FFA

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Related to Free fatty acid: peroxide value

ffa

abbreviation for
(Commerce) free from alongside (ship)

FFA

Future Farmers of America.

FFA

References in periodicals archive ?
The results showed that PET packaging, presence of oxygen, light and storage period increased the peroxide value, free fatty acids and iodine value in addition to soap content compared with glass packing in the above mentioned conditions [21], in this case they leave a great impression on decreasing the oil storage stability.
As a result oils undergo many physical and chemical changes including change in colour and increase in viscosity and free fatty acids (Hui,1996)
The result from this analysis reveals that a reasonable quantity of biodiesel can be obtained from Jatropha curcas oil which has been shown in this study to have a very low free fatty acid (FFA) value of 0.08%.
Vegetable oils contain triglycerols, which are fatty acids bound to a glycerol molecule, as well as free fatty acids. The figure often quoted as fatty acids present in an oil is the total percentage of triglycerols and free fatty acids.
Controlling and monitoring system is realized on base of knowledge of the free fatty acids transesterification to the biodiesel.
Rob Schelkun of NextDiesel Biodiesel for helpful discussions on free fatty acid determinations.
Nonesterified fatty acid: Same as free fatty acid; usually used in reference to fat metabolism.
In the present study, an effort was made to define a fat detection threshold for the free fatty acid, linoleic acid, and examine the ability of linoleic acid to modulate the intake of another tastant, sucrose.
Palmitic acid can then be released as the free fatty acid or transferred to coenzyme A.
An appropriate amount (10-20 g) of oil, depending on the predetermined free fatty acid content, was dissolved in 100 mL of an ethanol/ether mixture (1: 1, v/v).
The independent variables were roasting temperature and duration while oil yield, moisture content, free fatty acid, colour, refractive index and specific gravity of the oil were the dependent variables.
Deterioration of frying oils is in general followed by changes in free fatty acid (FFA) level, color of the oil or an increase in polarity of the oil [4-6].