Overall, this study offered a proper numerical tool to control oil absorption, leading to understanding complex mechanisms during deep-fat frying of foods. It is hoped that the results of this study could head to a further step in developing an optimized deep-fat frying process.

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.

Ground Tire Rubber Filled Flexible Polyurethane Foam-Effect of Waste Rubber Treatment on Composite Performance

The application range of flexible polyurethane (PU) foams is comprehensive because of their versatility and flexibility in adjusting structure and performance. In addition to the investigations associated with further broadening of their potential properties, researchers are looking for new raw materials, beneficially originated from renewable resources or recycling. A great example of such a material is ground tire rubber (GTR)—the product of the material recycling of post-consumer car tires. To fully exploit the benefits of this material, it should be modified to enhance the interfacial interactions between PU and GTR. In the presented work, GTR particles were thermo-mechanically modified with the addition of fresh and waste rapeseed oil in the reactive extrusion process. The introduction of modified GTR particles into a flexible PU matrix caused a beneficial 17–28% decrease in average cell diameters. Such an effect caused an even 5% drop in thermal conductivity coefficient values, enhancing thermal insulation performance. The application of waste oil resulted in the superior mechanical performance of composites compared to the fresh one and thermo-mechanical modification without oils. The compressive and tensile performance of composites filled with waste oil-modified GTR was almost the same as for the unfilled foam. Moreover, the introduction of ground tire rubber particles enhanced the thermal stability of neat polyurethane foam.

Incorporation of Ce3+ ions into dodecatungstophosphoric acid for the production of biodiesel from waste cooking oil

A series of cerium-exchanged dodecatungstophosphates Ce_xH_3-3xPW₁₂O₄₀ (Ce_xH_3-3xPW, x = 0.4, 0.6, 0.7, 0.8, 0.9, and 1.0) were designed and characterized by Fourier transform infrared spectroscopy (FT-IR), pyridine adsorption IR spectra, X-ray diffraction (XRD), and temperature programmed desorption of ammonia (NH₃-TPD). The activity of these catalysts was evaluated for the generation of biodiesel from waste cooking oil (WCO) with 27 wt% of free fatty acids (FFAs) and 1 wt% of water. Compared to theri parent H₃PW₁₂O₄₀, Ce_xH_3-3xPW showed higher activity for esterification of FFAs and transesterification of triglyceride to mono-alkyl esters of fatty acids (FAMEs) in one-pot. The acidic properties of Ce_xH_3-3xPW depended on the amount of Ce³⁺ ions in the secondary structure of Keggin heteropolyacids, while conversion of triglycerides and FFAs depended on their increasing acid contents. Among Ce_xH_3-3xPW, Ce_0.7H_0.9PW showed significant activity due to its high Brønsted acidity and Lewis acidity with 98% conversion of WCO and almost 100% selectivity to FAME at the molar ratio of methanol to WCO = 21:1 and 65 °C for 12 h. The reaction adhered to first-order kinetics with the activation energy (Ea) of 71 kJ/mol and the frequency factor (A) of 1.8 × 10⁸ min^-1, while the reaction rates were not influenced by the internal mass transport. The catalyst behaved as a heterogeneous catalyst, which can achieve the regeneration and be used more than five runs but without obvious decrease in activity. The characteristics of the WCO methyl ester were found to be close to the engine requirement.