Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
In the present work, the influence of microwave power (low-, medium- and high-power settings) and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPOO) was evaluated. The changes in thermal profiles by differential scanning calorimetry (DSC) were studie...
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| Language: | English |
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Elsevier Science
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111868/ http://psasir.upm.edu.my/id/eprint/111868/3/111868.pdf |
| _version_ | 1848865800315731968 |
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| author | Tan, C.P Che Man, Y. B. S, Jinap Yusoff, M.S.A |
| author_facet | Tan, C.P Che Man, Y. B. S, Jinap Yusoff, M.S.A |
| author_sort | Tan, C.P |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In the present work, the influence of microwave power (low-, medium- and high-power settings) and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPOO) was evaluated. The changes in thermal profiles by differential scanning calorimetry (DSC) were studied in comparison to the changes in chemical parameters. The DSC method was based on the cooling and melting curves of oils at a scanning rate of 5 °C/min. The chemical evaluation of the oils was based on free fatty acid content, C18:2/C16:0 ratio, peroxide, iodine, and anisidine values. The DSC results were explained on the basis of the endo- or exothermic peak temperatures. A statistical comparative study was carried out on the DSC and chemical parameters. The results indicate that there is a good correlation between the DSC and chemical methods. Based on the results obtained, the DSC appears to be a useful instrumental method in monitoring the oxidation of microwave heated oils, and it may have the potential to replace the time- and chemical-consuming standard chemical methods. |
| first_indexed | 2025-11-15T14:10:28Z |
| format | Article |
| id | upm-111868 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:10:28Z |
| publishDate | 2002 |
| publisher | Elsevier Science |
| recordtype | eprints |
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| spelling | upm-1118682025-03-12T07:11:51Z http://psasir.upm.edu.my/id/eprint/111868/ Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein Tan, C.P Che Man, Y. B. S, Jinap Yusoff, M.S.A In the present work, the influence of microwave power (low-, medium- and high-power settings) and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPOO) was evaluated. The changes in thermal profiles by differential scanning calorimetry (DSC) were studied in comparison to the changes in chemical parameters. The DSC method was based on the cooling and melting curves of oils at a scanning rate of 5 °C/min. The chemical evaluation of the oils was based on free fatty acid content, C18:2/C16:0 ratio, peroxide, iodine, and anisidine values. The DSC results were explained on the basis of the endo- or exothermic peak temperatures. A statistical comparative study was carried out on the DSC and chemical parameters. The results indicate that there is a good correlation between the DSC and chemical methods. Based on the results obtained, the DSC appears to be a useful instrumental method in monitoring the oxidation of microwave heated oils, and it may have the potential to replace the time- and chemical-consuming standard chemical methods. Elsevier Science 2002 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/111868/3/111868.pdf Tan, C.P and Che Man, Y. B. and S, Jinap and Yusoff, M.S.A (2002) Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein. Innovative Food Science & Emerging Technologies, 3 (2). pp. 157-163. ISSN 1466-8564 https://linkinghub.elsevier.com/retrieve/pii/S1466856402000267 10.1016/s1466-8564(02)00026-7 |
| spellingShingle | Tan, C.P Che Man, Y. B. S, Jinap Yusoff, M.S.A Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title | Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title_full | Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title_fullStr | Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title_full_unstemmed | Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title_short | Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein |
| title_sort | effects of microwave heating on the quality characteristics and thermal properties of rbd palm olein |
| url | http://psasir.upm.edu.my/id/eprint/111868/ http://psasir.upm.edu.my/id/eprint/111868/ http://psasir.upm.edu.my/id/eprint/111868/ http://psasir.upm.edu.my/id/eprint/111868/3/111868.pdf |