Quality Characteristics of Palm Olein in Frying Systems
The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)static heating of RED olein without antioxida...
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1985
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my-upm-ir.83402010-11-11T03:21:54Z Quality Characteristics of Palm Olein in Frying Systems 1985 Asap, Telingai The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)static heating of RED olein without antioxidant,(2)heating with intermittent frying using RBD olein without antioxidant,(3)heating with intermit tent frying using RBD olein to which 200 ppm of tertiary butylhydroquinone had been added prior to frying on the first day and (4) heating with intermittent frying using RBD olein which had tertiary butylhydroquinone topped up to a level of 200 ppm at the start of each day.The evaluation of oil quality included assessment of colour, iodine value, fatty acid composition, C18:2 remaining (%), polar components , dielectric constant, acid value, smoke point, polymers'content and uv absorbance at 232nm and 268 nm. The results showed that oil deterioration increases with increase sin heating and frying time.The useful frying life of RBD olein under these conditions is about 4 days when 27.0% polar components is taken as the accepted limit for frying oil. The addition of tertiary butylhydroquinone has some protective effect on the oil. This is most evident in system 4. The only observed undesirable effect of tertiary butylhydroquinone is that it caused darkening of the oil. Palm-oil - Analysis 1985 Thesis http://psasir.upm.edu.my/id/eprint/8340/ http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Palm-oil - Analysis Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Palm-oil - Analysis |
| spellingShingle |
Palm-oil - Analysis Asap, Telingai Quality Characteristics of Palm Olein in Frying Systems |
| description |
The changes in quality characteristics of refined bleached
and deodorised palmole in (RBD olein)during heating and heating
with intermittent frying for 5hr/day for 8 consecutive days in 4
different systems were studied.The systems studied included
(1)static heating of RED olein without antioxidant,(2)heating
with intermittent frying using RBD olein without antioxidant,(3)heating with intermit tent frying using RBD olein to which 200
ppm of tertiary butylhydroquinone had been added prior to frying on
the first day and (4) heating with intermittent frying using RBD
olein which had tertiary butylhydroquinone topped up to a level of
200 ppm at the start of each day.The evaluation of oil quality
included assessment of colour, iodine value, fatty acid composition,
C18:2 remaining (%), polar components , dielectric constant, acid value, smoke point, polymers'content and uv absorbance at 232nm
and 268 nm. The results showed that oil deterioration increases
with increase sin heating and frying time.The useful frying life
of RBD olein under these conditions is about 4 days when 27.0% polar
components is taken as the accepted limit for frying oil. The
addition of tertiary butylhydroquinone has some protective effect
on the oil. This is most evident in system 4. The only observed
undesirable effect of tertiary butylhydroquinone is that it caused
darkening of the oil. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Asap, Telingai |
| author_facet |
Asap, Telingai |
| author_sort |
Asap, Telingai |
| title |
Quality Characteristics of Palm Olein in Frying Systems |
| title_short |
Quality Characteristics of Palm Olein in Frying Systems |
| title_full |
Quality Characteristics of Palm Olein in Frying Systems |
| title_fullStr |
Quality Characteristics of Palm Olein in Frying Systems |
| title_full_unstemmed |
Quality Characteristics of Palm Olein in Frying Systems |
| title_sort |
quality characteristics of palm olein in frying systems |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Food Science and Technology |
| publishDate |
1985 |
| url |
http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf |
| _version_ |
1747810784390414336 |