Abstract: Rice bran protein hydrolysates (RBPH) were prepared from defatted rice bran of two different Thai rice cultivars (Plai-Ngahm-Prachinburi; PNP and Khao Dok Mali 105; KDM105) using an enzymatic method. This research aimed to optimize enzyme-assisted protein extraction. In addition, the functional properties of RBPH and their stabilities to environmental stresses including pH (3 to 8), ionic strength (0 mM to 500 mM) and the thermal treatment (30 °C to 90 °C) were investigated. Results showed that enzymatic process for protein extraction of defatted rice bran was as follows: enzyme concentration 0.075 g/ 5 g of protein, extraction temperature 50 °C and extraction time 4 h. The obtained protein hydrolysate powders had a degree of hydrolysis (%) of 21.05% in PNP and 19.92% in KDM105. The solubility of protein hydrolysates at pH 4-6 was ranged from 27.28-38.57% and 27.60-43.00% in PNP and KDM105, respectively. In general, antioxidant activities indicated by total phenolic content, FRAP, ferrous ion-chelating (FIC), and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) of KDM105 had higher than PNP. In terms of functional properties, the emulsifying activity index (EAI) was was 8.78 m²/g protein in KDM105, whereas PNP was 5.05 m²/g protein. The foaming capacity at 5 minutes (%) was 47.33 and 52.98 in PNP and KDM105, respectively. Glutamine, Alanine, Valine, and Leucine are the major amino acid in protein hydrolysates where the total amino acid of KDM105 gave higher than PNP. Furthermore, we investigated environmental stresses on the stability of 5% oil in water emulsion (5% oil, 10 mM citrate buffer) stabilized by RBPH (3.5%). The droplet diameter of emulsion stabilized by KDM105 was smaller (d < 250 nm) than produced by PNP. For environmental stresses, RBPH stabilized emulsions were stable at pH around 3 and 5-6, at high salt (< 400 mM, pH 7) and at temperatures range between 30-50°C.
Abstract: The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.
Abstract: The characteristics of fluid flow and phase separation
in an oil-water separator were numerically analysed as part of the
work presented herein. Simulations were performed for different
velocities and droplet diameters, and the way this parameters can
influence the separator geometry was studied.
The simulations were carried out using the software package
Fluent 6.2, which is designed for numerical simulation of fluid flow
and mass transfer. The model consisted of a cylindrical horizontal
separator. A tetrahedral mesh was employed in the computational
domain. The condition of two-phase flow was simulated with the
two-fluid model, taking into consideration turbulence effects using
the k-ε model.
The results showed that there is a strong dependency of phase
separation on mixture velocity and droplet diameter. An increase in
mixture velocity will bring about a slow down in phase separation
and as a consequence will require a weir of greater height. An
increase in droplet diameter will produce a better phase separation.
The simulations are in agreement with results reported in literature
and show that CFD can be a useful tool in studying a horizontal oilwater
separator.
Abstract: We developed a method based on quasi-molecular
modelling to simulate the fall of water drops on horizontally smooth
and rough surfaces. Each quasi-molecule was a group of particles
that interacted in a fashion entirely analogous to classical Newtonian
molecular interactions. When a falling water droplet was simulated at
low impact velocity on both smooth and rough surfaces, the droplets
moved periodically (i.e. the droplets moved up and down for a
certain period, finally they stopped moving and reached a steady
state), spreading and recoiling without splash or break-up. Spreading
rates of falling water droplets increased rapidly as time increased
until the spreading rate reached its steady state at time t ~ 0.25 s for
rough surface and t ~ 0.40 s for smooth surface. The droplet height
above both surfaces decreased as time increased, remained constant
after the droplet diameter attained a maximum value and reached its
steady state at time t ~ 0.4 s. However, rough surface had higher
spreading rates of falling water droplets and lower height on the
surface than smooth one.
Abstract: The influence of viscosity on droplet diameter for
water-in-crude oil (w/o) emulsion with two different ratios; 20-80 %
and 50-50 % w/o emulsion was examined in the Brookfield
Rotational Digital Rheometer. The emulsion was prepared with
sorbitan sesquiolate (Span 83) act as emulsifier at varied temperature
and stirring speed in rotation per minute (rpm). Results showed that
the viscosity of w/o emulsion was strongly augmented by increasing
volume of water and decreased the temperature. The changing of
viscosity also altered the droplet size distribution. Changing of
droplet diameter was depends on the viscosity and the behavior of
emulsion either Newtonian or non-Newtonian.