Results 161 to 170 of about 2,754 (192)
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Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat
Journal of Agricultural and Food Chemistry, 1999Phenolic and orthodiphenolic compounds together with carotenoids, tocopherols, pigments, and fatty acids were tested for their antioxidant effect in 79 samples of virgin olive oils cv. Picual and Hojiblanca. A linear regression based on the oleic/linoleic ratio and the contents of phenols and tocopherols showed a good correlation (adjusted-R(2) = 0.91)
R, Aparicio +3 more
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Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method
International Journal of Food Properties, 2014 Operational parameters of Rancimat, including sample weight (3, 6, 9 g), airflow rate (10, 15, 20 L/h) and temperature (110, 120, 130°C) were evaluated to determine their effects on oxidative stability index, temperature coefficient, Q10 number, and shelf life prediction of ghee (anhydrous milk fat).
Kamal Gandhi, Sumit Arora
exaly +2 more sources
Relationship of Rancimat method values at varying temperatures for virgin olive oils
European Food Research and Technology, 2005Oxidative stability of VOO is widely determined by Rancimat test, an accelerated method that shortens analysis time. The most usual temperature used for Rancimat analysis is 98 °C; however several authors have reported oxidative stability values at different temperatures higher than 98 °C (110 °C, 120 °C) in order to reduce the analysis time.
Maria E. Escuderos +2 more
exaly +2 more sources
Pigment & Resin Technology, 1990
The 679 represents the latest in the ever increasing number of “special analytical instruments” from METROHM. The 679 now not only offers the possibility for the determination of the oxidative stability of oils and related products, but also permits the testing of the thermal stability of plastics.
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The 679 represents the latest in the ever increasing number of “special analytical instruments” from METROHM. The 679 now not only offers the possibility for the determination of the oxidative stability of oils and related products, but also permits the testing of the thermal stability of plastics.
openaire +1 more source
Evaluation of antioxidants for cod liver oil by chemiluminescence and the rancimat method
Journal of the American Oil Chemists' Society, 1995Commercial blends of natural antioxidants,viz., tocopherol concentrates, rosemary extracts, sage extracts, and lecithins, were tested for their ability to stabilize cod liver oil. The antioxidants were tested by using the Rancimat apparatus at 80°C and by a method based on hypochlorite‐activated chemiluminescence analysis of samples stored at 35°C for ...
Ivan C. Burkow +2 more
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JAOCS, Journal of the American Oil Chemists' Society, 1996
AbstractThe oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs.
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AbstractThe oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs.
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Assessment of the Oxidation Stability of Biodiesel Fuel using the Rancimat and the RSSOT methods
SAE Technical Paper Series, 2014<div class="section abstract"><div class="htmlview paragraph">For many years Rancimat was the only standardized method for measuring the oxidation stability of FAME and FAME/diesel blends. However this method is not applicable to pure conventional petroleum products and so the effect of FAME on diesel fuel stability could not be evaluated ...
George S. Dodos +3 more
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Quality parameters evolution during biodiesel oxidation using Rancimat test
European Journal of Lipid Science and Technology, 2003AbstractA study was carried out in order to evaluate the evolution of peroxide value, anisidine value, kinematic viscosity at 40 °C, ester and linolenic acid content, UV absorbency, acid value, polymer and tocopherol content during the oxidation of fatty acid methyl ester (FAME) using the Rancimat test chosen by CEN for measuring oxidation stability of
Florence Lacoste, Lionel Lagardere
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Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
European Journal of Lipid Science and Technology, 2008AbstractIn this research, five different vegetable oils were oxidized at four different temperatures (373, 383, 393, and 403 K) under Rancimat test conditions. An increasing rate of oxidation could be observed as temperature increased. The natural logarithms of the kinetic rate constant (k value) varied linearly with respect to temperature, with the ...
Reza Farhoosh, Mahboobe Sarabi Jamab
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Food Research International, 2009 The aim of this research was to study lipid oxidation in dried microencapsulated oils (DMOs) under Rancimat test conditions (100 °C, 20 L air/h). Samples were prepared by freeze-drying of sunflower-oil-in-water emulsions containing sodium caseinate and ...
Gloria Marquez-Ruiz +2 more
exaly +2 more sources