scholarly journals Study on the Use of Cooking Oil in Chinese Dishes

2019 ◽  
Vol 16 (18) ◽  
pp. 3367 ◽  
Author(s):  
Gangwei Pu ◽  
Shijun Lu ◽  
Mo Zheng ◽  
Jiazhang Huang ◽  
Guangyan Cheng
Keyword(s):  
Reference Data ◽  
Oil Consumption ◽  
Food Material ◽  
Cooking Oil ◽  
Cooking Process ◽  
Standard Procedures ◽  
The Mean ◽  
Eating Out ◽  
Chinese Cuisine ◽  
Cooking Oils

The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amount of cooking oil used per 100 g of food material was 8.1 g. There were no significant differences in the amount of cooking oil used in the eight major styles of Chinese cuisine. The average amount of cooking oil used in hot dishes (10.0 g) was higher than that used in cold dishes. The amount of cooking oil in pure meat, mixed meat-vegetable, and pure vegetable dishes was up to 10.9 g, 9.3 g, and 4.6 g, respectively. The findings of the present study could be used in future dietary surveys to determine the average oil consumption associated with different dishes. In addition, the results provide reference data for oil intake assessments in nutrition surveys or nutritional recipes.

scholarly journals Evaluation of Shell-Derived Calcium Oxide Catalysts for the Production of Biodiesel Esters from Cooking Oils

2021 ◽  
pp. 20-27
Author(s):  
Ngee Sing Chong ◽  
Francis Uchenna Okejiri ◽  
Saidi Abdulramoni ◽  
Shruthi Perna ◽  
Beng Guat Ooi
Keyword(s):  
Calcium Oxide ◽  
Waste Cooking Oil ◽  
Biodiesel Production ◽  
Molar Ratio ◽  
X Ray ◽  
Cooking Oil ◽  
Biodiesel Synthesis ◽  
Cooking Oils ◽  
The Cost ◽  
Percentage Conversion

Due to the high cost of feedstock and catalyst in biodiesel production, the viability of the biodiesel industry has been dependent on government subsidies or tax incentives. In order to reduce the cost of production, food wastes including eggshells and oyster shells have been used to prepare calcium oxide (CaO) catalysts for the transesterification reaction of biodiesel synthesis. The shells were calcined at 1000 °C for 4 hours to obtain CaO powders which were investigated as catalysts for the transesterification of waste cooking oil. The catalysts were characterized by Fourier Transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), X-ray powder diffraction (XRD), and X-ray fluorescence (XRF) spectroscopy. Reaction parameters such as methanol-to-oil molar ratio, CaO catalyst concentration, and reaction time were evaluated and optimized for the percentage conversion of cooking oil to biodiesel esters. The oyster-based CaO showed better catalytic activity when compared to the eggshell-based CaO under the same set of reaction conditions.

scholarly journals Investigation of Heavy Metals Level in selected Boreholes around the Vicinity of some Cemeteries in Benin City, Nigeria

2021 ◽  
Vol 25 (5) ◽  
pp. 841-845
Author(s):  
C.A.E. Ibhadode ◽  
I.R. Ilaboya
Keyword(s):  
Heavy Metals ◽  
Pollution Index ◽  
Mean Value ◽  
Dry Season ◽  
Wet Season ◽  
Monthly Basis ◽  
Benin City ◽  
Standard Procedures ◽  
The Mean ◽  
Mean Concentration

Groundwater pollution by heavy metals such as lead, copper, nickel and iron is one of the major environmental issues of concern which has developed into a widely studied area. In this study, attempt was made to investigate the level of heavy metals in selected boreholes around the vicinity of cemeteries in Benin City. Seventy-two (72) samples of groundwater were taken from boreholes in 9 stations around the three cemeteries in Benin City on monthly basis. The samples were analysed for 7 heavy metals, in accordance with standard procedures. The heavy metals include; Zinc, Lead Iron, Copper, Cadmium, Nickel and Mercury. From the results of the study, a variation in the mean concentration of zinc was observed. The mean concentration of zinc in site 1 was 0.450mg/l, for site 2, it was 0.140mg/l and for site 3, it was 1.0533mg/l. For iron, mean concentration was 0.072mg/l in site 1. For site 2, mean concentration of iron was 2.140mg/l and for site 3, mean concentration of iron was 0.560mg/l. It was further revealed based on the results that mean value of heavy metals in groundwater around cemeteries in Benin City were generally lower during dry season compared to wet season. In addition, result of computed pollution index (Pi) revealed that the heavy metal with the highest potential to pollute groundwater is Cadmium, with Pi of 0.5333 and 0.400 representing dry season and wet season respectively.

scholarly journals Innovative applications of waste cooking oil as raw material

2019 ◽  
Vol 102 (2) ◽  
pp. 153-160 ◽  
Author(s):  
Alberto Mannu ◽  
Monica Ferro ◽  
Maria Enrica Di Pietro ◽  
Andrea Mele
Keyword(s):  
Hazardous Waste ◽  
Industrial Application ◽  
Waste Cooking Oil ◽  
Review Article ◽  
Raw Material ◽  
Cooking Oil ◽  
Waste Cooking Oils ◽  
Cooking Oils ◽  
Recycled Waste

