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The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans‐fatty acids.

Stability characteristics of non‐hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep‐fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p‐anisidine and totox values, and free fatty acids.

Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p‐anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study.

Research with additional food product and under more stressful conditions would be beneficial.

Hydrogenation increases trans‐fatty acid content. Consumption of trans‐fatty acids has been associated with increased risk of heart disease. Non‐hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting.

Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.

The purpose of this paper is to identify and address various wastes in the supply chain of the edible cottonseed oil industry (specifically the processing side) using a value stream mapping (VSM) approach to improve productivity and capacity utilization in an Indian context.

Critical observations and interviewing techniques were used with open‐ended questions to understand the processes involved in the value chain of the cottonseed oil industry. Different chain links/members were investigated through personal visits and discussions. VSM is applied as an approach to the industry to identify and remove non‐value‐adding (NVA) activities.

Major findings obtained from the study are as follows. There is an excess cumulative inventory of 244 days in the whole supply chain. The industry is highly fragmented with a large number of small players present, which hampers the use of economies of scale. There are NVA activities present in the supply chain such as the moving of cottonseed oil from expeller mill to refinery. The industry still uses outdated technology which hampers the productivity.

Attention needs to be given to boosting the productivity of the oil sector. Waste removal from the oilseed‐processing sector is one key to improving the productivity of the sector.

The paper addresses the various wastes in the processing side of the supply chain of the Indian cottonseed oil industry, using VSM as an approach which was hardly ever attempted before. Wastes are then individually attacked to reduce or eliminate them from the system. Suggestions to make the whole chain more productive can be generalized and can be replicated in the context of other developing countries.

Vast areas have been studied toward combustion and emission analysis in vegetable oil methyl esters and quite a few in algal oil biodiesel. To analyze the better alternate source for diesel engine, this study aims to investigate the combustion behavior and emission characteristics between cottonseed biodiesel and algal oil biodiesel on comparison with mineral diesel in a compression ignition engine.

The fuel properties like density, kinematic viscosity, calorific value and Cetane number have met the biodiesel standards for both algal and cottonseed biodiesel. At rated power, engine was operated on all three test fuels, where combustion analysis describing in-cylinder pressure, peak pressure, rate of pressure rise and rate of heat release and emission characteristics including hydrocarbon (HC), carbon monoxide (CO), oxides of nitrogen (NOx) and smoke for both biodiesel comparing mineral diesel.

Algal and cottonseed biodiesel showed up to 2-3°CA delayed start of combustion comparing mineral diesel curve. The in-cylinder pressure of algal biodiesel was found to be 68 bar, whereas cottonseed biodiesel exhibited 65 bar at full load condition. Similarly, the rate of pressure rise and rate of heat release of algal biodiesel depicted 7.9 and 10.7 per cent rise than cottonseed biodiesel, respectively. As the load increased, ignition delay showed decreasing trend, while combustion duration showed an increasing trend. HC, CO and smoke emissions were seen to be lower than mineral diesel with noticeable increase in NOx emission.

In this present investigation, biodiesel from Stoechospermum Marginatum, a marine marco algae, was used to fuel the compression ignition engine. Its combustion behavior and emission characteristics are compared with cottonseed biodiesel, a vegetable oil-based biodiesel having similar physio-chemical characteristics to understand the suitability of algal biodiesel in compression ignition engine. This study involves the assessment of straight biodiesel from macro algae and cottonseed oil on standard operating conditions.

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.

Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.

There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.

The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.

The Milk and Dairies Bill introduced by Mr. SAMUEL aims at securing better inspection of dairies, including all premises in which milk is obtained, stored, or sold, such as cowsheds, milk depots, and milk shops. It also aims at the tracing of impure milk and the prevention of its infection, as well as the elimination of cows yielding tuberculous milk.

This paper aims to provide a detailed review of various cutting fluids (CFs).

