Predictive Type Tests for Storage Stability and Compatibility of Diesel Fuels

2009 ◽  
pp. 5-5-10
Author(s):  
JW MacDonald ◽  
RT Jones
Keyword(s):  
Storage Stability ◽  
Diesel Fuels

Storage Stability of FAME Blended Diesel Fuels

2008 ◽  
Author(s):  
Nobuyasu Ohshio ◽  
Kazuhisa Saito ◽  
Shuichi Kobayashi ◽  
Shigeyuki Tanaka
Keyword(s):  
Storage Stability ◽  
Diesel Fuels

Investigation of storage stability of diesel fuels containing biodiesel produced from waste cooking oil

2016 ◽  
Vol 111 ◽  
pp. 85-92 ◽  
Author(s):  
György Pölczmann ◽  
Orsolya Tóth ◽  
Ádám Beck ◽  
Jenő Hancsók
Keyword(s):  
Storage Stability ◽  
Waste Cooking Oil ◽  
Diesel Fuels ◽  
Cooking Oil

Long-Term Storage Stability of Diesel Fuels - Effect of Aging on Injector Fouling-Stabilization by Additives or Hydrotreating

1990 ◽  
Author(s):  
Brigitte Martin ◽  
Christian Bocard ◽  
Jean-Pierre Durand ◽  
Pierre-Henri Bigeard ◽  
Jacques Denis ◽  
...  
Keyword(s):  
Storage Stability ◽  
Diesel Fuels ◽  
Long Term Storage ◽  
Term Storage

Storage stability of marine diesel fuels

Fuel ◽  
1987 ◽  
Vol 66 (9) ◽  
pp. 1200-1214 ◽  
Author(s):  
O BHAN ◽  
D BRINKMAN ◽  
J GREEN ◽  
B CARLEY
Keyword(s):  
Storage Stability ◽  
Diesel Fuels ◽  
Marine Diesel

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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