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Influence of water on the changes during heating of oils.

Ramanna, B. R. and Sen, D. P. (1983) Influence of water on the changes during heating of oils. Journal of Food Science and Technology, 20 (4). 146-149, 17 ref..

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Coconut oil (iodine value (IV) 8.5) and niger seed oil (IV 126) were heated to 180 degree C with and without the addition of water. Samples of heated oil collected after 3, 16, 12, 18 and 24 h of heating were analysed for epoxy acid, hydroxyl value, oxidized fatty acids, refractive index, free fatty acids, IV, peroxide value, smoke point, and foaming height. Heating the water-added-oils caused a rapid increase in epoxy acid initially, slight inhibition in the development of oxidized fatty acids, little variation in peroxide value, and a slight decrease in smoke point and increase in fatty acids. The presence of water in the oils made some difference in the extent of deterioration with respect to some parameters. The extent of unsaturation of an oil had no effect on the degree of deterioration on heating to frying temp.

Item Type: Article
Uncontrolled Keywords: HEATING-; vegetable oils, heating deterioration of frying; DECOMPOSITION-; FRYING-; OILS-VEGETABLE; WATER-; vegetable oils, water & heating deterioration of frying; coconut oils, heating deterioration of frying; niger seed oils, heating deterioration of frying
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 05:18
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6663

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