首页> 外文期刊>Journal of Food Processing and Preservation >ACCELERATING BLEACHING OF SOYBEAN OIL BY ULTRASONIC HORN AND BATH UNDER SPARGE OF HELIUM, AIR, ARGON AND NITROGEN GAS
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ACCELERATING BLEACHING OF SOYBEAN OIL BY ULTRASONIC HORN AND BATH UNDER SPARGE OF HELIUM, AIR, ARGON AND NITROGEN GAS

机译:氦气,空气,氩气和氮气下的超声波声波和浴加速大豆油的漂白

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摘要

The aim of this study was to investigate the color (red and yellow) and pigments (carotenoid and chlorophyll) of soybean oil by the ultrasonic horn and bath under different conditions (gas, temperature, time and frequency). According design expert equation gas was a more important factor for the reduction of oil pigments and colors compared with other factors. For this purpose, the reduction percentage of red and yellow color of oil at the ultrasonic horn and bath was as follows: argon>air>helium>nitrogen. However, temperature and frequency could change the effect of gases during ultrasonic bleaching process. Increasing temperature and decreasing frequency reduced the color of bleached oil under diatomic gases compared with monoatomic gases condition.
机译:这项研究的目的是研究在不同条件(气体,温度,时间和频率)下通过超声变幅杆和熔池对大豆油的颜色(红色和黄色)和色素(类胡萝卜素和叶绿素)的研究。根据设计专家方程,与其他因素相比,气体是减少油性颜料和颜色的更重要因素。为此,在超声变幅杆和浴中油的红色和黄色的减少百分比如下:氩气>空气>氦气>氮气。但是,温度和频率可能会改变超声漂白过程中气体的影响。与单原子气体相比,温度升高和频率降低会降低双原子气体条件下漂白油的颜色。

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  • 来源
    《Journal of Food Processing and Preservation》 |2017年第3期|e12987.1-e12987.7|共7页
  • 作者单位

    Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran,Corresponding author. Department of Hygiene and Quality Control of Food, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran;

    Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran;

    Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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