FoodSciRN: Fats & Oils (Topic)最新文献

筛选

英文中文

Chemical Modification of Dehydrated Castor Oil for Synthesis of Biolubricant 脱水蓖麻油合成生物润滑剂的化学改性研究

FoodSciRN: Fats & Oils (Topic) Pub Date : 2020-02-06 DOI: 10.2139/ssrn.3701154

S. Rajwani, P.K.S. Yadav

引用次数: 1

Effect of Processing Methods and Storage Time on Chemical Properties of Palm Oil 加工方法和贮存时间对棕榈油化学性质的影响

FoodSciRN: Fats & Oils (Topic) Pub Date : 2019-04-30 DOI: 10.2139/ssrn.3517490

C. S. Nwakodo, M. Chukwu, M. Iwuagwu, T. Odom

{"title":"Effect of Processing Methods and Storage Time on Chemical Properties of Palm Oil","authors":"C. S. Nwakodo, M. Chukwu, M. Iwuagwu, T. Odom","doi":"10.2139/ssrn.3517490","DOIUrl":"https://doi.org/10.2139/ssrn.3517490","url":null,"abstract":"The effect of four processing methods and the storage time on the chemical properties of palm oil were determined. The palm oil samples were extracted using hot extraction (HEPO), Cold extraction (CEPO), hot extraction with Sand (HSEPO) and Mechanized extraction (MEPO). Processing methods had no significant effect on the iodine value (45.94±0.68 to 47.06±2.25 wijis) whereas there were significant (p≤0.05) variations in saponification value (250.89±4.84 to 260.50±3.35mgKOH/g), peroxide value (8.59±4.14 to 12.08±4.70 mEq/kg), free fatty acid value (1.80±1.01 to 3.94±1.03%, mgKOH/g), acid value (3.77±1.91 to 7.90±2.08%, mgKOH/g) and carotenoids level (301.12±13.38 to 311.21±12.59 mg/kg) due to the processing methods. Storage time (months) caused no significant (p≤0.05) effect in iodine value (45.93±1.55 to 47.91±0.83 wijis) of palm oil samples stored for 0 to 3 month(s) but caused significant (p≤0.05) decrease in the carotenoids content (321.72±5.68 to 287.15±5.19 mg/kg). Storage time caused significant (p≤0.05) increase in saponification value (250.41±4.30 to 260.96±3.61 mgKOH/g), peroxide value (4.56±1.36 to 14.93±1.61%, mgKOH/g), free fatty acid value (1.83±0.84 to 3.77±1.32%, mgKOH/g) and acid value (2.45±1.74 to 7.54±1.80). Hot extraction method of palm oil was observed as the best method because its palm oil had the better quality parameter than other methods such as saponification value (252.20±4.00 mgKOH/g), iodine value (47.03±0.94 wijis), peroxide value (8.59±4.14 mEq/kg), free fatty acid (2.03±0.96%, mgKOH/g), acid value (3.94 ± 2.04%, mgKOH/g) and carotenoids level (302.90±13.46 mg/kg). Crude palm oil should not be stored for more than two months. It is recommendable to study the effect of storage conditions on the chemical properties of palm oil.","PeriodicalId":347652,"journal":{"name":"FoodSciRN: Fats & Oils (Topic)","volume":"257 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116231473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Commodity Price Shocks and Inflation in a Net Oil‐Importing Economy 石油净进口经济中的商品价格冲击和通货膨胀

FoodSciRN: Fats & Oils (Topic) Pub Date : 2013-06-01 DOI: 10.1111/opec.12010

Roseline Misati, E. Nyamongo, I. Mwangi

{"title":"Commodity Price Shocks and Inflation in a Net Oil‐Importing Economy","authors":"Roseline Misati, E. Nyamongo, I. Mwangi","doi":"10.1111/opec.12010","DOIUrl":"https://doi.org/10.1111/opec.12010","url":null,"abstract":"The global economy experienced sharp spikes in food and oil prices in 2008–2009 and 2011 period. Oil prices and food price shocks are believed to have played a prominent role in the build‐up of persistent inflationary pressures in Kenya in the recent past. This study uses Granger causality and structural vector autoregressive (SVAR) methods to examine the dynamic linkages between commodity prices and both overall inflation and non‐food non‐fuel inflation. The study finds a significant role of oil and food prices in both measures of inflation. Specifically, the study reveals that food prices are more important than oil prices in explaining overall and non‐food non‐fuel inflation when both variables are considered in the same VAR framework. However, the effect of oil prices on inflation is more persistent than the effect of food prices. The paper also finds that the food and oil inflation effects have more significant influence on non‐food non‐fuel inflation than money supply growth rate and that oil price shocks immediately depreciate the exchange rate. Based on the results, the study recommends adoption of measures to reduce oil dependence, usage of targeted intervention rather than tax waivers during crisis periods, strengthening of supply response measures and a neutral monetary policy stance in the face of shocks unless they get entrenched in the non‐food non‐fuel inflation.","PeriodicalId":347652,"journal":{"name":"FoodSciRN: Fats & Oils (Topic)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128707583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 40