Friction and wear are inevitable in machine parts in motion. The industrial sector uses various kinds of lubricants, which include engine oils, CFs, hydraulic fluids, greases, etc. to control friction and wear. The main purpose of using CF is to remove heat produced during machining and to reduce cutting forces, tool wear and energy associated with it. Thus, it increases the productivity and quality of the manufacturing process. But more than 80% of the CFs used in the industries now are mineral oil-based. These mineral oils and additives are highly undesirable because of their toxicity, nonbiodegradability, pollution and ecological problems. Hence, these petroleum-based oils in the lubrication system can be substituted with alternatives such as vegetable-based CF. Several studies are being conducted in the field of eco-friendly CFs. Because of the variance in fatty acid profile and availability, the selection of vegetable oils (VOs) is another problem faced nowadays. The present study is focused on bio-based oils and many eco-friendly additives. Various machining processes and comparisons relating to the same have also been made. The aim is to minimize the use of mineral oil and thereby introduce sustainability in production.

In this present study, bio-based oils, additives and various characteristic behavior of them in machining are being discussed. The VOs are found to be a potential base oil for industrial CFs.

This paper describes the importance of sustainable CFs.

β-Carotene is the most appropriate and significant precursor of vitamin A. Synthetic carotene supplements have been known to pose a threat to human health, making natural sources such as the indefensible choice for the production and extraction of carotene.

This study considers Blakeslea trispora, a filamentous fungus, as a source of production of carotenoids by fermentation and wet and dry mycelium were used to analyse and obtain better extraction results.

In this study, natural oils such as soy oil and cottonseed oil were incorporated into fermentation media to increase the production of carotene. For the optimization process, Plackett–Burman and one-factor-at-a-time (OVAT) models were identified as being of great value.

OVAT was carried out for corn starch because it plays a major role in the production of carotene and the corn starch at 30 g/L concentration has shown the maximum activity of 3.48 mg/gm. After optimizing process variables, submerged fermentation was eventually carried out under highly controlled media conditions. The resulting product was quantified using UV spectroscopy and extraction of carotene has been observed in the presence of various solvents. Among a range of solvents used, the methylene Di chloride produced-carotene at 86% recovery at a significantly lower temperature of 35°C.

It is probably well known to the majority of educated Englishmen that in the United States of America two kinds of Government exist side by side, and are jointly responsible to the people for the conduct of the external and internal relations of the Republic. These two forms of government are represented by the Federal Government and by the several governments of the different States of the Union.

No milk to be sold from newly‐calved cows, nor until three days after the calf has been removed.

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things in their way. But while it is important that better and more scientific attention should be generally given to the preparation of food for the table, it must be admitted to be at least equally important to insure that the food before it comes into the hands of the expert cook shall be free from adulteration, and as far as possible from impurity,—that it should be, in fact, of the quality expected. Protection up to a certain point and in certain directions is afforded to the consumer by penal enactments, and hitherto the general public have been disposed to believe that those enactments are in their nature and in their application such as to guarantee a fairly general supply of articles of tolerable quality. The adulteration laws, however, while absolutely necessary for the purpose of holding many forms of fraud in check, and particularly for keeping them within certain bounds, cannot afford any guarantees of superior, or even of good, quality. Except in rare instances, even those who control the supply of articles of food to large public and private establishments fail to take steps to assure themselves that the nature and quality of the goods supplied to them are what they are represented to be. The sophisticator and adulterator are always with us. The temptations to undersell and to misrepresent seem to be so strong that firms and individuals from whom far better things might reasonably be expected fall away from the right path with deplorable facility, and seek to save themselves, should they by chance be brought to book, by forms of quibbling and wriggling which are in themselves sufficient to show the moral rottenness which can be brought about by an insatiable lust for gain. There is, unfortunately, cheating to be met with at every turn, and it behoves at least those who control the purchase and the cooking of food on the large scale to do what they can to insure the supply to them of articles which have not been tampered with, and which are in all respects of proper quality, both by insisting on being furnished with sufficiently authoritative guarantees by the vendors, and by themselves causing the application of reasonably frequent scientific checks upon the quality of the goods.