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  2. Master's thesis /مذكرات الماستر
  3. Génie des procédés / هندسة الطرائق
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1506
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dc.contributor.authorChenni, Hania-
dc.contributor.authorDaba, Safa-
dc.contributor.authorDjerbellou, Malak-
dc.contributor.authorPr:Outili, Nawel-
dc.date.accessioned2023-02-22T13:35:19Z-
dc.date.available2023-02-22T13:35:19Z-
dc.date.issued2021-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/1506-
dc.description.sponsorshipAbstract Vegetable oil is the fats and lipids containing triglyceride molecules. Most of the vegetable oils have high contents of unsaturated fatty acid, which can be converted into epoxy fatty acids. Epoxidized vegetable oils are nowadays gaining importance because of their sustainable, renewable and environment friendly nature. EVOs are widely used as feedstock for the synthesis of epoxy resins, plasticizers, lubricants, coating formulations, polyols...etc. Due to the unsaturation present in soybean oil, it can be epoxidized to produce soy-based polyol an eco-friendly and consumer-friendly products which can replace products produced from petroleum origin. In this study, three types of soybean oil: pure, used in frying and pretreated were used successfully to produce an epoxy, a polyol and a polymer. The products obtained have been characterized and compared with the literature and with commercial products, as biobased products, they can replace those of a fossil nature and which are used in many fields. The reactions to enhance soybean oil from fried foods were carried out using the conventional method, also intensified by microwave and ultrasound. Green chemistry parameters were also used to quantify the greenness of reactions and choose the most environmentally friendly reaction.en_US
dc.language.isofren_US
dc.publisherUniversité constantine 3 Salah boubnider, Faculté génie des procédésen_US
dc.subjectSoybean oilen_US
dc.subjectcooking oil valorisationen_US
dc.subjectepoxydized oilen_US
dc.subjecthydroxylazed oilen_US
dc.subjectpolymerization oilen_US
dc.subjectgreen chemistryen_US
dc.titlePretraitement physique des huiles de friture et leur formulation en différents produits à valeur ajoutéeen_US
dc.typeOtheren_US
Appears in Collections:Génie des procédés / هندسة الطرائق

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