University of Khartoum

Physico-Chemical Characteristics Of Groundnut And Corn Oil As Affected By Oven Heating

Physico-Chemical Characteristics Of Groundnut And Corn Oil As Affected By Oven Heating

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Title: Physico-Chemical Characteristics Of Groundnut And Corn Oil As Affected By Oven Heating
Author: Hyfa Abbadi Ali, Mohammed
Abstract: Heating experiment for both groundnut and corn oils has been done by home oven to determine the effect of indirect heat on their quality, as well as to determine the effect of oil type, heating time, and heating temperature. The oils were heated at 250a02;C and 300oC, and for 0.5 hour, 1.0 hour, 1.5 hour. To determine the chemical and physical changes, acid value, peroxide value, colour intensity, refractive index, and viscosity were recorded. The results indicated a significant increase in peroxide value, acid value, and viscosity of both oils as a result of heat treatment. However, oven heating caused significant decrease (PX04; 0.05) in colour intensity for both heated oils. The results also revealed that oven heating caused insignificant increase in refractive index for heated sample. Corn oil was more affected by heat treatment than groundnut oil, and the affect of heating temperature was more than the time of heating
URI: http://khartoumspace.uofk.edu/handle/123456789/12852
Date: 2015-06-16


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