EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS

2016 ◽  
Vol 78 (6-5) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Tunku Saidatul Sa’adiah Tunku Safuan ◽  
Amalyna Teja Kelana ◽  
Mohd Akram Zuher ◽  
Zaliha Omar
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Mass Ratio ◽  
Hardness Index ◽  
Slip Melting Point ◽  
Oil Blends ◽  
Before And After

Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI).  After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

Development of rice bran oil blends for quality improvement

2015 ◽  
Vol 173 ◽  
pp. 770-777 ◽  
Author(s):  
Monika Choudhary ◽  
Kiran Grover ◽  
Gurpreet Kaur
Keyword(s):  
Quality Improvement ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oil Blends

scholarly journals Investigation on improving the thermal efficiency of a mini boiler fired with straight vegetable oils

2020 ◽  
Vol 24 (2 Part A) ◽  
pp. 713-722
Author(s):  
Maran Punnaivanam ◽  
Arumugam Krishnan
Keyword(s):  
Vegetable Oils ◽  
Rice Bran ◽  
Thermal Efficiency ◽  
Sunflower Oil ◽  
Rice Bran Oil ◽  
Supply System ◽  
Compressed Air ◽  
Exhaust Gases ◽  
Oil Blends ◽  
Air Supply

In the present work, straight sunflower oil and rice bran oil blended with diesel have been used as fuel diesel in a mini boiler. The thermal efficiency of the boiler and emission levels in the exhaust gases have been investigated by burning the oil blends of varying proportions ranging from 0-50%. An additional air supply system and compressed air atomization of fuel with a new burner have been used to improve the thermal efficiency of the mini boiler. Results revealed that the addi?tional air supply improved the thermal efficiency up-to 7% and reduced the CO and HC emission up-to 40%. The use of compressed air atomization further increased the thermal efficiency up-to 4% and reduced the CO and HC emission up-to 70%.

EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Nur Azimah Kamarulzaman ◽  
Zaliha Omar
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Enzymatic Interesterification ◽  
Chemical Interesterification ◽  
Natural Form ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chemical and enzymatic interesterification using sodium methoxide and Lipozyme TL IM as catalysts, respectively. The effects of chemical and enzymatic interesterification on the triacylglycerols (TAG) composition, thermal properties, solid fat content (SFC) and slip melting point (SMP) were investigated.  Chemical interesterification (CIE) caused significant changes in the TAG composition of the oil blend compared to enzymatic interesterification (EIE). This changes led to a significantly higher (p<0.05) SMP for the chemically-interesterified than the enzymatically-interesterified blends. The differential scanning calorimetry (DSC) melting thermograms confirmed that harder product with higher final complete melting temperature was obtained from the chemically-interesterified blends. Similar SFC profiles for all oil blends were observed with steep SFC slopes for blend with high proportion of PKO. Chemical interesterification reduced the eutectic interactions that occurred at 5 to 25°C in the non-interesterified and enzymatically-interesterified blends. Thus, CIE caused significant changes in physicochemical properties of the PO and PKO blends compared to EIE. Results from this study could improve the existing PO and PKO properties and widen their usage in food and non-food applications.

Zero-transshortening using palm stearin and rice bran oil

2004 ◽  
Vol 81 (4) ◽  
pp. 407-413 ◽  
Author(s):  
P. N. Mayamol ◽  
T. Samuel ◽  
C. Balachandran ◽  
A. Sundaresan ◽  
C. Arumughan
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Palm Stearin
Sign in / Sign up

Export Citation Format

Share Document