scholarly journals Effects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil

2010 ◽  
Vol 10 (10) ◽  
Author(s):  
R Akinoso ◽  
S.A Aboaba ◽  
T.M.A Olayanju
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Sesame Oil

scholarly journals Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽  
2019 ◽  
Vol 21 (1) ◽  
pp. 52-61
Author(s):  
Tihomir Moslavac ◽  
Stela Jokić ◽  
Ana Mrgan ◽  
Štefica Grgić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Beef Tallow ◽  
Natural Antioxidants ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

A thermal modification technique combining bulk densification and heat treatment for poplar wood with low moisture content

2021 ◽  
Vol 291 ◽  
pp. 123395
Author(s):  
Xianju Wang ◽  
Dengyun Tu ◽  
Chuanfu Chen ◽  
Qiaofang Zhou ◽  
Huixian Huang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Thermal Modification ◽  
Poplar Wood ◽  
Modification Technique

scholarly journals Effect of Saturated Steam Heat Treatment on Physical and Chemical Properties of Bamboo

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1999 ◽  
Author(s):  
Qiuyi Wang ◽  
Xinwu Wu ◽  
Chenglong Yuan ◽  
Zhichao Lou ◽  
Yanjun Li
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Treatment Time ◽  
Flexural Modulus ◽  
Initial Moisture Content ◽  
Chemical Properties ◽  
Saturated Steam ◽  
Xrd Patterns ◽  
Physical And Chemical ◽  
Steam Heat

The aim of this study was to investigate the effects of the heat treatment time and initial moisture content of bamboo on the corresponding chemical composition, crystallinity, and mechanical properties after saturated steam heat treatment at 180 °C. The mechanism of saturated steam heat treatment of bamboo was revealed on the micro-level, providing a theoretical basis for the regulation of bamboo properties and the optimization of heat treatment process parameters. XRD patterns of the treated bamboo slices were basically the same. With the increase in the initial moisture content of bamboo, the crystallinity of bamboo increased first and then decreased after treatment. Due to the saturated steam heat treatment, the content of cellulose and lignin in bamboo slices increased while the content of hemicellulose decreased, but the content of cellulose in bamboo with a 40% initial moisture content increased first and then decreased. The shear strength of treated bamboo changed little within 10 min after saturated steam heat treatment, and then decreased rapidly. During the first 20 min with saturated steam heat treatment, the compressive strength, flexural strength, and flexural modulus of elasticity of the treated bamboo increased, and then decreased.

scholarly journals Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

2012 ◽  
Vol 12 (1) ◽  
pp. 59 ◽  
Author(s):  
Dewa G Katja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Helianthus Annuus ◽  
Peroxide Value ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Helianthus Annuus L ◽  
Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda.       Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari  QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

scholarly journals Factors affecting the temperature increasing rate in arc-shaped bamboo pieces during high-frequency heating

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 2656-2667
Author(s):  
Feihu Chang ◽  
Yanhe Liu ◽  
Bin Zhang ◽  
Wansi Fu ◽  
Pengfei Jiang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Electric Field ◽  
Heating Rate ◽  
High Frequency ◽  
Great Influence ◽  
Chord Length ◽  
High Frequency Electric Field ◽  
Frequency Electric Field ◽  
Frequency Heating

In the process of applying the high-frequency heating technology to bamboo heat treatment, controlling the material temperature has a great influence on the quality of bamboo forming. Therefore, research on the heat transfer mechanism of high-frequency heating of arc-shaped bamboo pieces is of great importance. In this paper, the influence of different moisture content, chord length, and plate voltage on the heating rate of arc-shaped bamboo pieces under high-frequency electric field were studied. The moisture content of bamboo had the most remarkable effect on the heating rate. With increased moisture content, the temperature rose faster. The selection of the plate voltage had an obvious influence on the heating. If the voltage was low, the heating rate was too slow, the heating time was long, or the voltage was high, it was easy to cause electric field breakdown and damage the bamboo pieces. As the chord length decreased, the heating rate gradually increased. When the radian of the arc-shaped bamboo pieces could be ignored, the heating rate was the fastest. The results showed that under certain conditions, the arc-shaped bamboo pieces showed a good heat treatment effect in a high-frequency electric field.

Moisture and Hydrogen Release in Optoelectronic Hermetic Packages

2013 ◽  
Vol 2013 (1) ◽  
pp. 000061-000066
Author(s):  
M. Albarghouti ◽  
N. El Dahdah ◽  
G. Perosevic ◽  
S. Jain ◽  
J-M Papillon ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Hydrogen Content ◽  
Electroless Plating ◽  
Hydrogen Release ◽  
Surface Oxides ◽  
Sims Analysis ◽  
Electroless Ni

In this work we investigated the effect of Nickel (Ni) plating process on the Hydrogen (H) and moisture content of hermetic packages such as those used in optoelectronics. The work offers an explanation of moisture formation inside hermetic packages by showing that the problem arises from the electroless plating of Ni which is found to be inherently rich in H. The effects of the Ni plating process, baking, and Au thickness on the moisture and hydrogen content of hermetic packages were thoroughly explored. It was observed that baking the package components before sealing alleviates the problem of moisture formation inside the package but it doesn't fully eliminate it. It was only after changing the Ni plating process from electroless to electrolytic that the moisture problem actually disappeared. Our investigation showed that moisture formation inside hermetic packages is due to H evolution from the electroless Ni which eventually reacts with surface oxides to form H2O. SIMS analysis of electroless and electrolytic Ni showed that electroless Ni is around ten folds richer in H compared to its electrolytic counterpart. SIMS analysis also showed that H content in electroless Ni can be significantly reduced with heat treatment.

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