Academic literature on the topic 'Anisidine Value'
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Journal articles on the topic "Anisidine Value"
Kumar, Sanjay, Inderjeet Singh, Deepika Kohli, Jyoti Joshi, and Ritesh Mishra. "Waste Pomelo (Citrus Maxima) Peels – A Natural Source of Antioxidant and Its Utilization in Peanut Oil for Suppressing the Development of Rancidity." Current Research in Nutrition and Food Science Journal 7, no. 3 (December 16, 2019): 800–806. http://dx.doi.org/10.12944/crnfsj.7.3.19.
Full textSaeed, R., and S. Naz. "Effect of heating on the oxidative stability of corn oil and soybean oil." Grasas y Aceites 70, no. 2 (February 14, 2019): 303. http://dx.doi.org/10.3989/gya.0698181.
Full textLabrinea, Eleni P., Nikolaos S. Thomaidis, and Constantinos A. Georgiou. "Direct olive oil anisidine value determination by flow injection." Analytica Chimica Acta 448, no. 1-2 (December 2001): 201–6. http://dx.doi.org/10.1016/s0003-2670(01)01336-8.
Full textSembiring, Lorde, Mirna Ilza, and Andarini Diharmi. "Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification." Jurnal Pengolahan Hasil Perikanan Indonesia 21, no. 3 (December 28, 2018): 549. http://dx.doi.org/10.17844/jphpi.v21i3.24742.
Full textHeri Suseno, Sugeng, Agoes Mardiono Jacoeb, and Dudu Abdulatip. "Stability of Imported Commercial Fish Oils (Soft Gel) in East Java." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (December 31, 2019): 589–600. http://dx.doi.org/10.17844/jphpi.v22i3.29229.
Full textHan, Lu, Shuang Zhang, Bao-Kun Qi, Hong Li, Feng-Ying Xie, and Yang Li. "Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters." Applied Sciences 9, no. 10 (May 24, 2019): 2123. http://dx.doi.org/10.3390/app9102123.
Full textTompkins, Carol, and Edward G. Perkins. "The evaluation of frying oils with the p -Anisidine value." Journal of the American Oil Chemists' Society 76, no. 8 (August 1999): 945–47. http://dx.doi.org/10.1007/s11746-999-0111-6.
Full textMária Kállai-Nagy and Mária Borbélyné Varga. "The effect of dried herbs on the souring of sunflower oil." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 87–89. http://dx.doi.org/10.34101/actaagrar/48/2459.
Full textMusbah, Muhamad, Sugeng Heri Suseno, and Uju Uju. "Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (May 10, 2017): 45. http://dx.doi.org/10.17844/jphpi.v20i1.16398.
Full textSuseno, Sugeng Heri, Agoes Mardiono Jacoeb, Hanani Putri Yocinta, and Kamini Kamini. "Quality of Comercial Import Fish Oil (Softgel) in Central Java." Jurnal Pengolahan Hasil Perikanan Indonesia 21, no. 3 (December 28, 2018): 556. http://dx.doi.org/10.17844/jphpi.v21i3.24743.
Full textDissertations / Theses on the topic "Anisidine Value"
Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.
Full textThe infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)
Ye, Liyun. "Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/76833.
Full textMaster of Science in Life Sciences
Lendrop, Linnéa. "Förändringar av kvalitetsparametrar i frityrolja vid tillagning av köttbullar : Examensarbete i Kemi 15 hp." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-97540.
Full textThis study examines the relationship between quality parameters of frying oil, such as Free fatty acids (FFA), the Anisidine Value (AV) and Total Polar Materials (%TPM), as well as the Agtron Value of meatballs after deep frying. Quality parameters in frying oil, such as primary and secondary oxidation products, measure the quality of the frying oil since levels increase with the use of the oil. Primary oxidation products, such as peroxides, can be measured by the Peroxide Value (PV) and secondary oxidation products, such as aldehydes, can be measured by the Anisidine Value. Analysis of %TPM and FFA are other methods to measure the quality of an oil, since the polarity increases as the oil is used for frying. The instrument Testo 270 was used to measure %TPM in the oil and FFA was determined by titration with sodium hydroxide. The Agtron E30FP instrument was used to determine the Agtron Values of the meatballs, wich used IR technology to determine the color of the product. Results showed that the FFA, AV and %TPM of the oil increased over time in all four production days. It was expected that the product should be darker, that is, the Agtron Value should be lower at the end of production compared to the beginning, but this was only seen in two out of four production days. It was concluded that there are differences in the composition of the oil, with regard to FFA, AV and %TPM at the end of the production day compared to the beginning of the day, but no clear connection was seen between these changes and a decrease in the Agtron Value of the meatballs over time. Further studies are needed to be able to draw a conclusion about the relationship between quality parameters of frying oil and the color of the fried food.
