A STUDY OF OXIDATIVE STABILITY OF GOLDEN CROP SOYBEAN OIL ON INDUCTION COOK TOP HEATING

Journal: International Journal of Applied and Natural Sciences (IJANS) (Vol.4, No. 5)

Publication Date: 2015-09-30

Authors : GEETA VERMA NEE SINGH;

Page : 7-13-20

Keywords : Fourier; Transform; Infrared; Ftir; Spectroscopy; Peroxide; Value; Free; Fatty; Acid; Iodine; Value; Induction; Cook; Top;

Source : Download Find it from : Google Scholar

Abstract

The main objective of this study is to evaluate oxidative stability of refined soybean oil as a result of induction cook top heating. Oxidation changes occurred during study were assessed by common traditional parameters such as acid value, free fatty acid value , iodine value and peroxide value as well as by Fourier transform infrared (FTIR) spectroscopy Changes in the 3050 2800 and 1745cm-1 spectral region after heating at elevated temperatures are discussed for oxidation process monitoring.

Main Menu

Searching By

PARTNERS

A STUDY OF OXIDATIVE STABILITY OF GOLDEN CROP SOYBEAN OIL ON INDUCTION COOK TOP HEATING

Abstract

Advertisement