Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters
نویسندگان
چکیده
منابع مشابه
Palm oil and palm olein frying applications.
Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and fiv...
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Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixt...
متن کاملFrying Stability Evaluation of Rice Bran Oil Blended with Soybean, Mustard and Palm Olein Oils
Refined rice bran oil (RBO) was blended with PUFA rich Soybean oil (SBO), MUFA rich Mustard oil (MO) and SFA rich Palm Olein oil (POO) to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively. RBO and its blends were subjected to deep fat frying of potato chips at 180±10C for 24h. Oil samples were withdrawn after...
متن کاملSensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips
Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensory characteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree of unsaturation. FFA increased from 0.25% (90 PO: 10 SSO) to 0.65%. (60 PO: 40 SSO). Blending alte...
متن کاملFeasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.
Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2019
ISSN: 0022-1147,1750-3841
DOI: 10.1111/1750-3841.14436