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Studies on deep fat frying-changes during heating of oil.

Sulthana, S. N. and Sen, D. P. (1979) Studies on deep fat frying-changes during heating of oil. Journal of Food Science and Technology, India, 16 (5). 208-213, 14 ref..

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Abstract

Changes during heating at 180 degree C of (i) refined groundnut oil for 48 h, (ii) partially hydrogenated vegetable oil (vanaspati) for 12 h and (iii) safflower oil for 6 h were investigated in model experiments. Changes in the characteristics of the oil were noted at regular intervals during heating. Dimethyl polysiloxane (silicone) was added to (ii) and (iii) at 10 p.p.m. by wt. of oil during heating. During heating of (i) there were increases in oxirane-oxygen (O-O) (0 to 0.25%), non-urea-adduct forming fatty acid (NUAFA) (0 to 28%) and oxidized fatty acids (OFA), free fatty acids (FFA) (0.1 to 0.8%), and refractive index (RI) (1.4628 to 1.4693 at 40 degree C) and decreases in iodine value (IV) (92.5 to 55.4), smoke point (SP) (242 degree C to 180 degree C) and linoleic acid content. Peroxide value increased up to 12 h of heating, with subsequent decline. In (ii) and (iii), O-O, NUAFA, OFA, FFA, RI and foaming height increased, and IV and SP decreased during 12 h and 6 h of heating, resp. The changes observed in (ii) and (iii) were substantially retarded by adding silicone during heating.

Item Type: Article
Uncontrolled Keywords: HEATING-; vegetable oils, heating changes in deep fats-frying; FRYING-; OILS-VEGETABLE; safflower oils, heating changes in deep fats-frying; GROUNDNUT-OILS; heating changes in deep fats-frying groundnut oils
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 09:23
Last Modified: 06 Apr 2010 09:23
URI: http://ir.cftri.com/id/eprint/6909

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