2008•Journal of Henan University of TechnologyRequires access

THE INFLUENCE OF ELECTROMAGNETIC HEATING TREATMENT ON THE QUALITY OF SEVERAL EDIBLE OILS

He Jian

Abstract

Changes of acidic value(AV),peroxide value(POV) and malondialdehyde(MAD) of soybean salad oil,peanut oil(first-class) and corn oil(first-class) heating at 120,200 and 280 ℃ for 0～4 h treated by electromagnetic heating(EH) were studied.The results indicated that the acidic value,peroxide value and malondialdehyde value increased with heating time expended and heating temperature increased.The influence of conventional heating(CH) on quality of both kinds of oil is bigger than that og electromagnetic heating.AV and POV increased with the increasing of heating temperature and time.The content of MAD increased to the maximum value and then declined with the enhancement of heating temperature and time.

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Key concepts: Peroxide value, Malondialdehyde, Chemistry, Food science, Peroxide, Acid value, Heat of combustion, Pulp and paper industry