Results 161 to 170 of about 11,401 (212)
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Modification of epoxidised canola oil
Asia-Pacific Journal of Chemical Engineering, 2011AbstractEpoxidation of canola oil was carried out using a peroxyacid generated in situ from hydrogen peroxide and a carboxylic acid (acetic or formic acid) in the presence of liquid inorganic acid, H2SO4, as catalyst. Acetic acid was found to be a better oxygen carrier than formic acid as it gave about 11% more conversion of ethylenic unsaturation to ...
Rubeena Mungroo +3 more
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Enzymatic Interesterification of Canola Oil
Canadian Institute of Food Science and Technology Journal, 1988Abstract Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and
K.C. Thomas +3 more
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Sedimentation in canola oil: a review
Australian Journal of Experimental Agriculture, 1999Summary. Sediment formation or cloudiness in canola oil presents a problem for the industry which is currently solved by winterisation. Various techniques have been used to examine the chemical and physical properties of the sediment. Knowledge of the physical properties are due largely to investigations using differential scanning calorimetry ...
L. Hermann, R. Mailer, K. Robards
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Polymorphism of hydrogenated canola oil
Journal of the American Oil Chemists' Society, 1985AbstractThe polymorphism of hydrogenated Canola oil was investigated using X‐ray diffraction. The effects of hydrogenation conditions (selective: 200 C; 48 kPa hydrogen pressure, and nonselective: 160 C; 303 kPa) and degree of unsaturation on the transformation β′ → β are discussed.
Azza Naguib‐Mostafa, John M. deMan
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1990
Canola oil is used to identify oil obtained from low erucic acid, low glucosinolate rapeseed. Canola oil is Canada’s major vegetable oil. In 1988, canola accounted for 83% of the salad/cooking oil, and 42% and 57% of the vegetable oil used for margarine and shortenings, respectively, in Canada (Statistics Canada 1988).
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Canola oil is used to identify oil obtained from low erucic acid, low glucosinolate rapeseed. Canola oil is Canada’s major vegetable oil. In 1988, canola accounted for 83% of the salad/cooking oil, and 42% and 57% of the vegetable oil used for margarine and shortenings, respectively, in Canada (Statistics Canada 1988).
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SOLID BASE CATALYZED TRANSESTERIFICATION OF CANOLA OIL
Chemical Engineering Communications, 2008Catalytic activities of synthesized solid base catalysts (alumina loaded with solution of different potassium compounds such as KI, KF, K2CO3, and KNO3 with the loading amount of 35 wt.%) were tested for the transesterification reaction of canola oil with methanol and ethanol in a batch reactor in a temperature range of 25–60°C and different feed ...
Boz, Nezahat, Kara, Miray
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Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola Oil
Journal of Food Science, 2009ABSTRACT: Effects of chlorophyll b, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) on the oxidation of canola oil under 1700 lux light at 10 °C were studied by determining the headspace oxygen depletion and peroxide value.
Jiyeun, Lee, Eunok, Choe
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Canola oil processing in Canada
Journal of the American Oil Chemists' Society, 1983AbstractCanola is the registered trademark of the Canola Council of Canada for the seed, oil and meal derived from rapeseed cultivars low in erucic acid and low in glucosinolates. Conversion to canola cultivars on a commercial scale started in 1976; in 1981, ca. 87% of the brassica‐based oil crop in Canada was of canola quality.
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Physical Properties of Three Varieties of High-Oil Canola and One Variety of Low-Oil Canola
Transactions of the ASABE, 2014Abstract. Seed major and minor axes of three canola varieties with high oil content (45H29 at 8%, 10%, and 12% moisture content wet basis, and Invigor 5440 and Nex4 105 at 10% moisture content) and one low-oil canola variety (5525 Clearfield at 10% moisture content) were measured at room temperature.
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