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What is Thermal Degradation of Vegetable Oils about?
This study investigates the thermal degradation of vegetable oils (sunflower, soybean, olive, and canola) at elevated temperatures, focusing on their optical absorbance, viscosity, electrical impedance, and acid value. The results indicate that the degradation processes follow specific kinetic orders and that olive oil exhibits the lowest degradation rates among the oils tested. The findings emphasize the importance of monitoring oil quality during frying to prevent health risks associated with harmful comp
- Author
- Fransiskus Patma
- Language
- EN