Preface to the First Edition. Preface to the Second Edition. Contributors. List of Abbreviations. 1 Production and Trade of Vegetable Oils ( Frank D. Gunstone ). 1.1 Extraction, refining and processing. 1.2 Vegetable oils: Production, consumption and trade. 1.3 Some topical issues. 2 Palm Oil ( Siew Wai Lin ). 2.1 Introduction. 2.2 Composition and properties of palm oil and fractions. 2.3 Physical characteristics of palm oil products. 2.4 Minor components of palm oil products. 2.5 Food applications of palm oil products. 2.5.1 Cooking/frying oil. 2.6 Nutritional aspects of palm oil. 2.7 Sustainable palm oil. 2.8 Conclusions. 3 Soybean Oil ( Tong Wang ). 3.1 Introduction. 3.2 Composition of soybean and soybean oil. 3.3 Recovery and refining of soybean oil. 3.4 Oil composition modification by processing and biotechnology. 3.5 Physical properties of soybean oil. 3.6 Oxidation evaluation of soybean oil. 3.7 Nutritional properties of soybean oil. 3.8 Food uses of soybean oil. 4 Canola/Rapeseed Oil ( Roman Przybylski ). 4.1 Introduction. 4.2 Composition. 4.3 Physical and chemical properties. 4.4 Major food uses. 4.5 Conclusion and outlook. 5 Sunflower Oil ( Maria A. Grompone ). 5.1 Introduction. 5.2 Sunflower oil from different types of seed. 5.3 Physical and chemical properties. 5.4 Melting properties and thermal behaviour. 5.5 Extraction and processing of sunflower oil. 5.6 Modified properties of sunflower oil. 5.7 Oxidative stability of commercial sunflower oils. 5.8 Food uses of different sunflower oil types. 5.9 Frying use of commercial sunflower oil types. 6 The Lauric (Coconut and Palm Kernel) Oils ( Ibrahim Nuzul Amri ). 6.1 Introduction. 6.2 Coconut oil. 6.3 Palm kernel oil. 6.4 Processing. 6.5 Food uses. 6.6 Health aspects. 7 Cottonseed Oil ( Michael K. Dowd ). 7.1 Introduction. 7.2 History. 7.3 Seed composition. 7.4 Oil composition. 7.5 Chemical and physical properties of cottonseed oil. 7.6 Processing. 7.7 Cottonseed oil uses. 7.8 Co-product uses. 8 Groundnut (Peanut) Oil ( Lisa L. Dean, Jack P. Davis, and Timothy H. Sanders ). 8.1 Peanut production, history, and oil extraction. 8.2 Oil uses. 8.3 Composition of groundnut oil. 8.4 Chemical and physical characteristics of groundnut oil. 8.5 Health issues. 9 Olive Oil ( Dimitrios Boskou ). 9.1 Introduction. 9.2 Extraction of olive oil from olives. 9.3 Olive oil composition. 9.4 Effect of processing olives on the composition of virgin olive oils. 9.5 Refining and modification. 9.6 Hardening and interesterification. 9.7 Quality, genuineness and regulations. 9.8 Consumption and culinary applications. 10 Corn Oil ( Robert A. Moreau ). 10.1 Composition of corn oil. 10.2 Properties of corn oil. 10.3 Major food uses of corn oil. 10.4 Conclusions. 11 Minor and Speciality Oils ( S. Prakash Kochhar ). 11.1 Introduction. 11.2 Sesame seed oil. 11.3 Rice bran oil. 11.4 Flaxseed (linseed and linola) oil. 11.5 Safflower oil. 11.6 Argan kernel oil. 11.7 Avocado oil. 11.8 Camelina seed oil. 11.9 Grape seed oil. 11.10 Pumpkin seed oil. 11.11 Sea buckthorn oil. 11.12 Cocoa butter and CBE. 11.13 Oils containing a-linolenic acid (GLA) and stearidonic acid (SDA). 11.14 Tree nut oils. Useful Websites. Index.

