https://doi.org/10.1051/epjconf/202532102012
Optimization quality indicators of oils during induction heating
1 Polytechnic School of the Siberian Federal University, 26 Kirensky st., Krasnoyarsk, 660074, Russia
2 Kazakh National Research Technical University after K. I. Satpayev, Satbayev 22, Almaty, 050013, Kazakhstan
* Corresponding author: klvation@gmail.com
Published online: 10 March 2025
The article describes the possibility of determining the degree of hydrolysis of vegetable oils under conditions of a continuous induction heating process. Experimental methods were used to study 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 oils depending on the type of heater and heating time. The article presents the results of studies of the main quality indicators that determine the degree of hydrolysis, on the basis of which it was concluded that during induction heating the changes occurring in comparison with traditional methods do not lead to a deterioration in the quality of the substance. The studies carried out allow us to speak not only about the effectiveness, but also about the safety of this heating method.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
