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1988•Journal of the American Oil Chemists SocietyRequires access

The effect of heat treatment on fatty acids of rapeseed oils

Barbara Leszkiewicz, Marian Kasperek

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Abstract

Abstract Changes were followed in raw, refined and hydrogenated rapeseed oils subjected to an eight‐hr heating under isothermal conditions within 110–200 C. The oils underwent oxidation, polymerization and changes in unsaturation, the extent of the above changes depending essentially on the kind of oil and the temperature applied.

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What this paper is about

Abstract Changes were followed in raw, refined and hydrogenated rapeseed oils subjected to an eight‐hr heating under isothermal conditions within 110–200 C. The oils underwent oxidation, polymerization and changes in unsaturation, the extent of the above changes depending essentially on the kind of oil and the temperature applied.

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Available abstract

Abstract Changes were followed in raw, refined and hydrogenated rapeseed oils subjected to an eight‐hr heating under isothermal conditions within 110–200 C. The oils underwent oxidation, polymerization and changes in unsaturation, the extent of the above changes depending essentially on the kind of oil and the temperature applied.

Key concepts: Rapeseed, Degree of unsaturation, Isothermal process, Polymerization, Chemistry, Raw material, Food science, Organic chemistry

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