A comparative study on the deterioration of oils by microwave and conventional heating
Keywords:Comparative study, Conventional heating Cottonseed oil, Hydrogenated palm oil, Microwave heating, Thermooxidative alteration
Refined cottonseed oil and hydrogenated palm oil were heated by two methods, i.e., conventionally by gas-cooker and microwaves. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, TBA value, iodine value, petroleum ether insoluble oxidized fatty acid content and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power caused some hydrolysis to free fatty acids, accelerated the formation of hydroperoxides and secondary oxidation products. The values from each test increased with both the power settings of microware oven and time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice faster than that produced by conventional heating. Also, the chemical values for refined cottonseed oil were much higher than that of hydrogenated palm oil in all cases.
How to Cite
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.