Über den Einfluß von Licht verschiedener Intensität und Wellenlängenbereiche Auf den oxydativen Verderb von Speiseölen I

Influence of light of Varying Intensity and Wavelengths on the Oxydative Deterioration of Edible Oils I The basic requirements for the experiments on light exposure are reported in this paper. This involves the use of an apparatus which holds the oil under a constant oxygen pressure and is able to measure very sensitively the amount of consumed oxygen. Furthermore, the equipment required, measuring methods and the basis for calculation are given for an exactly defined exposure.     

Über den Einfluß von Licht verschiedener Intensität und Wellenlängenbereiche auf den oxydativen Verderb von Speiseölen II: Versuchsergebnisse und Diskussion

Influence of Light of Varying Intensity and Wavelength on the Oxydative Deterioration of Edible Oils II: Experimental Results and Discussion Since the action of light is a major cause for the deterioration of oils and fats, light-catalyzed oxidation of refined soybean oil was carried out under defined conditions of intensity and wavelength and the quantum yields were calculated. Not only was the intensity of light varied at a constant wavelength but also, in contrast to hitherto known work, the quantum density was held constant at various wavelengths. The photochemical action was dependent on the wavelength and the former increased with decreasing wavelength to a much greater extent than as might have been expected from the energy content of the light quantum.     

Über den Einfluß von Licht auf den oxydativen Verderb von Speiseölen IV: Abhängigkeit der Oxydationsgeschwindigkeit von der Wellenlänge des eingestrahlten Lichts

Influence of Light on Oxidative Deterioration of Edible Oils IV: Dependence of Rate of Oxidation on Wave-Length of Incident Light A distinct decrease in the rate of oxidation with increasing wave-length is observed for soybean, sunflower and peanut oils when these oils are irradiated with various coloured lights having the same quantum-density. While studying the causes of this behaviour, pure absorption curves for the aforesaid oils were determined. Light of short wave was completely absorbed, whereas long-wave light was barely absorbed to any measurable extent. A considerable increase in quantum yield during oxidation occurs with increasing wave-length. Inspite of this, the oxidation of oils is catalysed most strongly by short-wave light, because the influence of pure absorption exceeds the increase in quantum yield. Pure absorption is therefore considered as the decisive factor with regard to the dependence of photooxidation on wave-length. Finally, the rate of oxidation, as determined in darkness, was found to increase with decreasing wave-length of light used for pre-oxidation of the oil.     

Über den Einfluß von Licht auf den oxydativen Verderb von Speiseölen III: Abhängigkeit der Oxydationsgeschwindigkeit vom Sauerstoffpartialdruck und der Lichtintensität

Effect of Light on the Oxidative Deterioration of Edible Oils III: Effect of Partial Pressure of Oxygen and Intensity of Light on the Rate of Oxidation An apparatus is described for the measurement of oxygen consumption during oxidation of edible oils. Oxidation can be followed in this apparatus under the action of light of any desired intensity and spectral composition, and at various O₂-pressures. Sunflower, peanut and soybean oils were chosen as substrates. The characteristic curves representing oxygen uptake versus time during photo-oxidation showed an unique behaviour of soybean oil; its photo-oxidation proceeded in two phases. With decreasing pressures, a noticeable decrease in the rate of oxidation of the aforesaid oils is observed only at pressures as low as 10-20 mm Hg; up to this region the effect of oxygen pressure is insignificant. The effect of light intensity on the rate of oxidation shows for soybean oil a linear function in the first phase, and a square root function for sunflower oil, and peanut oil and for soybean oil in the second phase.     

Über den oxidativen Verderb bei Pflanzenölen

Oxidative Decay of Vegetable Oil The correlations among the parameters: degustation figure, induction period, oxidation velocity and peroxide value of vegetable oils were investigated. The degustation figure, important for the eating quality, could not be predeterminated by the oxidation velocity or the peroxide value. For most of the examined oils, however, the degustation figure could rather safely be predicted after a certain storage period according to the induction time. Vitamine addition of α-tocopherol acetate does not cause any improvement of the stability.     

