Hasil untuk "Oils, fats, and waxes"

J. Mills, Raymond White

Jaber B. Al Jaberi, Badr Bageri, Salaheldin Elkatatny

Abstract In high-density water-based drilling fluids, optimizing filtration behavior, filter cake characteristics, and rheological properties is essential for efficient and safe drilling operations. This study investigates the impact of perlite addition on these critical properties using three mud formulations with varying densities. Filtration tests were conducted using filter paper and ceramic disks, while rheological properties were evaluated using industry-standard models. Results revealed that increasing mud density leads to higher filtration volumes and thicker filter cakes, which potentially compromises wellbore stability and increasing the risk of pipe sticking. However, the incorporation of perlite significantly enhanced performance by reducing both filtration volume and filter cake thickness across all densities. Rheological models’ assessments illustrated that the perlite had minimal impact on plastic viscosity (PV) and yield point (YP), but a notable improvement in gel strength behavior, indicating better management of cuttings and entrapped air in drilling operations. Among the tested rheological models, the Herschel-Bulkley models offered the closest fluid behavior to the experimental data without and with the perlite addition. These findings highlight perlite’s potential as a valuable additive for enhancing water-based drilling fluids, enhancing operational efficiency and minimizing drilling complications. This study demonstrates perlite effectiveness as a primary additive in Micromax-weighted fluids, extending the operational density range and offering a practical, low-cost solution for HPHT conditions.

Florinda Notarstefano, Francesco Messa, Gaia Sabetta et al.

Iron Age settlements in the Salento peninsula (Southern Italy, 8th–6th century BC) underwent fundamental transformations in social organization, marked by the emergence of local elites through trade development and intense contacts with the Greek world. This study examines organic residue assemblages from 99 ceramic sherds from one key Iron Age site to clarify the role of locally produced ceramics—both coarse ware containers and Japigian matt-painted vessels—in commensal and beverage production practices. Chromatographic analyses identified a wide variety of animal and plant by-products, including fats, oils, waxes, and resin compounds. Integrated phytolith and starch analysis revealed evidence consistent with fermentation processes, particularly through the identification of fungal remains and damaged starch granules suggesting brewing activities in a subset of vessels. Matt-painted pottery forms—characterized by conical rims, funnel-shaped necks, bowls, and jugs—show distinctive use-alteration patterns and residue profiles associated with fermented beverage consumption and preparation in approximately 26% of the analyzed assemblage. Integrating organic residue analysis, experimental archaeology, and microfossil investigation suggests the central role of locally produced pottery in Iron Age commensal activities and status display, though alternative interpretations for some biomarker profiles cannot be excluded. This multiproxy approach demonstrates functional differentiation and consumption practices, refining interpretations of vessel use and providing new insights into food economies and social life during the Iron Age in southern Italy.

M. López-Pedrouso, J. Lorenzo, B. Gullón et al.

There is a growing trend towards healthy meat products with a reduced amount of saturated fats becoming a challenging task from an industrial point of view. Edible oleogels have emerged as a response to replace animal fat with vegetable oils structured by organogelators. Monoglicerides, natural waxes, phytosteroles and ethylcellulose are the main organogelators used in meat products such as sausages, patties and liver pâtes. If healthy vegetable oils from linseed, high-oleic sunflower, olive and fish oil are introduced in the formulations, an increase in the main health indicators of fatty acid profile is achieved. However, a great number of issues, mainly related to oleogel textural properties remain to be solved. Additional new organogelators, methodologies and deeper knowledge about interactions with antioxidants to improve oleogel oxidative stability and their sensory attributes should be boosted.

Virender Kumar, Naveen Khatri, Davinder Kumar et al.

Exploring the Promise of Biopolymersin Nano-capsulation to Improve Food FBiopolymers have become indispensable in the nanoencapsulation of food components and nutrients, providing improved stability, controlled release, and enhanced bioavailability of encapsulated substances. This abstract discusses the diverse biopolymers employed in food encapsulation, including polysaccharides, proteins, fats, waxes, and synthetic compounds as illustrated in the accompanying diagram. Polysaccharides such as gum arabic, pectin, and alginate are favoured for their natural availability and exceptional film-forming properties, which are ideal for shielding sensitive ingredients from environmental impacts. Proteins like gelatin and whey proteins are used for their excellent emulsifying and encapsulating capabilities, essential for encapsulating flavours and oils. Fats and waxes such as beeswax and lecithin serve to create stable matrices optimal for lipid-based actives. Although less commonly used, synthetic polymers provide customized release mechanisms for particular uses. Collectively, these biopolymers support the advancement of nanoencapsulation technologies that improve the solubility, stability, and timed release of food and nutrient substances, thereby broadening their use in functional foods and nutraceuticals.unctionality and Nutrient Delivery

