Microwave and conventional heating effects on thermoxidative degradation of edible fats

被引：73

作者：

Albi, T ^{[1
]}

Lanzon, A ^{[1
]}

Guinda, A ^{[1
]}

Leon, M ^{[1
]}

PerezCamino, MC ^{[1
]}

机构：

[1] CSIC,INST GRASA,SEVILLE 41012,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 10期

关键词：

microwave energy; conventional oven; heating effect; edible fats and oils; thermoxidative alteration;

D O I：

10.1021/jf970181x

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of microwave treatments on the thermoxidative degradation of five edible fats and oils (sunflower oil, high oleic sunflower oil, virgin olive oil, olive oil, and lard) were determined. The samples were subjected to the following three well-controlled treatments: (a) microwave heating, (b) heating in a conventional electric oven, and (c) exposure to microwave energy without heating. A comparative study was carried out on the deterioration of the oils as a result of microwave and conventional oven heating. Degradations were quantified by means of a combination of chromatographic techniques and related analytical index. Data analysis showed greater alterations in microwave-heated samples than in corresponding samples heated in a conventional oven. Finally, microwave energy, without heating (temperature lower than 40 degrees C), produced no oil alterations.

引用

页码：3795 / 3798

页数：4

共 21 条

[1]

ALBI T, 1995, P 6 LAT AM C EXH FAT, P167

[2] CONTRIBUTION OF ALPHA-TOCOPHEROL TO OLIVE OIL STABILITY [J].