Study on the thermal degradation of palm olein and the effects of trace metals

Palm olein is used for the study of thermal degradation of edible oil during frying. The free fatty acids, peroxide value, total polar contents, uv/vis absorption coefficient, viscosity and percentage linoleic acid content are investigated for two sets of experiments to mimic batch and continuous fr...

Full description

Saved in:
Bibliographic Details
Main Author: Feng, Shulan
Other Authors: Chu, Chit Kay
Format: Theses and Dissertations
Published: 2008
Subjects:
Online Access:http://hdl.handle.net/10356/14023
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Nanyang Technological University

Similar Items