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- W2384459711 abstract "Physicochemical indicators,fatty acid composition,VE content and oxidation induction time of three kinds of peanut oil samples from cold pressing,hot pressing and pre-pressing extraction were determined,which were used to analyze the quality of peanut oil from different processing.The results showed that:acid value,peroxide value,iodine value and saponification value of peanut oil from extraction-refining were the lowest,color and fragrance of which were the lightest;VE content and oxidation induction time of hot pressed peanut oil were the highest and longest;there was no difference in refractive index,relative density and the main fatty acid composition of three kinds of peanut oil.But trans fatty acid existed in the peanut oil from extraction-refining,its content of fresh and old peanut oil from extraction-refining were 1.90% and 4.385% respectively,which were expected to become characteristic indicators between pressed peanut oil and extraction-refined peanut oil.Peroxide values of three kinds of peanut oil samples which were stored more than a year increased significantly,which were greatly exceeding the national standard indicators requirements of peanut oil.The acid value of extraction-refined peanut oil increased slightly,the phenomenon of back to color being serious.All flavor of peanut oil were worse,especially the flavor and taste of extraction-refined peanut oil were seriously deteriorated;all iodine values of peanut oil were low to exceed the range of the national standard indicator." @default.
- W2384459711 created "2016-06-24" @default.
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- W2384459711 date "2012-01-01" @default.
- W2384459711 modified "2023-09-26" @default.
- W2384459711 title "Differences of quality indexes of peanut oil obtained with different processes" @default.
- W2384459711 hasPublicationYear "2012" @default.
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