Zou Yiqi Chen Xuyue, Gao Deli

The new hybrid bit with central-grooved single-cone & multi-blade combines the advantages of PDC bit and single-cone bit， and effectively improves the rock-breaking efficiency in deep and ultra-deep well drilling. However， the concave-type structure and multi-nozzle layout make the downhole flow field more complex and the erosion wear phenomenon more remarkable. To reveal the erosion wear mechanism， the coupled computational fluid dynamics （CFD） and discrete phase model （DPM） method was employed to establish a numerical model of downhole flow field of the concave-type single-cone-PDC hybrid bit. The effects of drilling fluid discharge rate， cuttings diameter and cuttings mass flow rate on erosion wear were investigated， and fitting formulas for different factors on erosion rate were proposed. The study results show that increasing the drilling fluid discharge rate significantly enhances the jet flow kinetic energy， causing the erosion rate to rise from 5.0×10^-7 kg/（m²·s） to 19.5×10^-7 kg/（m²·s）， with erosion hotspots concentrated at the nozzle outlet and concave center region. Larger cuttings diameter increases particle kinetic energy and inertia， leading to high-frequency cyclic impacts at the nozzle outlet， blade front and concave center region. Higher cuttings mass flow rate notably elevates particle impact frequency， resulting in an upward trend in erosion rate and intensified erosion wear at the concave center region and nozzle outlet. The study results provide a theoretical basis for the hydraulic structure optimization and anti-erosion design of the hybrid bit with central-grooved single-cone & multi-blade.

LIU Xingbin, LI Shanwen, DENG Yuheng et al.

The correct selection of water nozzle diameter plays a crucial role in the accuracy of layered flow regulation during water injection construction operations. However, the selection of the diameter of the fishing type water injection nozzle mainly relies on manual experience, which leads to low construction efficiency and a long deployment cycles. Set up an experimental device to collect flow rate and pressure difference data at both ends of the water nozzle, and obtain a pressure difference and flow rate relationship chart from small diameter to large diameter water nozzle diameter range through linear fitting of experimental data. Based on the energy equation of fluid mechanics water nozzle throttling, establish a formula for the relationship between local resistance coefficient and water nozzle area for different diameter water nozzle throttling. According to this formula, the water nozzle diameter under given flow rate and pressure difference conditions can be accurately calculated. Compare the on-site experimental data with the formula validation data and the literature experimental data with the formula validation data, and the error is no more than 5%. Establish three-dimensional models of water nozzles with different diameters, use FLUENT software for numerical simulation to calculate the pressure difference data of water nozzles with different diameters at diferent flow rates. Compare the flow pressure difference data obtained from numerical simulation with experimental data, the simulation results is no more than 12% between the experimental and simulation results. The numerical simulation error is within the range of the engineering accuracy requirements, and further verifing the reliability of the formula for the relationship between the local resistance coefficient of the water nozzle and the water nozzle area. The use of nozzle diagrams and relationship formulas is beneficial for accurate selection of nozzles in practical field applications, and has important value in improving the efficiency and accuracy of layered water injection flow regulation in oil fields.

Wang Yufeng

To reduce uncertainties in bit design and improvement effectiveness， while also lowering workload of designer and enhancing design efficiency of bit， a bit force balance verification software was developed using NXOPEN and UFun mixed programming techniques. Using the area， arc length and volume measurement functions built in UG to replace complex trajectory equation calculations， and integrating the special-shaped cutter replacement function， this software significantly reduced the computational complexity in the process of bit force balance verification， and effectively solved the problem of slow drawing speed in the design of special-shaped cutter bit. Two bits with different core lifespans were designed for different thicknesses of glutenite， and both they demonstrated excellent performance under applicable conditions. Through numerical comparison and analysis of cutting force and cutting volume at core location during bit design， the reasons for the difference in bit life were well explained. The application effect of the two bits verified the design process determinacy of the software and the necessity of the software development. The research results provide reference for the design of bit.

