Shelf life studies on Red Palm Oil (Record no. 26401)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02393nam a2200193Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220221102359.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | ARC/SH |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Archana U |
| 245 ## - TITLE STATEMENT | |
| Title | Shelf life studies on Red Palm Oil |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Department of Home Science, College of Agriculture |
| Date of publication, distribution, etc. | 1999 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The study entitled "Shelf life studies on red palm oil" is a comprehensive study carried out with an objective to assess the qualitative changes of red palm oil during storage. Red palm oil is extracted from the mesocarp of oilpalm fruit which is deep red in colour due to its high carotene content. The storage study was planned for six months. The oil was stored in tins, polythene pouches, polyteraphthalate bottles, plain glass bottles and coloured glass bottles. The analysis carried out to ascertain the physico-chemical changes in the oil were specific gravity, smoke point, moisture, acid value, fatty acid composition. peroxide value, p-carotene, Vitamin E and iodine value. The samples were drawn out every month and analysed. (cake) was also made every month. A product Durina storage there was a visible increase in acid value and peroxide value and a decrease in smoke point. Loss ~.9te.. in carotene and tocopherol content ~ also noticed. There was no significant change in specific gravity and iodine value. The deterioration in oil quality and loss of nutrients were found to be directly related to the rate of exposure of the container to light, air and moisture. The cooking qualities and organoleptic evaluation of the product (cake) indicated that it was acceptable and comparable with that of butter cake. The best container which can be recommended for the storage of red palm oil is coloured glass bottle. While storing oil in other containers it is advisable to keep the containers in dark so that there is little exposure to light. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nandini P V (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810102245 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810102245&fileid=11168b8f-4f1f-4f52-9333-115da7c5036f |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 640 ARC/SH | 171449 | 2014-03-18 | 2014-03-18 | Theses |