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Title: Sunflower oil oxydation into forced thermal processes
Authors: DRUȚĂ, Raisa 
DUCA, Gheorghe 
Keywords: sunflower oil;thermal oxidation;IR spectroscopy;peroxide index;acidity index;epoxides;isomers of trans and cis fatty acids
Issue Date: 2021
Source: DRUTSA, R; DUCA, Gheorghe; SUBOTIN, Iurie. Sunflower oil oxydation into forced thermal processes. In: Intelligent Valorisation of Agro-Food Industrial Wastes. 7-8 octombrie 2021, Chişinău. Chişinău: Tipografie „MS Logo” SRL, 2021, p. 75. ISBN 978-9975-3464-2-9.
Project: 20.80009.5007.27. Mecanisme fizico-chimice a proceselor redox cu transfer de electroni implicate în sistemele vitale, tehnologice şi de mediu 
Journal: Intelligent Valorisation of Agro-Food Industrial Wastes 2021
Conference: Intelligent Valorisation of Agro-Food Industrial Wastes
The work investigated the processes that take place during the forced thermal oxidation of sunflower oil. The results obtained in the study showed a major impact of thermo-oxidation (90 ± 2 °C).
The supplied air with a speed of 8 ÷ 10 L h-1 for 50 hours) influences physico-chemical indicators of the studied oil. Acidity index of fresh sunflower oil increased 13.7-fold, with a value of 2.46 mg KOH/g-1 fat for thermo-oxidized oil compared to the initial value of 0.188 mg KOH g- 1 fat. Thermo-oxidation of sunflower oil caused a significant decrease in the saponification index, which indicates a significant increase in degree of polymerization and leads to an increase in the viscosity of the studied sunflower oil.
ISBN: 978-9975-3464-2-9
Appears in Collections:Conference Abstracts

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