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Wyniki wyszukiwania dla: RAPESEED
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Analysis of volatile oxidation products in rapeseed oil
PublikacjaCelem pracy było opracowanie metody umożliwiającej określenie stabilności oksydatywnej oleju rzepakowego na podstawie analizy lotnych produktów utleniania lipidów. Na etapie opracowywania metody dobrano optymalne parametry ekstrakcji lotnych analitów techniką SPME. Przeprowadzono również elementy walidacji tej procedury. Zaproponowano też substancje markerowe mogące posłużyć za wyróżniki procesu utleniania lipidów.
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Photoinduced and thermal oxidation of rapeseed and sunflower oils
PublikacjaCelem prezentowanych badań było porównanie stabilności oksydatywnej olejów rzepakowych i słonecznikowych. Na etapie przyspieszania utleniania zastosowano promieniowanie UV. Po naświetlaniu lotne produkty utlenienia były izolowane z fazy nadpowierzchniowej przy pomocy mikroekstrakcji do fazy stacjonarnej HS-SPME(włókno DVB/CAR/PDMS) i oznaczane z zastosowaniem chromatografii gazowej z detektorem płomieniowo-jonizacyjnym (GC/FID)....
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The Use of Electronic Nose for Sunflower and Rapeseed Oil Classification
PublikacjaThe electronic nose is an analytical device often used in food industries to examine the authenticity of their products. The use of the electronic nose allows for a rapid assessment of the quality of food. The oil samples from sunflower and rapeseed were used in this study. Both oil samples were kept inside the thermostat incubator at different ranging from 20oC to 180oC with increment of 40oC. Principal Component Analysis (PCA)...
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The Use of Electronic Nose for Sunflower and Rapeseed Oil Classification
PublikacjaThe electronic nose is an analytical device often used in food industries to examine the authenticity of their products. The use of the electronic nose allows for a rapid assessment of the quality of food. The oil samples from sunflower and rapeseed were used in this study. Both oil samples were kept inside the thermostat incubator at different ranging from 20oC to 180oC with increment of 40oC. Principal Component Analysis (PCA)...
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The influence of the UV irradiation on degradation of virgin rapeseed oils
PublikacjaThis paper presents research which is a continuation of the investigations described earlier. The aim of these studies was to determine the influence of UV irradiation on flavor and the oxidative stability of different rapeseed oils varieties. For the purpose of this study, oil samples underwent accelerated deterioration for 4.5 h under a UV light test. In the obtained sample, characteristic values (peroxide (PV, 1.23–1.62 meq...
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Rapeseed oil methyl ester production in an individual household
PublikacjaFatty acid methyl esters, commonly known as biodiesel, are a cheap and environmental-friendly fuel substitute for diesel engines. Aside from industrial production, individual biodiesel manufacturing is also and important method of fulfilling the requirements of EU Parliament directive no. 2003/30/WE about supporting the use of renewable fuels in transport. Individual FAME production guarantees easy access to the main raw material...
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Application of gas chromatography to evaluate the quality of rapeseed oil
PublikacjaTwo-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different...
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Influence of cabbage juices on oxidative changes of rapeseed oil and lard
PublikacjaCelem badań było określenie wpływu soków wyizolowanych z kapusty surowej i kiszonej na przemiany oksydatywne i termooksydatywne tłuszczów roślinnych (na przykładzie oleju rzepakowego podwójnie ulepszonego) i zwierzęcych (na przykładzie smalcu). Tłuszcze te ogrzewano w temperaturze 100 0C z sokami z kapusty w układzie modelowym przez 6 godzin, pobierając co 1,5 godz. próbki do badań.Po procesie ogrzewania tłuszczów w obecnosci soków...
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Conventional and unconventional yeasts able to grow on rapeseed meal hydrolysates
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The impact of addition of olive oil on thermal degradation of refined rapeseed oil
PublikacjaFats are an important component of the everyday diet and have a significant impact on the proper functioning of human organism. However, during the process of frying chemical transformations take place in the oil; hence fats characterised by high oxidative stability should be given preference. The aim of this work was to determine the quality of rapeseed oil, blended oil, and refined olive oil, all sourced from the domestic market....