Littérature scientifique sur le sujet « Carnauba wax industry »
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Articles de revues sur le sujet "Carnauba wax industry"
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Sun, Xiuxiu, Elizabeth Baldwin, Mark Ritenour, Robert Hagenmaier et Jinhe Bai. « Formulating a Natural Colorant Containing Wax for a One-step Color-add Application for Fresh Citrus ». HortScience 52, no 3 (mars 2017) : 408–12. http://dx.doi.org/10.21273/hortsci11534-16.
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In Florida, early season citrus fruits usually reach full maturity in terms of internal quality while their peel often does not turn to orange color after degreening due to insufficient buildup of carotenoids. For huanglongbing (HLB)-affected orange trees, the fruit may never turn orange during the entire harvest season, despite any cold weather. Improvement of early season citrus peel color is important to the citrus industry to better meet consumer expectations. Occasionally, packinghouses apply a dye, Citrus Red No. 2 (CR2), to improve the surface color of oranges, temples, and tangelos before applying a fruit wax to impart shine, retain moisture, and slow fruit senescence. In a previous report, we determined that paprika and annatto extracts are comparable to CR2 as natural colorant alternatives. In this research, the goal was to formulate a natural colorant [annatto, paprika, or paprika oleoresin (PO)]-containing carnauba wax coating. The coatings were first evaluated for color, shine, moisture retention, respiration rate, ethylene production, and internal gas content. Control fruit were coated with carnauba wax alone, or dyed with CR2 then coated with carnauba wax. The effects were assessed under different temperature and light exposure conditions to simulate commercial storage and marketing. The results showed that a one-step application of paprika-containing carnauba wax was comparable to the two-step (“CR2 then wax”) applications in improving fruit appearance and modification of internal gas composition.
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Kim, Doyoung, et Imkyung Oh. « The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies ». Gels 8, no 6 (6 juin 2022) : 355. http://dx.doi.org/10.3390/gels8060355.
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The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties.
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Kim, Doyoung, et Imkyung Oh. « The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies ». Gels 8, no 6 (6 juin 2022) : 355. http://dx.doi.org/10.3390/gels8060355.
Texte intégralRésumé :
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties.
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Carvalho, Deived Uilian de, Carmen Silvia Vieira Janeiro Neves, Maria Aparecida da Cruz, Ronan Carlos Colombo, Fernando Alferez et Rui Pereira Leite Junior. « Effectiveness of Natural-Based Coatings on Sweet Oranges Post-Harvest Life and Antioxidant Capacity of Obtained By-Products ». Horticulturae 9, no 6 (29 mai 2023) : 635. http://dx.doi.org/10.3390/horticulturae9060635.
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The use of natural-based coatings is an eco-friendly approach that can be applied in citrus postharvest to preserve fruit quality and to prolong shelf life. Additionally, the study of antioxidant capacity of obtained by-products from fruits is of great value to mitigate better practices to manage the residues left from the juice processing industry. Under this context, the aim of this study was to investigate the use of carnauba wax/wood resin-based coating and cold storage on postharvest life of Valencia Late and Natal IAC sweet oranges, as well as the physicochemical quality and antioxidant capacity of its by-products. Mature fruits were harvested in 2019 and 2020 seasons. Initially, fruits were assessed for physicochemical quality and antioxidant capacity. Then, fruits were treated with carnauba wax and wood resin mixture and stored for 0, 15, 30, 45 and 60 days in a cold chamber. Fruit color index, weight loss, physicochemical quality and sensory profile of the fruits were monitored at harvest and during each cold storage period. Evaluations were performed in triplicates of 10-fruit. Valencia Late and Natal IAC fruits had proper quality in both years, attending the requirements of the fresh market and processing industry. Flavedo and albedo section displayed the highest concentration of bioactive compounds such as phenolics, flavonoids and antioxidant activity. The coating treatment associated with cold storage was efficient to preserve fruit color and to retard weight loss for both varieties up to 60 days. The sensory profile and quality of the carnauba wax/wood resin treated fruits were preserved all over the cold storage period, while uncoated fruits ranked low for most of the sensory attributes. Together, Valencia Late and Natal IAC fruits contain a high level of healthy beneficial compounds, which may be exploited as a natural source of low-cost antioxidants. Further, carnauba wax/wood resin coating associated with cold storage effectively reduce weight loss and color progression in sweet orange fruits, in addition to preserving overall physicochemical and sensory quality.
