Applied Sciences
OPEN ACCESS
Investigation of the effects of ultrasound processing on the characteristics of lubricating emulsions
DOI
Crossref DOI
10.37547/tajas/Volume07Issue03-02
tajas
2025
VOL. 7
/ NO. 03
MARCH
RESEARCH OVERVIEW
Abstract
This study examines the potential application of used vegetable oil for the production of lubricating emulsions. It has been determined that for the bleaching of used vegetable oil with an acid value (AV) of 4.0 mg KOH/g, a 4% clay-based adsorbent is sufficient. The maximum emulsion stability, achieved after 8 minutes of ultrasonic treatment, corresponds to a formulation containing 20% vegetable oil, 3% emulsifier, and 0.2% NaHCO3. Further increasing the amount of vegetable oil improves the emulsion quality; however, it also raises production costs.
RESEARCH TOPICS
Keywords
Vegetable oils
emulsions
droplet size
Downloads
Download data is not yet available.
SOURCES & SCHOLARSHIP
References
- Antipova L.V., Faustova E.V., Uspenskaya M.E., Storublevtsev S.A. Emulsions in Food Production Technology // Advances in Modern Natural Sciences. 2012. No. 6. P. 129.
- Baronov V.I., Kulenko V.G., Fialkova E.A. Vortex Homogenization as a Means of Obtaining High-Quality Food Emulsions // Economics. Innovations. Quality Management. 2015. No. 1 (10). Pp. 19–20.
- Shanmugam A., Ashokkumar M. Ultrasonic
- Preparation of Stable Flax Seed Oil Emulsions in Dairy Systems – Physicochemical Characterization // Food Hydrocolloids. 2014. Vol. 39. Pp. 151–162. DOI: https://doi.org/10.1016/j.foodhyd.2014.01.006.
- Baranov V.Ya., Frolov V.I. Study of Emulsion Properties // Methodological Guidelines for the Laboratory Practicum in the Course "Physical and Colloid Chemistry". Moscow, 2007. 19 p.
- Baranov V.Ya., Lyubimenko V.A. Practicum on the Course "Physical and Colloid Chemistry". – Moscow: GANG named after I.M. Gubkin, 1992. – 75 p.
- Frolov Yu.P. Course in Colloid Chemistry. Surface Phenomena and Disperse Systems: A Textbook for Universities. – Moscow: Khimiya, 1989. – 464 p.
- Vinogradov V.M., Vinokurov V.A. Formation, Properties, and Methods of Destruction of Petroleum Emulsions: Methodological Guidelines for Students of Chemical Engineering Specialties. – Moscow: GANG named after I.M. Gubkin, 1996. – 32 p.
- Kapustin S.V., Krasulya O.N. Application of Ultrasonic Cavitation in the Food Industry // Interactive Science. 2016. No. 2. Pp. 101–103. DOI: https://doi.org/10.21661/r-18916.
- Kyuregyan G.P., Komarov N.V., Kyuregyan O.D. Application of the Cavitation Effect in the Production of Long-Shelf-Life Emulsions for Various Industries // Bulletin of the All-Russian Scientific Research Institute of Fats. 2015. No. 1–2. Pp. 29–32.
- Muratov. M.M., Kurniawan T.A., Eshmetov R.J., Salikhanova D.S., Eshmetov I.D., Adizov B.Z., Khandamov D.X., Madaminov B., Choo W.O./ Promoting sustainability: Micellization and surface dynamics of recycled monoethanolamine surfactants. Journal of Molecular Liquids. 414 (2024) 126010.