Search Results - "RBD"

Frying performance of red palm olein, RBD and corn oil. by Thed, S.T., Wong , K.F.

“…A comparative study was therefore undertaken to evaluate the frying performance of red palm olein,RBD (refined,bleached, and deodorised) palm olein and corn oil. …”
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Effect of TBHQ on quality characteristics of RBD olein during frying by Asap, Telingai, Augustin, M. A.

“…The systems were (i) RBD olein without antioxidant (system 1); (ii) RBD olein to which 200 ppm of tertiary butylhydroquinone (TBHQ) had been added prior to frying on the first day (system 2), and (iii) RBD olein which had TBHQ added to a level of 200 ppm at the start of each day. …”
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Optimization of phytochemical antioxidants in RBD palm olein during frying process by Jaswir, Irwandi, Sudin, Mohd Syakirin

“…OR, OS and CA as synergist was expected to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying.…”
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Utilization of waste fish bone as catalyst in transesterification of RBD palm oil by Abd Manaf, Intan Shafinaz, Cheong, Jiun Yi, Ab. Rahim, Mohd Hasbi, Maniam, Gaanty Pragas

“…In this research, waste fish bones modified with potassium hydroxide (KOH) were utilized as a cost-effective catalyst in the transesterification of RBD palm oil with methanol. The waste fish bones were calcined at 900 ℃ for 2 h and then added with different concentration of KOH to form K+ impregnated calcined fish bones (K-CFB). …”
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Stability of tapioca chips fried in RBD palm olein treated with antioxidants by Augustin, M. A., Berry, S. K.

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Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying by Jaswir, Irwandi, Yusoff, Ahmad Badli

“…Results showed that all three artificial antioxidants used have been proven to give significant effects on inhibiting deterioration in RBD palm olein during deep·fat frying. Based on (he result obtained, an optimum combination 112.5 ppm 13HA and 200 ppm of BHT and TBIIQ can be recommended for use in RBD palm olein during deep-fal frying. …”
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The optimization of RBD palm oil epoxidation process using D-optimal design by Nurazira Mohd Nor, Darfizzi Derawi, Jumat Salimon

“…The epoxidation process of RBD palm oil was carried out using in situ generated performic acid. …”
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Tribological evaluations of modified RBD palm olein-based lubricants in machining processes by Norfazillah, Talib, Amiril Sahab, Abdul Sani, Erween, Abd Rahim, S. A., Che Ghani, Syahrullail, Samion

“…The aim of this study is to evaluate the tribological and machining performances of the modified refined, bleached and deodorized (RBD) palm olein-based lubricants (MRPOs) containing low number of additives during the tapping torque and orthogonal cutting processes. …”
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Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein by Tan, C.P, Che Man, Y. B., S, Jinap, Yusoff, M.S.A

“…In the present work, the influence of microwave power (low-, medium- and high-power settings) and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPOO) was evaluated. The changes in thermal profiles by differential scanning calorimetry (DSC) were studied in comparison to the changes in chemical parameters. …”
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Relationships between measurements of fat deterioration during heating and frying in RBD olein by Augustin, M.A., Asap, Telingai, Heng, L.K.

“…The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. …”
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Tribological evaluations of modified RBD palm olein-based lubricants in machining processes by T., Norfazillah, Amiril, S. A. S., Rahim, E. A., Saiful, A. C. G., Syahrullail, S.

“…The aim of this study is to evaluate the tribological and machining performances of the modified refined, bleached and deodorized (RBD) palm olein-based lubricants (MRPOs) containing low number of additives during the tapping torque and orthogonal cutting processes. …”
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Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard by Marikkar, Mohammed Nazrim, Lai, O.M., Ghazali, H.M., Che Man, Y.B.

“…A study was conducted to determine the presence of enzymatically randomized lard (ERLD) as adulterant in RBD palm oil using three different analytical techniques namely gas liquid chromatography (GLC), reversed phase high performance liquid chromatography (RP-HPLC) and differential scanning calorimetry (DSC). …”
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Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard by Marikkar, J.M.N, Lai, O.M, Ghazali, H.M, Che Man, Y.B

“…A study was conducted to determine the presence of enzymatically-randomized lard (ERLD) as an adulterant in RBD palm oil using three different analytical techniques, namely gas liquid chromatography (GLC), reversed phase high performance liquid chromatography (RP-HPLC) and differential scanning calorimetry (DSC). …”
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Analysis of rbd palm olein abrasive blasting as new metal surface cleaning method by Zakaria, Hanis

“…In this study, analysis of RBD palm olein as an alternative to the use of water in wet abrasive blasting process was investigated. …”
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Catalytic conversion of RBD palm oil to fuel : the effect of silica-alumina ratio in ZSM-5 by Mohd Qamaruddin, Ahmad

“…The refined, bleached and deodorized (RBD) palm oil was converted to Organic Liquid Products (OLP) by passing it’s the vapor through ZSM-5 catalyst. …”
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Copper (II) oxide nanoparticles as additives in RBD palm olein : Experimental analysis and mathematical modelling by Nurhanis Sofiah, Abd Ghafar, Samykano, Mahendran, Shahabuddin, Syed, Pandey, Adarsh Kumar, Kadirgama, Kumaran, Said, Zafar, Sudhakar, Kumarasamy

“…In this research, Copper oxide (CuO) nanoparticles have been implemented as nano-additives in biodegradable and eco-friendly refined, bleached, and deodorized (RBD) palm olein base fluids. The formulated nanofluids, CuO/RBD palm olein nanofluids with different volume concentrations in the range of 0.01–0.5 vol%, were then evaluated to study their dispersion behavior and thermophysical properties. …”
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A new method for determination of tert-butylhydroquinone (TBHQ) in RBD palm olein with FTIR spectroscopy by Ammawath, Wanna, Che Man, Yaakob, Baharin, Badlishah Sham, Abdul Rahman, Russly

“…Fourier transform infrared (FTIR) spectra of refined bleached and deodorized (RBD) palm olein samples between 3600 and 2800 cm-1 were used for quantitative determination of the content of tert-butylhydroquinone (TBHQ). …”
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Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying by Liu, Jia Long

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Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying by Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.

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Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends by Che Man, Y.B., Liu, J.L., Abdul Rahman, R., Jamilah, B.

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