Book chapters on the topic "Anisidine Value"
White, Pamela. "Conjugated Diene, Anisidine Value, and Carbonyl Value Analyses." In Methods to Access Quality and Stability of Oils and Fat-Containing Foods. AOCS Publishing, 1995. http://dx.doi.org/10.1201/9781439831984.ch9.
Full text"minutes retention depending on the oil processed. Then, Synthetic silica hydrogels: Described in the immediately the oil is heated to 70°C, (158°F) to assist "breaking" the preceding section. emulsion and the mixture is passed through a primary (first) centrifuge. The general dosage of acid-activated bleaching earths is 0.3-0.6%, depending on the quality of the oil and bleach-In contrast, the short-mix process, developed in Europe, ing earth. Bleaching earths provide catalytic sites for de-is conducted at 90°C (84°F), uses a more highly concen-composition of oxidation products. Peroxide values (mea-trated caustic, and a mixing time and primary centrifuging sure of aldehydes) and p-anisidine values (precursors for time of less than 1 minute [135]. Less heat damage to the oxidative degradation) first rise and then decrease during oil and higher refining yield are claimed by advocates of bleaching. Bleaching processes used include atmospheric the long mix process. batch, vacuum batch, and continuous vacuum. Vacuum 4. Silica Absorption bleaching has the advantage of excluding air, partially by In traditional refining, oil from the primary centrifuge is vaporization of water in the earth, and is recommended. A washed with warm soft water to remove residual soap and typical vacuum bleaching process is 20-30 minimum at passed through a (secondary) centrifuge. The washed oil 100-110°C (212-230°F) and 50 mmHg absolute [135]. then is dried under vacuum. However, disposal of wash The reactions catalyzed during bleaching continue into water is increasingly becoming a problem, and the indus-the filter bed and are known as the "press bleaching ef-try is shifting to a modified caustic "waterless" refining fect." The reactive components of oil remain in the bleach-process. Soaps poison the adsorption sites of clays in later ing bed. Care should be taken to "blow" the filter press as bleaching operations and are removed by silica hydrogels. free of oil as possible and to wet the filter cake (which can The oil may be degummed with use of chelating acids, be very dusty) to prevent spontaneous combustion [137]. caustic neutralized, passed through a primary centrifuge, At this point, the product is RB ("refined, bleached") and may be partially vacuum-dried. Synthetic silica hy-oil. If the intended product is an oil, it can be sent to the de-drogels, effective in removing 7-25 times more phos-odorizer and become RBD. If solids are desired, the solids-phatides and soaps than clay on a solids basis, and for re-temperature profile of the oil may be modified by hydro-moving phosphorus and the major metal ions, is added genation, interesterification, or chill fractionation, alone or and mixed with the oil. By absorbing these contaminants in combination. first, the bleaching clay is spared for adsorbing chloro-6. Hydrogenation phyll and the oxidation-degradation products of oil Hydrogenation is the process of adding hydrogen to satu-[136-138]. rate carbon-to-carbon double bonds. It is used to raise try-5. Bleaching glyceride melting points and to increase stability as by jective of bleaching is to remove various contami-converting linolenic acid to linoleic in soybean oil [141]. A The ob lighter, "brush" hydrogenation is used for the latter pur-nants, pigments, metals, and oxidation products before the pose. oil is sent to the deodorizer. Removal of sulfur is especial-Most of the catalysts that assist hydrogenation are nick-ly important before hydrogenation of canola and rapeseed el-based, but a variety is available for special applications. oils. Flavor of the oil also is improved. As mentioned in the "Selectivity" refers to ability of the catalyst and process to preceding section, silica hydrogels will adsorb many of sequentially saturate fatty acids on the triglycerides in the these contaminants and spare the bleaching earth. Howev-order of most unsaturated to the fully saturated. For row er, earths are still used for these purposes in installations crop oils, perfect selectivity would be: that have not adopted hydrated silicas. Types of bleaching materials available include [136,139,140]: C18:3 C18:2 C18:1 Linolenic acid Linoleic acid Oleic acid Neutral earths: Basically hydrated aluminum silicates, sometimes called "natural clays" or "earths," and C18:0 fuller's earth, which vary in ability to absorb pigments. Stearic acid Acid-activated earths: Bentonites or montmorillonites, Although typical hydrogenation is not selective, it can be treated with hydrochloric or sulfuric acid to improve favored to a limited degree by selection of catalyst and by their absorption of pigments and other undesirable temperature and pressure of the process. Efficient hydro-components, are most commonly used. genation requires the cleanest possible feed stock (without Activated carbon: Expensive, more difficult to use, but of soaps, phosphatides, sulfur compounds, carbon monoxide, special interest for adsorbing polyaromatic hydrocar-nitrogen compounds, or oxygen-containing compounds) bons from coconut and fish oils. and the purest, driest hydrogen gas possible [140]." In Handbook of Cereal Science and Technology, Revised and Expanded, 361–73. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-35.
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