Results 171 to 180 of about 2,370 (196)
Some of the next articles are maybe not open access.
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.
Raquel Mateos +2 more
exaly +2 more sources
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.
exaly +2 more sources
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.
exaly +2 more sources
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
exaly +2 more sources
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 +2 more
exaly +2 more sources
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 ...
openaire +1 more source
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
openaire +1 more source
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
openaire +1 more source
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
openaire +1 more source
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
openaire +1 more source
Comparative study of biodiesel oxidation stability using Rancimat, PetroOXY, and low P-DSC
Journal of Thermal Analysis and Calorimetry, 2014Oxidation stability of biodiesel is one of the most important factors used to evaluate its quality, allowing its commercialization and ensuring its shelf life. In this context, several accelerated methods have been used to measure oxidative stability to predict the maximum storage time at which biodiesel can be submitted without compromising its ...
M. L. Murta Valle +2 more
openaire +1 more source