Results 171 to 180 of about 2,754 (192)
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Shelf‐life prediction of edible fats and oils using Rancimat
Lipid Technology, 2007AbstractDetermining the shelf‐life of edible fats and oils under normal storage conditions is a tedious and time‐consuming task. Accelerated tests are therefore frequently used to determine the stability of the products at ambient conditions. However, the mechanisms of lipid oxidation at accelerated conditions may be different from those under normal ...
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European Journal of Lipid Science and Technology, 2010
AbstractFour samples of olive oil were oxidized under polythermal (dynamic) conditions in the cell of a normal‐pressure differential scanning calorimeter (DSC) and in the Metrohm Rancimat apparatus. The DSC experiments were carried out in an oxygen flow atmosphere using different linearly programmed heating rates in the range of 4–20 °C/min.
Dorota Kowalska +2 more
exaly +3 more sources
AbstractFour samples of olive oil were oxidized under polythermal (dynamic) conditions in the cell of a normal‐pressure differential scanning calorimeter (DSC) and in the Metrohm Rancimat apparatus. The DSC experiments were carried out in an oxygen flow atmosphere using different linearly programmed heating rates in the range of 4–20 °C/min.
Dorota Kowalska +2 more
exaly +3 more sources
Oxidation stability of methyl esters studied by differential thermal analysis and rancimat
Journal of the American Oil Chemists' Society, 2005AbstractThe oxidation stability of methyl esters derived from fresh rapeseed oil and waste frying oil, used as alternative biodiesel fuels, both distilled and undistilled, unstabilized and stabilized by pyrogallol and BHT, was studied by differential thermal analysis (DTA) under nonisothermal conditions at various heating rates and by the Rancimat test
J. Polavka +3 more
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A comparison of oil stability based on the metrohm rancimat with storage at 20°C
Journal of the American Oil Chemists' Society, 1994AbstractThe induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine.
Michael H. Gordon, Eltigani Mursi
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Quantitation of Aging Products Formed in Biodiesel during the Rancimat Accelerated Oxidation Test
Energy & Fuels, 2014Biodiesel (rapeseed oil methyl ester) was aged in a Rancimat device at a temperature of 110 °C and an air flow of 10 L/h. Time-resolved analyses applying gas chromatography–flame ionization detection, gas chromatography–mass spectrometry, and ion-exchange chromatography on the formation of aging products were performed.
Stephanie Flitsch +5 more
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Evaluation of the Oxidation Stability of Diesel/Biodiesel Blends using the Modified Rancimat Method
SAE International Journal of Fuels and Lubricants, 2009<div class="htmlview paragraph">This study describes the effect of different types of biodiesel (fatty acid methyl esters, FAME) on the oxidative stability of low and ultra low sulfur automotive diesel fuels. Eight different samples of FAME were employed to create blends of 2, 3, 4, 5, 7, and 10% v/v with four different types of diesel fuels. The
George Karavalakis +2 more
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European Journal of Lipid Science and Technology, 2004
AbstractSamples of vegetable oils were oxidized at isothermal conditions in the cell of a Pressure Differential Scanning Calorimeter (PDSC) and in the Methrom Rancimat apparatus. The PDSC and Rancimat experiments were carried out at a temperature in the range of 90–160 °C. From resulting PDSC exotherms their times to reach the peak maximum (τPDSC) were
Bolesław Kowalski +3 more
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AbstractSamples of vegetable oils were oxidized at isothermal conditions in the cell of a Pressure Differential Scanning Calorimeter (PDSC) and in the Methrom Rancimat apparatus. The PDSC and Rancimat experiments were carried out at a temperature in the range of 90–160 °C. From resulting PDSC exotherms their times to reach the peak maximum (τPDSC) were
Bolesław Kowalski +3 more
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OKSIDACIJSKA STABILNOST RIBLJEG ULJA: RANCIMAT TEST
2015Oksidacijsko kvarenje u uljima uzrokuje promjene kemijskih, senzorskih i nutritivnih svojstava te se smatra glavnim problemom kojim ulje gubi na kvaliteti i prehrambenoj vrijednosti. U ovom radu istraživana je oksidacijska stabilnost ribljeg ulja, te ribljeg ulja s dodatkom biljnih ekstrakta bosiljka (Ocimum basilicum), majčine dušice (Thymus serpyllum)
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SOYBEAN AND SUNFLOWER BIODIESELS: EVALUATION OF OXIDATIVE STABILITY BY RANCIMAT AND DSC
17th Brazilian Congress of Thermal Sciences and Engineering, 2018Igor de Mesquita Figueredo +1 more
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