Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions
نویسندگان
چکیده
منابع مشابه
A new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy
This work proposes a new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy (NIRES). The method is based on heating an oil sample at a fixed temperature, followed by the acquisition of the emission spectra with time using a home-made spectrometer with an acousto-optical tunable filter (AOTF) as monochromator. The i...
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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: International Journal of Food Properties
سال: 2014
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2014.913181