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Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value. [PDF]
Korean J Food Sci Anim Resour, 2016 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.
Park JM, Kim JM.
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Properties of Fame from Used Frying Oils
Chemical Engineering Transactions, 2010 preview not available - see full-text PDF article.
A.š Kleinová +3 more
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Modified Test Kit for Detecting Polar Compounds and Evaluating Their Distribution in Reused Frying Oil [PDF]
FoodsPolar compounds in repeatedly used frying oil pose significant health risks to consumers. This study aimed to develop an improved test kit for detecting polar compounds in used frying oils and to compare the distribution of polar compounds across ...
Rapeepan Yongyod, Anusak Kerdsin
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The Performance of the Super-High-Oleic Acid Safflower (Carthamus tinctorius) Oil During Intermittent Frying [PDF]
FoodsHigh-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO ...
Randy Adjonu +2 more
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Antioxidants, 2021 One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively ...
Małgorzata Wroniak +4 more
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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
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Regeneration of Used Frying Oil
Journal of the American Oil Chemists' Society, 2013 AbstractUsed frying oils were purified in a packed column using different amounts of silica gel (SG), aluminum oxide (AO), activated charcoal (AC), bentonite (B), magnesol XL (M), calcium carbonate (CC), zeolite (Z), bleaching earth (BE) and/or their binary, triple, and quaternary combinations.
Turan, Semra, Yalçuk, Arda
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Frying performance of olive-extracted oils
Grasas y Aceites, 2018 In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of
G. Márquez-Ruiz, F. Holgado
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Foods, 2021 Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time.
Francisca Holgado +3 more
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Diesel Fuel from Used Frying Oil [PDF]
The Scientific World Journal, 2014 New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil
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