Removing Products of Thermal Degradation from Edible Oils by Zeolite and by Clinoptilolite - Comparison of Results
When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free f...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of East Sarajevo, Faculty of Technology
2019-09-01
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| Series: | Journal of Engineering & Processing Management |
| Online Access: | https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/211 |