Gopalakrishna, A. G. and Prabhakar, J. V. (1995) Retarding autoxidation in raw peanut oil by addition of water. Journal of the American Oil Chemists' Society, 72 (10). 1219-1221, 13 ref..
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Abstract
Addition of water at 0.25-1.00% (wt./vol.) to raw peanut oil [groundnut oil] inhibited formation of peroxides in the oil. The free fatty acid content of oils with added water did not increase appreciably compared to a control oil [after storage for 15 wk at 40C]. To improve stability of the oil, a moisture content of 0.2%, which is approx. 10x higher than the Brunauer-Emmett-Teller monomolecular moisture content of the oil, is suggested.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | GROUNDNUT-OILS; OILS-; OXIDATION-; VEGETABLE-PRODUCTS; WATER-; OXIDATIVE-STABILITY |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Aug 2011 10:40 |
| Last Modified: | 09 Apr 2018 11:04 |
| URI: | http://ir.cftri.res.in/id/eprint/7862 |
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