Viscosity and rheological behavior of castor–canola mixture

Nematollahzadeh, Ali; Heydari, Asghar; Noori, Leyla; Arjomand, Roghayye

doi:10.1002/ejlt.201000520

Cited by 7 publications

(3 citation statements)

References 21 publications

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“…Low-frequency ultrasound impulses (20 kHz, pulsation time 0.1 s, acoustic intensities ∼20, ∼40, or ∼100 W/cm 2 ) were generated by a Sonopuls ultrasonic homogenizer HD 3100 (Bandelin electronic GmbH & Co.). These acoustic intensities I were calculated based on the ultrasound-induced increase in temperature of the medium Δ T , using the equation given in ref and the value of specific heat of castor oil C p = 1.8 kJ/(kg K) where m the mass of the castor oil, t the time interval, and S the tip area (0.29 cm 2 ).…”

Section: Materials and Methodsmentioning

confidence: 99%

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Direction-Specific Release from Capsules with Homogeneous or Janus Shells Using an Ultrasound Approach

Kubiak

Banaszak

Józefczak

et al. 2020

ACS Appl. Mater. Interfaces

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A variety of approaches have been developed to release contents from capsules, including techniques that use electric or magnetic fields, light, or ultrasound as a stimulus. However, in the majority of the known approaches, capsules are disintegrated in violent way and the liberation of the encapsulated material is often in a random direction. Thus, the controllable and direction-specific release from microcapsules in a simple and effective way is still a great challenge. This greatly limits the use of microcapsules in applications where targeted and directional release is desirable. Here, we present a convenient ultrasonic method for controllable and unidirectional release of an encapsulated substance. The release is achieved by using MHz-frequency ultrasound that enables the inner liquid stretching, which imposes mechanical stress on the capsule’s shell. This leads to the puncturing of the shell and enables smooth liberation of the liquid payload in one direction. We demonstrate that 1–4.3 MHz acoustic waves with the intensity of a few W/cm2 are capable of puncturing of particle capsules with diameters ranging from around 300 μm to 5 mm and the release of the encapsulated liquid in a controlled manner. Various aspects of our route, including the role of the capsule size, ultrasound wavelength, and intensity in the performance of the method, are studied in detail. We also show that the additional control of the release can be achieved by using capsules having patchy shells. The presented method can be used to facilitate chemical reactions in micro- and nanolitre droplets and various small-scale laboratory operations carried in bulk liquids in microenvironment. Our results may also serve as an entry point for testing other uses of the method and formulation of theoretical modeling of the presented ultrasound mechanism.

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Section: Materials and Methodsmentioning

confidence: 99%

“…These acoustic intensities I were calculated based on the ultrasound-induced increase in temperature of the medium ΔT, using the equation given in ref 50 and the value of specific heat of castor oil C p = 1.8 kJ/(kg K). 51…”

Section: Fabrication Of Pickering Droplets With Patchy Particlementioning

confidence: 99%

Direction-Specific Release from Capsules with Homogeneous or Janus Shells Using an Ultrasound Approach

Kubiak

Banaszak

Józefczak

et al. 2020

ACS Appl. Mater. Interfaces

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“…Viscosity is one of the most important physical properties of any lubricant, independently of its nature (mineral, synthetic or vegetable) and final application . One of the main disadvantages of vegetable oils to be used as biodegradable lubricants is the narrow viscosity range available, in contrast to a great variety of mineral or synthetic oil‐based lubricants found in the market, covering a wide range of viscosities, which favours their use for many different applications .…”

Section: Introductionmentioning

confidence: 99%

Viscosity modification of high‐oleic sunflower and castor oils with acid oils‐derived estolides for lubricant applications

García‐Zapateiro

Franco

Valencia

et al. 2013

Euro J Lipid Sci & Tech

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The use of estolides as additives to increase the viscosity of vegetable oils for lubricant applications was investigated. For this purpose, high‐oleic sunflower (HOSO) and castor (CO) oils were blended with estolides derived from acid oils resulting from vegetable oil refining process (HOSO and olive pomace acid oils). These blends were characterized from both viscous and tribological point of views. Significant increments in viscosity were generally found when added estolides were synthetized using sulphuric acid as catalyst, compared to p‐toluensulphonic acid catalyst. Estolides prepared from these two by‐products gave rise to similar viscosity modification in HOSO, yielding maximum viscosity increments of 322 and 362%, at 10°C, respectively. Smaller viscosity modifications were obtained for CO/estolide blends, with maximum increments in kinematic viscosity of 84 and 152%, respectively. Generally, the addition of estolides to HOSO yielded a significant increase in the temperature dependence of viscosity. The addition of acid oils‐derived estolides slightly improved CO thermal dependence of viscosity for lubricant applications. Although wear was significantly reduced by adding these estolides to any of these vegetable oils, the addition of acid oils‐derived estolides to CO increased the friction coefficient at low rotational speeds, extending the boundary lubrication regime to higher Sommerfeld number values. On the contrary, a single Stribeck master curve was obtained for HOSO/estolide blends.

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Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

2016

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Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.

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Viscosity and rheological behavior of castor–canola mixture

Cited by 7 publications

References 21 publications

Direction-Specific Release from Capsules with Homogeneous or Janus Shells Using an Ultrasound Approach

Direction-Specific Release from Capsules with Homogeneous or Janus Shells Using an Ultrasound Approach

Viscosity modification of high‐oleic sunflower and castor oils with acid oils‐derived estolides for lubricant applications

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

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