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 |
| LEADER | 02608naa a2200349 i 4500 | ||
|---|---|---|---|
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| 005 | 20241121100133.0 | ||
| 008 | 241121s2024 hu o 100 eng d | ||
| 020 | |a 978-963-688-009-5 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Cozma Antoanela | |
| 245 | 1 | 0 | |a Determination of physical parameters for different edible oils |h [elektronikus dokumentum] / |c Cozma Antoanela |
| 260 | |a University of Szeged |b Szeged |c 2024 | ||
| 300 | |a 88-92 | ||
| 490 | 0 | |a Proceedings of the International Symposium on Analytical and Environmental Problems |v 30 | |
| 520 | 3 | |a 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. | |
| 650 | 4 | |a Természettudományok | |
| 650 | 4 | |a Kémiai tudományok | |
| 695 | |a Analitikai kémia, Olaj - étkezési | ||
| 700 | 0 | 1 | |a Velciov Ariana |e aut |
| 700 | 0 | 1 | |a Mihuţ Casiana |e aut |
| 700 | 0 | 2 | |a Duma-Copcea Anisoara |e aut |
| 700 | 0 | 2 | |a Mircov Vlad Dragoslav |e aut |
| 700 | 0 | 2 | |a Popescu Sofia |e aut |
| 700 | 0 | 2 | |a Radu Florina |e aut |
| 700 | 0 | 2 | |a Rotariu Lia |e aut |
| 700 | 0 | 2 | |a Stoin Daniela |e aut |
| 700 | 0 | 2 | |a Ersilia Alexa |e aut |
| 700 | 0 | 2 | |a Rada Maria |e aut |
| 711 | |a 30th International Symposium on Analytical and Environmental Problems |c Szeged |d 2024. október 7-8. | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/85675/1/proceedings_of_isaep_2024_088-092.pdf |z Dokumentum-elérés |