FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

WIKTOR BERSKI, WIM DE GREYT

Title

Effect of physical refining on the composition of corn oil

Abstract

The series of 7 experiments of the physical refining of the com oil has been conducted in the pilot scale installation. The influence of such parameters like: time, temperature, pressure and amount of steam on final product composition has been studied. It was observed, that tocopherols content was influenced by amount of applied steam and temperature. Sample refined at the highest temperature contained the greatest amount of polar compounds. The temperature and time of refinning had impact on the amount of created trans fatty acids.

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