Induction periods of walnut oil samples during the Rancimat measurement
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2022-06-03 16:07
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SANDULACHI, Elisaveta, REŞITCA, Vladislav, GURJUI, A., COSTIŞ, Valentina. Induction periods of walnut oil samples during the Rancimat measurement. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 277-280.
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Modern Technologies in the Food Industry 2014
Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Induction periods of walnut oil samples during the Rancimat measurement


Pag. 277-280

Sandulachi Elisaveta, Reşitca Vladislav, Gurjui A., Costiş Valentina
 
Technical University of Moldova
 
Disponibil în IBN: 31 martie 2020


Rezumat

Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the method Rancimat. Presented data denotes the oxidative stability of walnut oil depending on the duration and storage temperature. It was found that at high temperatures 60° C and 40° C during induction, nut oil has been considerably reduced. In some samples it was zero. Experimental data confirm that the induction which characterizes oxidative stability of walnut oil depends on the chemical composition of nuts, their quality and the method of extraction, processing and storage parameters: temperature, humidity, duration.

Cuvinte-cheie
walnut oil, Oxidative stability, Rancimat method