Determination of physical parameters for different edible oils
Edible oils are vegetable fats, which are used in food in various forms: for frying, in salads, in batters, in cakes, etc. Among the many characteristics that are standardized for oils, some are especially important to traders and especially for the consumers namely: color, smell, density, viscosity...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Analitikai kémia, Olaj - étkezési |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85675 |
| Tartalmi kivonat: | Edible oils are vegetable fats, which are used in food in various forms: for frying, in salads, in batters, in cakes, etc. Among the many characteristics that are standardized for oils, some are especially important to traders and especially for the consumers namely: color, smell, density, viscosity, melting point, smoke point, boiling point, flame behavior, light resistance, rancidity resistance, etc. This paper presents the results obtained from the analysis of five types of local edible oils: sunflower, soybean, rapeseed, corn and pumpkin oil. The following physicochemical parameters have been determined: refractive index, density, viscosity, surface tension and acidity (as oleic acid). The physico-chemical analyzed parameters shows different values, depending on the nature of the analyzed oil: 1.4704 (sunflower oil) – 1.4742 (soybean oil), for refractive index ; 0.9050 (rapessed oil) - 0.2023 (pumpkin oil) g/cm 3 – for density ; 32.5428 (soybean oil) – 37.6482 (rapessed oil) cp – for viscosity ; 21.12 (soybean oil) -35.02 (pumpkin oil) dyn/cm - for surface tension ; 0.06 (soybean) - 0.88 (pumpkin oil) % oleic acid – for acidity. The values of the physico-chemical parameters of the analyzed vegetable oils show that they are suitable for use in human consumption. |
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| Terjedelem/Fizikai jellemzők: | 88-92 |
| ISBN: | 978-963-688-009-5 |