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The effect of thermal processing on the stability of fats and oils



The effect of thermal processing on the stability of fats and oils



Khimiko Farmatsevticheskii Zhurnal 11(1): 114-117



A study was made of the effect of various conditions of preliminary thermal processing on the effectiveness of natural antioxidants and on the kinetics of autooxidation in sunflower and apricot oils. Thermal processing (180.degree. C) with air sparging reduced the effectiveness of natural antioxidants, while hot air without sparging had no substantial effect on natural antioxidant content. The period of induction of fats and oils, i.e., the period of stability, determined the preservation time of fats and oils in the process of autooxidation. The effectiveness of natural antioxidants (the value Q) may be used for selection of the optimal state of thermal processing of fats and oils and for express determination of the times of their preservation in the process of autooxidation.

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