 หัวเรื่อง:ปัจจัยในการเกิดการเหม็นหืนของน้ำมันมะพร้าวและวิธีป้องกัน ผู้เขียน: ดร.สุคนธ์ชื่น ศรีงาม, รองศาสตราจารย์ ,  Siriwan Netiwaranon สื่อสิ่งพิมพ์:pdf Abstract The presence of microorganisms was prevent to cause the increasing of free fatty acid in coconut oil. The effects of storage time, moisture, light and high temperature on the rancidity occurrence of high microbial loaded coconut oil were studied. The storage time and moisture were the positive factors while light and high temperature were the negative ones on the production of rancidity. Heating at 100 oC for 20 min. was sufficient to destroy microbial load of 2.4 x 105 colony/ml, and prevented rancidity during storage. Heat treatment must be applied before an occurrence of rancidity. |
หัวเรื่อง:การเหม็นหืนของน้ำมันมะพร้าว ผู้เขียน:ดร.สุคนธ์ชื่น ศรีงาม, รองศาสตราจารย์, Siriwan Nettiwarawon สื่อสิ่งพิมพ์:pdf AbstractThree types of rancidity of coconut oil were studied; hydrolytic one by adding enzyme Lipase, ketonic one by adding rotten coconut meat and the last one, oxidative, by adding oxygen in Rancimat apparatus. Free fatty acid, ketone contents and induction time and complete oxidation time were measured as the results of hydrolytic, ketonic and oxidative rancidity, respectively. Rancidity odor of the first 2 types were very repulsive and dependent on the concentration of free fatty acid and ketone. The odor of the oxidative one was mild. The oxidative stability of coconut oil was 4.8 times of rice bran oil. Major rancidities occurred in coconut oil were believed to be the hydrolytic and ketonic types. The lowest concentrations of free fatty acid and ketone that 50 untrained panel could detect were 0.26% and 0.082% mg/g. Over 60% of the panelists did not accept the rancidity odors. |
 |
 |