Natural Polarization and Electrooptics Comparison for Evaluation of Cooking Oil Total Quality

In this study, the phenomena of natural polarization and electrooptics effect have been compared as alternative methods for evaluation of vegetable oil quality. The sample used in the experiment was various vegetable oils. The change of light polarization was measured using a pair of polarizer for natural polarization and in case of electrooptics with addition of induced external electric field through DC high voltage. The result has shown that both methods are able to indicate the level of various oil quality. The natural polarization is very useful for preliminary test of oil quality. In the other hand, the electrooptics has a good prospect as single physical indicator for vegetable oil quality

Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil

Effect of refining on the fatty acid, sterol and tocopherols compositions of soybean oil from GM seeds

Soybeans are an exceptional source of polyunsaturated fats, high quality proteins and high levels of vitamin E, being part of the human diet mainly as vegetable oil and as source of protein. Nowadays, soybean oil represents almost 30% of the world’s vegetable oil production. As most vegetable oils, crude soybean oil must be refined in order to remove unacceptable materials, such as phospholipids, free fatty acids and pigments, that cause a decrease in the product quality. Nevertheless, during this process, desirable components such as phytosterols, tocopherols and polyphenols can be lost. The aim of this work was to study the compositional evolution during extraction and refining processes of soybean oil

A Simple Polarization for Powerful Preliminary Test of Oil Quality Level

In this paper, light polarization has been used to indicate level quality of various vegetable oils. A new indication of level quality used here was change of light polarization, and was measured using a simple pair of polarizer-analyzer. The result showed that the degradation of oil quality until to its date of expiration was indicated by higher change of polarization. It was proposed that the saturated fatty acid methyl stearate (C17H34O2) and unsaturated fatty acids methyl oleate (C19H36O2) in triglycerides molecules were the most fatty acids that could be responsible to the degradation of oil quality. This method apparently has been relative more powerful than standard parameters such as free fatty acid (FFA) test

Microencapsulated Vegetable Oil Powder

Vegetable oil has been increasingly popular among consumption oils as it provides several health benefits such as antioxidant, anti-inflammatory, antivasoconstrictive, antiarrhythmic, antithrombotic, antimicrobial, antihypertension, antiaging, etc. Several applications of vegetable oils in foods, cosmetics, and pharmaceutical industries have been widely researched as it is made from natural products with a safe and reliable process. However, oxidative deterioration and stabilization of vegetable oil provide short shelf life storage with poor consumer acceptance. Thus, this chapter is aimed to give an overview of stabilization of vegetable oils using microencapsulation techniques mostly focusing on emulsion preparation using multilayer emulsion followed by a spray drying technique to obtain vegetable oil powder. Using different wall materials was discussed along with the application for several vegetable oils. Moreover, the characterization of encapsulated vegetable oil powder was summarized for the final product quality and encapsulated process efficiency

Perceptions and attitudes towards genetic engineering of oil palm and its produce in Malaysia: a review / Hanie Suraiya Hadzri

The speedy demand of world using vegetable oils and fats in daily life, it is very essential for people to using oil and the demand of using vegetable oil are increased year by year. Oil palm does has big potential to increase the demands of vegetable oils and fats. Country need to cultivate the oil palm to meet the demand of using vegetable oils and fats. Oil palm is the most important oil crop in the world that produce higher oil than other oil crops. To meet challenge of high demand of vegetable oil and fats, the production of palm oil should be increased. Forest are importance and its preservation must be considered. We need to plant the oil palm with minimal area but with high yield. A possibility of developing a high yielding oil palm should be explore by using genetic information derived from oil-palm genome. Hence, this review will help people out there to enhance their perception and attitudes about genetic engineering in Malaysia and hope that Malaysian will be more concerned about biotechnology to build modern biotechnology in our country and genetic engineering will improve and increased the production of high quality oil palm

Overview effect of biodiesel storage on properties and characteristics

Abstract. Biofuels based on vegetable oils offer the advantage being a sustainable and environmen-tally attractive alternative to conventional petroleum based fuel. The key issue in using vegetable oil-based fuels is oxidation stability, stoichiometric point, bio-fuel composition, antioxidants on the degradation and much oxygen with comparing to diesel gas oil. This provides a critical review of current understanding of main factor in storage method which affecting the biodiesel properties and characteristics. In the quest for fulfill the industry specifications standard; the fuel should be stored in a clean, dry and dark environment. Water and sediment contamination are basically housekeep-ing issues for biodiesel. Degradation by oxidation yields products that may compromise fuel proper-ties, impair fuel quality and engine performance. The effect of storage method on the fuel properties and burning process in biodiesel fuel combustion will strongly affects the exhaust emissions

Determination of Safety Indicators in the Developed Muffins with Non-traditional Raw Materials

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated

CHARACTERISTICS OF VEGETABLE OILS FOR USE AS FUEL IN STATIONARY DIESEL ENGINES - TOWARDS SPECIFICATIONS FOR A STANDARD IN WEST AFRICA

International audienceWest African countries are increasingly interested in producing straight vegetable oil (SVO) for direct use as fuel in diesel engines for stationary applications in the fields of agriculture, power generation and industry. Straight vegetable oil fuel quality, i.e impurities content and physico-chemical properties, is a recurring issue that seriously impedes the development of the sector. However, there is still no standard defining the quality characteristics of vegetable oils for fuel purposes in stationary engines. The aim of this study was to propose a quality standard with a set of specifications (parameters, test method, limit value), which SVOs must comply with in order to be used as fuel in stationary diesel engines without causing breakdowns or serious lifetime reductions. After a brief review of SVO production and use techniques, we present a critical review of existing fuel standards (fossil fuels, biodiesel and European SVO) that must be adapted to the use of SVO for stationary engines, with regard to the requirements of engine manufacturers. Based on this critical analysis and current knowledge of vegetable oil characterization, we propose a simplified, inexpensive and efficient basic standard of seven specifications. This standard enables easy assessment of SVO quality for fuelling a stationary diesel engine