耿树香，宁德鲁，李勇杰 GENG Shuxiang, NING Delu, LI Yongjie

为明确云南8个油橄榄品种果实加工类型，以云南引种的8个品种(‘豆果’‘软阿斯’‘科拉蒂’‘鄂植8号’‘佛奥’‘柯基’‘小苹果’‘皮瓜尔’)油橄榄果为原料，测定其果肉（带皮）中营养成分（粗脂肪、粗蛋白质、粗纤维和矿物质元素）和功能成分（多酚类化合物、角鲨烯等成分）的含量，并以功能成分为指标进行主成分分析（PCA）。结果表明：8个品种油橄榄果肉干基中粗蛋白质含量在6.332%～9.957%，粗纤维含量在4.497%～10.015%，粗脂肪含量在35.788%～55.193%，其中粗脂肪含量最高的品种为‘柯基’，其次为‘豆果’，二者的粗脂肪含量均超过50%；8个品种油橄榄果肉中矿物质元素含量丰富，尤以钙、镁、钠及锌元素含量突出；8个品种油橄榄果肉中功能成分含量差异较大，变异系数在22.799%～185.492%之间，其中阿魏酸含量差异最大，香草酸含量差异最小；8个品种油橄榄果肉中羟基酪醇、橄榄苦苷、山楂酸、角鲨烯和酪醇含量较高，分别在1 094.360～9 411.533 μg/g、113.042～6 713.792 μg/g、846.018～2 244.783 μg/g、703.569 ～2 104.214 μg/g、161.579～2 071.872 μg/g之间，总酚含量在12 703.632 ～64 156.500 μg/g之间，总黄酮含量在20 602.941～119 147.059 μg/g之间；8个品种油橄榄果肉功能成分PCA综合得分排序为‘软阿斯’＞‘皮瓜尔’＞‘科拉蒂’＞‘小苹果’＞‘鄂植8号’＞‘豆果’＞‘佛奥’＞‘柯基’。综上，‘柯基’和‘豆果’是优良的油用品种，‘软阿斯’和‘皮瓜尔’是优良的餐用品种。 In order to clarify the processing types of fruits from eight cultivars of olive, the contents of nutritional components (crude fat, crude protein, crude fiber, and mineral elements) and functional components (polyphenolic compounds, squalene, etc.) in olive fruit pulp from eight introduced cultivars (Arbequina, Ascolano, Coratina, Ezhi-8, Frantoio, Koroneiki, Manzanilla, Picual) in Yunnan Province were quantified. In addition, principal component analysis (PCA) was conducted using functional components as indicators. The results showed that in the dry basis of the olive fruit pulp of the eight cultivars, the crude protein content ranged from 6.332% to 9.957%, crude fiber content ranged from 4.497% to 10.015%, and crude fat content ranged from 35.788% to 55193%. Among them, Koroneiki had the highest crude fat content, followed by Arbequina, both exceeding 50%. The fruit pulp of the eight cultivars was rich in mineral elements, particularly calcium, magnesium, sodium, and zinc. The functional component content varied significantly among the eight cultivars, with coefficients of variation ranging from 22.799% to 185.492%. Ferulic acid exhibited the greatest variation, while vanillic acid showed the least. The fruit pulp of the eight cultivars contained high levels of hydroxytyrosol, oleuropein, maslinic acid, squalene, and tyrosol, ranging from 1 094.360 μg/g to 9 411.533 μg/g, 113.042 μg/g to 6 713.792 μg/g, 846.018 μg/g to 2 244.783 μg/g, 703569 μg/g to 2 104.214 μg/g, and 161.579 μg/g to 2 071.872 μg/g, respectively. The total phenol content ranged from 12 703632 μg/g to 64 156.500 μg/g, and the total flavonoid content ranged from 20 602.941 μg/g to 119 147059 μg/g. The PCA comprehensive scores of functional components in the fruit pulp of the eight cultivars ranked as follows: Ascolano> Picual>Coratina>Manzanilla>Ezhi-8>Arbequina> Frantoio> Koroneiki. In conclusion, Koroneiki and Arbequina are excellent oil-purpose cultivars, while Ascolano and Picual are superior table-purpose cultivars.

Sandra Albrechtsen, Marc Distel, Agelos Georgakopoulos

We prove that for every $t \in \mathbb{N}$, the graph $K_{2,t}$ satisfies the fat minor conjecture of Georgakopoulos and Papasoglu: for every $K\in \mathbb{N}$ there exist $M,A\in \mathbb{N}$ such that every graph with no $K$-fat $K_{2,t}$ minor is $(M,A)$-quasi-isometric to a graph with no $K_{2,t}$ minor. We use this to obtain an efficient algorithm for approximating the minimal multiplicative distortion of any embedding of a finite graph into a $K_{2,t}$-minor-free graph, answering a question of Chepoi, Dragan, Newman, Rabinovich, and Vaxès from 2012.

