Oil Heat-treatments

Sailer, M., Rapp, A.O. and Leithoff, H. (2000a). Improved resistance of Scots pine by apphcation of an oil-heat treatment. International Research Group on Wood Preservation, Doc. No. IRGAVP 00-40162. 

The other processes apply partly different atmospheres. In the oil-heat-treatment (OHT) vegetable oil is used in the French systems e.g. nitrogen is used (Retified Wood [bois retifie], NOW [new option wood]). The multi-stage PLATO (Providing Lasting Advanced Timber Option) process uses in the first... 

Heat-transfer media Heat-transfer medium Heat-transfer oils Heat-transfer view Heat treating polyester Heat treatment Heavy crude oil Heavy-duty engines Heavy fuel oil Heavy gas oil Heavy metal Heavy metals... 

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

The stabihty of a particular treatment is also important. The enhancement should survive during normal wear or display conditions. Whereas all the enhancements from heat treatments are stable, some produced by irradiation are not. There are also surface coatings which wear off, oilings which dry out, etc. 

Cleanliness and good housekeeping in machine shops do much to avoid bacterial infection, and their importance cannot be overstressed. Various techniques such as heat treatment, centrifuging and filtration can be used to advantage, although economic considerations may restrict their use to systems containing large volumes of soluble oil. Chemical sterilization with bactericides can be more convenient. 

Blown oils differ from stand oils in that they are partially oxidised in addition to being polymerised. The oxidation is achieved by blowing air through the heated oil. This treatment results in a product having poor drying properties, and blown oils are therefore effective plasticisers and are used as such in nitrocellulose finishes. 

These assumptions were confirmed by the electrophoresis study of the washed creams. Electrophoresis of purified fat globules is a convenient method to characterize and quantify proteins adsorbed at the oil-water interface [35]. Electrophoretic data indicate that no casein, nor whey proteins, were adsorbed at the surface of raw-milk fat globule. Upon homogenization, caseins adsorbed preferentially at the lipid-water interface. In this case, bound a-lactalbumin accounted for 16% of the total interfacial proteins. Heat treatment also induced the interaction of proteins with the fat globules. The amount of bound proteins (per mg of lipids) for heated raw milk was half that for homogenized milk. 

Shepherd and Gilbert [812] have used SEC analyses with 50-, 100- and 500-A gel columns of TNPP and epoxidised oil (HC1 scavenger) extracted from PVC sheeting that was subjected to a controlled heat treatment. They were able to identify rapid breakdown of the hydrolytically unstable TNPP at 170 °C... 

L. Gas-oil hydrodesulfurization unit. Elbow cracked intergranularly and decarburized at fusion line between weld metal and heat-affected zone no postweld heat treatment. 

Unheated carrot juices produced from carrots blanched at 80°C for lOmin were devoid of di-isomers, and further pasteurization or sterilization process formed only 13-d.v-P-carotene, respectively, at 2% and 5% (Marx et al. 2003). However, extensive carrot blanching (100°C for 60min) caused the losses of 26%-29% in total P-carotene content, along with an increased 13-d.s-P-carotene content up to 10% after pasteurization (Tmax 95°C, F = 3) and to 14% after sterilization (Tmax 121°C, F = 5) (Marx et al. 2003). The addition of grape oil to carrot juice before heat treatment enhanced the 13-di-P-carotene formation (18.8%) as compared to the control (6.0%) (Marx et al. 2003). This fact is probably due to the partial dissolution of crystalline carotene, present in the intact carrot in lipid droplets, since the solubilization of carotenes during blanching is a prerequisite for the formation of di-isomers. 

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