Notes on cocoanut oil color

AbstrakPada kendaraan bermotor pelumasan adalah suatu hal yang sangat penting. Pelumasan berfungsi untuk melumasi komponen logam atau metal yang bergesekan dalam mesin. Untuk menjaga performa mesin kendaraan tetap prima maka kita harus cermat dalam memilih jenis oli yang akan digunakan menurut tingkat kekentalan oli yang dibutuhkan oleh kendaraan yang kita gunakan. Selain itu pemeriksaan dan pergantian oli secara berkala berperan penting dalam menjaga awetnya mesin kendaraan.Untuk membantu dalam pengecekan oli bagi para pemilik kendaran bermotor dalam hal ini sepeda motor dalam itu peneliti merancang sebuah alat pendeteksi kelayakan oli pada kendaraan sepeda motor. Perubahan nilai resistansi dari sensor IR (Infrared Resistor) setelah menerima pantulan cahaya dari LED (Light Emitting Diode) yang diletakkan diatas permukaan oli menyebabkan tegangan yang diterima Arduino Uno microcontroller ATmega328 membaca perubahan warna oli pada sebuah baki oli sepeda motor. Kata kunci : Pengecekan oli, Pantulan cahaya LED, Arduino Uno AbstractLubrication in motor vehicles is important, lubrication is not only serves to lubricate metal or metal touching or friction in the machine. To maintain the performance of the vehicle's engine is prime, we must carefully select the type of oil to be used according to the oil viscosity level required by the vehicle we use. In addition, inspection and oil change periodically play an important role in maintaining the vehicle's crew.To assist in oil checking for motorised owners in this motorcycle in this case the author devised an oil feasibility detection tool on a motorcycle vehicle. Changes in resistance value from IR sensor (Infrared Resistor) after receiving light reflection from LED (Light Emitting Diode) that is placed above the oil surface causing the received voltage Arduino Uno Microcontroller ATmega328 Read the changes Oil color on a motorcycle oil tray. Keywords: Oil checking, LED light reflection, Arduino Uno

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Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries

Grasas y Aceites ◽

10.3989/gya.122213 ◽

2014 ◽

Vol 65 (2) ◽

pp. e023 ◽

Cited By ~ 4

Author(s):

A. Gámbaro ◽

L. Raggio ◽

A. C. Ellis ◽

M. Amarillo

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Perceived Quality ◽

Oil Color

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In-line measurement of sunflower oil color in the Lovibond scale using a low-cost robust device

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2013.07.023 ◽

2014 ◽

Vol 120 ◽

pp. 88-93 ◽

Cited By ~ 6

Author(s):

Cristian R. Muzzio ◽

Rodolfo J. Díaz ◽

Nicolás G. Dini

Keyword(s):

Sunflower Oil ◽

Low Cost ◽

Line Measurement ◽

Oil Color ◽

Lovibond Scale

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Comparative evaluation of palm oil color measurement using a prototype palm oil colorimeter

Journal of the American Oil Chemists Society ◽

10.1007/s11746-004-0970-z ◽

2004 ◽

Vol 81 (8) ◽

pp. 733-736 ◽

Cited By ~ 11

Author(s):

Yew-Ai Tan ◽

Ainie Kuntom ◽

Chak Khiam Lee ◽

Kum Sang Low

Keyword(s):

Palm Oil ◽

Comparative Evaluation ◽

Color Measurement ◽

Oil Color

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Occurrence and Quality of Florunner Peanuts with Purple Testa Discoloration

Peanut Science ◽

10.3146/i0095-3679-9-2-2 ◽

1982 ◽

Vol 9 (2) ◽

pp. 57-59

Author(s):

T. H. Sanders ◽

J. L. Pearson

Keyword(s):

Seed Size ◽

Peanut Butter ◽

Federal State ◽

Direct Sunlight ◽

Commercial Grade ◽

Objective Quality ◽

State Check ◽

Oil Color

Abstract Occurrence and quality of Florunner peanuts with purple testae from combined Federal-State check grade samples were examined. The number of purple peanuts varied inversely with seed size, with up to 6.7% weight in the commercial grade size “other edible.” Exposure of viable peanut pods to light affected the development of purple testae. The percentage of No. 1 grade size peanuts with purple testae increased from 0.86 to 8.53 when pods on growing plants were exposed to direct sunlight. Misting freshly harvested peanuts for 10 days in the windrow also increased the occurrence of purple testae. Except for oil color, only slight differences were found in objective quality determinations between purple testae and normal (no purple testae) peanuts of the same size. Peanut butter from normal peanuts was judged better flavored than that from purple testae peanuts but no difference was detected between normal and a sample containing 7.5% purple, although purple testae peanuts increased the tendency toward grayness of the peanut butter. These data indicate the need for reevaluation of the “damage” designation of peanuts with purple testae.

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