Changes in free fatty acids content in different kinds of pressed, extracted non-hydrated and hydrated rapeseed oil were studied. The same phenomena were studied in rapeseed oil composed of partially deacidified pressed and extracted batches. Oil produced by pressing was most resistant to changes in acidity while the most susceptible to such changes were the partially deacidified mixtures of pressed and extracted oils, which showed a double content of acids after one month storage in +20° and +37°C.
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