Studies on Colour Development of Frying Oils during Heating. II.
نویسندگان
چکیده
منابع مشابه
Studies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. IX. Frying Quality of Oils Used for Frying in Japan
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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The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...
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In the literature, there are several empirical models to estimate the higher heating values of vegetable oils and biodiesel fuels. In this study, five of these models found in the literature were used to estimate the higher heating value of waste frying oils. When some models are used to estimate HHVs of waste frying oils, the relative errors were found up to 5% compared to the values obtained ...
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this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1966
ISSN: 1884-2003
DOI: 10.5650/jos1956.15.58