RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION
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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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 ...
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509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...
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ژورنال
عنوان ژورنال: Journal of Oil Palm Research
سال: 2016
ISSN: 1511-2780
DOI: 10.21894/jopr.2016.2804.14