FTIR-SPECTROSCOPY STUDY OF MICROWAVE AND CONVENTIONAL HEATING ON THE DEGRADATION OF MARGARINE AND BUTTER
Our investigation consists to evaluate the effects that microwave heating (5 min at 1100 W) and conventional heating (18 min at 180 °C and 20 min at 250 °C) have on margarine and butter samples. The finally experimental results showed oxidations of margarine and butter samples during conventional he...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Politehnium Publishing House
2019-03-01
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| Series: | European Journal of Materials Science and Engineering |
| Subjects: | |
| Online Access: | http://ejmse.tuiasi.ro/articles/EJMSE_04_01_01_Rexhepi.pdf |