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Wang, Yating, Xiaochun Chen, Yaqi Liang et Chenghua Yu. « Fabrication of super-hydrophobic filter paper via mixed wax phase separation for efficient oil/water separation ». BioResources 16, no 3 (2 juillet 2021) : 5794–805. http://dx.doi.org/10.15376/biores.16.3.5794-5805.
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Despite previous efforts, the fabrication of superhydrophobic substrate via an environment friendly and easy approach remains a great challenge. In this study, a low cost, simple, and green procedure was developed to prepare a superhydrophobic paper surface that is acceptable for the papermaking industry. First, a wax mixture (beeswax & carnauba wax) was emulsified and coated on the filter paper surface. Then, the coated paper was annealed at different temperatures. The further heat-treatment-rendered wax-coated paper hydrophobic or superhydrophobic because submicrometer or micrometer wax structures were present on the paper surface. The water contact angle of the annealed filter paper sample reached 151.5° at 60 °C, and the sliding angle was under 10°. Further, the relationship between surface composition and the hydrophobic properties of the coated paper samples was discussed. The obtained paper samples showed great potential in water/oil separation, as they had an efficiency over 99%. This work proposed a new simple and mild approach to fabricate superhydrophobic filter papers and explored the hydrophobicity and water/oil separation properties.
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Pashova, Sabka. « Application of Plant Waxes in Edible Coatings ». Coatings 13, no 5 (12 mai 2023) : 911. http://dx.doi.org/10.3390/coatings13050911.
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The aim of the paper is to present edible coatings based on lipids and their application in the food industry. Therefore, this paper discusses the following: different types of plant waxes; the need for plant waxes; the advantages and disadvantages of edible coatings based on plant waxes; edible coatings based on lipids applied in the food industry; application of the most popular Carnauba wax; Candelilla Wax in the composition of edible coatings. Plant waxes are presented with their specific characteristics. Moreover, the cuticle waxes obtained from waste peels of fresh fruits and vegetables are presented; their properties and application in the composition of edible coatings are based on plant waxes. In this regard, an effective and applicable method for the industrial extraction/separation of plant wax from the cuticle and waste peels of fresh fruits and vegetables before their processing (production of wine, high-alcohol beverages, fruit-sugar preserves, vegetable preserves, juices, etc.) is proposed. Properties and possible applications of the isolated cuticle plant waxes are presented.
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Su, Jieying, Haitao Zhang, Meiting Zhu, Jiajie Cai et Bin Xu. « Green and Abrasion-Resistant Superhydrophobic Coatings Constructed with Tung Oil/Carnauba Wax/Silica for Wood Surface ». Materials 17, no 12 (19 juin 2024) : 3000. http://dx.doi.org/10.3390/ma17123000.
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As a renewable, environmentally friendly, natural, and organic material, wood has been receiving extensive attention from various industries. However, the hydrophilicity of wood significantly impacts the stability and durability of its products, which can be effectively addressed by constructing superhydrophobic coatings on the surface of wood. In this study, tung oil, carnauba wax, and silica nanoparticles were used to construct superhydrophobic coatings on hydrophilic wood surfaces by a facile two-step dip-coating method. The surface wettability and morphology of the coatings were analyzed by a contact angle meter and scanning electron microscope, respectively. The results suggest that the coating has a micron–nanosized two-tiered structure, and the contact angle of the coating is higher than 150° and the roll-off angle is lower than 10°. Sandpaper abrasion tests and UV diffuse reflectance spectra indicate that the coatings have excellent abrasion resistance and good transparency. In addition, the coated wood shows excellent self-cleaning and water resistance, which have great potential for applications in industry and furniture manufacturing.
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Gao, Yuxing, Zihua Wang, Changhu Xue et Zihao Wei. « Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic ». Foods 11, no 13 (24 juin 2022) : 1859. http://dx.doi.org/10.3390/foods11131859.
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Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA–GA conjugate (OGC) and OVA–GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5% w/w) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability than OGM. Both OGC-stabilized nanoemulsions and OGM-stabilized nanoemulsions could enhance the extent of lipolysis and the bioaccessibility of astaxanthin compared with oleogel. Meanwhile, OGC exhibited significantly better than OGM, which indicated that OGC-stabilized oleogel-based nanoemulsions possessed more desirable nutraceutical delivery performance than OGM-stabilized oleogel-based nanoemulsions. This study may fill a gap in the influence of different protein–polysaccharide complexes on oleogel-based nanoemulsions and contribute to deeper insights about novel oleogel-based nanoemulsions for their applications in the food industry.
