Fatty Acid Oxidation TRIZ Cases
- Rice Bran Wax Oxidates With Partial Saponification and Low Acid Value
Controlled chromic acid oxidation and partial saponification lower acid value while keeping rice bran wax oxidates light and thermally stable.
- Partially Saponified Rice Bran Wax Oxidates for Acid Number Control
This process creates rice bran wax oxidates with controlled acid number, genuine ester content, consistent quality, and thermal stability.
- Activated Lipid Processing for Fried-Taste Non-Fried Noodles
Heating and aerating lipid before dough mixing gives non-fried instant noodles a fried taste, lower lipid content, and a six-month shelf life.
- Flavor-Imparting Agent Lactone Generation With Reduced Rancid Odor
Oxidative heating generates 6–14 carbon lactones, then lower-oxygen heating limits oil deterioration and rancid odor.
- Bio-based Coatings from Spent Coffee Grounds Oil
Epoxidized spent coffee oil creates biodegradable epoxy and polyurethane coatings for sustainable packaging.
- Dewatered Bio-Oil Alkoxylation for Polyurethane Foam Production
Removing water from bio-oil before alkoxylation minimizes free alkylene glycol formation, enabling high-quality polyurethane foam production.
- Genetically Modified Candida for α,ω-Dicarboxylic Acid Production
Engineered Candida yeast converts fatty acids into long-chain dicarboxylic acids via ω-oxidation pathways.
- Blown Stripped Biorenewable Oil Asphalt Performance
Oxidation and stripping of biorenewable oil resolve bitumen brittleness by extending the useful temperature interval.
- Rice Bran Wax Oxidation via Chromosulfuric Acid
Chromosulfuric acid oxidizes rice bran wax to high acid numbers, solving low conversion limits.
- Fatty Acid Oxidation Using Ozone and Oxygen
Oxidizes fatty acids with ozone and oxygen to achieve high conversion rates.