Effects of hydrogenation and additives on cooking oil performance of soybean oil

1985 ◽  
Vol 62 (9) ◽  
pp. 1354-1358 ◽  
Author(s):  
E. N. Frankel ◽  
K. Warner ◽  
K. J. Moulton
Keyword(s):  
Soybean Oil ◽  
Cooking Oil ◽  
Oil Performance

scholarly journals Impact of Physical Activity and Type of Cooking Oil Amongst Diabetes With Co-existing Hypertension Patients on Length of Stay and Cost: General Linear Model

2020 ◽  
Author(s):  
Amit Sharma ◽  
Ashish Baldi ◽  
Dinesh Kumar Sharma
Keyword(s):  
Physical Activity ◽  
Diabetes Mellitus ◽  
Length Of Stay ◽  
Soybean Oil ◽  
Olive Oil ◽  
Daily Routine ◽  
Type I ◽  
High Physical Activity ◽  
Cooking Oil ◽  
The Impact

Abstract Background: Diabetes mellitus with co-existing hypertension contributes to increased morbidity and mortality. The study aimed to investigate the impact of the patients' physical activity status and the type of cooking oil consumed by patients in their daily routine on glycemic profile, lipid profile, the hypertensive profile of the patients, and the length of stay and overall cost of the treatment.Methods: A prospective observational study. All the patients who referred to the medicine department of the three different hospitals located in Moga, City Punjab and those who were hospitalized due to diabetes mellitus (type-I and type-II) with co-existing hypertension were asked to participate in the study.Results: The patients' mean age was found to be M= 53.85, SD= 11.54 years. Out of 1914 patients, 914 were male (47.8%); it was observed that the majority of the patients 525 (27.43%) in North India using butter or ghee- clarified butter as edible oil, followed by mustard oil 517 (27.01%) patients. About 345 (18.03%) of the patients consume soybean oil, whereas 226 (11.81%) of the patients like sunflower oil. Discussion: This study explored that cooking oil and physical activity are associated with length of stay in days & overall cost of the treatment, respectively. Our study results revealed that the type of oil compared with the treatment's overall cost was significant for olive oil, soybean oil, and groundnut oil.Conclusion: The study revealed that moderate and low physical activity increases the length of stay compared to high physical activity. The consumption of olive oil as a regular food habit in daily routine decreases patients' length of stay with diabetes with coexisting hypertension when doing high physical activity but increases the overall cost of treatment.

Improving Waste Cooking Oil Quality for Biodiesel Production with the Ethanolic By‐product of Soybean Oil Extraction

2019 ◽  
Vol 96 (12) ◽  
pp. 1379-1388
Author(s):  
Larissa Braga Bueno‐Borges ◽  
Grasiela Cristina Pereira dos Santos ◽  
Severino Matias Alencar ◽  
Marisa Aparecida Bismara Regitano‐d'Arce
Keyword(s):  
Soybean Oil ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Oil Extraction ◽  
Biodiesel Production ◽  
Cooking Oil

scholarly journals Optimization of Base Catalyzed Ethanolysis of Vegetable Oils in Microreactors Using Design of Experiments

2020 ◽  
Vol 10 (5) ◽  
pp. 1624
Author(s):  
Ekaterina Borovinskaya ◽  
Eva Ritter ◽  
Wladimir Reschetilowski
Keyword(s):  
Design Of Experiments ◽  
Soybean Oil ◽  
Vegetable Oils ◽  
Flow Rate ◽  
Positive Impact ◽  
Batch Reactor ◽  
Waste Cooking Oil ◽  
Reaction Systems ◽  
Cooking Oil ◽  
Continuous Reaction

The base-catalyzed ethanolysis of soybean oil and waste cooking oil (WCO) was investigated in two types of continuous reactors (microreactor and T-mixer) and in a batch reactor. Flow rate, ethanol/oil ratio and concentration of catalyst were varied according to the design of experiments in continuous reaction systems. Regression analysis was carried out concerning the obtained product yields. Based on this analysis optimal conditions in different reactors types with soybean oil, fresh and WCO were determined. While the increased flow rate was unfavorable in the MX-mixer, it contributed to a great positive impact in the T-mixer system at flow rates higher than 2.2 mL/min. The soybean oil provides a slightly lower yield maximum (96.7%) than the fresh cooking oil (97.9%) and the waste cooking oil (97.5%). Therefore, the mix of vegetable oils in the cooking oil is more suitable for ethanolysis reaction than the soybean oil.

