Relation of the quality of solvent-extracted soybean oil and residual oil content of meal

1961 ◽  
Vol 38 (7) ◽  
pp. 336-338 ◽  
Author(s):  
Lionel K. Arnold ◽  
R. Basu Roy Choudhury ◽  
Huan-Yang Chang
Keyword(s):  
Soybean Oil ◽  
Oil Content ◽  
Residual Oil

Studying demulsifier reactants for crude oil processing facilities

2021 ◽  
pp. 90-104
Author(s):  
L. V. Taranova ◽  
A. G. Mozyrev ◽  
V. G. Gabdrakipova ◽  
A. M. Glazunov
Keyword(s):  
Crude Oil ◽  
Bottom Water ◽  
Oil Content ◽  
Optimal Consumption ◽  
Residual Oil ◽  
Well Production ◽  
Oil Processing ◽  
Water Cut ◽  
Required Quality

The article deals with the issues of improving the quality of highly watered well production fluid processing using chemical demulsifier reactants at crude oil processing facilities; the analysis of the use of the reactants at the Samotlor field has been made. The article presents the results of the study of the effectiveness of the "Hercules 2202 grade A" and "SNPH-4460-2" demulsifiers in comparison with the indicators of oil and bottom water processing achieved in the presence of the reactants used at existing facilities; their optimal consumption has been determined. The study has shown that the selected demulsifiers provide the required quality of the oil and water under processing at the considered oil processing facilities and can be used along with the basic reactants for these facilities. On the basis of total indicators, the best results have been achieved using "Hercules 2202 grade A" with the improved indicators of water cut and residual oil content in water by 33.9 % and 2.8 % while reducing the reactant consumption by 9.7 % compared to the basic demulsifier.

scholarly journals Establishment of an aqueous method for extracting soybean oils assisted by adding free oil

2019 ◽  
Vol 70 (3) ◽  
pp. 313 ◽  
Author(s):  
J. Tu ◽  
W. Wu
Keyword(s):  
Soybean Oil ◽  
Oil Content ◽  
Protein Isolate ◽  
Aqueous Extraction ◽  
Raw Material ◽  
National Standard ◽  
Residual Oil ◽  
Refined Oil ◽  
Aqueous Method ◽  
Protein Rich

Concern for the environment, safety and costs has promoted the development of the method for extracting soybean oil by an aqueous process. An advanced aqueous extraction of soybean oil assisted by adding free oil was established in this study, which recovered 81% of the oil from soybeans with 20.73% crude oil content and produced a de-oiled residue with 4.7% residual oil. The acid or peroxide value of the recovered oil met the Chinese national standard for first class refined oil, which was lower than that produced by solvent extraction or high temperature pressing. No wastewater was produced during the aqueous extraction of oil. The removal of the oil by the addition of oil and a small amount of water generated a residue (solids) containing all the protein, which represents 2/3 of the revenue in the soybean process. The protein-rich residue can be further processed to produce a protein isolate with high purity (e.g. > 90%) by using a higher amount of water. It can also be used as a nutritious ingredient or raw material for the production of many food products, among other applications.

INFLUENCE OF PARAMETERS OF PREPARATION OF MELON SEEDS ON THE QUALITY OF OIL AND CAKE IN A SINGLE PRESSING ON A SCREW PRESS

2019 ◽  
Author(s):  
Г.Х. МИРЗОЗОДА ◽  
В.В. ДЕРЕВЕНКО ◽  
П.М. ПУГАЧЕВ
Keyword(s):  
Crude Protein ◽  
Oil Content ◽  
Screw Press ◽  
Residual Oil ◽  
Optimal Parameters ◽  
Operational Control ◽  
Processed Material ◽  
Object Of Study ◽  
Melon Seeds

Исследована зависимость выхода масла, массовой доли сырого протеина и остаточной масличности в жмыхе от содержания плодовой оболочки в перерабатываемом материале. Объектом исследования была ядровая фракция семян дыни сорта Амири, выращенной в Таджикистане. Предварительно семена дыни масличностью 35,3 обрабатывали ИКоблучением с нагревом до 90С. Затем их обрушивали однократным ударом в модернизированной центробежной рушке. Из полученной рушанки готовили образцы модельной смеси ядровой фракции семян дыни с содержанием плодовой оболочки 8, 14, 20 и 25. Перед отжимом масла каждый образец ядровой фракции нагревали до температуры 6870С в установке с ИКэнергоподводом. Влажность образцов составляла (6,0 0,2). Отжим масла из семян дыни проведен в стендовых условиях на шнековом прессе DUO (Farmet a.s., Чехия) при установленных оптимальных параметрах работы шнекового пресса: частоте вращения вала 40 об/мин диаметре выходного отверстия съемной насадки 6 мм величине зазора между основанием шнека и прессующей головкой 3 мм. Установлено, что при снижении содержания плодовой оболочки в ядровой фракции до 8 выход дынного масла увеличивается до 37, содержание сырого протеина в жмыхе на абсолютно сухое вещество повышается до 56, масличность получаемого жмыха уменьшается до 9. При этом улучшаются качественные показатели дынного масла. По результатам исследований получены уравнения для расчета показателей выхода дынного масла, содержания сырого протеина и масличности жмыха в зависимости от содержания плодовой оболочки в ядровой фракции семян дыни, которые можно использовать для оперативного управления технологическим процессом и прогнозирования показателей качества получаемой продукции. The dependence of the oil yield, the mass fraction of crude protein and the residual oil content in the cake on the content of the fruit shell in the processed material was investigated. Sound fraction of melon seeds variety Amiri grown in Tajikistan has been the object of study. Preliminary melon seeds with oil content of 35,3 were treated with IRirradiation heated to 90C. Then melon seeds were brought down by a single blow in a modernized centrifugal hulling machine. From the obtained hulling seeds samples of the model mixture of the sound fraction with the content of the fruit shell 8, 14, 20 and 25 were prepared. Before pressing the oil, each sample was heated to a temperature of 6870C in an IRenergized installation. Humidity of samples was (6,0 0,2). Extraction of oil from melon seeds is carried out in bench conditions on the screw press DUO (Farmet a.s., Czech Republic) at the set optimal parameters of the screw press: shaft speed of 40 rpm the diameter of the outlet of the removable nozzle 6 mm the gap between the base of the screw and the pressing head 3 mm. It was found that when the fruit shell is reduced to 8 in the sound fraction, the yield of melon oil increases to 37, the content of crude protein in the cake increases to 56 and the oil content of the obtained cake decreases to 9. This improves the quality of melon oil. According to the results of studies of the equation for calculating the yield of melon oil, crude protein content and oil content of oil cake, depending on the content of the fruit shell in the sound fraction of melon seeds obtained. These equations can be used for operational control of technological process and forecasting of indicators of quality of the received production.

Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels

2021 ◽  
Author(s):  
Qiang Zhang ◽  
Lijun Yin ◽  
Fusheng Chen ◽  
Penglong Zhang ◽  
Dingyang Lv ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oil Content ◽  
Microstructural Properties

Effect of Oil Content and pH on the Physicochemical Properties of Corn Starch-Soybean Oil Composites

2003 ◽  
Vol 80 (2) ◽  
pp. 154-158 ◽  
Author(s):  
G. A. Garzón ◽  
C. S. Gaines ◽  
A. Mohamed ◽  
D. E. Palmquist
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Oil Content ◽  
Corn Starch

scholarly journals Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 972
Author(s):  
Jookyeong Lee ◽  
Changguk Boo ◽  
Seong-jun Hong ◽  
Eui-Cheol Shin
Keyword(s):  
Soybean Oil ◽  
Electronic Nose ◽  
Canola Oil ◽  
Fast Food ◽  
Food Industry ◽  
Multivariate Analyses ◽  
Ethyl Butyrate ◽  
Chemical Parameters ◽  
Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

Quantification of vegetable oil in recycled paper

TAPPI Journal ◽  
2020 ◽  
Vol 19 (9) ◽  
pp. 473-477
Author(s):  
YAO NTIFAFA ◽  
MARIA SZAJDA-LAM ◽  
ASHOK GHOSH ◽  
PETER W. HART
Keyword(s):  
Soybean Oil ◽  
Vegetable Oil ◽  
Oil Content ◽  
Strength Loss ◽  
Gas Chromatography Mass Spectrometry ◽  
Paper Strength ◽  
High Concentration ◽  
Recycled Paper ◽  
Pyrolysis Gas ◽  
Cooking Process

Vegetable soybean oil is commonly used in cooking foods that are packaged in takeaway paper-board containers. Vegetable oil is hydrophobic, and in sufficiently high concentration, could interfere with interfiber bonding and result in paper strength loss. In order to quantify the effect of oil on the resulting paperboard strength, it is necessary to quantify the oil content in paper. A lab method was evaluated to determine the soybean oil content in paper. Handsheets were made with pulps previously treated with different proportions of vegetable oil. Pyrolysis gas chromatography-mass spectrometry (pyGCMS) was used to quantify the amount of oil left in the handsheets. The results revealed a strong correlation between the amount of oil applied to the initial pulp and the amount of oil left in the handsheets. In addition, the effect of vegetable oils on paper strength may be affected by the cooking process. Vegetable oil is known to degrade over time in the presence of oxygen, light, and temperature. The vegetable oil was put in an oven to imitate the oil lifecycle during a typical pizza cooking process. The cooked oil was then left at room temperature and not protected from air (oxygen) or from normal daylight. The heated, then cooled, oil was stored over a period of 13 weeks. During this time, samples of the aged oil were tested as part of a time-based degradation study of the cooked and cooled oil.

scholarly journals Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Influence of preemergently applied herbicides on the yield and quality of caraway achenes (Carum carvi L.)

2008 ◽  
Vol 56 (2) ◽  
pp. 255-266
Author(s):  
Antonín Vaculík
Keyword(s):  
Essential Oil ◽  
Standard Length ◽  
Oil Content ◽  
Competitive Ability ◽  
Weed Species ◽  
Yield And Quality ◽  
Significant Difference ◽  
Positive Effect ◽  
Different Doses

Caraway has very low competitive ability against most of weed species. Therefore, it is important to choose a suitable herbicide control, especially at biennial caraway. The experiments with the herbicides applied in caraway were found in pure growth, with variety Kepron (with standard length of ve­ge­ta­ti­ve period). The aim of the trials was to find out the differences at achenes yiled and essential oil content after the treatment by the various herbicides, applied preemergently. Also, the selective ac­ti­vi­ty of individual herbicides was tested, including the different doses. The herbicides used in the ex­pe­ri­ments had enough level of selektivity on the plants of caraway. They had a positive effect on the yiled comparing to non-treated control variant in all observed years. There was no statistically significant difference in essential oil kontent between the treated variants and non-treated control. On the basis of these results, the most suitable herbicide was chosen for the „minor“ registration for caraway.

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