scholarly journals Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters

2019 ◽  
Vol 9 (10) ◽  
pp. 2123 ◽  
Author(s):  
Lu Han ◽  
Shuang Zhang ◽  
Bao-Kun Qi ◽  
Hong Li ◽  
Feng-Ying Xie ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Flow Rate ◽  
Acid Content ◽  
Molecular Distillation ◽  
Fatty Acid Content ◽  
Tocopherol Content ◽  
Aqueous Extraction ◽  
Feed Flow Rate ◽  
Evaporator Temperature

Soybean oil isolated by enzyme-assisted aqueous extraction (EAE) was subjected to molecular distillation-induced deacidification, and the effects of evaporator temperature, scraper speed, and feed flow rate on oil quality (acid value, color, peroxide value, p-anisidine value, tocopherol content, and fatty acid content) were evaluated to determine the suitable deacidification conditions. Fatty acid content was largely unaffected by evaporator temperature and scraper speed, while an increase of these parameters decreased tocopherol content as well as acid, peroxide, and p-anisidine values and resulted in Lovibond color deepening. The increase of feed flow rate had an opposite effect on the above quality indices. As a result, molecular distillation of EAE-produced soybean oil under suitable conditions (evaporator temperature = 180 °C, scraper speed = 220 rpm, feed flow rate = 4 mL/min) was found to afford a high-quality deacidified product in an environmentally friendly way.

Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

2021 ◽  
Vol 6 (4) ◽  
pp. 139-143
Author(s):  
Nyoman Sri Widari ◽  
Rahaju Saraswati ◽  
Bambang Sutejo
Keyword(s):  
Fatty Acid ◽  
Flow Rate ◽  
Acid Content ◽  
Air Flow ◽  
Fatty Acid Content ◽  
Maximum Yield ◽  
Coconut Oil ◽  
Efficient Production ◽  
Air Flow Rate ◽  
Virgin Coconut Oil

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

scholarly journals Stabilisasi dedak padi melalui pemasakan ekstrusif

2018 ◽  
Vol 6 (3) ◽  
pp. 681
Author(s):  
I Dewa Gede Arsa Putrawan ◽  
Tatang Hernas Soerawidjaja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Rice Bran ◽  
Flow Rate ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Steady State Condition ◽  
Cooked Rice ◽  
Cooking Temperature

An extrusive cooker prototype for stabilizing rice bran has been developed and tested at various flow rate, moisture, and die diameter. The effectiveness of stabilization was observed from measurement of free fatty acid in rice bran oil. The results showed that extrusive cooking achieved steady state condition in 15 to 20 minutes. The smaller the size of die or the higher the flow rate of fed rice bran, the higher the cooking temperature could be achieved. In the range of values tried, moisture was found not affect cooking temperature significantly. Stable rice bran pellets could be produced if extrusive cooking was carried with moisture of 15% to 20% resulting cooking temperature of 110to 130oC. At this condition, free fatty acid content of oil from extrusive cooked rice bran could be maintained at 8% to13% (free fatty  acid content of oil from fresh rice bran is 5% to 6%), for storage of rice bran pellets in three months. Compared to extraction of raw rice bran, extraction of extrusive cooked rice bran was found to be faster. Solvent absorbed by extrusive cooked rice bran was also less than that was absorbed by raw rice bran.Keywords: Extrussive Cooking, Rice Bran, Stabilization AbstrakSebuah prototipe  pemasak  ekstrusif untuk stabilisasi  dedak padi telah dikembangkan  dan diuji pada  berbagai laju alir,  kelembaban  dan diameter  die. Efektifitas  stabilisasi  diamati  melalui pengukuran  kadar asam lemak bebas dalam minyak dedak padi. Hasil-hasil menunjukkan bahwa pemasakan  ekstrusif mencapai keadaan  tunak  dalam waktu  15 hingga 20 menit. Semakin kecil diameter die atau semakin  besar laju alir dedak yang  diumpankan,  semakin tinggi temperatur pemasakan  yang  dapat  dicapai.  Pada  rentang  nilai yang  dicoba,  kelembaban diketahui  tidak mempengaruhi  temperatur pemasakan  secara  berarti. Pelet dedak stabil  dapat  dihasilkan jika pemasakan  dilakukan dengan kelembaban 15% hingga 20% yang akan menghasilkan temperatur pemasakan  110 hingga 130oc. Pad a kondisi tersebut, kadar asam lemak bebas minyak dari pelet dedak padi hasil pemasakan ekstrusif dapat dipertahankan sebesar 8% hingga 13% (kadar asam lemak bebas minyak dari dedak segar adalah 5% hingga 6%),pada penyimpanan pelet dedak padi selama tiga bulan. Tambahan pula, ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif telah dikaji dan dibandingkan dengan ekstraksi dedak padi tanpa mengalami pemasakan, dengan heksan sebagai pelarut. Ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif diketahui berlangsung lebih cepat. Pelarut yang diserap oleh pelet dedak padi hasil pemasakan ekstrusif juga lebih sedikit dibandingkan dengan dedak padi tanpa mengalami pemasakan.Kata Kunci: Dedak Padi, Pemasakan Ekstrusif, Stabilisasi

