[Contribution to the obtaining of biologically valuable edible oil]
1986
Djurdjev, S.
Optimum conditioning and pressing conditions at temperatures of 70'C and 90'C under laboratory and plant conditions, aimed at obtaining edible expressed oil, have been examined, as well as pressing material in the plant with varied press charges, treatment of obtained oil not having satisfactory edible oil qualities, under mild refining conditions (or just deodorization), chemical and organoleptic properties of investigated oil in hot and cold food preparation, addition of spice plants to the regular production edible oil, addition of spice plants to the investigated oil, choice of the best antioxidant, values of peroxide and anisidine numbers and of organoleptic properties during storage, the influence of the synergist combined with alloys on the quality, anti-oxidative influence of extracts on refined and edible expressed oil and infrared, visible and ultra-violet spectrum indicating presence of components having anti-oxidative properties
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