Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi

Şimşek, E., Selçuk Univ., Faculty of Agriculture, Konya . Div. of Food Engineering

The effect of different roasting techniques on physical and chemical propertes of some oil-bearing seeds | Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi

2009

Şimşek, E., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

anglais. This study defined several physical and chemical attributes (refractive index, viscosity, peroxide number, free fatty acid and colour) in networks obtained after the roasting of sunflower, poppy, linseeds, soyabeans and sesame seeds in the microwave (540 W, 720 W and 900 W 8 min.) and the incubator (90 oC, 150 oC and 210 oC 10 min.).

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turc. Bu çalışmada, ayçiçeği, haşhaş, keten, soya ve susam tohumlarının mikrodalga (540 W, 720 W ve 900 W 8 dk.) ve etüvde (90 oC, 150 oC ve 210 oC 10 dk. ) kavrulduktan sonra elde edilen yağlarda bazı fiziksel ve kimyasal özellikler (kırılma indisi, viskozite, peroksit sayısı, serbest yağ asitliği ve renk) belirlenmiştir.

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Mots clés AGROVOC

aceite de soja acide gras chemical composition chemicophysical properties color colour composition chimique couleur couveuse fatty acids graine de pavot grillage hornos de microondas huile de soja incubadoras incubators linoleic acid measurement mesure microwave ovens oil crops peroxides plantas oleaginosas poppy seed roasting semilla de adormidera sesame oil soybean oil tocoferoles tocopherols tostado turkey turquie viscosidad viscosity

Informations bibliographiques

Editeur

Selçuk University, Graduate School of Natural and Applied Sciences

Pagination

76 p.

D'autres materias

Medicia³n; Plante ola©agineuse; Aucidos grasos; Turquaa; Propria©ta© physicochimique; Four aa micro-ondes; Composicia³n quimica; Propiedades fisicoquamicas; Viscosita©; Aceite de sa©samo; Tocopha©rol; Pa©roxyde; Huile de sa©same; Pera³xidos; Acide linola©ique; Aucido linola©ico

Langue

turc

Note

Summaries (En, Tr)

17 tables

24 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)

Sur AGRIS depuis: 2012-07-15

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Cette notice bibliographique a été fournie par Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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The effect of different roasting techniques on physical and chemical propertes of some oil-bearing seeds | Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi

2009

Mots clés AGROVOC

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