Production during heating

Cured meat pigment (nitrosyl ferrohemochrome) may be prepared by gaseous NO treatment of hemin (Shahidi etal., 1985). O Boyle etal. (1990) used cured meat pigment produced by this method in the production of nitrite-free weiners, lowering the possibility for nitrosamine formation in these products during heat processing. This process also has not yet been incorporated into commercial practice. 

Scission of LOO Beta-scission in LOO cleaves the C-O bond and releases O2, leaving an alkyl radical behind. In linoleic acid, the rate of (3-scission is competitive with H abstraction from allylic positions, accounting for its critical role in isomerization (247), as was discussed in Section 2.2. Perhaps the most important practical implication of (3-scission is the shift in isomer distribution at elevated temperatures, and this in mrn alters the ultimate products. During heating, 13-OOH isomerizes to 9-OOH (Table 6) and the scission product mix correspondingly approaches that of 9-OOH (297). 

TABLE 6. Isomerization of 13-OOH to 9-OOH and Corresponding Shift in Products During Heating of Linoleic Acid. Data from (297). 

Analytical pyrolysis is considered somehow apart from the other thermoanalytical techniques such as thermometry, calorimetry, thermogravimetry, differential thermal analysis, etc. In contrast to analytical pyrolysis, thermoanalytical techniques are not usually concerned with the chemical nature of the reaction products during heating. Certainly, some overlap exists between analytical pyrolysis and other thermoanalytical techniques. The study of the kinetics of the pyrolysis process, for example, was found to provide useful information about the samples and it is part of a series of pyrolytic studies (e.g. [6-8]). Also, during thermoanalytical measurements, analysis of the decomposition products can be done. This does not transform that particular thermoanalysis into analytical pyrolysis (e.g. [9]). A typical example is the analysis of the gases evolved during a chemical reaction as a function of temperature, known as EGA (evolved gas analysis). 

When air combines with the product, during heating, causing oxidation or an explosive condition... 

Markh, A. T. 1950. Color changes in fruit products during heat treatment. Biokhimiya 16, 107 C. A. 44, 6986 (1950). 

In contrast to analytical pyrolysis, thermal analysis techniques are not usually concerned with the chemical nature of the reaction products during heating. However, during such events, analysis of the decomposition products can be done (evolved gas... 

WeUner A., Huettl C., Henle T. Formation of MaiUard reaction products during heat treatment of carrots. Journal of Agricultural and... 

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