CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOODS EFFECT OF MULTIPLE FRYING OF SOME FOODS ON THE PHYSICAL AND CHEMICAL PROPERTIES FOR COTTONSEED, CORN AND SUNFLOWER OILS
Adley Samir Abd EI-Sattar;
Abstract
This study was carried out to investigate the physical and chemical change that took place in cottonseed, corn and sunflower oils after using in deep frying for potato, eggplant and fish samples up to 40 hours. The obtained results could be summarized as following:
I. Physical properties:
1. The viscosity was increased after 40 hour of frying potato, egg plant and fish in cotton seed oil from 6.19 to 55.49,
59.12 and 67.32, respectively in corn oil from 4.15 to 58.59,
60.22 and 69.42 and in sunflower oil from 5.15 to 53.55,
60.12 and 68.50, respectively.
2. U.V. absorption increase after 40 hours of frying potato, eggplant and fish for cottonseed oil from 0.98 to 1.86, 1.80 and 1.89 at 234 nm, from 0.21 to 0.87, 0.89 and 0.91 at 268 nm and from 0.78 to 1.97, 1.93 and 1.99 at 234 nm, respectively and from 0.19 nm to 0.84, 0.89 and 0.95 after frying potato, eggplant and fish, respectively. In sunflower oil from 0.88 nm to I .90, 1.98 and 1.98 nm at 234 after frying potato, eggplant, fish, respectively and from 0.26 to
I. Physical properties:
1. The viscosity was increased after 40 hour of frying potato, egg plant and fish in cotton seed oil from 6.19 to 55.49,
59.12 and 67.32, respectively in corn oil from 4.15 to 58.59,
60.22 and 69.42 and in sunflower oil from 5.15 to 53.55,
60.12 and 68.50, respectively.
2. U.V. absorption increase after 40 hours of frying potato, eggplant and fish for cottonseed oil from 0.98 to 1.86, 1.80 and 1.89 at 234 nm, from 0.21 to 0.87, 0.89 and 0.91 at 268 nm and from 0.78 to 1.97, 1.93 and 1.99 at 234 nm, respectively and from 0.19 nm to 0.84, 0.89 and 0.95 after frying potato, eggplant and fish, respectively. In sunflower oil from 0.88 nm to I .90, 1.98 and 1.98 nm at 234 after frying potato, eggplant, fish, respectively and from 0.26 to
Other data
| Title | CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOODS EFFECT OF MULTIPLE FRYING OF SOME FOODS ON THE PHYSICAL AND CHEMICAL PROPERTIES FOR COTTONSEED, CORN AND SUNFLOWER OILS | Other Titles | دراسات كيمياوية وتكنولوجية على بعض الاغذية تأثير تكرار عملية التحمير لبعض الاغذية على الخواص الطبيعية والكيماوية لزيوت بذرة القطن والذرة وعباد الشمس | Authors | Adley Samir Abd EI-Sattar | Issue Date | 2000 |
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