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Auto-oxidation deterioration

Mechanism of deterioration of polymers by auto-oxidization (B-3) Mechanism of free radical type polymerization by grafting initiators (B-4) Diffusion controlled reaction of free radical decay in solid polymers... [Pg.324]

The stability of canola oil is limited mostly by the presence of linolenic acid, chlorophyll, and its decomposition products and other minor components with high chemical reactivity, such as trace amounts of fatty acids with more than three double bonds. These highly unsaturated fatty acids can possibly be formed during refining and bleaching (52). The presence of 7% to 11% of linolenic acid in the acylglyce-rols of canola oil places it in a similar category with soybean oil with respect to flavor and oxidative stability. The deterioration of flavor as the result of auto -and photo-oxidation of unsaturated fatty acids in oils and fats is referred to as oxidative rancidity. [Pg.716]

See other pages where Auto-oxidation deterioration is mentioned: [Pg.373]    [Pg.373]    [Pg.118]    [Pg.214]    [Pg.3]    [Pg.473]    [Pg.121]    [Pg.197]    [Pg.397]    [Pg.275]    [Pg.821]    [Pg.821]    [Pg.271]    [Pg.140]    [Pg.189]    [Pg.91]    [Pg.91]    [Pg.37]    [Pg.69]   
See also in sourсe #XX -- [ Pg.373 ]



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Auto-oxidation

Deterioration

Oxidative deterioration

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