Reduction of Peroxide Value and Free Fatty Acid Value of Used Frying Oil Using TiO2 Thin Film Photocatalyst
نویسندگان
چکیده
منابع مشابه
Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtaine...
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Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...
متن کاملEffect of tocopherol treatment on deterioration of edible oil quality (acid value, carbonyl value, free fatty acid and radical activity).
In this study, waste edible oil was prepared by both heat and aeration treatment, and the increasing inhibitive effect of tocopherol treatment on the acid value (AV) and carbonyl value (CV) of the oil was investigated. The AV and CV of waste edible oil treated with tocopherol were 0.1-1.0% lower than those of the nontreated oil, indicating that tocopherol exerted a radical-scavenging activity. ...
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Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting...
متن کاملDetermination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty ...
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ژورنال
عنوان ژورنال: Bulletin of Chemical Reaction Engineering & Catalysis
سال: 2016
ISSN: 1978-2993
DOI: 10.9767/bcrec.11.3.577.369-375