scholarly journals Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 376-384 ◽  
Author(s):  
R. Vidrih ◽  
S. Vidakovič ◽  
H. Abramovič
Keyword(s):  
Fatty Acid ◽  
Peroxide Value ◽  
Acid Content ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Tocopherol Content ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

scholarly journals Effect of kinematic viscosity variation with blended-oil biodiesel on engine performance and exhaust emission in a power tiller engine

2019 ◽  
Vol 25 (6) ◽  
pp. 946-959
Author(s):  
Duk Gam Woo ◽  
Tae Han Kim
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Ultrasonic Irradiation ◽  
Acid Content ◽  
Kinematic Viscosity ◽  
Fatty Acid Content ◽  
Engine Performance ◽  
Viscosity Reduction ◽  
High Unsaturated Fatty Acid ◽  
Blend Ratio

The optimum conditions for producing biodiesel by combining beef tallow, a waste resource with high saturated fatty acid content, and soybean oil, which has high unsaturated fatty acid content, were investigated. Furthermore, the kinematic viscosity reduction effects of biodiesel by using heating and ultrasonic irradiation were verified, and their impacts on engine performance and exhaust emissions were evaluated. The result shows that the optimum production conditions are a blend ratio of TASO3 (soybean oil to tallow blend ratio of 7:3) and a methanol to oil molar ratio of 12:1. Kinematic viscosity reduction experiment results showed that the kinematic viscosity reduction effects of ultrasonic irradiation and heating were similar, but the heating device is considered more effective because it is simpler and cheaper than the ultrasonic device. Experiment results on output performance and exhaust performance showed that the engine performance and exhaust performance of the fuel with reduced kinematic viscosity were higher than those of the untreated fuel. However, the output of biodiesel was lower than those of conventional diesel (CD) due to the low calorific value of biodiesel; the NOx and CO2 emissions of biodiesel were higher than those of CD, but the CO and HC emissions of biodiesel were lower.

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

Determination of fatty acid content in some edible insects of Mexico

2016 ◽  
Vol 2 (1) ◽  
pp. 37-42 ◽  
Author(s):  
J.M. Pino Moreno ◽  
A. Ganguly
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Periplaneta Americana ◽  
Fatty Acid Content ◽  
Capric Acid ◽  
Caproic Acid ◽  
Insect Species ◽  
Edible Insects

In the present paper we have determined the fatty acid content of some edible insects of Mexico. A comparative analysis of the insect species studied in this research showed that caproic acid was present in a minimal proportion which ranged between 0.01 for Periplaneta americana (nymphs) and 0.06 (g/100 g, dry basis) for Euschistus strenuus. The highest proportion of caprilic acid (0.09) was found in Tenebrio molitor (adults). Atta sp. had the highest amount of capric acid (0.26). Polistes sp. was found to be rich in lauric acid (0.77) and for myristic acid it had the highest content (5.64). Dactylopius sp. and E. strenuus were rich in palmitic acid (14.89). Euschistus taxcoensis had the highest quantity of palmitoleic acid (12.06). Llaveia axin exhibited the highest quantity of stearic acid (22.75). Polistes sp. was found to be rich in oleic acid (38.28). The highest quantity of linoleic acid was observed in T. molitor (larvae) (10.89), and in L. axin the highest content of linolenic acid (7.82) was obtained. A comparison between the species under the present investigation revealed that, in general, the insects are poor in caproic, caprilic, capric, lauric, myristic, palmitoleic and linolenic acids, because the quantities were either minimal or could not be detected at all. They had moderate quantities of stearic, palmitic and linoleic acids and had high quantities of oleic acid. Finally it was concluded that although a particular insect species is unable to fulfil the total fatty acid need for a human, if consumed in combination they could definitely be able to supply a good amount of this highly valued nutrient.

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