TY  - GEN
T1  - Heating experiments with palm olein and groundnut oil
A1  - Augustin, M.A.
LA  - English
YR  - 2013
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-2970
AB  - The quality changes in refined, bleached and deodorized palm olein (RBD olein) and groundnut oil during static heating at 180 degrees C for 5h. per day for 8 consecutive days were studied. The indices used for assessment of oil quality included percent polar components, dielectric constant, polymer content, E ('1 percent)(,1 cm) at 232 and 268nm, iodine value, C18:2/C16:0 ratio if glyceride-bound fatty acids, colour acid value and smoke point. The results showed that the major differences between the performance of the oils were that (i) groundnut oil was more susceptible to the formation of polymers and (ii) RBD olein was more prone to darkening than groundnut oil. The results also suggest that darkening of RBD olein cannot be solely linked to qua1983lity deterioration of the
KW  - ESHUILE DE PALME
KW  - OLEINE
KW  - ARACHIS HYPOGAEA
KW  - QUALITE/ FRITURE
KW  - CHAUF
KW  - lACEITES DE PALMAS
KW  - OLEINA
KW  - CALIDAD/ FRITURA
KW  - CALENTAMI
ER  -