Open AccessTYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS
Author(s) -
Н.Е. Альжаксина*,
A.B. Dalabaev,
K.Z. Zhunussova,
K.A. Baigenzhinov,
N.Zh. Muslimov
Publication year - 2022
Publication title -
ìzdenìster, na̋tiželer
Language(s) - English
Resource type - Journals
ISSN - 2304-3334
DOI - 10.37884/1-2022/07
Subject(s) - pollutant , environmental science , contamination , human health , vegetable oil , chemistry , food science , environmental health , biology , medicine , ecology , organic chemistry
The article discusses the groups of pollutants most commonly found in the food industry. The results of the content of pollutants in vegetable oils are also presented, which indicates a fairly wide range of concentrations of monoglycerides, diglycerides and triglycerides. Various technological parameters of the deodorization process lead to such a wide range of values and require further research and development of technologies aimed at reducing the content of these compounds. The classification of pollutants is presented, individual groups of pollutants are considered in more detail, and the main measures for the prevention and prevention of the content of pollutants in food products are given. Therefore, knowledge about impurities and pollutants in food is of great practical importance and is considered an important food safety issue. The presence of impurities in food products that have no nutritional and biological value or are completely toxic threatens human health. Thus, in order to reduce the risks associated with the consumption of these compounds, it is necessary to develop effective technological methods for reducing the content of pollutants that can be used not only in production, but also on an industrial scale. And one of the important processes of reducing the content of pollutants in vegetable oils is the improvement of the oil purification process using various solvents.