the physical properties of the municipal solid waste (msw) in kahrizak landfill (tehran, iran) and its changes due to aging were investigated in this research. a study of the components of the fresh msw in this landfill showed that more than 60% of it was made from the wastes of foods, fruits, vegetables and organic materials. next to that, paper/cardboard and plastics, with contributions of 14...

Tallow is produced in leather manufacturing, particularly the fleshing stage. It contains large amounts of fat, which, most industrial plants, pollutes water and soil due to poor disposal. In order take advantage this solid waste, chemical processes have been applied transform fats extracted from tallow into biodiesel. work, an extraction technique involving non-polar solvents pressurized at 15...

Investigations were conducted on one group of White Improved (WI) kids and three groups of WI crossbred kids with various share of the Boer (B) genes: 1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI. Eighteen male kids were included in each group. Up to 20 kg life weight the kids of all groups had free access to their dams’ milk and to solid feed from day 14 of life. Crossbreds with 25, 50 and 75% of the B ...

Obese and lean type pig breeds exhibit differences in their fat deposits and fatty acid composition. Here, we compared the effect of genome-wide DNA methylation on fatty acid metabolism between Landrace pigs (LP, leaner) and Rongchang pigs (RP, fatty). We found that LP backfat (LBF) had a higher polyunsaturated fatty acid content but a lower adipocyte volume than RP backfat (RBF). LBF exhibited...

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in blend with fully-hydrogenated oil. Three types of NTF blends were used this study. To obtain an similar physical properties to the reference blend, which contain oil, melting and crystallization kinetics evaluated. The iodine value raw material measured, mixed form blends. Fatty acid composition (FAC) ...

The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel hydrocolloid-based containing 3.15% sodium caseinate, 0.5% guar gum, 0.22% xanthan gum a melting point, rheological textural characteristics similar palm oil. Oleogel samples were used as substitute for oil partially hydrogenated olein Margarine (70% fat) formulated ...

Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher ...

Milk fat was fractionated into liquid (m.p. congruent to 12 degrees C), intermediate (m.p. congruent to 21 degrees C) and solid (m.p. congruent to 39 degrees C) fractions by three different processes--melt crystallization, short-path distillation and supercritical CO2 extraction--and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all...

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redne...