Evaluation of poly(L-lactic acid) (PLLA) rapid indicator film on deterioration degree of Refined, Bleached and Deodorised Malaysian Tenera palm olein oil (RBDPO) during long-term repetitive deep-fat frying

Zubairi, Saiful Irwan; Kadir, Ili Afiqa Ab; Nurzahim, Zainun; Lazim, Аzwan Mat

doi:10.1016/j.arabjc.2022.103726

Cited by 7 publications

(4 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[ 38 ], indicate that the viscosity of oils during frying increased significantly (P < 0.05) and affected by repeated frying that has been found to correlate with formation of polymers. The results were in agreement with prior studies [ 44 , 47 ] which found that the observed oil viscosity increased with the number of frying cycles due to the chemical breakdown that occurs during frying. The increasing in viscosity with heating time implies that unsaturated fatty acids are being saturated as double bonds in the fatty acids are converted to single bonds [ 8 ].…”

Section: Resultssupporting

confidence: 93%

Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil

Nor Mahiran,

Abd Kadir,

Maulidiani

et al. 2023

Heliyon

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 93%

Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil

Nor Mahiran,

Abd Kadir,

Maulidiani

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…The viscosity of the control sample was measured at 41.72 Cp and it progressively increased to 47.18, 49.26, 51.6, and 53.25 Cp for the first, second, third, and fourth frying cycles, respectively. These findings are consistent with previous research by Zubairi [45] who investigated the impact of repeated frying on the physical and chemical properties of palm olein oil. They observed an increase in viscosity due to the chemical breakdown occurring during the frying process.…”

Section: Viscositysupporting

confidence: 93%

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Ahmed,

Mohammed

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid value, free fatty acids, viscosity, and density, decreased smoking point, and iodine number, signifying reduced thermal stability and unsaturation level. DPPH assay showed antioxidant activity decreased from 41.51 to 23.41, while TFC decreased from 20.29 to 15.02 and TPC decreased from 14.85 to 3.97 after four frying cycles, indicating the declining quality of CO after reusing it in the deep-frying method.

show abstract

“…The Fourier Transform Infrared-Attenuated Total Reflectance (FTIR-ATR) spectroscopy technique was performed to identify the presence of functional groups in the borosilicate glass and stainless steel substrates before and after the PDMS solution treatment [ 21 ]. The FTIR analysis was performed using the FTIR/Fourier Transform Near-Infrared Spectroscopy (FT-NIR) (Perkin Elmer, Beaconsfield, United Kingdom) with a wave-number range of 4000−650 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

Response Surface Optimisation of Polydimethylsiloxane (PDMS) on Borosilicate Glass and Stainless Steel (SS316) to Increase Hydrophobicity

2022

Self Cite

View full text Add to dashboard Cite

Particle deposition on the surface of a drying chamber is the main drawback in the spray drying process, reducing product recovery and affecting the quality of the product. In view of this, the potential application of chemical surface modification to produce a hydrophobic surface that reduces the powder adhesion (biofouling) on the wall of the drying chamber is investigated in this study. A hydrophobic polydimethylsiloxane (PDMS) solution was used in the vertical dipping method at room temperature to determine the optimum coating parameters on borosilicate glass and stainless steel substrates, which were used to mimic the wall surface of the drying chamber, to achieve highly hydrophobic surfaces. A single-factor experiment was used to define the range of the PDMS concentration and treatment duration using the Response Surface Methodology (RSM). The Central Composite Rotatable Design (CCRD) was used to study the effects of the concentration of the PDMS solution (X1, %) and the treatment duration (X2, h) on the contact angle of the substrates (°), which reflected the hydrophobicity of the surface. A three-dimensional response surface was constructed to examine the influence of the PDMS concentration and treatment duration on contact angle readings, which serve as an indicator of the surface’s hydrophobic characteristics. Based on the optimisation study, the PDMS coating for the borosilicate glass achieved an optimum contact angle of 99.33° through the combination of a PDMS concentration of X1 = 1% (w/v) and treatment time of X2 = 4.94 h, while the PDMS coating for the stainless steel substrate achieved an optimum contact angle of 98.31° with a PDMS concentration of X1 = 1% (w/v) and treatment time of X2 = 1 h. Additionally, the infrared spectra identified several new peaks that appeared on the PDMS-treated surfaces, which represented the presence of Si-O-Si, Si-CH3, CH2, and CH3 functional groups for the substrates coated with PDMS. Furthermore, the surface morphology analysis using the Field Emission Scanning Electron Microscopy (FESEM) showed the presence of significant roughness and a uniform nanostructure on the surface of the PDMS-treated substrates, which indicates the reduction in wettability and the potential effect of unwanted biofouling on the spray drying chamber. The application of PDMS and PTFE on the optimally coated substrates successfully reduced the amount of full cream milk particles that adhered to the surface. The low surface energy of the treated surface (19–27 mJ/m2) and the slightly higher surface tension of the full cream milk (54–59 mJ/m2) resulted in a high contact angle (102–103°) and reduced the adhesion work on the treated substrates (41–46 mJ/m2) as compared to the native substrates.

show abstract

Evaluation of poly(L-lactic acid) (PLLA) rapid indicator film on deterioration degree of Refined, Bleached and Deodorised Malaysian Tenera palm olein oil (RBDPO) during long-term repetitive deep-fat frying

Cited by 7 publications

References 39 publications

Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil

Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Response Surface Optimisation of Polydimethylsiloxane (PDMS) on Borosilicate Glass and Stainless Steel (SS316) to Increase Hydrophobicity

Contact Info

Product

Resources

About