Über den Einfluß von Chlorkohlenwasserstoffinsecticiden auf Radikalreaktionen von Methyloleat

Effect of Chlorohydrocarbon-Insecticides on Radical-Reactions of Methyl Oleate Chlorinated hydrocarbons having insecticidal action accelerate the autoxidation of methyl oleate by way of shortening the period of induction phase. Measured on the basis of peroxide-formation, the aforesaid effect increases in the order DDT, DDE, heptachlor and heptachloro epoxide. Apart from the accelerating effect which is common to all the active substances studied, the differences with respect to number and nature of peroxides formed and their further conversion products indicate that the individual chlorohydrocarbons favour certain specific mechanisms in the autoxidation of methyl oleate. In this respect, similar behaviour was exhibited by related substances, such as DDT and DDE on one hand, and heptachlor and heptachloro epoxide on the other.     

Über den Einfluß des Frittierens auf die chemische Zusammensetzung von Fisch-Frittierfetten

Effect of Frying on the Chemical Composition of Fats for Fish Frying If fats are heated upto 180° C in commercial frying plants with or without the material to be fried, corresponding chemical changes, depending on the period of heating occur. These changes are investigated by the methods commonly employed in food industry. Soybean oil and partially hydrogenated peanut oil were employed in these investigations. These two frying fats are very different as regards the degree of saturation of their fatty acids. Although these fats were subjected to more severe conditions than usually practiced in fish restaurants no detrimental physiological properties were found in both the fats after an observation period of two years.     

Über den Einfluß von Comonomeren in Vinylacetat-Mischpolymer-Latexfarben auf die Eigenschaften des Farbfilms

The Effect of Co-monomers in Vinylacetate-Mixed polymer-Latex Paints on the Properties of the Paint Films The properties of vinylacetate-mixed polymer-latex paint films are strongly influenced by the amount of the co-monomer employed. This is shown with the help of a series of latex paints, which were prepared in the same way and with the same additives but with different amounts of ?VeoVa”? 911 and other co-monomers by copolymerisation with vinylacetate. If a small amount of acrylic acid is used in the mixed polymer, the stability of the latex increases but the alkali resistance of the paint film is reduced. The latter effect is less predominant if ?VeoVa”? 911 is used instead of other co-monomers, being negligible with sufficiently high content of ?VeoVa”? 911.     

Über die Entfernung von Schadstoffen bei der Dämpfung von Speiseölen und -fetten

The Removal of Trace Contaminants from Oils and Fats by Deodorization In the introduction to this topic the importance of the pre-treatment of oils and fats in respect of the removal of trace contaminants is discussed. Deodorization conditions used in practice are defined. The role played by deodorization and distillative neutralization in reducing the content of organochlorine pesticides, polycyclic aromatic hydrocarbons, nitrosamines and solvent residues is discussed in detail. Finally, some comments will be made as to the utilization of deodorizer distillates.     

Über die Bildung von Artefakten bei der Dämpfung von Speiseölen und -fetten

The Formation of Artefacts during Deodorization of Fats and Oils Various artefacts are formed during deodorization of fats and oils. Their amount depends on the process parameters, particularly temperature and time of deodorization. The design of the equipment as well as the fatty acid composition of the fats and oils also have some influence. We investigated the formation of trans-isomers as well as of dimeric or oligomeric triglycerides in various fats and oils of different degree of unsaturation by means of IR-spectrometry and capillary GLC on one hand and by gel permeation chromatography on the other hand. The amount of the formation of artefacts is insignificant up to 240°C. At somewhat higher temperatures the amount clearly increases and in the temperature range 260-270°C a steep increase can be observed. Under process conditions as applied in the industrial practice of to-day objectionable concentrations of artefacts are never formed.     