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Sun, Xiuxiu, Elizabeth Baldwin, Mark Ritenour, Anne Plotto et Jinhe Bai. « Evaluation of Natural Colorants and Their Application on Citrus Fruit as Alternatives to Citrus Red No. 2 ». HortScience 50, no 9 (septembre 2015) : 1353–57. http://dx.doi.org/10.21273/hortsci.50.9.1353.
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Warm field temperatures can often result in poor peel color of some citrus varieties, especially early in the harvest season. Under these conditions, Florida oranges, temples, tangelos, and K-Early citrus fruit are allowed to be treated with Citrus Red No.2 dye (CR2) to help produce a more acceptable peel color. Unfortunately, CR2, the commercial colorant used in Florida, has been listed as a group 2B carcinogen by the European Union (EU) and the International Agency for Research on Cancer (IARC). Although not likely dangerous at levels used on citrus, and on a part of the fruit that is not ingested, there is a negative health perception, and thus, a need for natural or food grade alternative colorants to replace CR2 for use on citrus. This research demonstrated that three out of five oil-soluble natural red/orange colorants resulted in peel colors somewhat similar to the industry standard CR2. These three (annatto extract, paprika extract, and paprika oleoresin) were selected for further in vivo studies. The stability of the natural colorants along with CR2 was evaluated by applying them on test papers and then on fresh ‘Hamlin’ oranges. All natural colorants were found to be easily oxidized and faded when applied on test papers. However, coating the colored surfaces with carnauba wax apparently inhibited oxidation and the subsequent discoloration of the surface. When applying the natural colorants to ‘Hamlin’ oranges before waxing, the treatments retained the improved color after storage in the dark at 5 °C, simulating cold storage. However, only annatto extract maintained a stable color when subsequently stored in a simulated market condition, at 23 °C exposed to 300 lx of standard fluorescent white light.
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Silva, Chastryane, Bruna Sousa, João Nunes, Jackson Malveira, Rosali Marques, Luana Damasceno, Emanuelle Braga et al. « Evaluation of Babassu Cake Generated in the Extraction of the Oil as Feedstock for Biofuel Production ». Processes 11, no 2 (15 février 2023) : 585. http://dx.doi.org/10.3390/pr11020585.
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The growing demand for energy and the concern about environmental impacts reinforce the necessity for renewable energy sources such as biofuels. In this study, cake generated in the babassu oil extraction was evaluated as a potential feedstock for solid biofuel production, and it contains a blend of cashew nutshell, sugarcane bagasse, carnauba straw, and carnauba stalk. All samples were characterized by proximate analysis and Higher Heating Value. Carbonization was used to improve energy performance and compaction to understand the mechanism and the characteristics of the biomasses compacted. In the extraction of babassu oil, fresh and aged (90 days) kernel samples were used. The fresh samples reached a yield of 59.8%, and the aged samples reached a yield of 70.66%. The carbonization of babassu cake was carried out in a Muffle furnace at temperatures of 250, 300, 350, and 400 °C. The fresh babassu cake showed an HHV of 23.06 MJ kg−1 and after carbonization of 28.07 (250 °C), 30.69 (300 °C), 28.24 (350 °C), and 18.27 MJ kg−1 (400 °C). At 400 °C, a decrease in HHV of 20.8% occurred, and an increase in Ash (%) of 195% occurred. Proximate analysis showed that biomasses are compatible, with some having a higher compatibility than other biological materials already used as fuels in the industry.
Livres sur le sujet "Carnauba wax industry"
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Gomes, Jaíra Maria Alcobaça, Karla Brito dos Santos, Marcos Soares da Silva et José Luis Lopes Araújo. Cadeia produtiva da cera de carnaúba : Diagnóstico e cenários. Teresina, PI : Editora Gráfica da UFPI, 2006.
Trouver le texte intégralChapitres de livres sur le sujet "Carnauba wax industry"
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Silvers, Michael B. « Hills, Dales, and the Jaguaribe Valley ». Dans Voices of Drought, 29–47. University of Illinois Press, 2018. http://dx.doi.org/10.5622/illinois/9780252042089.003.0002.
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This chapter is a commodity biography of drought-resistant carnauba wax from northeastern Brazil and primarily concerns the fabrication of wax cylinders and 78-RPM records in the early years of sound reproduction. The wax, which was sold to the nascent recording industry in the United States to be molded into cylinders or pressed into wax masters, became a profitable industry for Ceará, enabling many people in the region to acquire the very technologies of mass mediation that used the local wax. Most generally, the chapter shows the circulation of this natural resource, as well as the conditions for workers involved in the commodity chain from wax to mass-mediated sound.
