scholarly journals Novel Method of Edible Oil Hydrogenation. Part I. Influence of Inert Gases on Hydrogenation of Soybean Oil.

1995 ◽  
Vol 42 (6) ◽  
pp. 410-418 ◽  
Author(s):  
Koji TAKEYA ◽  
Masami KAWANARI ◽  
Hiroaki KONISHI ◽  
Ichiro NAKAJIMA ◽  
Keikichi FUJIKAWA
Keyword(s):  
Soybean Oil ◽  
Edible Oil ◽  
Inert Gases ◽  
Novel Method

scholarly journals Novel Method of Edible Oil Hydrogenation. Part III. Soybean Oil Hydrogenation Using Hydrogen Storage Alloy.

1996 ◽  
Vol 43 (5) ◽  
pp. 502-509
Author(s):  
Koji TAKEYA ◽  
Masami KAWANARI ◽  
Hiroaki KONISHI ◽  
Ichiro NAKAJIMA ◽  
Keikichi FUJIKAWA
Keyword(s):  
Hydrogen Storage ◽  
Soybean Oil ◽  
Edible Oil ◽  
Hydrogen Storage Alloy ◽  
Novel Method

scholarly journals Novel Method of Edible Oil Hydrogenation. Part II. Influence of Nitrogen Gas on Hydrogenation of Corn Oil.

1996 ◽  
Vol 43 (4) ◽  
pp. 417-422 ◽  
Author(s):  
Koji TAKEYA ◽  
Masami KAWANARI ◽  
Hiroaki KONISHI ◽  
Ichiro NAKAJIMA ◽  
Keikichi FUJIKAWA
Keyword(s):  
Corn Oil ◽  
Edible Oil ◽  
Nitrogen Gas ◽  
Novel Method

Optimisation of Bleaching Conditions for Soybean Oil Using Response Surface Methodology

2005 ◽  
Vol 11 (6) ◽  
pp. 443-449 ◽  
Author(s):  
J. Ortega-García ◽  
L. A. Medina-Juárez ◽  
N. Gámez-Meza ◽  
J. A. Noriega-Rodriguez
Keyword(s):  
Response Surface Methodology ◽  
Soybean Oil ◽  
Response Surface ◽  
Contact Time ◽  
Tocopherol Content ◽  
Refining Process ◽  
Edible Oil ◽  
Effect Of Temperature ◽  
Partial Vacuum

The refining process applied to soybean oil (SBO) in order to obtain the desirable purity characteristics as edible oil, produces chemical changes by partially removing desirable components such as tocopherols. In this study, the effect of temperature (76.4-143.6°C), contact time (6.4-73.6min) and clay amount (0.16-1.84% w/w) on tocopherol content and quality of SBO were evaluated. Neutralised soybean oil was subjected to bleaching using different clay amounts (Tonsil Optimum 320 FF), stirring (250rpm), and partial vacuum (60mmHg). A response surface methodology (RSM) was used to find the parameters that produce bleached oil with minimum peroxide value (PV), maximum tocopherol retention (TOCR) and light colour. The optimal bleaching conditions for SBO were: temperature, 96°C; time, 23min; clay amount, 1.4% w/w oil. Under these conditions, a bleached soybean oil with 0.1meq/kg of PV, 91.74% of TOCR, and colour 1.53 Lovibond red value units was obtained.

Novel method for refining soybean oil

1956 ◽  
Vol 33 (10) ◽  
pp. 440-442 ◽  
Author(s):  
Lester P. Hayes ◽  
Hans Wolff
Keyword(s):  
Soybean Oil ◽  
Novel Method

scholarly journals Studies on the Fatty Acid Composition of Edible Oil

1970 ◽  
Vol 42 (3) ◽  
pp. 311-316 ◽  
Author(s):  
K Chowdhury ◽  
LA Banu ◽  
S Khan ◽  
A Latif
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Packed Column ◽  
Coconut Oil ◽  
Edible Oil ◽  
Mustard Oil

