Effects of microwave heating on changes in chemical and thermal properties of vegetable oils
The effects of microwave heating on the cooling profiles of two vegetable oils (corn oil and soybean oil) were studied using differential scanning calorimetry (DSC) and compared to changes in chemical parameters. These oils were exposed for several periods of time to three controlled treatments: low...
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| Language: | English |
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Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111917/ http://psasir.upm.edu.my/id/eprint/111917/3/111917.pdf |
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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 | The effects of microwave heating on the cooling profiles of two vegetable oils (corn oil and soybean oil) were studied using differential scanning calorimetry (DSC) and compared to changes in chemical parameters. These oils were exposed for several periods of time to three controlled treatments: low-, medium-, and high-power settings, respectively. The DSC results were derived from the cooling curve of oils at a scanning rate of 5°C/min. The chemical analyses of the oils included peroxide value, anisidine value, free fatty acid content, iodine value, and C18∶2/C16∶0 peak area ratio. A statistical comparison was carried out between DSC and the chemical parameters. In general, correlations were good between these parameters. Likewise, the experimental data showed that, for a given microwave power setting, a good correlation existed between DSC curve parameters and heating periods. These results indicate that DSC can be used as an objective nonchemical, instrumental technique to monitor lipid oxidation in both traditionally heated and microwave-heated oils. |
| first_indexed | 2025-11-15T14:10:39Z |
| format | Article |
| id | upm-111917 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:10:39Z |
| publishDate | 2001 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1119172025-03-11T08:24:59Z http://psasir.upm.edu.my/id/eprint/111917/ Effects of microwave heating on changes in chemical and thermal properties of vegetable oils Tan, C. P. Che Man, Y. B. S., Jinap Yusoff, M. S. A. The effects of microwave heating on the cooling profiles of two vegetable oils (corn oil and soybean oil) were studied using differential scanning calorimetry (DSC) and compared to changes in chemical parameters. These oils were exposed for several periods of time to three controlled treatments: low-, medium-, and high-power settings, respectively. The DSC results were derived from the cooling curve of oils at a scanning rate of 5°C/min. The chemical analyses of the oils included peroxide value, anisidine value, free fatty acid content, iodine value, and C18∶2/C16∶0 peak area ratio. A statistical comparison was carried out between DSC and the chemical parameters. In general, correlations were good between these parameters. Likewise, the experimental data showed that, for a given microwave power setting, a good correlation existed between DSC curve parameters and heating periods. These results indicate that DSC can be used as an objective nonchemical, instrumental technique to monitor lipid oxidation in both traditionally heated and microwave-heated oils. Wiley 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/111917/3/111917.pdf Tan, C. P. and Che Man, Y. B. and S., Jinap and Yusoff, M. S. A. (2001) Effects of microwave heating on changes in chemical and thermal properties of vegetable oils. Journal of the American Oil Chemists' Society, 78 (12). pp. 1227-1232. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11745-001-0418-5 10.1007/s11745-001-0418-5 |
| spellingShingle | Tan, C. P. Che Man, Y. B. S., Jinap Yusoff, M. S. A. Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title | Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title_full | Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title_fullStr | Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title_full_unstemmed | Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title_short | Effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| title_sort | effects of microwave heating on changes in chemical and thermal properties of vegetable oils |
| url | http://psasir.upm.edu.my/id/eprint/111917/ http://psasir.upm.edu.my/id/eprint/111917/ http://psasir.upm.edu.my/id/eprint/111917/ http://psasir.upm.edu.my/id/eprint/111917/3/111917.pdf |