http://health120years.com/cn/pdf/hd_Vegetable.Oils.pdf

Vegetable Oils in Food Technology: Composition, Properties, and Uses

The straight use of vegetable oils as fuel in diesel engines entails adjusting several physical properties such as density and viscosity. By adequately heating the vegetable oil before entering the injection system, its physical parameters can reach values very close to that of diesel fuel. Consequently, by properly adjusting the temperature of vegetable oils used as fuel, it is possible to improve their combustion performance, thus avoiding premature engine aging due to incomplete burning. In this study the density and viscosity of several vegetable oils are studied within a wide variety of temperatures. The optimal range of temperatures at which each vegetable oil should operate in order to adjust its properties to those of automotive diesel and biodiesel is then found. Additionally an empirical relationship between the dependence of viscosity with density is presented. Thus, by means of the above-described relationship, through measuring the density of a given oil, its viscosity can be directly deduced.

/pdf/temperature-dependence-of-density-and-viscosity-of-vegetable-4r32e90qly.pdf

Temperature dependence of density and viscosity of vegetable oils

Biodiesel is a renewable, biodegradable, environmentally benign, energy efficient, substitution fuel which can fulfill energy security needs without sacrificing engine’s operational performance. Thus it provides a feasible solution to the twin crises of fossil fuel depletion and environmental degradation. The properties of the various individual fatty esters that comprise biodiesel determine the overall properties of the biodiesel fuel. In turn, the properties of the various fatty esters are determined by the structural features of the fatty acid and the alcohol moieties that comprise a fatty ester. Better understanding of the structure-physical property relationships in fatty acid esters is of particular importance when choosing vegetable oils that will give the desired biodiesel quality. By having accurate knowledge of the influence of the molecular structure on the properties determined, the composition of the oils and the alcohol used can both be selected to give the optimal performance. In this paper the relationship between the chemical structure and physical properties of vegetable oil esters is reviewed and engineering fatty acid profiles to optimize biodiesel fuel characteristics is highlighted.

/pdf/correlation-between-the-chemical-structure-of-biodiesel-and-4o1ojjmtb8.pdf

Correlation between the chemical structure of biodiesel and its physical properties

The viscosities and specific heat capacities of twelve vegetable oils were experimentally determined as a function of temperature (35 to 180° C) by means of a temperature controlled rheometer and differential scanning calorimeter (DSC). Viscosities of the oil samples decreased exponentially with temperature. Out of the three models (modified WLF, power law, and Arrhenius) that were used to describe the effect of temperature on viscosity, the modified WLF model gave the best fit. The specific heat capacity of the oil samples however increased linearly with increase in temperature. The equations developed in the study could be valuable for designing or evaluating handling and processing systems and equipment that are involved in the storage, handling and utilization of vegetable oils.

https://www.tandfonline.com/doi/pdf/10.1080/10942910701586273

Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C

The viscosities of 12 vegetable oils were experimentally determined as a function of temperature (5 to 95°C) by means of a temperature-controlled rheometer Viscosities of the oil samples decreased exponentially with temperature Of the three models [modified Williams-Landel-Ferry (WLF), power law and Arrhenius] that were used to describe the effects of temperature on viscosity, the modified WLF model gave the best fit The amounts of monounsaturated FA or polyunsaturated fatty acids (PUFA) highly correlated (R
 2>082) with the viscosities of the oil samples whereas and the amounts of saturated or unsaturated FA An exponential equation was therefore used to relate the viscosity of these vegetable oil samples to the amounts of monounsaturated FA or PUFA The models developed are valuable for designing or evaluating systems and equipment that are involved in the storage, handling, and processing of vegetable oils

Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition

A generalized method was developed to estimate the liquid density of vegetable oils and fatty acids. The correlation for vegetable oils was based on fatty acid critical properties and composition of the oil. The correlations predicted the density of vegetable oils and fatty acids with an average absolute deviation of 0.21 and 0.77%, respectively. The present method is slightly more accurate in predicting vegetable oil density and simpler than the method of Halvorsen et al. Also, a method is introduced that predicts viscosity from density data, thus relating two key properties of vegetable oils.

http://lib3.dss.go.th/fulltext/Journal/J.AOCS/J.AOCS/1999/no.12/dec1999,vol76,no12,p1415-1419.pdf

C. M. Rodenbush

Papers

Density and viscosity of vegetable oils