Datos de Investigación (Ingeniería Química)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/152269

Examinar

Mostrando 1 - 13 de 13

Dataset of article Rheological Properties and Physical Stability of Aqueous Dispersions of Flaxseed Fibers
(2025-09-25) Alfaro Rodríguez, María del Carmen; García González, María del Carmen; Prieto Vargas, Paula; Muñoz García, José; Ingeniería Química; Alfaro Rodríguez, María del Carmen; Prieto Vargas, Paula; Alfaro Rodríguez, María del Carmen; Junta de Andalucía; TEP943: Reología Aplicada. Tecnología de Coloides
The main objective of this work is to investigate the influence of shear on the rheological properties and physical stability of aqueous dispersions of flaxseed fiber. The variable to consider will be the homogenization rate in two different rotor-stator homogenizers, Ultraturrax T50 or T25. In order to achieve the proposed objective, small amplitude oscillatory tests, flow curves, and multiple light scattering measurements were carried out. All samples exhibited a shear thinning behavior that was not influenced by the shear imposed, and a weak gel-like behavior. The latter, unlike the flow behavior, was sensitive to the homogenization rate. Thus, an increase in this variable caused a decrease in the viscoelastic moduli values. This result pointed out a weakening of the network formed by the flaxseed fiber in an aqueous medium. On the contrary, the physical stability improved. Nevertheless, all samples were highly stable. The homogenizer used was a significant variable. The shear negatively influenced the microstructure of the aqueous flaxseed fiber dispersions, although the obtained gels were highly stable. The gel-like behavior, the high viscosity at low shear rates, and the high physical stability of the samples studied make them interesting food stabilizers and thickeners
Dataset of article Flaxseed Fiber-structured Nanoemulgels for Salad Dressing Applications: Proccessing and Stability
(2025-09-25) Alfaro Rodríguez, María del Carmen; Vela Benavides, Fátima; García González, María del Carmen; Muñoz García, José; Ingeniería Química; Alfaro Rodríguez, María del Carmen; Vela Benavides, Fátima; Alfaro Rodríguez, María del Carmen; Junta de Andalucía; TEP943: Reología Aplicada. Tecnología de Coloides
This study aimed to investigate the production of nanoemulgels structured with flaxseed fiber, designed to simulate salad dressings. For this purpose, the influence of microfluidizer passes (from 1 to 4) on physicochemical and rheological properties, followed by an assessment of thermal behavior was performed. Rotor-stator homogenization followed by microfluidization was employed to produce nanoemulgels, which were characterized using laser diffraction, multiple light scattering, and rheological measurements. The resulting systems exhibited monomodal particle size distributions with mean diameters below 220 nm. Increasing the number of microfluidizer passes from 1 to 4 led to slight reductions in particle size, although not statistically significant. The formulation with 2 passes demonstrated superior physical stability during aging studies. Rheological evaluation indicated enhanced gel-like behavior with up to 3 passes, whereas excessive energy input (4 passes) slightly compromised structural integrity. The linear viscoelastic region decreased notably after the first pass, but remained relatively stable thereafter. The 2-pass nanoemulgel, identified as the optimal formulation, was further tested for thermal stability. Temperature increases (5–20 °C) led to minor decreases in viscosity and firmness, yet the structure remained thermally stable. These findings support microfluidization as an effective strategy for developing stable flaxseed fiber-based nanoemulgels, with potential applications in functional food systems.
Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
(2025-09-25) Vela Benavides, Fátima; Alfaro Rodríguez, María del Carmen; Muñoz García, José; Ingeniería Química; Alfaro Rodríguez, María del Carmen; Vela Benavides, Fátima; Alfaro Rodríguez, María del Carmen; Junta de Andalucía; TEP943: Reología Aplicada. Tecnología de Coloides
Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage. This extends the shelf life of the product without the need for artificial preservatives. In this study, the modification of the rheological properties of nanoemulgels O/W mimic the formulation of a salad dressing was evaluated by varying the proportions of microfluidized emulsion and flaxseed gel-like phase in the formulations. Different ratios were analyzed to understand how these variations affect the viscoelasticity, consistency, droplet size, and shelf-life of the systems.
Revalorisation of a residue from the maize-snack industry through the development of bio-based materials. Effect of the plasticiser [Dataset]
(2025-01-22) Salas, Rosario; Ruiz Domínguez, Manuela; Félix Ángel, Manuel; Ingeniería Química; Félix Ángel, Manuel; Ministerio de Ciencia e Innovación (MICIN). España; Agencia Estatal de Investigación. España; TEP229: Tecnología y diseño de productos multicomponentes
Se muestran los datos en bruto de los resultados obtenidos para la determinación de las propiedades reológicas y posterior caracterización de bioplásticos obtenidos a partir de residuos obtenidos tras el procesado de la industria de maíz.
Effect of solvent and additives on the electrospinnability of BSA solutions [Dataset]
(2025-01-22) García Domínguez, Javier; Félix Ángel, Manuel; Cordobés Carmona, Felipe; Guerrero Conejo, Antonio Francisco; Ingeniería Química; Félix Ángel, Manuel; Universidad de Sevilla; Ministerio de Ciencia e Innovación (MICIN). España; Agencia Estatal de Investigación. España; TEP229: Tecnología y diseño de productos multicomponentes
Se muestran los datos en bruto de los resultados obtenidos relacionados con la cinética de gelificación y posterior caracterización de membranas bio-basadas.
Wine lees: From waste to O/W emulsion stabilizer [Dataset]
(2025-01-21) Félix Ángel, Manuel; Martínez García, Inmaculada; Sayago Gómez, Ana; Fernández Recamales, Mª Ángeles; Ingeniería Química; Félix Ángel, Manuel; Universidad de Sevilla; Junta de Andalucía; Ministerio de Innovación, Ciencia y Universidades; TEP229: Tecnología y diseño de productos multicomponentes
Se muestran los datos en bruto de los resultados obtenidos para la caracterización interfacial, así como de las emulsiones posteriormente desarrolladas a partir de los residuos de lía.
Assessment of the microstructural characteristics and the in vitro bioactive properties of sunflower oil-based emulsions stabilized by fava bean (vicia faba) protein [Dataset]
(2025-01-20) Félix Ángel, Manuel; Cermeño, María; FitzGerald, Richard J.; Ingeniería Química; Félix Ángel, Manuel; Food Institutional Research Measure (FIRM); Fundación Alfonso Martín Escudero; Universidad de Sevilla; TEP229 : Tecnología y diseño de productos multicomponentes
Se muestran los datos en bruto de los resultados obtenidos para la cromatografía de exclusión molecular, la distribución de tamaño de partícula, los ensayos reológicos y oxidación TBA.
Dataset for the article entitled Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach
(idUS. Depósito de Investigación de la Universidad de Sevilla, 2025-01-13) López González, Yolanda; Aguilar García, José Manuel; Ruiz Domínguez, Manuela; Guerrero Conejo, Antonio Francisco; Ingeniería Química; López González, Yolanda; Aguilar García, José Manuel; Ministerio de Ciencia, Innovación y Universidades (MICINN). España; Junta de Andalucía; TEP229: Tecnología y Diseño de Productos Multicomponentes
Oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of thermoreversible oleogels may play an important role in the bioavailability and biostability of functional foods and the beneficial effects associated with them. Experimental data of the viscoelastic behavior of oleogels obtained from refined sunflower oil and a commercial food additive (E471) are shown. This data comprises of: i) Data of frequency sweeps at 20, 45 and 60 ºC for systems containing 0-5 wt% of E471; ii) Small Amplitude Oscillatory Shear (SAOS) tests as cooling ramps (60-20 ºC) for systems containing 2-5 wt% of E471;iii) Some rheological paramenters (G* and tan delta) obtained from these two former data groups; and iv) Data of SAOS test resulting from applied thermal cycles (60-20-60) to systems containing 2-5 wt% of E471 and the thermal cycle (60-20-37) to the system containing 3 wt%.
Dataset for the article Modeling copper leaching from non-pulverized printed circuit boards at high concentrations of bioregenerated ferric sulfate
