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|Abstract:||<smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"> 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. </smarttagtype></smarttagtype>|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(4) [July-August 2005]|
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