Abstract This work describes the application of a library iron(III)-salen catalysts in production biodiesel from vegetable oils. The conversion neutral soybean oil is complete within two hours at 160–180 °C with low catalyst loading (0.10 mol%). A comparative screening reveals that containing acetate as fifth ligand are most performing, and these have been conveniently used to convert acidic wa...

Due to diminishing petroleum reserves and the environmental negative effects of exhaust gases from diesel engines, alternative fuels for diesel engines are becoming increasingly important Egyptian waste cooking oils have special specifications because it expose to high temperatures during use for long hours. In the present experimental study, the performance and emissions of a four strokes, sin...

Waste materials such as waste tire rubber (WTR), cooking oil (WCO), bio-oils, engine (WEO), and other oils have been the subject of various scientific studies in sustainable research field. The current environmental concerns identified to protect natural resources reuse materials. Accordingly, this work reviews use recycled mixed with (waste oil, oil) bio-oils that can be extracted from rejuven...

INTRODUCTION Vegetable oils undergo appreciable deterioration during processing and storage. The residual free fatty acid (FFA) concentration of vegetable oils is a function of the processing and storage conditions. Vegetable oils spoilage, usually defined as rancidity, is the result of fatty acid moity has been recognized as the point of attack in peroxide formation Peroxide-forming reactions ...

Rising world fuel prices, the growing demand for energy, and concerns about global warming are the key factors driving renewed interest in renewable energy sources and in bioenergy. Nowadays, the world energy demand has increased significantly due to the global industrialization and increase of population. As a result, the current limited reservoirs will soon be depleted at the current rate of ...

Introduction: Food habits play important roles in maintaining physical and mental health and preventing chronic illnesses in the elderly. The aim of the present study was to investigate dietary behaviors of elderly people residing in Yazd city which is located in central Iran. Methods: The present analysis was conducted on 1684 participants entered to Yazd Health Study aged over 60 years d...

Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty ...

This paper proposes a personal learning assistant called LORAMS (Link of RFID and Movies System), which supports learners with a system to share and reuse learning experiences by linking movies to environmental objects. We assume that every object has RFID tags and mobile devices have a RFID reader and can record a video anytime and anyplace. By scanng RFID tags of real objects, LORAMS can prov...

Glycidyl fatty acid esters (GEs) are found in some refined edible oils. It is thought that GEs may be broken down by lipase and release glycidol which has been classified as a genotoxic and carcinogenic compound. GEs are formed during deodorization step in the oil refining process. The deodorizing temperature occurs at temperatures of about 200 to 250°C. The cooking temperature is also around 2...

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...