Chemical changes which take place in an edible oil during thermal oxidation
| Autor: | Johnson, O. C., Kummerow, F. A. |
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| Zdroj: | Journal of the American Oil Chemists' Society; August 1957, Vol. 34 Issue: 8 p407-409, 3p |
| Abstrakt: | The thermal oxidation of corn oil proceeds in two steps, an initial period of 12 to 16 hrs., characterized by a decrease in iodine value and a rapid increase in carbonyl value, and a second phase in which a slower decrease in iodine value, a slight decrease in carbonyl value, and a rapid increase in viscosity occurred. Increasing the rate of aeration caused greater magnitude in changes but did not alter the over-all two-phase reaction. |
| Databáze: | Supplemental Index |
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