Effect of Infrared Pretreatment on Quality and Storage Stability of Cold-Pressed Pecan Oil
After infrared (IR) pretreatment for 22, 41, 68, 104 and 148 s, the internal temperature of pecan kernels reached 70, 90, 110, 130 and 150 ℃, respectively. To investigate the effect of IR pretreatment on the quality and storage stability of cold-pressed pecan oil, oil yield, fatty acid composition,...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-029.pdf |