scholarly journals Induction Periods for Lipid Crystallization of Various Vegetable Oils

2019 ◽  
Vol 68 (1) ◽  
pp. 45-52 ◽  
Author(s):  
Yayoi Miyagawa ◽  
Mao Yoshida ◽  
Yudai Chizawa ◽  
Shuji Adachi
Keyword(s):  
Vegetable Oils ◽  
Lipid Crystallization ◽  
Induction Periods

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

2019 ◽  
Vol 48 (6) ◽  
pp. 649-660
Author(s):  
Mi So Kim ◽  
Da-Som Kim ◽  
Jin-Ju Cho ◽  
Seong Jun Hong ◽  
Chang Guk Boo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Characteristics ◽  
Induction Periods

scholarly journals Spontaneous ignition of biodiesel: A potential fire risk

2008 ◽  
Vol 12 (2) ◽  
pp. 149-158 ◽  
Author(s):  
Yasuhito Shibata ◽  
Hiroshi Koseki ◽  
Okiyasu Shimizu
Keyword(s):  
Vegetable Oils ◽  
Isothermal Condition ◽  
Fire Risk ◽  
Biodiesel Production ◽  
Spontaneous Ignition ◽  
Scanning Calorimetry ◽  
Induction Periods ◽  
Series Of Experiments ◽  
Exothermal Decomposition ◽  
First Time

The spontaneous ignition of biodiesel was for the first time suspected to be the cause of a recent fire in Japan. We herein present experimental evidence implying this potential risk of biodiesel. Thus, three independent biodiesel samples were subjected to a series of experiments, including a thermogravimetry-differential thermal analysis, a differential scanning calorimetry analysis and a modified wire basket test. The results were comparatively evaluated with reference to vegetable oils, of which spontaneous ignition has been well reported as a cause of fires. The heat onset temperature of biodiesel samples was determined to be ~100 ?C, which was ~45 ?C lower than those of vegetable oils. Furthermore, under the isothermal condition at 100 ?C, the inner temperature of biodiesel samples rose rapidly with the generation of smoke after short induction periods owing to their exothermal decomposition, whereas for vegetable oils neither change in the inside temperature nor generation of smoke was observed even after 10 hours. It was therefore concluded that biodiesel possesses the higher risk of spontaneous ignition than vegetable oils. This is very important information to minimize the fire risk in biodiesel production facilities and so on. .

The Commerce in Vegetable Oils

1895 ◽  
Vol 40 (1031supp) ◽  
pp. 16486-16486
Author(s):  
P. L. Simmonds
Keyword(s):  
Vegetable Oils

Non Edible Vegetable Oils as an Alternative Lubricants in Automotive Sector

2017 ◽  
Author(s):  
Kishor Wagh ◽  
Roshni Halmare ◽  
Meghna Suryawanshi
Keyword(s):  
Vegetable Oils ◽  
Automotive Sector

ACTIVATION OF THE TRANSESTERIFICATIONS PROCESS OF VEGETABLE OILS TRIGLYCERIDES WITH METHANOL UNDER THE INFLUENCE OF MAGNETIC FIELD

2015 ◽  
Vol 11 (6) ◽  
pp. 3630-3634
Author(s):  
T.A. Mamedova ◽  
Z.M. Aliyeva ◽  
A.E. Aliyeva ◽  
R.T. Samedov ◽  
V.M. Abbasov ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Fatty Acids ◽  
Reaction Time ◽  
Vegetable Oils ◽  
High Yield ◽  
Alkyl Esters ◽  
Sunflower Oils ◽  
The Magnetic Field

The process of producing mono-alkyl esters of fatty acids from cottonseed and sunflower oils under the influence of the magnetic field with intensity  15-45 mT  was  investigated . It was revealed that the use of the energy of  magnetic field allows to reduce the reaction time to 10 times, the excess of used alcohol to 2 times while maintaining high yield of the desired product.

Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Relative Viscosity ◽  
Acid Value ◽  
Smoke Point ◽  
Refractive Indices ◽  
Bahir Dar ◽  
Icp Oes ◽  
Saponification Value ◽  
Oil Sunflower

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

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