Publications Internationales

Permanent URI for this collectionhttps://dspace.univ-boumerdes.dz/handle/123456789/13

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Author: search.filters.author.Belhaneche-Bensemra, NaimaHas files: No

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    Recycling used cooking oil into a biobased epoxide by experimental design using R
    (Routledge, 2025) Bourkaib, Nor El Houda; Irinislimane, Ratiba; Belhaneche-Bensemra, Naima
    This study investigates the optimisation of epoxidizing used cooking oil (UCO) using in-situ generated performic acid (PFA), applying a full factorial experimental design and statistical analysis in R. Key process variables included the molar ratios of C=C to hydrogen peroxide and formic acid, reaction temperature (40–60°C), and time (3–5 hours). The optimal conditions C=C:H₂O₂:HCOOH ratio of 1:2.7:0.8, 60°C, and 3 h yielded an oxirane oxygen content (OOC) of 84.2% with 96.3% selectivity. A kinetic study under these conditions revealed a pseudo-first-order reaction, with an activation energy of approximately 14.7 kcal·mol−1. These findings highlight the potential for substituting fresh oil with UCO in industrial epoxide production, promoting resource efficiency and sustainability
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    Analysis and quantitative estimation of phenolic antioxidants in polypropylene packaging for fat products
    (Freund Publishing House, 2018) Baloul, Hakim; Belhaneche-Bensemra, Naima; Bernaldo De Quirós, Ana Rodriguez; Sendon, Raquel
    The aim of this work was to study the interactions between polypropylene (PP) food packaging for fatty products (margarine) and food simulant. For this purpose, a simulant (olive oil) was used in two different temperatures (20°C and 40°C). The interaction phenomena were investigated according to the rate of mass variation of PP samples with time and by using Fourier transform infrared spectroscopy, scanning electron microscopy and high-performance liquid chromatography (HPLC). The results showed the presence of two phenomena – migration of additives and sorption of the simulant, with the phenomena more pronounced at 40°C. Furthermore, the HPLC analysis identified the presence of Irganox 1010 and Irgafos 168 as antioxydants and allowed to carry out a kinetic study of Irganox 1010 migration. The concentration of Irganox 1010 decreased from 13.35 to 4.76 mg/kg at a temperature of 40°C and to 5.85 mg/kg at a temperature of 20°C after 10 days of contact with olive oil. The Irgafos 168 migration could not be evaluated because it is very sensitive to oxidation.