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| Analysis of the factors affecting the freezing effect of oil-tea camellia seed oil |
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| KeyWord:oil-tea camellia seed oil freezing trans fatty acid active nutrient |
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| Abstract: |
| Freezing experiments of fresh pressed oil-tea camellia seed oil, original oil-tea camellia seed oil and refined oil-tea camellia seed oil were conducted. The effects of temperature, moisture content, impurity content, fatty acid composition, trans fatty acid content and active nutrient on the freezing effect of oil-tea camellia seed oil were studied. The results showed that the main factors contributing to the different freezing effects of oil-tea camellia seed oil from different processes might be trans fatty acids produced during processing and retained active nutrients. Refined oil-tea camellia seed oil with high trans fatty acid content was more likely to produce flocculent precipitates and frozen state. Fresh pressed oil-tea camellia seed oil and original oil-tea camellia seed oil with more active nutrients produced crystalline granule precipitates at -4?℃. The freezing temperature, moisture content and impurity content in the oil had influences on the freezing effect of oil-tea camellia seed oil produced by all processes. The lower the temperature was, the faster the freezing speed was. At-4?℃, oil-tea camellia seed oil from different processes produced different states of frozen precipitates. The higher the moisture content and impurity content, the faster the freezing speed would be. |
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