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  • Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation.

    Author(s) : Šimon, P.Cvengroš, J.

    Author Affiliation : Faculty of Chemical and Food Technology, Institute of Physical Chemistry and Chemical Physics, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia.

    Author Email : peter.simon@stuba.sk

    Journal article : European Journal of Lipid Science and Technology 2010 Vol.112 No.11 pp.1236-1240 ref.26

    Abstract : 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.

    ISSN : 1438-7697

    DOI : 10.1002/ejlt.201000038

    URL : http://onlinelibrary.wiley.com/.../full

    Record Number : 20113024280

    Publisher : Wiley-Blackwell

    Location of publication : Weinheim

    Country of publication : Germany

    Language of text : English

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : food processing, heat treatment, oxidation, plant oils, stability

    Identifier(s) : heat processing, vegetable oils