Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein

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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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Bibliographic Details
Main Authors:	Tan, C.P, Che Man, Y. B., S, Jinap, Yusoff, M.S.A
Format:	Article
Language:	English
Published:	Elsevier Science 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/111868/ http://psasir.upm.edu.my/id/eprint/111868/3/111868.pdf

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