Über den Einfluß des Frittierens auf die ernährungsphysiologischen Eigenschaften von Fisch-Frittierfetten

Effect of Frying on the Nutritional Properties of Fats for Fish Frying Experiments are reported in which especially the protein efficiency was determined in the feeding of albino rats with frying fats which were used in the industry. No correlation could be established between the chemical data and the results of animal experiments. For example, the frying fats which were used for a much longer period than the common industrial practice, did not show any injurious action on the growth and protein efficiency, although some of the chemical constants of the fats deviated considerably from those of the starting material. Considering the results obtained till now and in agreement with the instructional pamphlet of the public health authorities of Hamburg, it is recommended not to exceed a frying temperature of 180° C in the frying of fish and fish products and to fully replace the used frying fat with a fresh one once a week.     

Mikrochromatographische Untersuchungen an Citrusfrüchten: Über den Einfluß des Fettgehaltes auf den Geschmack von Citrusfrüchten

Micro-Chromatographic Investigation of Citrus Fruits; Influence of Fat-Content on the Flavour of Citrus Fruits Micro-Chromatographic Investigation of fats in seeds of various citrus fruits showed that palmitic and stearic acids occur in these seeds. Besides these acids, a considerable amount of linolenic acid occurs in lemonseed oils which are readily autoxidizable. The flavour deterioration occurring in lemon juice after some time is possibly caused by the autoxidation of the oil originating from the crushed seeds.     

Über den Einfluß von Lagerung und Verpackung auf leichtflüchtige Verbindungen gerösteter Erdnüsse

Influence of Storage and Packaging on the Volatile Compounds of Roasted Peanuts In long-term storage experiments with roasted peanuts, and, for comparison, also with unroasted peanuts, the influence of the quality of raw material employed on the distribution of volatile compounds and palatability of peanuts have been determined. In trials with small packages, evacuated glass containers and polyethylene (65 μ) gave the best results. Volatile compounds were extracted from roasted and unroasted peanuts using vacuum distillation and they were investigated by gas chromatography - mass spectrometry. Based on retention indices and mass spectra, the presence of 9 compounds, including dimethyl disulfide, which were so far not known to occur in peanuts, could be proved unequivocally.     

Über den Einfluß der Hydrolyseprodukte von Vanadin(IV)-chlorid auf den Verlauf des thermisch-oxidativen Abbaus von Polyisobutylen

The effect of hydrolytic products of vandium tetrachloride on the thermooxidative degradation of high-molecular weight polyisobutylene (M_w = 5.72·10⁵) in air at 105–135°C was investigated. Correlation of the intrinsic viscosities of polymer samples subjected to degradation with their weight average molecular weights showed that irrespective of the fact whether there was any vanadium present in the samples or not, no branching or crosslinking of the polymer occurred during thermal oxidation. With increasing vanadium content in the samples, the rate of decrease of the intrinsic viscosities considerably decreased during the degradation within the concentration range 0–0.1 wt.-% of vanadium. This means that the thermooxidative degradation of polyisobutlene was considerably slowed down owing to hydrolytic products of vanadium tetrachloride.     

Über den Einfluß der Grenzflächenspannung auf die Haftfestigkeit

The values of adhesion between four diffrent adhesive,and (i) steel substrates whose surface energy had been altered by adsorption, and (ii) several polymer having different surface energies, had been measured. The results show that the adhesion has a maximum value when the surface energy of the hardened adhesive is equals to that of the substrate, i.e. when the interfacial energy adhesive/substrate is a minimum. The adhesion of the adhesives to the polymer was much smaller than to the steel sprcimens and the dependence of the adhesion onm the interfacial energy was sharper in the case of the polymers. The decrease of the adhesion with increasing interfacial energy was fiund to be greater if the liquid adhesive wets the substrate badly than the steel speciman.     

Über den Einfluß der Klimatisierung auf den Gehalt an Phospholipiden im gepreßten Rapssamenöl

The Conditioning Influence on the Content of Phospholipids in Pressed Rape Seed Oil The influence of the conditioning temperature and humidity of the rape seed which was to be conditioned, on the migration of phospholipids into raw oil was investigated. The increase of the humidity content from 6 to 8 wt.-% had an extent influence on the total content of the phospholipids. Thr increase of the temperature from 70°C to 80°C showed no essential influence, a further temperature rise up to 95°C led to an increase of phospholipids in oil of 1/3. The corresponding relations are of great importance for oil storage as well as for the balance of the yield and of the losses.