Results 201 to 210 of about 6,023 (239)
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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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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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, 2020
Babassu (Attalea speciosa) is a typical oilseed from Brazilian Northeast that may be an alternative feedstock for biodiesel production. Generally, biodiesel is very susceptible to oxidation compared to mineral diesel, which represents a relevant ...
Igor M. Figueredo +3 more
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Babassu (Attalea speciosa) is a typical oilseed from Brazilian Northeast that may be an alternative feedstock for biodiesel production. Generally, biodiesel is very susceptible to oxidation compared to mineral diesel, which represents a relevant ...
Igor M. Figueredo +3 more
semanticscholar +1 more source
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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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 +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.
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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.
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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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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 +4 more
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Temperature effects on the determination of oxidative stability with the metrohm rancimat
Journal of the American Oil Chemists' Society, 1992Reproducibility of Oil Stability Index (OSI) values determined on the Metrohm Rancimat was measured with a single run and between experimental runs. Within a single experiment, a range of 0.13 h and a standard deviation of 0.066 h were determined. For multiple experiments, standard deviations of 0.24 and 0.26 were obtained for soybean and low‐erucic ...
Gerard L. Hasenhuettl, Peter J. Wan
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