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Quality changes in edible oils at high temperature. Kinetic analysis
Author(s) -
KondratowiczPietruszka Elżbieta,
Ostasz Lidia
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/(sici)1438-9312(200004)102:4<276::aid-ejlt276>3.0.co;2-y
Subject(s) - rapeseed , decomposition , chemistry , peroxide , reaction rate constant , kinetic energy , soybean oil , sunflower , sunflower oil , organic chemistry , food science , mathematics , kinetics , physics , quantum mechanics , combinatorics
In our paper we present the results of the analysis of three oil types which have been heated to 140°C: soybean, sunflower, and rapeseed. As a result of the oxidation reaction the reaction products caused a reduction of oil quality. Existence of fat decomposition products is reflected for example in the increase of peroxide number and decrease of savoriness. In our experimental analysis, we applied kinetic functions of rate and slowness, whose basic parameters are the process order n and the rate constant w n . In our paper we have specified a method for determining the increase of the peroxide number rate and the decrease of the savoriness rate with respect to the oils under consideration; in addition the methods for comparing the rates for changing quality parameters have been studied.