Abstract
The article concerns various types of heating of vegetable oils before deodorization in a continuous process. Experimental methods were used to analyze changes in the physicochemical properties of the samples under study. The main attention is paid to the analysis of changes in the quality characteristics of vegetable oil depending on the type of heater and heating time. The article highlights studies of the main quality indicators, on the basis of which it was concluded that during induction heating the changes occurring in oils are significantly different compared to using a resistance heater.
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