Actes de conférences sur le sujet "Carnauba wax industry"
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Penagos, Ivana, Filip Van Bockstaele, Juan Murillo Moreno et Koen Dewettinck. « Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gwje9679.
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Water-in-oil emulsions are metastable systems in which water is dispersed in an oil continuous matrix. Typical food examples are margarine and fat spreads. In recent years, the fat industry has been seeking to create surfactant-free fat-rich products. Hence, scientific efforts are needed to overcome inherent reformulation challenges. This research aims to explore the potential of waxes as ingredients in the formulation of food-grade surfactant-free water-in-oleogel emulsions. Emulsions were prepared exclusively from water, sunflower oil, and wax. The effects of wax type (carnauba wax, beeswax), wax concentration (50%, 100%, and 150% of the critical gelling concentration), water concentration (20%, 30%, and 40% w/w) and production method (lab scale and pilot scale) were assessed. Samples were evaluated over time regarding stability, rheology and microstructure (polarized light microscopy, cryo-scanning electron microscopy and confocal laser scanning microscopy). Our findings suggest that, if present in sufficient concentration, carnauba wax and beeswax can stabilize emulsions in the absence of surfactants. The resulting systems were inherently different based on the wax used, as crystal morphology and droplet configurations are determined by the wax type. Yield strain was mostly dictated by the nature of the wax, while storage modulus was primarily dependent on the wax concentration. To test scaling-up potential, carnauba wax systems were also crystallized in a pilot-scale scraped surface heat exchanger, resulting in notably smaller droplet sizes and at least three months of stability. These findings represent a starting point for the formulation of scalable surfactant-free water-in-oleogel emulsions. It is envisioned that the results of this research will assist in further understanding wax stabilized water-in-oil emulsions, as well as the development of novel fat-based food products.
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Stavland, A., D. Strand et K. Langaas. « Water Control – How to Use Oil Soluble ». Dans SPE Norway Subsurface Conference. SPE, 2024. http://dx.doi.org/10.2118/218474-ms.
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Abstract We describe a new concept to selectively reduce the water production from watered-out zones in oil wells: Heat an oil soluble compound to a temperature above its melting temperature and inject it into the formation as a liquid. When cooled to reservoir temperature, the chemical compound solidifies and reduces the formation permeability. Because of its oil solubility, the solidified compound is dissolved where oil is flowing. After a clean-up period, the oil permeability is fully regained. In the watered-out zones, the permeability reduction is permanent, simply because the solidified compound is not soluble in water. The concept has a large environmental improvement potential for the oil industry. By reducing production from watered-out zones, it will also reduce unwanted recycling of any injected water. Environmental savings might include power reduction and associated CO2 emission reduction linked to water treatment of produced and injected water, less need of chemicals to treat produced and injected water, and less produced water disposals to sea.Paraffin wax is a promising candidate. A paraffin wax with melting temperature of 61°C was injected at 70°C into a core plug. When lowering the temperature to 50°C, the injected wax resulted in stable permeability reduction. Brine backproduction for extended periods did not help to regain the permeability and the water permeability changed from initially 80 md to 1 md. During oil backproduction the oil permeability regained with less than 10 pore volumes of oil. The core flooding results agree well with bulk experiments of wax solubility in oil.Warmer reservoirs require waxes (or similar compounds) with higher melting temperature. Here we report results from the use of the hard carnauba wax, with melting temperature of 84°C. We confirmed that the wax melting temperature can be lowered, either by dilution of the hard wax in oil or by preparing a paraffin-carnauba blend. Core flood experiments with pure carnauba wax, carnauba wax diluted in oil and paraffin-carnauba blend all revealed excellent injectivity of the melted wax and the flow behavior was understood by two-phase oil-water flood. The water permeability, after a shut-in period, was low and stable while oil partly dissolved the solidified wax. However, the clean-up time for the carnauba-treated cores was significantly longer than for the paraffinic ones. We observed that dissolution rate depends on type of oil. Hexane (C6) revealed more rapid permeability regain than C10 and C16 alkanes. One explanation for the long clean-up period can be that the carnauba-containing waxes contributed to a more severe wetting alteration. Other wax alternatives with high melting temperature exists and are part of future research.Thinking ahead on oil field operational aspects, the concept seems ideal for low-volumes bull heading injection, where the whole near well area is treated with an invasion depth of a few feet. Temperature control of the wax before entering the porous rock will be paramount.