DMK50193 Recap topic 3

Fatty acids, sterols and tocopherols are considered as Non-triglycerides components

• True

• False

The quantities of the non-triglycerides in edible oil vary due to the following factors, EXCEPT

• Extraction process

• Transportation

• Season

• Geographical Source

These are the objectives of oil refining process, EXCEPT

• Modifies the fatty acid composition

• Removal of non-triglyceride constituents

• Least possible damage to the triglycerides

• Minimal loss of desirable constituents

The -triglycerides components can interfere with further processing and cause the oil to darken, foam, smoke, precipitate, and develop off-flavors

• True

• False

In chemical refining, FFA, most of the phosphatides, and other impurities are neutralized with _________________

• Sodium thiosulphate

• Sodium Chloride

• Sodium Methoxide

• Sodium Hydroxide

In physical refining, the FFA is removed by distillation in a vessel known as ____________________

• Degumming vessel

• Bleacher

• Deodorizer

• Centrifuge Separator

Reaction of water with a fat to break it down into a DAG and a FFA is called ________________

• Polymerization

• Oxidation

• Hydrolysis

• Esterification

Some potential sources of moisture contamination during storage and handling of edible oil is: ________

• Ruptured heating coils

• Bent pipeline

• Damaged insulation

• Peeled tank coating

Choose the correct definition of peroxide value

• number of mg of KOH required to neutralize the free acid in 1 g of the oil

• amount of fat solids present in the fat sample at specific temperature

• number of milligrams of KOH required to saponify 1 g of the oil sample

• a measure of oxidation or rancidity in its early stages

Hydroperoxides have have a strong, disagreeable flavor and odor

• True

• False