مقالههای A Heidary_Nasab
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
۱Scientific Innovations in Food Industry Engineering in Accordance with The Study of Physical and Chemical Properties of Edible Oils Before and After Deodoration Process
اطلاعات انتشار: ششمین کنفرانس بین المللی اقتصاد، مدیریت و علوم مهندسی، سال ۱۳۹۴
تعداد صفحات: ۷
Canola and sunflower seeds are considered as the two major and popular sources of oil that are employed by the industries for extraction and production of edible oil. Both oils are rich in unsaturated fatty acids and have low quantities of saturated fatty acids therefore due to high unsaturation particularly the presence of linoleic acids in both oils and linolenic acid in canola , the oils are subjected to autoxidation that cause a considerable production of primary and secondary oxidation products . Therefore the purpose of deodorization process is to remove the unpleasant compounds that are present as aldolydes , acids , alcohol and ketones as well as the free fatty acids. both oils in the form of bleached and deodorized were obtained from Behshahr edible oil refining industry. The oils were subjected to a number of physical and chemical tests consisting of acid value, fatty acid composition iodine value, induction period and color measurements and determination and fractionation of the non saponifiable matter.The results indicated that there were slight changes in fatty acid composition due to the oxidation of poly saturated fatty acids.The reduction of red and yellow colors were considerable and the peroxide values were reduced to acceptable levels as the result of deodorization in both oils.Slight reduction in the nonsaponifiable matter suggested that some compounds present in this fraction namely tocopherols were reduced and distilled off during deodorization at high temperature and reduced pressure. The results also indicated that the induction period of both oils have improved due to the removal of primary and secondary oxidation products. Although the majority of tocopherols are removed during this stage but the amount remained is sufficient to protect the oil against oxidation chain reactions<\div>
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