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|Issue Date: ||Aug-2005|
Ultrasound has considerable
potential in food processing: it is quick,
clean, resulting in less product loss and
improvements in food quality, imparting
freshness and conserving vitamins. The
effects of high power ultrasound
treatment (20 kHz) on some components
of refined sunflower oil were studied by
Chemat and others at France in order to
verify if and to what extent modifications
in the lipidic fraction can occur.
Traditional parameters including free
acidity, total polar compounds, peroxide
value and conjugated dienes concentration
were determined in refined sunflower oil
samples before, immediately after the
ultrasonic treatment and during storage.
|ISSN: ||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(4) [July-August 2005]|
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