Results 31 to 40 of about 1,209,014 (202)
Grasas y Aceites, 2001 The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to
A. Romero +2 more
doaj +1 more source
荤素分类煎炸对油脂品质的影响Effects of classified frying of meat and vegetable on the quality of oil
Zhongguo youzhi, 2023 为了延长煎炸油的使用寿命，有效降低成本，研究了荤素分类煎炸对油脂品质的影响。采用食材荤素分类及不分类煎炸并循环使用煎炸油，分析了两种煎炸方式下煎炸油的色泽、酸值、过氧化值、p-茴香胺值、极性组分含量的变化情况，并对比分析两种煎炸方式用油量。结果表明：采用荤素分类煎炸可以更好地抑制油脂色泽、酸值、p-茴香胺值及极性组分含量的增长速度；不分类煎炸油脂的色泽在煎炸2 d后无法用比色仪检测，分类煎炸7 d后油脂的色泽才接近不分类煎炸2 d的色泽；不分类煎炸的油脂酸值(KOH)在煎炸前3 d内急剧上升，由初始的0.
于燕，金周永，卞海霞，刘光树，徐红玉YU Yan，JIN Zhouyong，BIAN Haixia，LIU Guangshu，XU Hongyu
doaj +1 more source
Substrate influence on the frying process
Grasas y Aceites, 1998 The substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats.
J. Pokorny
doaj +1 more source
Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
Applied Sciences, 2020 Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil.
Yi Liu +3 more
doaj +1 more source
The Effect of Frying Conditions on Sunflower Oil Attributes
Tikrit Journal of Engineering Sciences, 2018 A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new
Hanadi Sibai, Huda Alrifaie
doaj +3 more sources
PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE
Jurnal Teknologi dan Industri Pangan, 2019 The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs ...
Titri Siratantri Mastuti +2 more
doaj +1 more source
Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]
, 2009 The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah +3 more
core +1 more source
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
doaj +1 more source
Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil
Liang you shipin ke-ji, 2022 Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu +6 more
doaj +1 more source
IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL [PDF]
Journal of Food and Dairy Sciences, 2007 Improvement of oxidative stability and deep frying performance of sunflower oil (SO) by blending with highly stable unconventional edible jojoba oil (JO) was investigated.
Sh. Nada, W. El-Reffaei
doaj +1 more source