Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurements. The main objective of this study was to evaluate quality changes of heated based on visible/near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within a range of 400 to 1750 nm. Acid value, total polar comp...

Maize oil is high in polyunsaturated fat, which is a heart-healthy fat, and low in saturated fat. Extraction of oils from oilseeds is a key step for their commercialization. The extraction process has a direct effect on the quality and quantity of protein and oils obtained. Various methods like cold pressing, solvent, super-critical fluid and aqueous extractions are in practice for oilseed extr...

Climate change is undoubtedly the most imminent environmental issue the world is facing today. Climate changes could heavily affect olive oil producing areas, especially in the Mediterranean basin. Olive trees are tougher than vines and can thrive on many different terrains and under various climate conditions. Researchers reported that a key area of Spanish olive oil production in Catalonia ma...

In the present work, olive-crop yields and olive oil physico-chemical quality were studied after three and six years of olive mill wastewater (OMW) spreading at three levels (50, 100 and 200 m3 ha-1 year-1). Olive yield showed improvements with OMW level. Insignificant difference in oil content and oil quality indices of the control and treatments amended by OMW was observed. Moreover, olive oi...

The life of quench oil is dependant upon its thermal stability. The thermal stability is a function of the quality of the base oil, the antioxidant package used, and the presence of heat and catalysts. In this paper, the mechanism of quench oil degradation and the function of antioxidants will be explained. An example of oxidation testing to determine the role of the base oil and antioxidants i...

Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: T...

The relative immobility of foam in porous media suppresses the formation of fingers during oil displacement leading to a more stable displacement which is desired in various processes such as Enhanced Oil Recovery (EOR) or soil remediation practices. Various parameters may influence the efficiency of foam-assisted oil displacement such as properties of oil, the permeability and heterogeneity of...

The olive tree is a plant of economic value for the oil of its drupe. It is a cultigen complex composed of genotypes with differences in cold-hardiness. About 90% of the oil is stored in oil bodies (OBs) in the drupe during the oleogenic phase. Phenols and lipids contribute to oil quality, but the unsaturated fatty acid (FA) fraction is emerging as the most important for quality, because of the...

Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (a...