1. bookVolume 27 (2019): Issue 2 (December 2019)
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08 Aug 2013
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access type Open Access

Comprehensive Investigation of Thermal Degradation Characteristics and Properties Changes of Plant Edible Oils by FTIR-Spectroscopy

Published Online: 26 Dec 2019
Page range: 263 - 286
Journal Details
License
Format
Journal
First Published
08 Aug 2013
Publication timeframe
2 times per year
Languages
English

Structural characterization of edible oils after thermal treatment was made by (FTIR) spectroscopy. Olive, corn and sunflower oil samples were thermally treated at three consecutive cycles. Each cycle consisted of heating at the boiling point for 8 h, followed by cooling at room temperature for 16 h. At the end of each cycle the characteristics of oils were studied by FTIR spectroscopy and standard methods.

Keywords

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