Tag Archives: Peroxide Value

Effects of Some Chemical Preservatives on the Storability and Sensory Attributes of Agbarati-A Meat Substitute (Published)

Agbarati, a melon seed based meat analogue was produced and treated with four different chemical preservatives; Sodium benzoate, Citric acid, Potassium sorbate and Ascorbic acid. The produced meat analogue samples were stored at room temperature for seven days and changes in their chemical attributes (Free Fatty Acids, Peroxide value and Iodine value) and sensory attributes were monitored to know if the chemical preservatives can extend the shelf life of the samples. At the end of the experiment, the result showed that Citric acid was adjudged the best of the four preservatives having the lowest increase in Free Fatty Acid value of 2.75% compared to the untreated sample of 4.18% in Free Fatty Acid. Similarly, the peroxide value increased to 6.41MeqKg-1 in the untreated sample and 4.66MeqKg-1 in Citric acid sample while the Iodine value reduced to 92.76 g/l00g of oil in the untreated sample and 96.76g/100g of oil in the Citric acid sample. Result of sensory evaluation showed that panelists preferred most the Citric Acid preserved Agbarati.

Keywords: Agbarati-Meat Analogue, Chemical Preservative, Free Fatty Acid, Iodine Value, Peroxide Value

DETERMINATION OF SUITABILITY OF GROUNDNUT OIL AS A HYDRAULIC FLUID (Published)

This study is set out to ascertain the suitability of groundnut oil as a hydraulic fluid. Benchmark tests and experiment were carried out to ascertain the physio-chemical property of groundnut oil. The key steps will be to experiment the viscosity of groundnut oil at 40oC and 100oC respectively, specific gravity, viscosity index, acid value, Pour point, flash point, fire point, peroxide and iodine value using refined groundnut oil as sample. The result showed that the viscosity at 40oC and 100oC are 34.1mm2/s and 7.08mm2/s which exceeded the international standard organization (ISO) specification of (12-100) mm2/s and 5mm2/s for 40oC and 100oC respectively. The flash point (249.1oC), the fire point (255.2oC), acid value (0.3942mg (KOH)/g) all exceed the ISO specification. The result showed a good peroxide value and iodine value from oil sample. The low temperature flow property (pour point) is the only result that does not meet ISO specification with -3oC but can be handled by addition of cold flow property depressant (additive). However this work has demonstrated the feasibility of using groundnut oil as a hydraulic fluid.

Keywords: Fluid-Properties, Groundnut-Oil, Hydraulic-Fluid, Peroxide Value, Pour-Point