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  One of the most important step in the edible oil refining is the elimination of free fatty acids or the acidification. This step is important not only for consumer acceptance, but also because it has the maximum economic impact on production. The good operation of this step can decrease the loss of edible oil in process and affect strongly the final price of production. Industrially the most commonly used method for deacidification is alkali neutralization known mainly as caustic refining. In this method, there is considerable oil loss due to the hydrolysis of neutral oil by caustic. In addition, loss of oil also occurs in the form of occlusion in soapstock, thereby reducing the overall yield of refined product. In the present paper, we have measured these excessive losses of neutral oil in the refinery units of JAHAN vegetable oil Company (Karaj, Iran). Caustic refining units were studied several times in different dates. The samples were withdrawn from input and outputs of each centrifugal separator. The flowrates and operational conditions of each unit were also recorded. The results showed a very variable excessive loss which changes from 0.75 to 2.4 times of sum of free fatty acids and phosphatide contents of crude oil. The crude oil mainly used in the refinery units was degummed soybean oil. Regarding this result, it was concluded that the optimization and control of operation conditions in caustic refining is essential for diminishing the oil losses significantly.

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Efficiency of many herbicides can be increased by adding adjuvants to the spray solution. So, the addition of an appropriate adjuvant to foliar herbicides is important in weed control researches. To identify an appropriate adjuvant for sulfosulfuron and sulfosulfuron + metsulfuron-methyl herbicides against Japanese downy brome Bromus japonicus, two experiments were conducted in randomized complete block design with two factors under field condition separately in Zabol and Zahedan, Iran. Factor A was different doses of herbicide namely 0, 50, 75 and 100% of their recommended dose and factor B was adjuvants including: sweet almond oil, olive oil, sesame seed oil and D-Octil. Results showed that efficiency of sulfosulfuron and sulfosulfuron + metsulfuron-methyl herbicides increased by increasing their doses and adjuvant addition. The addition of sesame seed oil (followed by D-octil) had the highest effect on sulfosulfuron efficacy against Japanese downy brome control. In general, sulfosulfuron at 100% of its recommended dose (26.5 g ha^-1) plus sesame seed oil was the best formulation to control of Japanese downy brome. In addition, this formulation significantly improved wheat grain and biological yield. Adding of D-Octil had the highest influence on sulfosulfuron plus metsulfuron-methyl performance in Japanese downy brome control. The highest wheat grain and biological yield were mainly obtained at 100% recommended dose (40 g ha^-1) of sulfosulfuron + metsulfuron-methyl plus D-Octil followed by sesame oil.
 

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Three dose-response experiments were conducted separately to study the effect of several adjuvants on nicosulfuron efficacy for controlling Amaranthus retroflexus L., Chenopodium album L. and Echinochloa crus-galli L. The experiments were arranged in a completely randomized block design with a factorial arrangement of the treatments and four replications. The treatments consisted of six doses of nicosulfuron at 0 (control), 5, 10, 20, 40, and 80 g a.i.ha^-1 of the recommended dose with and without the adjuvants of cotton oil, rocket oil, soybean oil, maize oil, Adigor®, Volck^®, HydroMax^™ at 0.5% (v/v), Cytogate, Trend^® 90, and D-octil^® at 0.2 % (V/V). The efficacy of nicosulfuron in control of A. retroflexus, C. album, and E. crus-galli increased significantly when the adjuvants were used. HydroMax^™ and Trend^® 90 were the best adjuvants, considering enhanced nicosulfuron efficacy for controlling C. album, E. crus-galli, and A. retroflexus. In the presence of HydroMax^™ nicosulfuron efficacy was raised by a factor of 4.02, 3.45, and 1.65-fold for controlling A. retroflexus, E. crus-galli, and C. album, respectively. In general, the efficacy of nicosulfuron to control A. retroflexus and E. crus-galli was higher than C. album.






 

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Wild barley has invaded wheat fields ever since flamprop-isopropyl was outdated in Iran. Newly developed herbicides such as sulfosulfuron or sulfosulfuron plus metsulfuron-methyl can control it at higher than recommended dosages, but causing significant wheat injury. Hence, two dose-response experiments were conducted to evaluate their efficacy when tank-mixed with thirteen different vegetable oils, at the Ferdowsi University of Mashhad, Iran, during 2013. Moreover, a wheat cultivar (Gaskogen) was also treated with effective dose of 90% (ED₉₀) of both herbicides (21.44 grams active ingredient (g ai) of sulfosulfuron ha^-1 and 41.95 g ai of sulfosulfuron plus metsulfuron-methyl ha^-1) with and without each vegetable oil to check selectivity. Averaged over vegetable oils, the effective dose of 50% (ED₅₀) was decreased 2.6- and 3.0-fold with sulfosulfuron and sulfosulfuron plus metsulfuron-methyl, respectively. Among the evaluated vegetable oils, cottonseed and coconut oil were the best ones to enhance the efficacy of both herbicides. The castor oil had the least effect. A negative correlation was observed between the efficiency of vegetable oils and its unsaturated/saturated fatty acids ratio. No phytotoxic effect on wheat was observed when these herbicides were applied with or without the vegetable oils.

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To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

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In this study, we investigated the replacing of white sesame flour with milk powder at different levels (0, 25, 50, 75, and 100%), formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and the amount of Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) using response surface methodology (RSM) and central composite design(CCD), α = 2 and 5 central points and two replicates in the other points. The optimization of the formulation was done to maximize overrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus (g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6.1% vegetable oil and 0.49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8.4% vegetable oil and 0.56% Panisol gum). Therefore, it is recommended to use white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.

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