Posters
« Back
EDIBLE OILS: THERMAL EFFECT ON THE STABILITY AND QUALITY  COLOR AND CHROMATIC PROPERTIES
EP29843
Poster Title: EDIBLE OILS: THERMAL EFFECT ON THE STABILITY AND QUALITY COLOR AND CHROMATIC PROPERTIES
Submitted on 18 Mar 2019
Author(s): Salamanca, G. G. ; Osorio, T. M.; Granada. D.H.A
Affiliations: Universidad del Tolima, Colombia
This poster was presented at Pittcon 2019 Conference and Expo
Poster Views: 251
View poster »


Poster Information
Abstract: The sensory attributes of edible oils: aroma, color, and stability of the physicochemical properties are important factors in determining market value. The structural changes in the composition and variations derived from the reuse of oils, after prolonged excess heat, are the origin of toxic products of oxidative degradation of the same. The aim of this work has been directed to the study of the thermal effect by repetitive treatment of edible oils (Canola, Corn, Olive, Soybean, and Sunflower oil)on the stability of the parameters of the CIELab color space. Luminance (L), red/green chromaticity (a*), yellow/blue (b*) and Chroma (C) using spectroscopy techniques of UV-V (400 to 700 nm).
Summary: The edible oil industry often analyzes the oil color, either qualitatively or quantitatively, during the process to maintain a consistent quality. Oil appearance might be an indicator of a problem having occurred during blending, storage, crushing, and extraction or the refining process. References: Kıvanc¸ Kılıc.; Baran Onal-Ulusoyb; Ismail Hakkı Boyacı. A novel method for color determination of edible oils in L*a*b* format. Eur. J. Lipid Sci. Technol. 109 (2007) 157–164
Report abuse »
Questions
Ask the author a question about this poster.
Ask a Question »

Creative Commons