CREATING FUNCTIONAL BLENDS OF VEGETABLE OILS WITH A LONG SHELF LIFE
https://doi.org/10.20914/2310-1202-2013-3-121-124
Abstract
Creation blends of vegetable oils with a long period of storage is offered. We studied threecomponent blend of vegetable oils that are optimized for fatty acid composition (68% - sunflower + 25 % - olive + 7 % - linseed). The antioxidant, capable to influence course of oxidizing and hydrolytic processes in blends of vegetable oils is picked up.
About the Authors
L. I. Vasilenko
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
L. N. Frolova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
I. V. Dragan
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
S. V. Moshkina
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Vasilenko, V.N. Improvement of the quality management system of fat and oil companies by improving processes [Text] / V.N. Vasilenko, V.M. Bautin, L.N. Frolova et al // Bulletin of VSUET. - 2012. - № 1. - P. 183-187.
2. Vasilenko, V.N. The study of kinetics of the process of extracting vegetable oil in a screw oil press [Text] / V.N. Vasilenko, M.V. Kopylov // Bulletin of VSUET. - 2012. - № 1. - P. 10-12.
3. Shevtsov, A.A. Technology feeds: new approaches and perspectives [Text]: a textbook / A.A. Shevtsov, V.N. Vasilenko, E.S. Shentsova et al. - Voronezh: VSTA, 2011 . - 248 p.
Review
For citations:
Vasilenko L.I., Frolova L.N., Dragan I.V., Moshkina S.V. CREATING FUNCTIONAL BLENDS OF VEGETABLE OILS WITH A LONG SHELF LIFE. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):121-124. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-121-124
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