Retarding autoxidation in raw peanut oil by addition of water

Autor:	A. G. Gopala Krishna, J. V. Prabhakar
Rok vydání:	1996
Předmět:	chemistry.chemical_classification food.ingredient Antioxidant Autoxidation Water activity Food additive medicine.medical_treatment General Chemical Engineering Organic Chemistry Fatty acid food chemistry medicine Organic chemistry Peanut oil Relative humidity Food science Water content
Zdroj:	Journal of the American Oil Chemists’ Society. 73:541-541
ISSN:	1558-9331 0003-021X
DOI:	10.1007/bf02523937
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::673bd0c75ea1a4cb5c028ae736651036 https://doi.org/10.1007/bf02523937 Zobrazit plný text záznamu Full text from SpringerLink Plný text