(2024) Ramírez del Amo, Pablo; Iglesias González, María Nieves; Dorado Castaño, Antonio D.; Ingeniería Química; Ramírez del Amo, Pablo; TEP-186: Biohidrometalurgia
Experimental data of copper leaching kinetics from non-pulverized printed circuit boards are compiled. They consist of the leached copper values as a function of time for the different tests performed. The copper concentrations were measured by atomic absorption spectrophotometry. Moreover, scanning electron microscope photomicrographs and energy dispersive X-ray spectroscopy data of a PCB sample has been included.
Dataset of the paper “From a hazardous waste to a commercial product Learning circular economy in the chemistry lab”
(2024) Iglesias González, María Nieves; Ramírez del Amo, Pablo; Lorenzo Tallafigo, Juan; Ingeniería Química; Iglesias González, María Nieves; TEP-186: Biohidrometalurgia
The laboratory experiment “Valorization of waste with high Zn content” was designed to introduce the concept of circular economy and waste recovery to students of the Materials Engineering Degree at the University of Seville (Spain). This laboratory experiment has been carried out every academic year since 2015-16. This document contains the experimental data collected during the laboratory practices, which are necessary to respond to the questionnaire posed to the students. Likewise, the anonymized responses of the students to the pre- and post-laboratory questionnaires that were designed to evaluate the achievement of the pedagogical objectives are included.
Experimental dataset of a high productivity bioprocess for obtaining metallic copper from printed circuit boards [Dataset]
(2024-07-25) Iglesias González, María Nieves; Dorado, Antonio D.; Ramírez del Amo, Pablo; Mazuelos Rojas, Alfonso; Ingeniería Química; Iglesias González, María Nieves; Ministerio de Ciencia e Innovación (MICIN). España; TEP-186: Biohidrometalurgia
Here, experimental data for the different stages of a bioprocess for obtaining copper from printed circuit boards are compiled. Chemical analysis data to determine the chemical composition of samples and residues. Conditions and results of batch and continuous leaching, solvent extraction, biooxidation and electrowinning tests are included.
Dataset for article Relation between HLB number and predominant destabilization process for microfluidized nanoemulsions formulated with lemon essential oil [Dataset]
(2024-01-18) Santos García, Jenifer; Alfaro Rodríguez, María del Carmen; Vega, Lilliam; Muñoz García, José; Ingeniería Química; Alfaro Rodríguez, María del Carmen; Vega, Lilliam; Alfaro Rodríguez, María del Carmen; Junta de Andalucía; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); TEP-943. Reologia. Tecnologia de Coloides
Lemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback is that it is very sensitive to oxidation by heat. For this reason, researchers are increasingly investigating the use of LEO in nanoemulsions. In this work, we used laser diffraction, rheology and multiple light scattering techniques to study the effects of different HLB numbers (indicating different mixtures of Tween 80 and Span 20) on the physical stability of nanoemulsions formulated with LEO. We found that different HLB numbers induced different destabilization mechanisms in these emulsions. An HLB number lower than 12 resulted in an Ostwald ripening effect; an HLB number higher than 12 resulted in coalescence. In addition, all the developed nanoemulsions exhibited Newtonian behavior, which could favor the mechanism of creaming. All emulsions exhibited not only a growth in droplet size, but also a creaming with aging time. These findings highlight the importance of selecting the right surfactant to stabilize nanoemulsions, with potential applications in the food industry
Dataset for article Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels
(2022-10) Muñoz García, José; Prieto Vargas, Paula; García González, María del Carmen; Alfaro Rodríguez, María del Carmen; Ingeniería Química; Alfaro Rodríguez, María del Carmen; Prieto Vargas, Paula; Alfaro Rodríguez, María del Carmen; Junta de Andalucía; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); TEP-943. Reologia. Tecnologia de Coloides
A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height

Examinar

Envíos recientes