Šimon, P.; Cvengroš, J.
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Faculty of Chemical and Food Technology, Institute of Physical Chemistry and Chemical Physics, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia.
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European Journal of Lipid Science and Technology
Semi-refined rapeseed and sunflower oils after degumming and bleaching were refined by deodorization and deacidification in two ways, i.e., by steam vacuum distillation in the deodorization column Lurgi and by molecular distillation in the wiped-film evaporator. The oxidative stability of the oils before and after the physical refining has been evaluated using non-isothermal differential scanning calorimetry. Treatment of the experimental data was carried out by applying a new method based on a non-Arrhenian temperature function. The results reveal that refining by molecular distillation leads to lower oxidative stability of the oils than refining by steam vacuum distillation.
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Indexing terms for this abstract:
food processing, heat treatment, oxidation, plant oils, stability
heat processing, vegetable oils