B. Sonia, E. N. Mallika, U. Pal et al.

Fats and oils, mainly made of triglycerides, are crucial in food for flavor,  texture, and structure. While dietary fats were once broadly linked to health  risks, current research focuses concern on trans and saturated fats, prompting  global efforts to limit their intake. This has driven the development of healthier  alternatives, such as oleogels—semi-solid gels made by structuring liquid oils  using agents like waxes, ethyl cellulose, and phytosterols. Oleogels offer fat-like  qualities with better nutritional value and oxidative stability, making them ideal  for replacing harmful fats in foods, especially processed meats. Oleogels are created through mechanisms like crystalline networks, polymer  systems, or molecular self-assembly and are produced using techniques such  as direct dispersion, emulsion templating, or oil adsorption. Each method  has specific advantages, including enhanced stability and reduced oxidation,  though challenges remain in ensuring product consistency and consumer  acceptance. The emulsion template method is particularly effective for  structuring high-liquid-content oils. Oleogelation supports health, regulatory,  and environmental goals by improving fatty acid profiles and reducing animal  fat usage. This review highlights the promising role of oleogels in the food,  pharmaceutical, and cosmetic industries, particularly as a sustainable and  healthier fat substitute in processed meat products.

Sabina Galus, Magdalena Karwacka, Agnieszka Ciurzyńska et al.

Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00–13.68%), and better mechanical resistance (3.48–3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10−10 to 6.35·10−10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

Erwin R. Werner-Cárcamo, Yasamin Soleimaniam, Braulio A. Macias-Rodriguez et al.

Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.

Anton Puškarić, B. Kuzman, N. Papić-Blagojević

The aim of the paper is to analyze the trends and structure of foreign trade in agricultural and food products between the Republic of Serbia and Bosnia and Herzegovina, classified according to the Standard International Trade Classification (SITC). The analysis covers section 0-Food and live animals, section 1-Beverages and tobacco, parts of section 2-Crude materials, and section 4-Animal and vegetable oils, fats and waxes. The research is based on available data for the period 2019-2023. The share of individual products in total exports and imports was examined using frequency analysis and variation intervals. In the exchange of agricultural and food products with Bosnia and Herzegovina, the Republic of Serbia achieved an average surplus of 442.4 million USD during the analyzed period. By commodity division, the largest surplus was seen in the exchange of cereals and cereal preparations, averaging 116.5 million USD, while the largest trade deficit was observed in the exchange of fish and processed products, averaging 5.2 million USD. The authors concluded that good export results were achieved during the observed period, with a growth rate of 6.20%.

CHEN Minfeng,QIN Lifeng,ZHAO Kang,WANG Yiwen

For designing effective injection and production well spacing in low permeability reservoirs, it's essential to consider the pressure-sensitive effects arising from various pressure changes during the operation of injection and production wells, along with the impact of changes in the start-up pressure gradient. This study builds upon the basic seepage laws of low-permeability reservoirs to establish a seepage equation that incorporates the effects of the starting pressure gradient and pressure sensitivity. Utilizing the stable successive substitution method, the study examines the pressure distribution and the mechanism of reserve production under typical injection-production patterns. Based on the different requirements of the daily output of oil wells in an actual oil fields, a method for solving the effective injection-production well spacing of low-permeability pressure sensitive reservoir is determined. The study shows that, using the pressure sensitivity of the injection and production well area as a benchmark, there is a notable difference in the calculated results for well spacing when compared with scenarios where pressure sensitivity is either not considered or only considered for the production well area. Specifically, these differences are +9.8 % and -20.6 % under the same conditions. Considering the production limit requirements, the effective injection-production well spacing is about 0.7 ~ 0.9 times of the limit injection-production well spacing under normal conditions, which can better guide the reasonable deployment of the development well pattern of low permeability pressure sensitive reservoirs.

David A. Wood

Derivative/volatility well-log attributes from very few commonly recorded well logs can assist in the prediction of total organic carbon (TOC) in shales and tight formations. This is of value where only limited suites of well logs are recorded, and few laboratory measurements of TOC are conducted on rock samples. Data from two Lower-Barnett-Shale (LBS) wells (USA), including well logs and core analysis is considered. It demonstrates how well-log attributes can be exploited with machine learning (ML) to generate accurate TOC predictions. Six attributes are calculated for gamma-ray (GR), bulk-density (PB) and compressional-sonic (DT) logs. Used in combination with just one of those recorded logs, those attributes deliver more accurate TOC predictions with ML models than using all three recorded logs. When used in combination with two or three of the recorded logs, the attributes generate TOC prediction accuracy comparable with ML models using five recorded well logs. Multi-K-fold-cross-validation analysis reveals that the K-nearest-neighbour algorithm yields the most accurate TOC predictions for the LBS dataset. The extreme-gradient-boosting (XGB) algorithm also performs well. XGB is able to provide information about the relative importance of each well-log attribute used as an input variable. This facilitates feature selection making it possible to reduce the number of attributes required to generate accurate TOC predictions from just two or three recorded well logs.

