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Induction periods of walnut oil samples during the Rancimat measurement

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dc.contributor.author SANDULACHI, E.
dc.contributor.author REŞITCA, V.
dc.contributor.author GURJUI, A.
dc.contributor.author COSTIS, V.
dc.date.accessioned 2019-11-14T14:03:10Z
dc.date.available 2019-11-14T14:03:10Z
dc.date.issued 2014
dc.identifier.citation SANDULACHI, E. REŞITCA, V., GURJUI, A.et al. Induction periods of walnut oil samples during the Rancimat measurement. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 277-280. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6859
dc.description.abstract Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the method Rancimat. Presented data denotes the oxidative stability of walnut oil depending on the duration and storage temperature. It was found that at high temperatures 60° C and 40° C during induction, nut oil has been considerably reduced. In some samples it was zero. Experimental data confirm that the induction which characterizes oxidative stability of walnut oil depends on the chemical composition of nuts, their quality and the method of extraction, processing and storage parameters: temperature, humidity, duration. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject walnuts oil en_US
dc.subject oxidative stability en_US
dc.subject Rancimat method en_US
dc.title Induction periods of walnut oil samples during the Rancimat measurement en_US
dc.type Article en_US


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