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Retarding autoxidation in raw peanut oil by addition of water
Author(s) -
Gopala Krishna A. G.,
Prabhakar J. V.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540993
Subject(s) - peanut oil , autoxidation , water content , chemistry , raw material , food science , moisture , pulp and paper industry , organic chemistry , geotechnical engineering , engineering
Addition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To improve the stability of the oil, a moisture content of 0.2%, which is about ten times higher than the Brunauer‐Emmett‐Teller monomolecular moisture content of the oil, has been suggested.