The consideration towards waste cooking oils is changing from hazardous waste to valuable raw material for industrial application. During the last 5 years, some innovative processes based on the employment of recycled waste cooking oil have appeared in the literature. In this review article, the most recent and innovative applications of recycled waste cooking oil are reported and discussed. These include the production of bioplasticizers, the application of chemicals derived from waste cooking oils as energy vectors and the use of waste cooking oils as a solvent for pollutant agents.

scholarly journals Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid

1974 ◽  
Vol 31 (3) ◽  
pp. 367-375 ◽  
Author(s):  
M. H. Sayers ◽  
S. R. Lynch ◽  
R. W. Charlton ◽  
T. H. Bothwell ◽  
R. B. Walker ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Iron Absorption ◽  
Ferrous Sulphate ◽  
Striking Difference ◽  
Red Cell ◽  
Indian Women ◽  
Threefold Increase ◽  
Cooking Process ◽  
Wide Range ◽  
The Mean

1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women.2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid.3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values.4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively).5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present.6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.

Benefits of blended oil consumption over other sources of lipids on the cardiovascular system in obese rats

2019 ◽  
Vol 10 (9) ◽  
pp. 5290-5301 ◽  
Author(s):  
Angelo Uriho ◽  
Shaojun Yang ◽  
Xue Tang ◽  
Chang-Shu Liu ◽  
Sai Wang ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Cardiovascular System ◽  
Modern Society ◽  
Oil Consumption ◽  
High Consumption ◽  
Obese Rats ◽  
Cooking Oils

High consumption of cooking oils in modern society is believed to be the major cause of cardiovascular disease.

A Tribochemical Boost for Cu Based Lubricant Nano-Additive

2019 ◽  
Vol 813 ◽  
pp. 292-297 ◽  
Author(s):  
Maria Sarno ◽  
Adolfo Senatore ◽  
Domenico Spina ◽  
Waleed Ahmed Abdalglil Mustafa
Keyword(s):  
Scientific Community ◽  
Fine Chemicals ◽  
Tribochemical Reaction ◽  
Industrial Plants ◽  
Wet Chemistry ◽  
Waste Oils ◽  
Cooking Process ◽  
Waste Cooking Oils ◽  
Cooking Oils ◽  
By Products

Waste cooking oils (WCOs) are widely considered in the scientific community as potential energy vector or source for bio-lubricants. This is because of the opportunity deriving from recycling and the difficulties in disposing of waste oils. Indeed, industrial plants for WCOs treatment include bio-refineries (bio-diesel, bio-lubricants, fine chemicals...) or simple recovery systems: the former ones assume triglycerides transformation into other compounds, according to the specific commercial destination; in the latter, triglycerides are preserved and the WCO is purified from by-products, formed during cooking process, in order to sell to the market. In an era scarred by CO2 and petroleum dependency, biodegradable products, offer many advantages. In this scenario, nanostructured additives, which are pointed out as the step forward in lubricant technology, can exploit WCOs’ derivatives for compatibilization or as reactive components allowing improvements in nanolubricant fluids. This paper proposes a Cu nanoparticle-based additive, properly surface functionalized and prepared through a “wet chemistry” approach, to be involved in tribochemical reaction with epoxidized vegetable oil. The idea was to promote the formation of tribofilm under contact, exploiting energy generated during the movement.

scholarly journals Loss of vitamin A in fortified edible oils and ghee during cooking in asian traditional style

2012 ◽  
Vol 47 (2) ◽  
pp. 243-248 ◽  
Author(s):  
Hifza Akhtar ◽  
Lubna Tahir ◽  
Shahid Mahmud ◽  
Shahnaz Hamid
Keyword(s):  
Vitamin A ◽  
Night Blindness ◽  
Edible Oils ◽  
Normal Growth ◽  
The Body ◽  
Regulatory Function ◽  
Deep Fat Frying ◽  
Cooking Oil ◽  
Balanced Diet ◽  
Cooking Oils

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the    general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that  fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature. The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%,  when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg.   DOI: http://dx.doi.org/10.3329/bjsir.v47i2.11461   Bangladesh J. Sci. Ind. Res. 47(2), 243-248, 2012  

scholarly journals Morphometry of the glenoid cavity and its correlation with selected geometric measurements of the scapula

2017 ◽  
Vol 16 (4) ◽  
pp. 572-579 ◽  
Author(s):  
Eric O Aigbogun ◽  
Gabriel S Oladipo ◽  
Mike O Oyakhiree ◽  
Chinagorom P Ibeachu
Keyword(s):  
Glenohumeral Joint ◽  
Medical Science ◽  
Predictor Variables ◽  
Maximum Height ◽  
Glenoid Cavity ◽  
Joint Stability ◽  
Significance Level ◽  
Standard Procedures ◽  
The Mean ◽  
Relationship Of

