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Application of foam in enhanced oil recovery requires a production of foam that is strong and stable enough to withstand a long period. There are numerous factors that may affect the performance of foam, among which is temperature. Therefore, this study aims to observe the foam performance at different temperature by evaluating the foamability and the stability of the foam.

In this study, bulk foam test using FoamScan was conducted to examine the effect of temperature on foam in the presence of crude oil. Nitrogen gas was sparged through the mixture of crude oil, an in-house developed surfactant, and sodium chloride solution as the brine at different temperatures to produce foam at a certain height. The crude oil was extracted from an oilfield in East Malaysia and the in-house developed surfactant was a mixture of amphoteric and anionic surfactants. A camera continuously recorded the height of foam during the generation and the collapse of the foam. The foamability and foam stability properties of each sample were taken as the indicators for foam performance. Furthermore, the entering, spreading and bridging analysis was run to observe the effect of the presence of crude oil on foam performance.

In general, the higher the temperature, the less stable the foam is. As the stability of foam is associated with the rate of liquid drainage, it was observed that as temperature increases, the rate of liquid drainage also increases. On the other hand, the entering, spreading and bridging analysis shows that there is entering of oil droplet happening on the interface of foam film that may promote the rupture of the foam film even more.

It was found that the temperature has a small impact on foamability, whereas the foam stability was significantly affected by the temperature. Therefore, it can be concluded that foamability is not necessarily interrelated to foam stability, contradicting to the findings of few authors.

DESPITE the quite extensive literature on foam, the mechanism of its formation and decay does not appear to be widely appreciated. Most fundamental research has been orientated towards maximum foam in aqueous solutions, whereas the desire in aircraft engines is for minimum foam in oil ‘solutions’. Further, the numerical results obtained experimentally depend on the details of experimental procedure, which makes correlation of existing data very uncertain.

To talk about foams means that we have to know what foam is and how it behaves, so we have to divide this subject into three parts.

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyzed for their proximate composition. RBPC was analyzed for its bulk density, foaming capacity (FC), emulsion activity (EA), and water and oil absorption capacity. RBPC was incorporated in biscuits at 5, 10 and 15 per cent levels. The biscuits were analyzed for their physicochemical, fracture strength (texture analyzer) and sensory attributes (nine‐point hedonic scale) to assess their acceptability.

The maximum yield of 13.2 per cent for RBPC was obtained at alkaline pH of 11, temperature of 60°C and extraction time of 60 minutes. The bulk density, foaming capacity, emulsifying ability, water and oil absorption capacity of RBPC were 0.4 g/ml, 11 per cent, 40 per cent, 2.9 ml/g and 2.3 ml/g respectively. The protein content of biscuits increased significantly from 7.3 per cent in control biscuits to 15.4 per cent in the 15 per cent RBPC supplemented biscuits with their fracture strength also significantly higher than the control biscuits (p<0.05). Replacement of refined wheat flour up to 10 per cent RBPC produced protein‐enriched biscuits with desirable overall acceptability.

Rice bran protein concentrate can be beneficially utilized to formulate protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

A series of sulfate-based Gemini anionic surfactants were synthesized via etherification, ring opening and sulfation reactions using epichlorohydrin, fatty alcohol, ethylene glycol and chlorosulfonic acid as the main raw materials. Orthogonal experiments for 1,8-bisalkoxymethylene-3,6-dioxin-1,8-octane disulfate were performed on the sulfation reaction to determine the optimal reaction conditions.

A series of sulfate-based Gemini anionic surfactants were synthesized via etherification, ring opening and sulfation reactions using epichlorohydrin, fatty alcohol, ethylene glycol and chlorosulfonic acid as the main raw materials. Orthogonal experiments for 1,8-bisalkoxymethylene-3,6-dioxin-1,8-octane disulfate were performed on the sulfation reaction to determine the optimal reaction conditions. The structures of the intermediate and final products were characterized by FT-IR (Fourier transform infrared spectroscopy analysis), ¹H-NMR (proton nuclear magnetic resonance spectroscopy) methods. The thermal performance of surfactants was analyzed using thermogravimetric analysis (TGA). The thermogravimetric results showed that the sulfate-based Gemini surfactants had good heat resistance (the thermal decomposition temperature of which was in the range of 140∼170?). The Krafft point, surface tension, foaming, Hydrophile–Lipophile Balance Number (HLB), emulsifying, wetting, and lime-soap dispersing performance were measured by visual observation, hanging drop method, aqueous surfactant solution method and Borghetti–Bergman method, respectively. The results have shown that all the sulfate-based Gemini surfactants had good water solubility and lime-soap dispersing ability. When spacer group was -(CH2)2-, with the increase of the carbon chain length from C12 to C14, the micellar concentration critical micelle concentration and surface tension (CMC) gradually increased from 8.25 × 10^–4 mol/L to 8.75 × 10^–4 mol/L and 27.5 mN/m to 30.9 mN/m, respectively. Also, the sulfate-based Gemini surfactants with the different length of the spacer group had a different effect on their performance on foaming properties and foam properties, HLB and emulsifying ability and wetting ability.

In view of the important role of the spacer group and the general use of anionic surfactants in oil fields, this article considers the preparation of a series of sulfate-based Gemini surfactants by changing the spacer group and the chain length of the hydrophobic group and evaluating their surface activity, and finally its Kraffi, on the foam properties, HLB value, emulsifying performance, lime soap dispersing ability etc.

Sulfate-based Gemini surfactants have broad application prospects in the fields of oil and gas exploitation, environmental protection, chemistry and daily chemical industry and so on.

Uses the basic chemical and physical information discussed in “Milk and milk products I” and applies this information to a range of other milk products. Describes the methods of preparation of concentrated and dried milks, cream and butter, and fermented milk products, particularly yogurt and cheese. Discusses the chemical and physical changes taking place during the preparation of these products and how these changes determine the quality characteristics.

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies.

Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure.

Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization.

The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

Earlier this year, the AFRC Institute of Food Research showed some aspects of its work at the Fifth International Food and Drink Exhibition

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.

This paper outlines the current position of water based no‐clean liquid fluxes for wave soldering. The primary differences between these and “traditional” alcohol based liquid fluxes are explored using wetting balance methods. Reduced wetting capability (of the flux onto the PCB) can be addressed by using various surfactant additives; improved solderability is due to enhanced acid activator dissociation resulting from increased solvent polarity. Regarding implementation in a production environment, there is only minor impact. A slightly increased preheat capability is required, and foam application demands tight control of the feed gas flow rate. More generally, in addition to the “headline” environmental benefit of reduced VOC emissions, water based liquid fluxes confer significant handling advantages, for example zero flammability and low odour/evaporation at room temperature. Against this background, it is suggested that water based liquid fluxes will become ever more popular.