Unrefined Expelled Soybean Oil Performance in a Diesel Engine

1986 ◽  
Vol 29 (1) ◽  
pp. 0070-0073 ◽  
Author(s):  
N. J. Schlautman ◽  
J. L. Schinstock ◽  
M. A. Hanna
Keyword(s):  
Diesel Engine ◽  
Soybean Oil ◽  
Oil Performance

scholarly journals Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica

2007 ◽  
Vol 10 (11) ◽  
pp. 1214-1222 ◽  
Author(s):  
Uriyoán Colón-Ramos ◽  
Edmond K Kabagambe ◽  
Ana Baylin ◽  
Alberto Ascherio ◽  
Hannia Campos ◽  
...  
Keyword(s):  
Costa Rica ◽  
Soybean Oil ◽  
Palm Oil ◽  
Rural Areas ◽  
Economic Status ◽  
Leafy Vegetables ◽  
Health Awareness ◽  
Socio Economic Status ◽  
Cooking Oil ◽  
History Of

AbstractObjectiveTo examine the socio-economic and lifestyle determinants of cooking oil choice in Costa Rica during the last decade (1994–2004).DesignCross-sectional study. Subjects (total n = 2274) belonged to the control population of a large case–control study; they were recruited yearly. Data about type of oil used for cooking, dietary intake, socio-economic and demographic characteristics were collected.SettingA dietitian visited all subjects and conducted the interviews at their homes; all subjects lived in the Costa Rican central valley region.SubjectsAdult, free-living, rural and urban Costa Ricans with no history of myocardial infarction and physical or mental disability.ResultsThe odds of choosing soybean over palm oil increased significantly each year (P < 0.05) and was determined by high socio-economic status (SES) and variables that suggest health awareness (self-reported history of hypertension, high cholesterol, multivitamin use and intake of green leafy vegetables). The odds of choosing other unsaturated oils, namely corn and sunflower, over soybean oil also increased yearly (P < 0.05) and was associated with the same two factors (high SES and health awareness). Palm oil users remained in the lowest SES tertile and were more likely to live in rural areas. Across all SES tertiles, high health awareness determined the odds of choosing other unsaturated oils over palm oil, and soybean oil (P < 0.05).ConclusionThese data show that, in addition to SES, health awareness is associated with the selection of unsaturated oils over palm oil in a developing country undergoing transition. These data should be considered when targeting nutrition messages and policies that promote better dietary choices.

scholarly journals IMPACT OF PHYSICAL ACTIVITY AND COOKING OIL AMONGST DIABETES WITH COEXISTING HYPERTENSION PATIENTS ON ECONOMIC COST AND LENGTH OF STAY: A 1914 PATIENTS OBSERVATIONAL STUDY

2021 ◽  
Author(s):  
Amit Sharma ◽  
Ashish Baldi ◽  
Dinesh Kumar Sharma
Keyword(s):  
Physical Activity ◽  
Diabetes Mellitus ◽  
Length Of Stay ◽  
Observational Study ◽  
Soybean Oil ◽  
Olive Oil ◽  
Daily Routine ◽  
High Physical Activity ◽  
Cooking Oil ◽  
Study Results

Background: Diabetes mellitus with coexisting hypertension contributes to increased morbidity and mortality. The study aimed to investigate the impact of the patients’ physical activity status and the type of cooking oil consumed by patients in their daily routine on glycemic profile, lipid profile, the hypertensive profile of the patients, and the length of stay, and overall cost of the treatment. Methods: A prospective observational study. All the patients referred to the medicine department of the three different hospitals located in Moga, City Punjab and those hospitalized due to diabetes mellitus (type-I and type-II) with coexisting hypertension were asked to participate in the study. Results: The patients’ mean age was found to be M= 53.85, SD= 11.54 years. Out of 1914 patients, 914 were male (47.8%); it was observed that the majority of the patients 525 (27.43%) in North India using butter or ghee- clarified butter as edible oil, followed by mustard oil 517 (27.01%) patients. About 345 (18.03%) of the patients consume soybean oil, whereas 226 (11.81%) of the patients like sunflower oil. Discussion: This study explored that cooking oil and physical activity are associated with length of stay in days & overall cost of the treatment, respectively. Our study results revealed that the type of oil compared with the treatment’s overall cost was significant for olive oil, soybean oil, and groundnut oil. Conclusion: The study revealed that moderate and low physical activity increases the length of stay compared to high physical activity. The consumption of olive oil as a regular food habit in daily routine decreases patients’ length of stay with diabetes with coexisting hypertension when doing the high physical activity but increases the overall cost of treatment.

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