Table 2 Effect of Heating on Color, Mass and Volume of MCCOs
From: Heating effect on quality characteristics of mixed canola cooking oils
CBVCOs | Property | 25 °C | 100 °C/8 h | 200 °C/8 h | 350 °C/8 h |
|---|---|---|---|---|---|
K-1 | Color (ÊŽnm) | 515 | 525 | 550 | 595 |
Mass (g) | 222.5 | 222.06 | 215.00 | 212.50 | |
Volume (mL) | 250 | 246 | 244 | 242 | |
K-2 | Color (ÊŽnm) | 510 | 520 | 555 | 590 |
Mass (g) | 220.00 | 219.57 | 215.00 | 210.00 | |
Volume (mL) | 250 | 248 | 246 | 242 | |
K-3 | Color (ÊŽnm) | 515 | 520 | 545 | 570 |
Mass (g) | 237.50 | 236.99 | 227.50 | 225.00 | |
Volume (mL) | 250 | 243 | 241 | 239 | |
K-4 | Color (ÊŽnm) | 520 | 530 | 560 | 600 |
Mass (g) | 225.00 | 224.64 | 215.00 | 212.50 | |
Volume (mL) | 250 | 248 | 241 | 240 | |
K-5 | Color (ÊŽnm) | 515 | 520 | 545 | 570 |
Mass (g) | 230.00 | 229.54 | 222.50 | 217.50 | |
Volume (mL) | 250 | 246 | 243 | 239 |