Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study

The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core and the surfactant blend used to emulsify and stabilize the system was a mixture of sodium stearoyl-2-lactylate (SSL) and mono- and diglycerides of fatty acids (MDG). The particle characteristics and stability of obtained SLN-suspensions were investigated. Moreover, the effect of various cooling conditions on the properties of SLNs and the storage stability during a period of three months were examined. Results proved that cocoa butter is suitable to prepare SLNs with a food-grade quality where the optimized preparation variables resulted in a particle size of 112.7 nm

Preparation of solid lipid nanoparticles from cocoa butter: Chacaraterization and applications in food sector

Die Arbeit beschreibt die Herstellung fester Lipidnanopartikel aus Kakaobutter und die Verkapselung von Epigallocatechin-3-gallat und Vitamin D in den erzeugten Nanopartkeln für Anwendungen in Lebensmittelprodukten

Modeling of the exhaust box assembly workshop using neural networks

The paper investigates the use of artificial neural networks in modeling and control of manufacturing systems. This approach models the various elements of a manufacturing system by the form of neural networks. The modeling approximates discrete systems by continuous models. The suggested model is applied to the approximation of a manufacturing system, the approximated model is then simulated and trained to control the machines to achieve some desired targets. The system presented in this paper is the subset exit beam of the back silencer. The system is simulated at the end with and without training of the neural network