Effect of Moisture Content and Heat Treatment on Peroxide Value and Oxidative Stability of Crude Palm Kernel Oil

Moisture and Heat Effect on Palm Kernel Oil

Akinoso Rahman Department of Food Technology, Faculty of Technology, University of Ibadan, Nigeria
Aremu Ademola Kabir Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Nigeria
Raji Abdulganiy Olayinka Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Nigeria

Keywords: palm kernel oil, oxidative stability, peroxide value, moisture, heat treatment

Published

2011-02-25

Issue

Section

Articles