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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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