Ultrasonic bleaching of rapeseed oil: Effects of bleaching conditions and underlying mechanisms

Journal of Food Engineering

Volumn 117, Issue 1, 2013, Pages 8-13

  Su, Dan ^a   Xiao, Tianyu ^a   Gu, Dongyan ^a   Cao, Yong ^a   Jin, Yuan ^a   Zhang, Weinong ^b   Wu, Tao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Adsorption; Bleaching; Rapeseed oil; Sonochemical degradation; Ultrasound

Indexed keywords

ABSORPTION CAPACITY; ABSORPTION RATES; BLEACHING CONDITION; BLEACHING PROCESS; HIGH POWER ULTRASOUND; LOW POWER; OXIDATION PRODUCTS; RAPESEED OIL; SECONDARY OXIDATION PRODUCTS; SONICATION TIME; SONOCHEMICAL DEGRADATION; TREATMENT TEMPERATURE; ULTRASOUND POWER; UNDERLYING MECHANISM;

ADSORBENTS; ADSORPTION; CLEANING; SONOCHEMISTRY; ULTRASONICS; VEGETABLE OILS; WATER POLLUTION;

BLEACHING;

EID: 84874721042     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.039     Document Type: Article

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