scholarly journals Effects of the Deodorization Temperature upon the Quality of Soybean Oil

1962 ◽  
Vol 11 (1) ◽  
pp. 2-5
Author(s):  
Kosaku YASUDA ◽  
Hisashi WATANABE ◽  
Toshikazu TOKUNAGA
Keyword(s):  
Soybean Oil ◽  
Deodorization Temperature

scholarly journals Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 972
Author(s):  
Jookyeong Lee ◽  
Changguk Boo ◽  
Seong-jun Hong ◽  
Eui-Cheol Shin
Keyword(s):  
Soybean Oil ◽  
Electronic Nose ◽  
Canola Oil ◽  
Fast Food ◽  
Food Industry ◽  
Multivariate Analyses ◽  
Ethyl Butyrate ◽  
Chemical Parameters ◽  
Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

2021 ◽  
Vol 334 ◽  
pp. 127612
Author(s):  
Justyna Batkowska ◽  
Kamil Drabik ◽  
Antoni Brodacki ◽  
Anna Czech ◽  
Agnieszka Adamczuk
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cholesterol Level ◽  
Fatty Acids Profile

Epoxy Resin as a Binder in the Preparation of Rutile Coated Electrodes

2015 ◽  
Vol 798 ◽  
pp. 419-423 ◽  
Author(s):  
Fernando C. Lage ◽  
Leandro S. Oliveira ◽  
Adriana S. Franca ◽  
Alexandre Q. Bracarense
Keyword(s):  
Weld Metal ◽  
Soybean Oil ◽  
Epoxy Resin ◽  
Acicular Ferrite ◽  
Potassium Feldspar ◽  
Electrode Coating ◽  
Weld Microstructure ◽  
Hydrophobic Polymers ◽  
Coated Electrodes

Coated electrodes are used in manual welding, with the coating being comprised of a variety of ingredients, including the binder, usually sodium or potassium silicate. In recent studies aiming at waterproof electrodes, the usual binders were successfully replaced by hydrophobic polymers. In this study, the use of epoxidized soybean oil (ESO) as well as a commercial epoxy resin (CER) as binders in electrode coating formulations was evaluated in order to verify their suitability as replacements for silicates. The produced electrodes were evaluated for the quality of the weld. Results showed that the use of a CER added of potassium feldspar resulted in favorable weld microstructure, with production of acicular ferrite and martensite elimination. ESO based electrodes still need to be improved through flux modification to reduce carbon and hydrogen content in the weld metal.

scholarly journals OBTENÇÃO DO BIODIESEL METÍLICO ATRAVÉS DA TRANSESTERIFICAÇÃO VIA CATÁLISE BÁSICA DO ÓLEO DE COCO-DA-BAÍA (Cocos nucifera L)

2014 ◽  
Vol 39 (1) ◽  
pp. 192
Author(s):  
Valter Ortiz Lace ◽  
Isabel Matos Fraga ◽  
José Ricardo Castrillon Fernandez ◽  
Cláudia Roberta Gonçalves
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cocos Nucifera ◽  
Acid Value ◽  
Transesterification Reaction ◽  
Raw Material ◽  
Biodiesel Production ◽  
Cocos Nucifera L ◽  
Alkaline Catalysis

This study aimed to the methyl biodiesel production by transesterification reaction via alkaline catalysis, using as a raw material alternative to soybean oil commonly used, coco-da-baía oil (Cocos nucifera L). The biodiesel was characterized as to its acidity, density, humidity, ester content, flash point, glycerol (free, total, mono-, di- and triglycerides) and maximum percentage of methanol. The oil used was characterized by acid value, saponification number, fatty acids, density and humidity. Through these results, we verified the quality of the obtained biofuel.

Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil

2000 ◽  
Vol 24 (4) ◽  
pp. 223-233 ◽  
Author(s):  
Daya Goburdhun ◽  
Padmini Seebun ◽  
Arvind Ruggoo
Keyword(s):  
Soybean Oil ◽  
Potato Chips ◽  
Deep Fat Frying

Efficacy of the use of unsaponifiable fractions of avocado and soybean oil in osteoarthritis

2021 ◽  
Vol 14 (2) ◽  
pp. 188-192
Author(s):  
Ewa Walewska
Keyword(s):  
Quality Of Life ◽  
Articular Cartilage ◽  
Soybean Oil ◽  
Subchondral Bone ◽  
Osteoarthritis Of The Knee ◽  
Pathological Changes ◽  
Osteophyte Formation ◽  
Case Basis

Osteoarthritis, which affects approximately 18% of women and 10% of men after the age of 60, is undoubtedly a serious public problem. The main pathological changes in osteoarthritis include the degeneration and loss of articular cartilage, changes in the subchondral bone and osteophyte formation in the bone epiphyses. Pain accompanying degenerative modifications significantly reduces the quality of life of patients. The purpose of this article is to discuss the use of unsaponifiable fractions of avocado and soybean oil to control the symptoms of osteoarthritis of the knee on a case-by-case basis.

Preparation of Biodiesel from Soybean Oil by Ultrasound-Assisted Transesterification

2013 ◽  
Vol 773 ◽  
pp. 188-192 ◽  
Author(s):  
Yong Guang Bi ◽  
Hong Chang He
Keyword(s):  
Ionic Liquid ◽  
Reaction Time ◽  
Soybean Oil ◽  
Reaction Temperature ◽  
Ultrasonic Power ◽  
Ester Exchange ◽  
Ultrasound Assisted

Ultrasound-assisted ionic liquid ester exchange Preparation of biodiesel, effects of alcohol to oil ratio, reaction time, reaction temperature, the amount of ionic liquid and ultrasonic power factors on the rate of transesterification. The results showed that ultrasound-assisted ionic liquid soybean oil catalyzed preparation of biodiesel process: ultrasonic power 280W, alcohol-oil ratio of 10:1, 10% of the amount of catalyst is the quality of the raw oil, the reaction temperature of 100 ° C, reaction time 50min, biodiesel yield up to 92.5%.

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.

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