Wpływ ogrzewania mikrofalowego o mocy 400 W na zmiany oksydacyjne wybranych olejów rafinowanych
Influence of Microwave Heating at 400 Watts Power on Oxidative Changes of Selected Refined Oils
Author(s): Lidia OstaszSubject(s): Economy
Published by: Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie
Keywords: vegetable oils; microwave heating; oxidative changes
Summary/Abstract: The study analyses qualitative changes occurring in refined oils during microwave heating at 400 watts of power. Sunflower, maize, soy and peanut oils were considered. The temperature of the oil samples was raised to 170–180°C in a microwave. Based on the anisidine peroxide and acid values, oxidative and hydrolytic changes were stated. The highest value of peroxide (higher by about 20 mEq/kg) was observed in the corn, sunflower, and peanut oils while the largest value of anisidine was observed in sunflower oil (124,02). The value of acid in microwave heating increased by between 0.4–0.6 mg KOH/g. The analysis of fatty acid content indicated changes in the palmitate, oleic and linoleic acids.
Journal: Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
- Issue Year: 874/2011
- Issue No: 06
- Page Range: 125-138
- Page Count: 14
- Language: Polish