Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying
نویسندگان
چکیده
منابع مشابه
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Physical and chemical changes were compared with soybean oil, corn oil, cottonseed oil , rice oil, rapeseed oil, lard, palm oil and coconut oil in continuous water spraying and heating system (Table -1 , Fig,-1•`4). Thermal oxidative changes such as viscosity increasing ratio, carbonyl and iodine value , showed close relation with the initial iodine value of these oils. However, in coconut oil ...
متن کاملEffect of Deep-fat Frying on Chemical Properties of Edible Vegetable Oils Used by Senegalese Households
Deep-fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which ...
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ژورنال
عنوان ژورنال: Foods
سال: 2021
ISSN: 2304-8158
DOI: 10.3390/foods10050972