Effect of heating on quality characteristics of soybean oil

Vegetable oil in industrial application and in daily life often exist in high temperature treatment, resulting in high temperature oil quality changes.
Research shows that in the process of heating oil easily hydrolyzed, polymerization, oxidation, oxidation and secondary products of primary products, leading to the quality of the oil gradually decreased, and produce toxic or harmful substances and carcinogens, health hazards.

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There are many reports about the effects of heating on the physicochemical properties of oils. For example, the fatty acid composition of the oil is heated, and the determination of tocopherol and total phenolic content, density and viscosity, peroxide value, the content of trans fatty acid analysis, antioxidant activity, iodine value, research on color quality characteristics, has been a hot research field of oil.
Microwave drying machinery and equipment technology is a new environmental protection oil extraction technology in recent years. It has good safety, mild conditions, low energy consumption and cost, and can obtain low denaturation protein, high quality oil and other functional components.

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