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Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES   Spring 2003 , Volume 9 , Number 1; Page(s) 1 To 17.
 
Paper: 

EFFECT OF FRYING ON THE QUALITY OF OILS USED IN POTATO CHIPS INDUSTRY

 
 
Author(s):  , GHARACHOURLOU M., EZATPANAH H.
 
* 
 
Abstract: 
During deep fat frying significant quantities of oil is heated for a long period. Some factors namely moisture, heat and oxygen cause different physical and chemical changes such as hydrolysis, oxidation and polymerization that consequently decrease the quality of the oil and the finished product. In this research project frying oils from two potato chips factories were sampled from the first day of production (fresh oil) until the total exchange of the oil and physical and chemical tests were carried out on the collected samples. The results indicated increases in the free fatty acid content, peroxide value, polar compounds, viscosity, color and decreases in the iodine value, induction period and unsaturated fatty acids showing a decline in the quality of the oil, particularly formation of some trans isomers as the results of deep frying.
 
Keyword(s):  FRYING OILS, OIL QUALITY, POLAR COMPOUNDS, FATTY ACID COMPOSITION.
 
References: 
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