Chemical and Physical Properties of Butterfat−Vegetable Oil Blend Spread Prepared with Enzymatically Transesterified Canola Oil and Caprylic Acid

2005 ◽  
Vol 53 (12) ◽  
pp. 4954-4961 ◽  
Author(s):  
Byung Hee Kim ◽  
Casimir C. Akoh
Keyword(s):  
Physical Properties ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Caprylic Acid ◽  
Oil Blend

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

scholarly journals Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications

2019 ◽  
Vol 52 (2) ◽  
Author(s):  
M. Guidoni ◽  
M.M. de Christo Scherer ◽  
M.M. Figueira ◽  
E.F.P. Schmitt ◽  
L.C. de Almeida ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Skin Care ◽  
In Vitro Effects ◽  
Oil Blend

Physical properties of water-blown rigid polyurethane foams from vegetable oil-based polyols

2007 ◽  
Vol 105 (2) ◽  
pp. 453-459 ◽  
Author(s):  
Yuan-Chan Tu ◽  
Pimphan Kiatsimkul ◽  
Galen Suppes ◽  
Fu-Hung Hsieh
Keyword(s):  
Physical Properties ◽  
Vegetable Oil ◽  
Polyurethane Foams ◽  
Rigid Polyurethane Foams

THE EFFECT OF A WASTE VEGETABLE OIL BLEND WITH DIESEL FUEL ON ENGINE PERFORMANCE

2002 ◽  
Vol 45 (3) ◽  
Author(s):  
M. P. Dorado ◽  
J. M. Arnal ◽  
J. Gómez ◽  
A. Gil ◽  
F. J. López
Keyword(s):  
Vegetable Oil ◽  
Diesel Fuel ◽  
Engine Performance ◽  
Waste Vegetable Oil ◽  
Oil Blend
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