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- Kim, Inhwan, et al. Show all 2 Author
- Journal of food science 2005 v.70 no.1 pp. C48
- bleaching; centrifuges; clay; color; free fatty acids; linoleic acid; lipid content; palmitic acid; sesame oil; smoke; temperature; viscosity
- ... Improvement in quality of roasted sesame oil was studied. Roasted sesame oil was bleached at 70 °C, 85 °C, or 100 °C for 20 min with acid‐activated clay at 0.5%, 1.0%, or 3.0% (w/w) and then centrifuging at 12096 × g at 4 °C for 10 min. The color of the roasted sesame oil became lighter and the viscosity of oil decreased by bleaching. Bleaching caused a significant increase in the smoke point of t ...