scholarly journals Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils

2017 ◽  
Vol 66 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Khongsak Srikaeo ◽  
Phuttan Poungsampao ◽  
Nguyen Thi Phuong
Keyword(s):  
Vegetable Oils ◽  
Rice Bran ◽  
Fine Particles ◽  
Organic Rice ◽  
Cold Pressed

Fair trade in organic rice: a case study from Thailand

2002 ◽  
Vol 13 (3) ◽  
pp. 45-53 ◽  
Author(s):  
Nuntana Udomkit ◽  
Adrian Winnett
Keyword(s):  
Fair Trade ◽  
Organic Rice

The control of the qualitative and quantitative composi-tion of vitamins and tocopherols of various types of vegetable oils

2021 ◽  
pp. 92-95
Author(s):  
Александр Николаевич Остриков ◽  
Наталья Леонидовна Клейменова ◽  
Инэсса Николаевна Болгова ◽  
Максим Васильевич Копылов ◽  
Екатерина Юрьевна Желтоухова
Keyword(s):  
Vegetable Oils ◽  
The Body ◽  
Quantitative Composition ◽  
Vitamin B ◽  
Silybum Marianum ◽  
Qualitative And Quantitative ◽  
Energy Needs ◽  
Wide Range ◽  
Cold Pressed ◽  
Vitamin Activity

Использование растительных масел в рационе человека необходимо для удовлетворения энергетической потребности организма и регулирования биологических процессов. В настоящей работе представлен качественный и количественный состав витаминов и токоферолов различных видов растительных масел, полученных холодным отжимом из выращенных в нашей стране расторопши, горчицы, подсолнечника, рыжика, рапса. Проведен сравнительный анализ литературных источников о наличии витаминов и токоферолов в различных растительных маслах. Количественный и качественный витаминный состав для одного и того же вида масла, по данным разных авторов, варьируется в достаточно широком диапазоне. В ходе исследования изучен витаминный состав пяти растительных масел. Результаты свидетельствуют, что наибольшей витаминной активностью обладают масла рыжиковое, расторопши и горчичное. Установлено наличие витамина А в маслах: рыжиковом (27,15±0,002 мкг%), расторопши (19,07±0,02 мкг%), горчичном (24,77±0,02 мкг%). Витамины В и В присутствуют в маслах горчичном, рыжиковом и расторопши; витамин В определен в горчичном и рыжиковом, В - в рыжиковом и расторопши. В маслах горчичном и расторопши присутствует витамин В. Наиболее богаты витамином Е масла рыжиковое (52,8±0,02 мг%), подсолнечное (48,3±0,02 мг%), расторопши (47,12±0,02 мг%). Витамин К и токоферолы определены во всех растительных маслах. Присутствие b-каротина обнаружено в рыжиковом (1,237±0,004 мг%), расторопши (0,812±0,002 мг%), подсолнечном (0,22±0,02 мг%) и горчичном (0,148±0,002 мг%) маслах. Анализируемые масла холодного отжима можно рассматривать как ценный источник при проектировании новых многоцелевых продуктов или побочных продуктов для промышленного, косметического и фармацевтического использования. The use of vegetable oils in the human diet is necessary to meet the energy needs of the body and regulate biological processes. This work presents the qualitative and quantitative composition of vitamins and tocopherols of various types of vegetable oils obtained by cold pressing from silybum marianum, mustard, sunflower, camelina, rapeseed grown in our country. A comparative analysis of the literature on the presence of vitamins and tocopherols in various vegetable oils has been carried out. The quantitative and qualitative vitamin composition for the same type of oil, according to different authors, varies in a wide range. During the study, the vitamin composition of five vegetable oils was studied. The results indicate that the following oils have the highest vitamin activity: camelina, silybum marianum and mustard. The presence of vitamin A was found in oils: camelina (27.15±0.002 μg%), silybum marianum (19.07±0.02 μg%), mustard (24.77±0.02 μg%). Vitamins B and B are present in mustard, camelina and silybum marianum oils; vitamin B is found in mustard and camelina; B in camelina and silybum marianum. Mustard and silybum marianum oils contain vitamin B. The richest in vitamin E are camelina (52.8±0.02 mg%), sunflower (48.3±0.02 mg%), silybum marianum (47.12±0.02 mg%). Vitamin K and tocopherols are found in all vegetable oils. The presence of b-carotene was found in camelina (1.237±0.004 mg%), silybum marianum (0.812±0.002 mg%), sunflower (0.22±0.02 mg%) and mustard (0.148±0.002 mg%) oils. The analyzed cold-pressed oils can be considered as a valuable resource when designing new multipurpose products or by-products for industrial, cosmetic and pharmaceutical applications.

Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

2016 ◽  
Vol 12 (1) ◽  
pp. 97-108 ◽  
Author(s):  
Chi Diem Doan ◽  
Iris Tavernier ◽  
Mohd Dona Bin Sintang ◽  
Sabine Danthine ◽  
Davy Van de Walle ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
High Melting ◽  
Gelation Behavior ◽  
Sunflower Wax

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.

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