Introduction: An understanding of the normal glenoid cavity morphometry is important in corroborating the basis of luxation at the glenohumeral joint (GHJ). This study was carried out to determine the morphomertic relationship of the glenoid cavity to joint stability and device models to estimateglenoid cavity dimensions ofthe scapular boneof Nigerian origin in a post-mortem skeletal state using selected angles and dimensionMethods: A total of 200wellmacerated unpaired scapulaebone (96 right and 104 left) with complete ossification were used for this study. Geometric measurements were taken using standard procedures. SPSS (IBM® version 20) was used to analyze the data and the results of all measured parameters (for both sides and total) were presented. Correlation was determined from the summation of the bilateral measurement of; the superior (SSA), inferior (ISA) and medial (SVA) angles of the scapulae, maximum height of the scapula (MHS), and maximum glenoid height and width (MGH and MGW). Glenoid index (GI) was calculated by dividing MGW by MGH. Regression formulae for estimation the glenoid cavity parameters were derived. Significance level was set at 95% (P?0.05 was considered significant).Result: The mean GIwas calculated as 68.18±5.93% (with min. and max. ratio of 54% and 87%respectively). Of the predictor variables for estimating MGH and MGW, SSA was weakly (-) correlated (r<0.2; R2<0.1), MSH was averagely (+) correlated (r<0.55; R2<0.3), while a strong (+) correlation was observed between the interglenoid cavity dimensions (r=0.785; R2=0.617).Conclusion: Indices below 50% and above 89% are indications of possible GHJ problems.Using single measurements of various scapular parts to estimate the glenoid cavityis possible.Distortion of the morphometric relationship that exists between MGW and MGH is a clear pointer for glenohumeral luxation syndromes.Bangladesh Journal of Medical Science Vol.16(4) 2017 p.572-579

scholarly journals The Importance of Nutrition Labeling and Health Claim Regulation on Product Choice: An Analysis of the Cooking Oils Market

1998 ◽  
Vol 27 (2) ◽  
pp. 159-168 ◽  
Author(s):  
Alan D. Mathios
Keyword(s):  
Saturated Fat ◽  
Health Claims ◽  
Nutrition Labeling ◽  
Heart Health ◽  
Monounsaturated Fat ◽  
Total Consumption ◽  
Cooking Oil ◽  
Monounsaturated Fats ◽  
Education Act ◽  
Cooking Oils

The Nutrition Labeling and Education Act (NLEA) prohibits health claims for foods containing more than a certain amount of fat per serving. This disqualifier level eliminates health claims for cooking oils since these products have approximately 14 grams of fat per serving, above the acceptable threshold. However, a number of scientific studies indicate that, from a heart-health perspective, cooking oils lower in saturated fat and higher in monounsaturated fats are superior to other oils. Prior to the NLEA, firms actively competed on this basis, with manufacturers of cooking oils making explicit heart-health claims in print advertising and labeling. This study utilizes supermarket scanner data from twenty stores to examine the type of cooking oil chosen by consumers. The results indicate that after implementation of the NLEA, consumers shifted purchases toward cooking oils higher in saturated fat and lower in monounsaturated fat. This study does not address whether consumers changed their total consumption of cooking oil after implementation of the NLEA.

scholarly journals Feasibility of Coconut Testa oil and Coconut Waste Cooking oil as Potential Biodiesel Feedstocks

2021 ◽  
Author(s):  
Muhammed Niyas Maliyekkal ◽  
Andavan Shaija
Keyword(s):  
Fatty Acid ◽  
Coconut Oil ◽  
Calorific Value ◽  
Waste Cooking Oil ◽  
Biodiesel Production ◽  
Food Material ◽  
Copper Strip ◽  
Engine Operation ◽  
Cooking Oil ◽  
Fresh Coconut

Abstract It is well known that biodiesel from pure coconut oil is suited best for diesel engine operation. However, the commercialization of coconut oil biodiesel is unfeasible due to its higher cost and demand as a food material. In this study, biodiesels were produced from coconut testa oil and coconut waste cooking oil, two waste feedstock derivatives of coconut. Fatty acid composition and properties such as density, calorific value, kinematic viscosity, cloud and pour points, flash and fire points, Conradson carbon residue, and copper strip corrosion of these two biodiesels were determined and compared with those of fresh coconut oil biodiesel and the standard diesel. It was found that the properties and fatty acid profiles of all three biodiesels were similar. Furthermore, from the engine testing using B20 (diesel-biodiesel blend with 20% biodiesel) blends of prepared biodiesels, it was found that the engine performance, emission, and combustion characteristics were comparable for coconut testa oil and coconut waste cooking oil biodiesels with fresh coconut oil biodiesel. Thus the coconut testa oil and coconut waste cooking oil can be used as low-cost feedstocks for biodiesel production with all advantages of fresh coconut oil.

Sign in / Sign up

Export Citation Format

Share Document