• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Processing & Technology >Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)
【24h】

Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

机译：用差示扫描量热法（Dsc）研究了添加维生素A和E的菜籽油的物理性质变化

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The Differential Scanning Calorimetry (DSC) method was used for the purpose of the studies to compare changes to physical properties of rapeseed oil with added vitamin A and E in the increasing temperature. Heating of oil samples with and without added anti-oxidants in the rate of 5°C/min. was performed for 50°C -300°C temperature range. It is stated that heating of rapeseed oil to the temperature of 200°C causes no changes to its chemical properties, whereas oxidation state changes appear in the temperature above 200°C. Adding of vitamin E to rapeseed oil decreases its susceptibility to oxidation state changes; no evident impact of the other vitamins in these changes was recorded.
机译：差示扫描量热法（DSC）方法用于研究目的，以比较在增加的温度下添加维生素A和E的菜籽油的物理性质变化。在有和没有添加抗氧化剂的情况下以5°C / min的速度加热油样。在50℃-300℃的温度范围内进行。据指出，菜籽油加热至200℃不会引起其化学性质的变化，而在200℃以上的温度下会出现氧化态变化。向菜籽油中添加维生素E可降低其对氧化态变化的敏感性;没有记录其他维生素对这些变化的明显影响。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号