CHEMICAL AND PHYSICAL CHANGES IN COTTONSEED OIL DURING DEODORIZATION

被引：6
作者：
GUMUSKESEN, AS
CAKALOZ, T
机构：
[1] Food Engineering Department, Ege University, Izmir
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1992年 / 69卷 / 04期
关键词：
COLOR; COTTONSEED OIL; DEODORIZATION; FAT PEROXIDES; FREE FATTY ACID; OXIDATIVE STABILITY; UNSAPONIFIABLE MATTER;
D O I：
10.1007/BF02636075
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of deodorization time and temperature on the physical and chemical properties of cottonseed oil were investigated. Higher temperatures and longer times lead to increases in free fatty acids, peroxide value, viscosity and refractive index while iodine value, unsaponifiable matter and induction period decreased.
引用
收藏
页码：392 / 393
页数：2
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