Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production
| Autor: | Angelo Maria Giuffrè, Marco Capocasale, Marco Poiana, Clotilde Zappia |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Acid value Hot Temperature Time Factors Chemical Phenomena General Chemical Engineering Deep frying Raw material Waste Disposal Fluid 03 medical and health sciences Iodine value 0404 agricultural biotechnology Phenols Food Quality Food Industry Sunflower Oil Organic chemistry Cooking Renewable Energy Peroxide value Food science Biodiesel Aniline Compounds 030109 nutrition & dietetics Chemistry 04 agricultural and veterinary sciences General Medicine General Chemistry 040401 food science Peroxides Food Biofuels Sunflower seed Oxidation-Reduction Cetane number |
| Zdroj: | Journal of Oleo Science. 66:1193-1205 |
| ISSN: | 1347-3352 1345-8957 |
| Popis: | Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg-1), peroxide value (17.00 meq kg-1), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240℃ the following was found: acid value 0.70 mg KOH g-1 oil, iodine value 117.83 g I2 100 g-1 oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm2 s-1, higher heating value 39.86 MJ kg-1, density 933.34 kg/m3 and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying. |
| Databáze: | OpenAIRE |
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