Results

Main Research Activities

Selection of the appropriate porous media

Experimental set-up used for the wicking experiments

results1

 

Wicking rate of siloxane oils (S5, S10, S50 & S100) in the porous medium A and B. 

results2

(A)
results3(B)

Snapshots of sunflower oil penetration in porous medium A measured  as received  and in comparison with samples put into contact with water vapours (WV) and oil vapours (OV) prior to the capillary penetration. The temperature and time in the figure correspond to the temperature and time the sample was put into contact with vapours. For each snapshot, the corresponding time is given.

 

results4

Snapshots presenting sunflower oil penetration at times 2, 12, 32 and 42 s in porous medium B as received and dry in comparison with samples put into contact with water vapours, oil vapours  and with samples fully wetted and then dried to 50% and 80% water saturation prior to the capillary penetration experiments. The temperature and time for the OV and WV samples correspond to the temperature and time the sample was put into contact with vapours.

results5


Preliminary testing of the technique with fresh and degraded oils

Schematic representation of the apparatus developed for the determination of oil quality. A and B denote the beginning and end of liquid penetration.

results6

Wicking rate of S10 in  a porous medium. a–c correspond to three repetitions with different pieces of the same material. h is the liquid penetration height, and t is the corresponding time. The coefficient of the equation for each repetition shows the wicking rate. R stands for the coefficient of determination of the points to the line.

results7

Correlation of total polymers (Cpol) in sunflower and virgin olive oil samples with penetration time  for a penetration height of 1.5cm. Where R is the coefficitent of determination of the data points to the line.

results8


Examination of the change in oil properties as a function of oil degradation

Measurement and Analysis of Total polymer concentration in fresh and degraded oils via HPSEC

results9
(a)
results10
(b)

Chromatographs of whole oil of fresh  sunflower oil, (a) and of sunflower oil after 45 repeated frying batch of potato.

Contact

Ass. Prof. Eleni Kalogianni
Department of Food Technology

Διεύθυνση

School of Food Technology and Nutrition
Alexander Technological Educational Institution (ATEI) of Thessaloniki,
Thessaloniki, 57400, Greece

Τηλέφωνο

+30 2310 013 907

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