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کشاورزی::
اسیدهای چرب آزاد
High quality oil must be low in FFA (free fatty acids), light-coloured and must not deposit solid material on heating at 30�C.
Oil to be used for frying must not smoke; smoke point of the oil is directly related to its FFA content.
Oil with a FFA content of 0.01% has a smoke point of approximately 230�C, but this will fall as the FFA content increases with use.
Neutralization is removal of the FFA contained in the crude oil.
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