Dielectric Properties and Dipole Moment of Edible Oils Subjected to ‘Frying’ Thermal Treatment
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چکیده
منابع مشابه
Dielectric properties of plasma sprayed silicates subjected to additional annealing
Several silicate materials were plasma sprayed and characterized by the authors in recent years from the point of view of their chemical and phase compositions, microstructure and mechanical as well as thermal properties. Present work is concerned with selected dielectric properties of these deposits. Synthetic mullite and steatite as well as natural olivine-forsterite were plasma sprayed using...
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Deep-fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which ...
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ترانسفورماتورهای قدرت از اجزای اصلی شبکه تامین انرژی الکتریکی می باشند که عملکرد قابل اطمینان ترانسفورماتورها یکی از فاکتورهای مهم و تعیین کننده در تامین انرژی الکتریکی محسوب می شود. در نتیجه بررسی و مانیتور عملکرد ترانسفورماتورها در شبکه و همچنین عیب یابی این ترانسفورماتورها غیرقابل اجتناب و ضروری می باشد. به طور کلی عایق های مایع در صنعت فشار قوی کاربردهای متفاوتی دارند که مهمترین وظیفه آنها...
15 صفحه اولBiochemical Parameters and Oxidative Resistance to Thermal Treatment of Refined and Unrefined Vegetable Edible Oils
Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376–384. In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunfl...
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The dielectric and relaxation parameters of a binary system of edible oils, containing unsaturated fats namely mustard oil and coconut oil/ground nut oil/linseed oil in different proportions by volume are measured at different frequencies and a constant temperature (40°C). It is realized that at the given temperature, the dielectric constant of prepared samples at microwave frequency increases ...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9070900