Paper Information

Journal:   AGRICULTURAL SCIENCES AND TECHNOLOGY   2006 , Volume 20 , Number 7; Page(s) 115 To 123.
 
Paper: 

A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS

 
 
Author(s):  FARHOOSH R., MOOSAVI M.R., SHARIF A.
 
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Abstract: 

In this research, the stability of six frying oil samples produced in Iran (A to F oils) compared to an imported frying oil sample and a sunflower oil sample was investigated during the frying process. It was characterized that the peroxide value cannot show the actual amount of the oil deterioration during the frying process, and it is not considered to be a suitable criterion in this regard. Prior to the frying process, Carbonyl value of the frying oil samples ranged from 7.76 mmol/g (Boil) to 18.50 mmol/g (imported oil). In terms of the critical content of carbonyl value (CT.Cv), F and D oils recognized to be the best and the worst frying oil samples, respectively. Prior to the frying process, total polar compounds content was between 3.35 and 10.99%. In terms of the critical content of total polar compounds (CT.pc), D and F oils were the best ones, respectively. and then the others with the same statistical value.
Simultaneous calculations based on the two mentioned critical quantities showed that only F oil had the necessary quality for frying ojl samples relative to the sunflower oil sample. Although there was a relatively good status for the other frying oil samples only in terms of one of the two criteria mentioned above, simultaneous investigation of the frying oil samples based on CT.cv and CT.pc showed that there is unfortunately no statistically significant difference between them and the sunflower oil.

 
Keyword(s): FRYING OIL, PEROXIDE VALUE. CARBONYL VALUE, POLAR COMPOUNDS, STABILITY
 
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