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Title: Study on the thermal degradation of palm olein and the effects of trace metals
Authors: Feng, Shulan
Keywords: DRNTU::Engineering::Chemical technology
Issue Date: 2000
Abstract: Palm olein is used for the study of thermal degradation of edible oil during frying. The free fatty acids, peroxide value, total polar contents, uv/vis absorption coefficient, viscosity and percentage linoleic acid content are investigated for two sets of experiments to mimic batch and continuous frying.
Rights: Nanyang Technological University
Fulltext Permission: restricted
Fulltext Availability: With Fulltext
Appears in Collections:NIE Theses

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