Flavor evaluation of natural soybean oils of high and low linolenate content

1965 ◽  
Vol 42 (8) ◽  
pp. 736-738 ◽  
Author(s):  
C. D. Evans ◽  
Helen A. Moser ◽  
D. G. McConnell ◽  
J. C. Cowan ◽  
J. L. Cartter ◽  
...  
Keyword(s):  
Flavor Evaluation ◽  
Soybean Oils ◽  
Linolenate Content

Flavor evaluation of copper-hydrogenated soybean oils

1970 ◽  
Vol 47 (12) ◽  
pp. 470-474 ◽  
Author(s):  
J. C. Cowan ◽  
C. D. Evans ◽  
Helen A. Moser ◽  
G. R. List ◽  
S. Koritala ◽  
...  
Keyword(s):  
Flavor Evaluation ◽  
Soybean Oils

scholarly journals Effects of Feedstock and Catalyst Concentration on Biodiesel Production

2012 ◽  
pp. 23-32
Author(s):  
Norzita Ngadi ◽  
Hajar Alias ◽  
Siti Aktar Ishak
Keyword(s):  
Catalyst Concentration ◽  
Heat Of Combustion ◽  
Biodiesel Production ◽  
Soap Content ◽  
Soybean Oils ◽  
Used Oil ◽  
Significant Difference ◽  
Percentage Yield ◽  
Transesterification Method

In this study, production of biodiesel from new and used palm and soybean oils was carried out using a transesterification method. The effect of catalyst amount used towards the percentage yield, soap content and heat of combustion of the biodiesel produced was investigated. The soap content and heat combustion of the biodiesel were determined using titration (AOCS Cc-95) and heat calorimeter bomb (ASTM D240-09), respectively. The results showed that catalyst concentration of 0.5 w/w% gave the best result in terms of yield of biodiesel produced from both palm and soybean oils. However, the quality of biodiesel (i.e. soap content and heat of combustion) produced from palm and soybean oils behaved differently towards catalyst concentration. Overall, both oils (palm and soybean), either new or used oil apparently showed no significant difference in term of yield or qualities of biodiesel produced. This indicates that the used oil has high potential as an economical and practical future source of biodiesel.

Composition and Drying Ratio of Soybean Oils

1939 ◽  
Vol 31 (2) ◽  
pp. 218-222 ◽  
Author(s):  
H. R. Kraybill ◽  
A. W. Klensmith ◽  
M. H. Thornton
Keyword(s):  
Soybean Oils

Development of Flavor Evaluation Item in Yakju

2021 ◽  
Vol 25 (4) ◽  
pp. 419-427
Author(s):  
Ye Seul Kwon ◽  
Jin Ah Jeon ◽  
Seok Tae Jeong ◽  
Han Seok Choi ◽  
Ji Eun Kang
Keyword(s):  
Flavor Evaluation
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