Study on the thermal degradation of palm olein and the effects of trace metals
Date of Issue2000
National Institute of Education
Palm olein is used for the study of thermal degradation of edible oil during frying. The free fatty acids, peroxide value, total polar contents, uv/vis absorption coefficient, viscosity and percentage linoleic acid content are investigated for two sets of experiments to mimic batch and continuous frying.
Nanyang Technological University