Waste oil is an inexpensive source for biodiesel production, but the high amount of impurities present (free fatty acids, oxidation products) impedes its practical application. The aim of this work is to assess the purification efficiency of the adsorption process with eggshell and its active carbon. Carbonization of eggshell was done at 200 ºC for 4 hours. For activation of the resultant carbo...

background: nowadays the extensive changes in lifestyle have resulted in an increase in consumption of fast food. this type of food is made by deep fat fry which may contain some toxic or unfavorable substances that have adverse effects on consumers’ health. the aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweets and samosah in ...

The quality of Shea butter is highly affected by processing factors. Hence, the aim of this work was to evaluate the effects of conditioning duration (CD), moisture content (MC), and die temperature (DT) of screw expeller on Shea butter quality. A combination of 33 full factorial design and response surface methodology was used for this investigation. Response variables were refractive index, a...

A new experimental laboratory-scale photodegradation reactor has been developed to study the effects of UV-irradiation detoxification on physicochemical properties of peanut oil based on the photogradation efficiency of aflatoxin B1. The color, acid value, peroxide value, and unsaturated fatty acids were determined at different irradiation times (0, 5, 10, 20, and 40 min). The results showed th...

hydrogenation of oils might be considered as the largest reaction in the edible oil industry. the reaction consists of the addition of hydrogen at the double bounds of fatty acids. although for some reasons this might be considered a desirable reaction but for some others it might create problems in the food and nutrition chain circle due to the formation of saturated and trans fatty acids. soy...

an official enquiry prompted by a commercial firm in order to know whether a limited amount of hydrogen peroxide can be used in preservation of milk for 48 hours longer than raw milk under ordinary condition. Under the Public Health Regulation now in force in the U.K. or India hydrogen peroxide has been classed as a nonpermitted preservative in foodstuffs. Although any kmd of preservative in a ...

Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ life. Peroxide value, water content, peanut color, and solution’s contact angle were studied. The latter was improved presence enzy...

An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swoll...