Effect of microwave pre-treatment of oilseeds on oil quality

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dc.contributor.authorNosenko, Tamara
dc.contributor.authorDemchyna, Galina
dc.contributor.authorIvanov, Sergey
dc.date.accessioned2012-10-15T09:44:04Z
dc.date.available2012-10-15T09:44:04Z
dc.date.issued2012
dc.description.abstractThe 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.uk_UK
dc.identifier.citationNosenko, T. Effect of microwave pre-treatment of oilseeds on oil quality / T. Nosenko, G. Demchina, S. Ivanov // Fats, Oils and Lipids: from Science and Technology to Health: 10th Euro Fed Lipid Congress. – 2012. – Cracow, Poland. – P. 230.en_EN
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/3314
dc.language.isootheruk_UK
dc.sourceoilseedsen_EN
dc.subjectmicrowave pre-treatmentuk_UK
dc.subjectмікрохвильове нагріванняuk_UK
dc.subjectмикроволновое нагреваниеuk_UK
dc.subjectperoxide valueen_EN
dc.subjectолійне насінняuk_UK
dc.subjectпероксидне числоuk_UK
dc.subjectмасличные семенаru_RU
dc.subjectпероксидное числоru_RU
dc.subjectкафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів
dc.subjectкафедра експертизи харчових продуктів
dc.titleEffect of microwave pre-treatment of oilseeds on oil qualityuk_UK

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