Camelina sativa oil deodorization: Balance between free fatty acids and color reduction and isomerized byproducts formation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 4, 2011, Pages 581-588

  Hrastar, Robert ^a,b   Cheong, Ling Zhi ^b   Xu, Xuebing ^b   Miller, Rasmus Leth ^c   Košir, Iztok Jože ^a  

^a Slovenian Institute of Hop Research and Brewing   (Slovenia)

^b AARHUS UNIVERSITY   (Denmark)

^c AarhusKarlshamn Denmark A/S   (Denmark)

Author keywords

Camelina sativa; Deodorization; Optimization; Response surface methodology (RSM); trans fatty acid

Indexed keywords

BYPRODUCTS FORMATION; CAMELINA SATIVA; COLOR REDUCTION; DEODORIZATION; FREE FATTY ACID; HIGH-CONTENT; LINOLENIC ACIDS; PROCESS CONDITION; PROCESS PARAMETERS; PROCESSING PARAMETERS; QUALITY INDICATORS; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE METHODOLOGY (RSM); STEAM FLOW RATE; STEAM FLOWS; TEMPERATURE LIMITS; TEMPERATURE RANGE; TRANS FATTY ACID;

BYPRODUCTS; ISOMERS; MATHEMATICAL MODELS; ODOR CONTROL; OPTIMIZATION; SURFACE PROPERTIES; TEMPERATURE;

FATTY ACIDS;

CAMELINA; CAMELINA SATIVA;

EID: 79953058049     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1692-9     Document Type: Article

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