The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils

Subject Areas : food microbiology

M.  Haji Hoseini ¹ (M. Sc. of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Ghavami ² (Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
A.  Heidary-Nasab ³ (Assistant Professor, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Gharachorloo ⁴ (Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2014-01-10 Accepted : 2014-03-15 Published : 2014-06-06

Keywords:

References:

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Gutfinger, T. & Letan, A. (1974). Quantitative changes in some unsaponifiable components of soyabean oil due to refining. Journal of the Science of Food and Agriculture, Vol. 25, 1143-1147.

Ghavami, M., Gharachorloo, M. and Mahasti, P. (2003). The effect of refining operations on the qualitative properties of soyabean oil. Journal of Agricultural Science, Vol. 9, No. 3.

Mirnezami, H. (2010). Oil refinery and margarine processing.   

Naji, M. H., Ghavami, M. and Amin Lari, M. (2010). The effect of different bleaching earths on The quality edible oils. Journal of Food Technology and Nutrition, Vol. 7, No. 4.