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oai:www.ideals.illinois.edu:2142/72223 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Perkins, E.G., Hill, Steven Eric 2014-12-17T21:21:46Z 2014-12-17T21:21:46Z 10000-01-01 1992 1992 The Extrusion Aided Screw Press process is an alternative method for the production of soybean oil. It combines short time high temperature extrusion with a conventional screw press to obtain soy oil and meal of high quality. Different soybean varieties (some with altered fatty acid, lipoxygenase, and trypsin inhibitor levels) produce oils with different tocopherol, sterol, phospholipid, and metal contents as compared to common soybeans (U.S. grades #2 and #3, respectfully). Oxidative stabilities of different soybean oils, as measured by the Oxidative Stability Instrument (OSI), peroxide value development, and headspace volatile development indicate the oil produced from the lower quality common soybeans (U.S. grade #3) and soybeans with altered fatty acid composition were most resistant towards oxidation, followed by the other three types of soybean oil, all of which demonstrated similar oxidative stability. The OSI appears to correlate better with peroxide value development and higher molecular weight oxidation breakdown compounds (heptanal, and 2,4-decadienal) than with shorter chain oxidation degradation compounds (pentanal, hexanal, and hexenal). In addition to use with fats and oils, the OSI method demonstrated its ability to determine an induction period index with intact snack food products, such as corn chips, potato chips, dry roasted peanuts, and pork rinds. Made available in DSpace on 2014-12-17T21:21:46Z (GMT). No. of bitstreams: 1 9305550.pdf: 6504430 bytes, checksum: bd07688471ce490d97b41b8e9dcddbdc (MD5) Previous issue date: 1992 Embargo set by: Seth Robbins for item 72391 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 209 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1992. http://hdl.handle.net/2142/72223 (UMI)AAI9305550 Agriculture, Food Science and Technology Studies on the Quality of Soybean Oil: Extraction Method, Soybean Type, and Oxidative Stability text Food Science Food Science University of Illinois at Urbana-Champaign Dissertation Ph.D.