Frying performance of palm oil liquid fractions

Bracco, U.; Dieffenbacher, A.; Kolarovic, L.

doi:10.1007/bf02666044

Cited by 47 publications

(24 citation statements)

References 4 publications

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“…The increase in oil viscosity beyond the Rancimat oxidation induction time was attributed to polymerisation and formation of high molecular weight compounds including carboncarbon and carbon-oxygen-carbon bridges between fatty acids (Stevenson, Vaisey-Genser, & Eskin, 1984). The increase of the viscosity during heating correlated well with formation of polymers (Bracco, Dieffenbacher, & Kolarovic, 1981).…”

Section: Viscositymentioning

confidence: 92%

Heating effects on some quality characteristics of date seed oil

Besbes¹,

et al. 2005

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Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 µg/g against 215 µg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (~30-40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life.

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Section: Viscositymentioning

confidence: 92%

Heating effects on some quality characteristics of date seed oil

Besbes¹,

et al. 2005

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“…However, most of these studies were performed under batch (discontinuous) frying conditions, which differ from that of continuous frying operation in terms of frying performance and the rate (mechanism) of oil deterioration. Only few papers investigated the performance of palm olein under continuous frying conditions [4][5][6][7][8][9][10] . The role of frying oil is essentially to provide an efficient heat transfer medium.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi

Lin

2008

J. Oleo Sci.

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Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

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“…This means that the highest level of tiger nut blended with oil induced the lowest change on oil viscosity. These results could be explained by the fact that poly-unsaturated fatty acids tended to be rapidly oxidized and form polymer compounds (Bracco et al, 1981). At the same time, the addition of tiger nut oil with polyphenolic compounds significantly lowered the viscosity of sunflower oil by retarding polymerization reactions the during frying process.…”

Section: Changes In Viscosity Valuementioning

confidence: 99%

Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

Ali¹,

El-Anany²

2012

Grasas y Aceites

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RESUMENEstudios fisicoquímicos sobre mezclas de aceite de girasol con aceite de chufa prensado en frío durante el proceso de fritura Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 y 100: 0. Se ha evaluado el efecto del proceso sobre los parámetros físico-químicos (áci-dos grasos libres (FFA), índice de peróxido (PV), índice de ácido tiobarbitúrico (TBA), índice de yodo, compuestos polares totales (TPC), color y viscosidad) tras 30 horas de fritura. Se determinó también el contenido fenólico total de los aceites originales. Mediante GLC se determinó la composición de ácidos grasos de los aceites de girasol, de chufa y las mezclas binarias de ellos, y se calculó el tipo de alteración. Los aceites originales y sus mezclas se calentaron a 180 °C ± 5 °C, a continuación, se frieron patatas pre-fritas congeladas cada 30 min. Se tomaron muestras de aceite cada 5 horas y el período completo de fritura continua fue de 30 h. Los resultados mostraron que el aceite de girasol original tenía un valor significativamente más alto de COX (7,25), mientras que el aceite de chufa presentó el valor más bajo significativamente (2,24). Las mezclas de aceite de girasol con crecientes niveles de aceite chufa lleva a aumentar la estabilidad frente a la oxidación. El contenido fenólico del aceite de chufa prensado en frío fue 3,3 veces superior que el del aceite de girasol. Los datos analíticos mostraron que el menor deterioro durante el proceso de fritura se produjo en el aceite de chufa y el más alto en el de girasol. Los cambios de los parámetros fisicoquímicos controlados fueron disminuyendo significativamente (P < 0,05) cuando las proporciones chufa / aceite de girasol variaron entre 20/80 y 50/50 (W/W). Los resultados obtenidos indican que el aceite de girasol mezclado con aceite de chufa prensado en frío aumenta la estabilidad y por lo tanto mejora la calidad del aceite de girasol durante el proceso de fritura.

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Frying performance of palm oil liquid fractions

Cited by 47 publications

References 4 publications

Heating effects on some quality characteristics of date seed oil

Heating effects on some quality characteristics of date seed oil

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

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