ИЗУЧЕНИЕ ИЗМЕРЕНИЯ ПОКАЗАТЕЛЕЙ КАЧЕСТВА КРАСНОГО ПАЛЬМОВОГО МАСЛА В ПРОЦЕССЕ ХРАНЕНИЯ

Studying of change of indicators of quality of red palm-oil in the course of storage

Tyshchenko E. A. ^a

Lubov V. Tereshchuk ^a

Paveleva E. G. ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Tyshchenko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The important indicators of quality characterising safety and a keeping of oil, are acid and peroxide numbers which are regulated by the working standard documentation. Change of these indicators in the course of storage is studied. Influence of various temperature modes on safety karotinoid, containing in red palm-oil is investigated.

Keywords

Red palm-oil, glitseridy, the saturated and nonsaturated fat acids, karotinoid, tokotherol, acid and peroxide numbers

REFERENCES

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Щербаков, В.Г. Биотехнология и товароведение масличного сырья / В.Г. Щербаков, В.Г. Лобанов. - М.: Издательство «Колос», 2003. - 360 с.

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