CHEMISTRY AND ENGINEERING OF EDIBLE OILS AND FATS............................................................... Quality of Edible Oils and Fats Traditional and Novel Techniques to Enhance

1999 ◽  
pp. 541-568
Keyword(s):  
Edible Oils

Frying oils quality control: necessity for new approach of supervision

2018 ◽  
Vol 120 (2) ◽  
pp. 490-498 ◽  
Author(s):  
Ebrahim Ahmadi ◽  
Mohammad Mosaferi ◽  
Leila Nikniaz ◽  
Jafar Sadegh Tabrizi ◽  
Mohammad Asghari Jafarabadi ◽  
...  
Keyword(s):  
Fast Food ◽  
Edible Oils ◽  
Standard Procedure ◽  
Frying Oil ◽  
National Standard ◽  
Frying Oils ◽  
New Approach ◽  
Content Type ◽  
Cooking Oil

Purpose The purpose of this paper is to investigate the quality of the frying oil used in restaurants, fast food establishments, and confectionary stores. The compliance of used frying oils with the quality standards as determined by the peroxide value (PV) and the total polar materials (TPMs) is investigated by analyzing 375 samples of oil. Design/methodology/approach The PV was measured according to the national standard procedure number 4179, while the TPM was determined using a Testo 270 cooking oil tester. Frying oils with a PV>5 mEq/kg and a TPM>25 percent were considered to be non-edible. For a comparison of groups, the Mann-Whitney and Spearman correlation tests were used, and p<0.05 was considered significant. Findings The maximum TPM and PV recorded for frying oils in fast food restaurants were 97.5 percent and 77.9 mEq/kg, respectively. The results also revealed that 60 percent of samples were non-edible according to the TPM, while 58.9 percent of the oil samples were non-edible because of the PV. TPM and PV correlated well with each other (r=0.99, p<0.001) and with oil replacement intervals (r=0.90, p<0.001). The relationship between the TPM and PV was stronger in the polynomial model than the linear model. The following equation was obtained: peroxide (mEq/kg oil)=0.0043 TPM2 (%)+0.1587 TPM (%)–0.6152. Originality/value Considering the current limitations in official supervision by health authority, on-site self-monitoring of the TPM using the Testo 270 cooking oil tester by sellers as a solution seems a new approach. Food stores, restaurants, and confectionary stores should be equipped with TPM analyzers to determine the quality of the frying oil and the timely replacement of non-edible oils.

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

scholarly journals Pengendalian Kualitas Kemasan Plastik Pouch Menggunakan Statistical Procces Control (SPC) di PT Incasi Raya Padang

2016 ◽  
Vol 13 (1) ◽  
pp. 518 ◽  
Author(s):  
Rendy Kaban
Keyword(s):  
Quality Control ◽  
Data Processing ◽  
Edible Oils ◽  
Plastic Material ◽  
Statistical Processing ◽  
Secondary Data ◽  
Causal Diagram ◽  
Processing Control ◽  
Control Limits

PT Incasi Raya is one of the major companies in Indonesia which produce edible oils. One of the stages in the production activities are packaging products. Used packaging made of plastic material, with the capacity and different type. Plastic pouch is one of the few types of packaging used in the packaging of edible oils. Quality packaging affects the distribution of production to the consumer. If the packaging is damaged, then the product can not be distributed to consumers. Therefore, the quality of the packaging must be kept for the successful marketing of the product. One way to implement a quality control methods Statistical Processing Control (SPC). The data used in this study is a secondary data provided by the company. Data collected is the number of production reject every month in packaging activities. The data processing of the data collection that is making control map p. The results of data processing show that many reject the production of packaging that are outside the control limits. Data that are outside the control limits indicates there is a problem in the quality control of the company. Of all types of packaging, only one or two months of production reject packs that are in the control limits. This suggests that the dominant packaging reject each month of production is outside the control limits. Reject the production was analyzed using a causal diagram. Factors influencing the presence reject packaging production is based on the analysis of human, machine, environment, materials, and methods within the company. After analyzing of the causal diagram, the data is revision. Making a map of the proposed p controls the data that has been revised is the end result of the data processing is done. Quality control companies are advised to be on the boundary control such as control map p recommended.Keyword : Reject Production, Packaging, Control Limits, Plastik, Edible OilsAbstrakPT Incasi Raya merupakan salah satu perusahaan besar di Indonesia yang memproduksi minyak goreng. Salah satu hal tahapan dalam kegiatan produksinya adalah pengemasan produk. Kemasan yang digunakan terbuat dari bahan plastik, dengan kapasitas dan jenis yang berbeda-beda. Plastik pouch merupakan salah satu dari beberapa jenis kemasan yang digunakan dalam pengemasan minyak goreng. Kualitas kemasan sangat berpengaruh terhadap pendistribusian hasil produksi kepada konsumen. Apabila kemasan mengalami kerusakan, maka produk tersebut tidak dapat didistribusikan kepada konsumen. Oleh karena itu, kualitas dari kemasan harus dijaga untuk keberhasilan pemasaran produk. Salah satu cara pengendalian kualitas menerapkan metode Statistical Processing Control (SPC). Data yang digunakan pada penelitian ini adalah data sekunder yang diberikan oleh perusahaan. Data yang dikumpulkan adalah jumlah reject produksi setiap bulan dalam kegiatan pengemasan. Pengolahan data dilakukan dari pengumpulan data yaitu pembuatan peta kontrol p. Hasil pengolahan data menunjukkan bahwa banyak kemasan reject produksi yang berada diluar batas kontrol. Data yang berada diluar batas kontrol menandakan terdapat masalah pada pengendalian kualitas perusahaan. Dari semua jenis kemasan, hanya satu atau dua bulan saja jumlah kemasan reject produksi yang berada dalam batas kontrol. Hal ini menunjukkan bahwa dominan tiap bulannya kemasan reject produksi berada diluar batas kontrol. Terjadinya reject produksi dianalisis menggunakan diagram sebab akibat. Faktorfaktor yang mempengaruhi adanya kemasan reject produksi berdasarkan analisis adalah manusia, mesin, lingkungan, material, dan metode dalam perusahaan. Setelah dilakukan analisis dengan diagram sebab akibat, dilakukan revisi data. Pembuatan peta kontrol p usulan dari data yang telah direvisi merupakan hasil akhir dari pengolahan data yang dilakukan. Pengendalian kualitas perusahaan disarankan berada pada batas kendali seperti peta kontrol p usulan.Kata Kunci : Reject Produksi, Kemasan, Batas Kontrol, Plastik, Minyak Goreng

Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds

1997 ◽  
Vol 60 (4) ◽  
pp. 549-554 ◽  
Author(s):  
M.V. Ruiz-Méndez ◽  
G. Márquez-Ruiz ◽  
M.C. Dobarganes
Keyword(s):  
Edible Oils

scholarly journals Determination of Triacylglycerols by HTGC-FID as a Sensitive Tool for the Identification of Rapeseed and Olive Oil Adulteration

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3881
Author(s):  
Ying Qian ◽  
Magdalena Rudzińska ◽  
Anna Grygier ◽  
Roman Przybylski
Keyword(s):  
Olive Oil ◽  
Rapeseed Oil ◽  
Edible Oils ◽  
Response Factor ◽  
Limits Of Detection ◽  
Relative Response Factor ◽  
Relative Response ◽  
Sensitive Tool

Triacylglycerols (TGs) are the most common compounds in food lipids, accounting for 95% of the weight of edible oils. The aim of this study was to scrutinize a procedure for quantitatively assessing possible adulteration of olive and rapeseed oil through GC-FID analysis of TGs. The recovery of TG standards ranged from 21% to 148%, and the relative response factor (RRF) ranged from 0.42 to 2.28. The limits of detection were in the range of 0.001 to 0.330 µg/mL, and the limits of quantitation from 0.001 to 1.000 µg/mL. The validated method was used to determine the TGs in olive oil (OO), refined rapeseed oil (RRO), and their blends. Eight TGs were detected in refined rapeseed oil, and 10 in olive oil. The addition of 1% of olive oil to rapeseed oil or vice versa can be detected using this method. Three triacylglycerols were pinpointed as indicators of adulteration of rapeseed oil with olive oil (PPO, PPL, PSO). The method described here can be used for controlling the quality of these oils.

KUALITAS MINYAK BIJI KARET SEBAGAI MINYAK PANGAN ALTERNATIF PASCA PENGHILANGAN HCN

2014 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Fatty Acid ◽  
Iodine Number ◽  
Edible Oils ◽  
Fatty Acid Content ◽  
Mean Value ◽  
Acid Number ◽  
Edible Oil ◽  
Quality Testing ◽  
The Mean

The rubber seeds (Hevea brasiliensis) can be used because rubber seed contains a high fat or oil contain so that it can be utilized as being edible oil. However, the problem is the presence of Hydrogen Cyanide (HCN) toxic compound in the rubber seeds which is so dangerous. Cyanide acid it can be reduces with soaking and boiling process. The purpose of this research were to known quality of rubber seeds. Rubber seeds oil was produced after HCN content was reduced. Mean yield of rubber seeds was 20,13%. Quality testing is done with a few key parameters on which oil fatty acid composition, acid number, peroxide number and iodine number. Total saturated fatty acid content was 14.1% and an unsaturated fatty acid was 85.9%, the mean value of the acid number was 4.19 mgKOH / g, peroxide value MeqO 11.17 / kg and iodine number of 140 g iodine / 100 g. These results indicate that good quality oil for edible oils when compared with the standard.Keywords : rubber seeds, rubber seeds oil, edible oil

scholarly journals Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils

2007 ◽  
Vol 48 (3) ◽  
pp. 51-57 ◽  
Author(s):  
Satoshi SHIOZAWA ◽  
Masaharu TANAKA ◽  
Katsutoshi OHNO ◽  
Yasuhiro NAGAO ◽  
Toshihiro YAMADA
Keyword(s):  
Peroxide Value ◽  
Edible Oils

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

2013 ◽  
Vol 781-784 ◽  
pp. 1806-1810
Author(s):  
Hong Xia Li ◽  
Min Zhi ◽  
Xin Lu ◽  
Jun Jie Zhang ◽  
Mei Ting Li
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cottonseed Oil ◽  
The People

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

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