Fatty acid analysis of the five types of locally consumed edible oils (n = 22) was carried out using a Gas Chromatograph (G.C) equipped with a Flame Ionization Detector (FID) and stainless steel packed column. The results showed that sunflower oil contained the highest percentage of long chain mono and polyunsaturated fatty acids (91.49 ± 1.91 %) compared to soybean oil (81.14 ± 1.49 %), mustard oil (86.80 ± 3.07 %), palm oil (53.30 ± 0.36 %) and coconut oil (7.12 ± 0.51 %). Two varieties of mustard oil, low erucic (= 5 %, n=3) and high erucic acid ( >14 %, n=2) and two varieties of sunflower oil, high linoleic-low oleic (61-66 % & 22-27 %, n=2) and low linoleic- high oleic (29-38 % and 53-63 %, n =3) were found. Sunflower oil with the highest percentage of mono and polyunsaturated fatty acids especially the high linoleic- low oleic variety appeared to be superior and most suitable edible oil for mass consumption. Key words: Fatty acid, Gas chomatograph, Sunflower oil, Soybean oil, Mustard oil, Palm oil, Coconut oil. Bangladesh J. Sci. Ind. Res. 42(3), 311-316, 2007

The flavor problem of soybean oil. XIII. Sulfur coordination compounds effective in edible oil stabilization

1953 ◽  
Vol 30 (10) ◽  
pp. 413-417 ◽  
Author(s):  
A. W. Schwab ◽  
Helen A. Moser ◽  
Rosemary S. Gurley ◽  
C. D. Evans
Keyword(s):  
Soybean Oil ◽  
Coordination Compounds ◽  
Edible Oil ◽  
Flavor Problem

A novel method for detection of lipid oxidation in edible oil

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109068
Author(s):  
Meizhen Xie ◽  
Xiyu Dong ◽  
Yan Yu ◽  
Leqi Cui
Keyword(s):  
Lipid Oxidation ◽  
Edible Oil ◽  
Novel Method

Experimental Study on the Solubility of O2 and N2 in the Liquid Oil at Low Pressure

2014 ◽  
Vol 908 ◽  
pp. 145-152
Author(s):  
Chao Ding ◽  
Yan Fei Tang ◽  
Xiao Hui Zhang ◽  
Jia Jie Yao ◽  
Jian Wang
Keyword(s):  
Soybean Oil ◽  
Sunflower Oil ◽  
Volatile Oil ◽  
State Equation ◽  
Edible Oil ◽  
Practical Applications ◽  
Aviation Kerosene ◽  
Temperature And Pressure ◽  
Solubility Of Oxygen ◽  
The Relationship

The solubility of oxygen (O2) and nitrogen (N2) in the liquid oil (non-volatile oil: soybean oil and sunflower oil, volatile oil: aviation kerosene) were measured in the temperature with 293.15 K, 303.15 K and 313.15 K, and pressures up to 0.1MPa. The experimental data in soybean oil and sunflower oil were processed by R-K gas state equation, and based on this to analysis the data in volatile oil: aviation kerosene. The results show that solubility of O2 and N2 in liquids is in linear relationship with pressure, but nonlinear relationship with temperature, while, under the condition of same temperature and pressure, solubility of O2 is far greater than N2 both in non-volatile oil and volatile oil. The relationship between the solubility of oxygen (nitrogen) and pressure (temperature) can be useful in practical applications. Specifically speaking, it provides valuable references to help developing the storage technology of edible oil and extending the shelf life of food, etc.

scholarly journals A novel method for the synthesis of biodiesel from soybean oil and urea

2015 ◽  
Vol 18 (5) ◽  
pp. 525-529 ◽  
Author(s):  
Emad A. Jaffar Al-Mulla ◽  
A.M. Issam ◽  
Khalid Waleed S. Al-Janabi
Keyword(s):  
Soybean Oil ◽  
Novel Method
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