Factors affecting oil

Time course of factors affecting oil spilled on the sea. Source From Whittle, K. J., et al. (1982). Philosophical Transactions of the Royal Society of London, Series B, Biological Sciences 297, 193-218. 

There has been much research to examine the different factors affecting oil absorption during frying and many empirical studies have correlated oil absorption measurements with process and/or product characteristics. According to the oil absorption mechanisms explained in the previous section, some factors that may be relevant to the amount of oil absorbed will be now presented. 

Selman, J. D. and Hopkins, M. (1989). Factors affecting oil uptake during the production of fried potato products. Technical Memorandum 475. Campdem Food and Drink Research Association, Gloucestershire, UK. 

The early development and present status of petroleum oils as insecticides for use on deciduous fruit trees are reviewed. The biological groups of insects most susceptible to oil sprays are listed. Factors affecting oil deposit are discussed and data are cited to establish relationships between oil deposit and control. The relationship between chemical composition and control efficiency is also discussed. The possible modes of action by which petroleum oils kill insects are considered. Specifications are given for improved dormant spray oil. Current recommendations ifor the use of oil sprays in control of fruit pests occurring in New York State are listed. The possibility of developing more effective hydrocarbon insecticides is discussed. 

Contents Indude chemical formulation of dispersants, factors affecting oil dispersion, application methods and rates, laboratory testing of performance, comparison of laboratory tests, and rapid and regular performance tests In the field. 

Moreira, R. G., Sun, X., and Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31(4), 485 98. 

Smouse, T.H. (1994) Factors affecting oil quality and stability, in Methods to Assess Oil Quality and Stability (eds K. Warner and N.A.M. Eskin), AOCS, Champaign, pp. 12-36. 

T. H. Smouse, Factors affecting oil quality and stability , in K. Warner and N. A. M. Eskin, eds. Methods to assess quality and stability of oils and fat-containing foods. Champaign AOCS, pp. 17-36,1995. 

Bailey, A.L, Cardenas-Valera, A.E., Graft copolymers as stabilizers for oil-imwater emulsions. Part 2. Preparation of the emulsions and the factors affecting their stability. Colloids and Surfaces, v.97, pp.1-12, 1995. 

With the increased speed and horsepower capabilities of modem chain drives, the role of lubrication has increased in importance. The precision roller chain is actually a series of connected journal bearings and it is essential that lubrication minimizes the metal-to-metal contact of the pin/bushing joints of the chain. Many factors affect lubrication performance and chain life including heat, improper lubrication, windage, contamination, and oil viscosity. 

Other considerations In addition to the above general factors affecting inhibitor application and performance, there will be other special effects relating to particular types of systems, e.g. in oil-production technology. Some of these are referred to in appropriate cases in the following section. 

A. Moet, M. Y. Bakr, M. Abdelmonim, and O. Abdelwahab. Factors affecting measurements of the efficiency of spilled oil dispersion. ACS Petrol Chem Div Preprints, 40(4) 564—566, August 1995. 

Kellerhals, G.E. and Chiou, C.S. "Use of Perspective Plots to Aid in Determining Factors Affecting Interfacial Tensions Between Surfactant Solutions and Crude Oil," Soc. Pet. Eng. J.. June 1982, 350-352. 

Extraction of PHA from plants is likely to be a major factor affecting the production cost of PHA from crops and, therefore, the economic viability of this approach. In contrast to production of PHA from bacterial fermentation, where the production system is designed to produce only PHA, an agricultural production of PHA is likely to be most viable only through the recovery of not only PHA but also all other useful components of the harvested crop, i.e., oil, proteins, and carbohydrates. This fact, combined with the lower level of PHA accumulation in plants in comparison to micro-organism, is likely to make PHA recovery from plants a challenging task. 

Some hair-care products, such as hot-oil treatments, must be heated before application. Explain in terms of factors affecting reaction rates why heat is required. 

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