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Evolution of physical and chemical properties of iodine fortified lipids


Author: Svetlana Haritonov
Degree:doctor of chemistry
Speciality: 02.00.04 - Physical chemistry
Year:2007
Scientific adviser: Rodica Sturza
doctor habilitat, professor, Technical University of Moldova
Institution:
Scientific council:

Status

The thesis was presented on the 23 February, 2007
Approved by NCAA on the 19 April, 2007

Abstract

Adobe PDF document0.37 Mb / in romanian

Keywords

iodine, sunflower oil, π type compounds, thermodynamic and kinetic parameters, fortification of foodstuffs with iodine, dairy products, margarine, oxidative stability, lipids quality parameters

Summary

Dissertation is written as a manuscript. There are presented 21 published scientific works and there were obtained 2 decisions of patents granting.

Experimental researches were effectuated to establish the modalities of incorporation of the molecular iodine in sunflower oil double refined and deodorized of autochthon production. It was established that the iodination of the sunflower oil may be considered as a admissible method, which allows the incorporation of a considerable amount of iodine (1-100μg/ml) without modifying the physical-chemical properties of the product. Physical-chemical indices of the iodinated oil are within the admissible standards for the above-mentioned product. In case of oil iodination the fixation of molecular iodine has place at the double bond with formation of compounds of type π without the breakage of the double bond from the unsaturated fatty acids molecules. Thermodynamic and kinetic parameters of the process of fixation of iodine by triglycerides were analyzed. There was established that the reaction of formation of π triglycerides-iodine compounds is heat-absorbing reaction. The reaction is described by a kinetic reaction of first order. The constant value and Arrhenius parameters of the reaction have been calculated. The transformations of triglycerides from iodized sunflower-seed oil during thermic treatment and product conservation have been studied. New methods have been elaborated at the level of invention, of incorporation of iodine in form of iodized oil in dairy products and margarine and physical chemical characteristics of products manufactured by methods elaborated in terms of thermic conservation and treatment of the foodstuffs have been established. Experimentally the oxidative stability of iodized oil and iodine fortified products has been studied. Practical recommendations and technical documentation for fabrication of iodine fortified products have been elaborated.