Pritam Goswami, Manash Kumar Kundu, Satakshi Ghosh et al.

This study addresses the problem of "Circle Formation on an Infinite Grid by Fat Robots" ($CF\_FAT\_GRID$). Unlike prior work focused solely on point robots in discrete domain, it introduces fat robots to circle formation on an infinite grid, aligning with practicality as even small robots inherently possess dimensions. The algorithm, named $CIRCLE\_FG$, resolves the $CF\_FAT\_GRID$ problem using a swarm of fat luminous robots. Operating under an asynchronous scheduler, it achieves this with five distinct colors and by leveraging one-axis agreement among the robots.

T. Wettlaufer, E. Flöter

The use of high amounts of saturated fatty acids mainly obtained from tropical fats and oils gains increasing rejection from consumers. Use of liquid plant based oils, however, does not deliver necessary functionalities. In this contribution, sunflower-(SFW), bees-wax (BW), ricebran wax (RBW) and a BW-wax mixture (BW : SFWh) were investigated as a potential alternative fat phase in low-density bakery products. Since the food product matrix is composed of complex ingredients, key-functionalities (foam-stabilization, viscoelastic properties, and oil-binding) were first investigated for pure oleogels as oleofoams. It could be demonstrated that all waxes investigated were able to form oleofoams. The location of wax crystal aggregates, at the oil-air interface or in the bulk, was shown to be a significant factor regarding oil-binding and viscoelastic properties. However, it was not possible to transfer all findings made for the oleofoams to the ones made for the oleogel based sponge cakes. There, all oleogels showed improvement compared to the canola oil variant regarding oil-leaping and visual appearance (volume). Sensory evaluation attested satisfactory results for all wax-based oleogel applications. This contribution aims to deliver novel findings for wax-based oleogels as oleofoams as well as an alternative fat phase in low-density bakery products. The gathered results aim to enable a target-oriented characterization of oleogel applications and hence facilitate future use to deliver beneficial products to the market.

Anas Ahmad, H. Ahsan

The fatty acids containing plant oils have been used as components of cosmetic formulations, and the best cosmetic function has been established for unsaturated fatty acids present in triglycerides. Many oils, fats, waxes, and phospholipids are employed as excipients in cosmetics and personal care products. Antioxidants such as carotenoids, retinoids, and tocopherols are used for their antioxidant properties because of their importance in therapeutic care. For skin care, the most important are oils with high contents of linoleic and α-linolenic acid which reduce the formation of eczemas or atopic dermatitis. These essential fatty acids incorporate into the cell membranes and regenerate the damaged lipid barrier of epidermis and restrict water loss. The unsaturated fatty acids show prominent healing effects on skin inflammation and are used in various cosmetic products. Mineral oils and waxes are also used in several products due to their property of skin tolerance, protection, cleansing, and viscosity. As cosmeceutical formulation, the nanoformulations are effective against irritated and inflamed skin and effective for therapy of atopic dermatitis and psoriasis. The lipid nanoparticles offer advantages of chemical stability and good skin compatibility that can be used for protection against radiation and aging.

J. Ahmad

The lipids mainly oils, fats, waxes and phospholipids are of substantial importance in the development and functioning of cosmetic products. The lipid nanoparticles-based cosmetic product is highly capable of protecting the skin against harmful radiations and is utilized for anti-aging therapy. Naturally derived antioxidants such as carotenoids, retinoids and tocopherols could be employed for their antioxidant properties as therapeutics and skincare active moieties in cosmetic products. Such a lipid nanoparticles-based cosmetic formulation consisting of antioxidants are very effective against irritated and inflamed skin and very promising for treating skin disorders such as atopic dermatitis and psoriasis. Therefore, the present review provides an insight into lipid nanoparticles based cosmetics and the mechanistic of their percutaneous absorption. The manuscript discussion highlights the role of lipid nanoparticles-based cosmetics/cosmeceuticals employing active ingredients of synthetic and natural origin in alleviating dermatological disorders and enhancing skin health and appeal. Furthermore, the manuscript also updates about contemporary research studies carried on the concept of lipid nanoparticles based formulation design of cosmetic preparation and significant outcome to alleviate skin disorders.