1- What are the factors affecting quality of edible oil?
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Crude oil, straight from the crushing operation, is not considered edible in the case of most oilseeds. The same is true for the remaining meal. For instance, animals fed raw soy meal will waste away, even though soy meal is high in protein. Researchers at Central Soya discovered that a trypsin inhibitor in soybeans could be deactivated by toasting the meal, and both licensed their invention, and sold soy meal augmented with vitamins and minerals as MasterMix, a product for farmers to mix with their own grain to produce a high quality feed.\n\nThe processing of soy oil is typical of that used with most vegetable oils. Crude soy oil is first mixed with caustic soda. Saponification turns free fatty acids into soap. The soap is removed with a centrifuge. Neutralized dry soap stock (NDSS) is typically used in animal feed, more to get rid of it than because it is particularly nourishing. The remaining oil is deodorized by heating under a near-perfect vacuum and sparged with water. The condensate is further processed to become vitamin E food supplement, while the oil can be sold to manufacturers and consumers at this point.\n\nSome of the oil is further processed. By carefully filtering the oil at near-freezing temperatures, "winter oil" is produced. This oil is sold to manufacturers of salad dressings, so that the dressings do not turn cloudy when refrigerated.\n\nThe oil may be partially hydrogenated to produce various ingredient oils. Lightly hydrogenated oils have very similar physical characteristics to regular soy oil, but are more resistant to becoming rancid.\n\nMargarine oils need to be mostly solid at 90 degrees F so that the margarine does not melt in warm rooms, yet it needs to be completely liquid at 98 degrees F, so that it doesn't leave a "lardy" taste in the mouth.\n\nAnother major use of soy oil is for fry oils. These oils require substantial hydrogenation to keep the polyunsaturates of soy oil from becoming rancid.\n\nHardening vegetable oil is done by raising a blend of vegetable oil and a catalyst in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons, each carbon forming a new single-bond with a hydrogen atom. Adding these hydrogen atoms to the oil makes it more solid, raises the smoke point, and makes the oil more stable.\n\nHydrogenated vegetable oils differ in two major ways from other oils which are equally saturated. During hydrogenation, it is easier for hydrogen to come into contact with the fatty acids on the end of the triglyceride, and less easy for them to come into contact with the center fatty acid. This makes the resulting fat more brittle than a tropical oil; soy margarines are less "spreadable". The other difference is that trans fatty acids are formed in the hydrogenation reactor. Trans acids are increasingly thought to be unhealthful.
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This site provides a good explanation\n\nhttp://www.vegsoc.org/info/omega3.html
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Sounds like a homework question...\n\nAs for importance: the customers will care, so the producers should.\n\nSensory evaluation means little else than trained people who use the senses they were born with, they view, sniff and (in case of edible stuff) taste, often also touch, rarely listen.\n\nTesting for odours includes the test in which concentration a substance starts having a distinct odour. It is mixed with an odourless substance until the odour isn't perceivable any more. Similar tests for taste are possible.\n\nThe temperature of an oil decides which components are allowed to evaporate. It is possible that an odorous component won't be much of a bother at room temperature, but when heated in the pan will create a noxious effect. Imagine customer satisfaction in such a case.
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This work aims at identifying the effects of the main operational spray-dryer variables on the milk powder quality. Experiments have been performed in a pilot spray-dryer following the full-factorial design technique to provide data and correlations that predict the whole powder properties as function of the main operational variables of the spray-dryer. The emulsion feed flow rate, the atomization rotation and the inlet air temperature have been chosen as the independent variables while the residual moisture content, the tapped bulk density, the cohesion force enhancement between particles as well as size distribution of agglomerate and its morphology are the response variables that quantify the powder quality. Correlations obtained are analyzed and incorporated into a mathematical model previously developed for simulating the spray-drying of whole milk emulsion.
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Olive Oil is made up of 80% of monounsaturated acid fats that resist to oxidation more than the polyunsaturated and contribute in keeping high the level of HDL ( the "good" cholesterol) and low the level of LDL (the "bad" cholesterol). \n\nOnly a very small part of olive oil, from 4 to 12 percent, is made up of polyunsaturated acids, whose oxidation can harden the walls of the arteries. \n\nThere are two other essential elements: E vitamin and the poliphenols. Acting in synergy these elements can reduce the risk of some forms of tumors.
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olive oil, sesame oil.\n\n\nabsolutely!
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Have a look at the Flavour and Extract Manufacturers Association, web page.\n\nhttp://www.femaflavor.org/index.html
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Essential is about how it smell...if you buy a bottle you must check the percent of the purity and also how strong it smell.  If you prepare it in your house is better if you do little extractions instead of a big one because you could get more oil doing little extractions.  Call the companies that produce the oils and ask them about the way they made the extraction and ask about the purity of it.
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There are any number of uses for flaxseed oil. It is considered a natural fatty acid it can be added to juices or salad dressings or added to plain foods. Depending on what type it is some have a very distinct taste and can ruin the taste of certain foods. Barleans Brand (found in the refrigerated section) of a vitamin store or whole food store is the best on taste. \ngo to this address and see if it helps answer any of your questions.\nhttp://www.annlouise.com/forum/topic.asp?TOPIC_ID=20271
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use this link\nhttp://www.fao.org/DOCREP/003/X6541E/X6541E04.htm\nok see u
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The quality of the food, brand name, cost, where to buy it, when to buy it, etc.
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have already discussed the many toxic effects of the unsaturated oils, and I have frequently mentioned that coconut oil doesn't have those toxic effects, though it does contain a small amount of the unsaturated oils. \n\nMany people have asked me to write something on coconut oil. I thought I might write a small book on it, but I realize that there are no suitable channels for distributing such a book -- if the seed-oil industry can eliminate major corporate food products that have used coconut oil for a hundred years, they certainly have the power to prevent dealers from selling a book that would affect their market more seriously. For the present, I will just outline some of the virtues of coconut oil.
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try this: http://www.fao.org/docrep/T0115E/T0115E0j.htm
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Table 1. Fuel properties.\n\n__________________________________________________________________________\n                              Fuel      Heat of     Cetan     Viscosity \n                             Weight   Combustion    Number   Centistokes \n___________________________________________________________________________\n                            Lbs./gal.   BTU/gal.\n \nNo. 2 diesel                  7.05      140,000        48        3.0 \n100% Biodiesel (B100)\nMethyl or ethyl ester          7.3      130,000        55        5.7 \nB20 mix (20/80)                7.1      138,000        50        3.3 \nRaw vegetable oil              7.5      130,000     35 to 45   40 to 50\nthe btu is 130,000 per gallon
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The oil is usually within a layer of porous material. Imagine a bucket full of marbles and water. You can get the water out of the bucket without disturbing the marbles much at all.
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its the virgin coconut oil that is good. better than olive oil. its for weight loss and has other health benefits too
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Can't recommend any specific brand, but make sure the fish oil is labeled:\n\n1 - Natural\n2 - Pharmaceutical grade\n3 - Distilled (to remove impurities)