The Resource Shelf-life estimation of processing oils of varying quality : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Mui Yen Julyn

Shelf-life estimation of processing oils of varying quality : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Mui Yen Julyn

Label
Shelf-life estimation of processing oils of varying quality : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Shelf-life estimation of processing oils of varying quality
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Ng Mui Yen Julyn
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this study was to: Determine the relationship between the rates of lipid oxidation and the concentration of lipid hydroperoxides quantitatively so as to create rapid prediction tools what will be able to predict the quality of bulk oils which can be of practical application in the food processing industry. The objectives of the current work were to: Characterise oil of varying quality; Quantify the change in oxidation rate of oils with different degree of oxidation; Quantify the change in oxidation rate brought about by mixing oils of varying quality together -- Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Ng, Mui Yen Julyn
Dissertation note
B. Food Tech. (Hons.)
Dissertation year
2011
Granting institution
Massey University, Palmerston North
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Massey University
http://library.link/vocab/subjectName
  • Oils and fats, Edible
  • Lipids
  • Oils and fats, Edible
  • Food
Label
Shelf-life estimation of processing oils of varying quality : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Mui Yen Julyn
Instantiates
Production
Note
  • Title from cover
  • At head of title: Massey University, Singapore
Bibliography note
Bibliography: pages 74-76
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Oxidation and rancidity of fats and oils ; Measurement of oxidative rancidity ; Regulation of oils ; Nutritional aspects of rancidity ; Conclusions -- Materials and methods. Materials ; Mthods & experimental design ; Designed experiment ; Planned method of statistical analysis -- Results and discussion. Changes in hydroperoxides concentration as a function of time and extent of reaction ; Comparison of the changes of lipid hydroperoxide concentration among oil samples ; Effect of oxygen consumption rates on lipid oxidation ; Relationship between oxygen consumed and lipid hydroperoxides formed ; Correlation between the measured and predicted lipid hydroperoxide concentration -- Conclusion -- Recommendations
Control code
16001402
Dimensions
30 cm
Extent
ix, 79 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Shelf-life estimation of processing oils of varying quality : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Mui Yen Julyn
Production
Note
  • Title from cover
  • At head of title: Massey University, Singapore
Bibliography note
Bibliography: pages 74-76
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Oxidation and rancidity of fats and oils ; Measurement of oxidative rancidity ; Regulation of oils ; Nutritional aspects of rancidity ; Conclusions -- Materials and methods. Materials ; Mthods & experimental design ; Designed experiment ; Planned method of statistical analysis -- Results and discussion. Changes in hydroperoxides concentration as a function of time and extent of reaction ; Comparison of the changes of lipid hydroperoxide concentration among oil samples ; Effect of oxygen consumption rates on lipid oxidation ; Relationship between oxygen consumed and lipid hydroperoxides formed ; Correlation between the measured and predicted lipid hydroperoxide concentration -- Conclusion -- Recommendations
Control code
16001402
Dimensions
30 cm
Extent
ix, 79 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
Processing Feedback ...