Тези доповідей

Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497

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2011 - 20122

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Автор: search.filters.author.Nosenko, TamaraКлючове слово: search.filters.subject.peroxide value

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  • Ескіз
    Документ
    Effect of microwave pre-treatment of oilseeds on oil quality
    (2012) Nosenko, Tamara; Demchyna, Galina; Ivanov, Sergey
    The effect of microwave heating on quality of oil from different oilseeds was investigated. It was demonstrated increasing of pressing oil input almost by 40 % in case of microwave pretreatment and we have observed the similar effect of microwave pretreatment on quantity of oil extracted by hexane. The quantity of extracted oil was almost 50 % higher comparatively with conventional pretreatment. It was shown that oil obtained after microwave pretreatment of seeds was differing from control oil (after conventional heating). The both sample had almost the same acidity but oil after microwave pretreatment had lower peroxide value.
  • Ескіз
    Документ
    Processing influence on the oxidation level of sunflower oil
    (2011) Nosenko, Tamara; Oleksenko, A.
    This research is devoted to the investigation of sunflower oil oxidation during its processing (storage and refining). We have investigated free fat acids content, peroxide and anisidine value of sunflower oil during its storage, neutralization, bleaching, winterization and deodorization. We demonstrated that free fat acids content decrease due to neutralization and deodorization and it was rather low in RBD oil. Peroxide value increased more than three times during storage and neutralization, but we observed very low peroxide value after bleaching and insignificant rise during storage of packed RBD oil. All things considered we have concluded that high level of peroxides in crude oil induces high anisidine value in RBD oil.