Chemistry of dope for lubrication oils
نویسندگان
چکیده
منابع مشابه
Chemistry of deep-fat frying oils.
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...
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Oils and fats of vegetable and animal origin have been the most important renewable feedstock of the chemical industry in the past and in the present. A tremendous geographical and feedstock shift of oleochemical production has taken place from North America and Europe to southeast Asia and from tallow to palm oil. It will be important to introduce and to cultivate more and new oil plants conta...
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ژورنال
عنوان ژورنال: Proceedings of the National Aviation University
سال: 1998
ISSN: 2306-1472,1813-1166
DOI: 10.18372/2306-1472.1.10996