| Issue |
BIO Web Conf.
Volume 105, 2024
IV International Conference on Agricultural Engineering and Green Infrastructure for Sustainable Development (AEGISD-IV 2024)
|
|
|---|---|---|
| Article Number | 02001 | |
| Number of page(s) | 7 | |
| Section | Biosystems Engineering and Waste Management | |
| DOI | https://doi.org/10.1051/bioconf/202410502001 | |
| Published online | 26 April 2024 | |
Analysis of quality indicators of oils during continuous heating before deodorization
1 Chair “Engineering Ecology and Life Safety”, Polytechnic School of the Siberian Federal University, 26À Kirensky st., Krasnoyarsk, 660074, Russia
2 Applied mechanics chair, Polytechnic School of the Siberian Federal University, 26À Kirensky st., Krasnoyarsk, 660074, Russia
* Corresponding author: klvation@gmail.com
The article concerns various types of heating of vegetable oils before deodorization in a continuous process. Experimental methods were used to analyze changes in the physicochemical properties of the samples under study. The main attention is paid to the analysis of changes in the quality characteristics of vegetable oil depending on the type of heater and heating time. The article highlights studies of the main quality indicators, on the basis of which it was concluded that during induction heating the changes occurring in oils are significantly different compared to using a resistance heater.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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