Results 181 to 190 of about 4,479 (218)
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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
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.
María E Escuderos
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
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
Oxidative stability of potato chips determined by Rancimat
Journal of the American Oil Chemists' Society, 1992During recent years the Rancimat apparatus has been used extensively to determine the stability of fats and oils. Most stability tests for fat‐containing foods are performed on the extracted oil. The objective of this research was to observe the behavior of potato chips in the racimat without oil extraction. Determinations were carried out at 110°C and
D. Barrera‐Arellano, W. Esteves
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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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RANCIMAT TEST FOR THE ASSESSMENT OF USED FRYING OILS QUALITY
Journal of Food Lipids, 2007ABSTRACT The oxidative/oil stability index (OSI) of the frying oils decreased exponentially during the frying process. The slope of the linear equation obtained from the plotting of the logarithms of OSIs versus frying times, which was considered to be a measure of the rate of OSI decrease during the frying process, was significantly different for the ...
REZA FARHOOSH +1 more
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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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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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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.
openaire +1 more source
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