research centers


Search results: Found 2

Listing 1 - 2 of 2
Sort by

Article
The Effect of Frying Conditions on Sunflower Oil Attributes

Authors: Hanadi Sibai --- Huda Alrifaie
Journal: Tikrit Journal of Engineering Sciences مجلة تكريت للعلوم الهندسية ISSN: 1813162X 23127589 Year: 2018 Volume: 25 Issue: 2 Pages: 52-58
Publisher: Tikrit University جامعة تكريت

Loading...
Loading...
Abstract

A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new oil. The results were estimated statistically by using Minitab program version 17.0 at level 0.01. The results showed, in both cases of frying, an increase in the physical properties (density, viscosity, refractive index, and coloring degree) of used oil by increasing frying time. A decrease Iodine Number, increase Peroxide Number, increase the percentage of free fatty acids, increase of C16:0 and C18:1 acids percentage, and decrease of C18:2 and C18:3 acids percentage, associated by increasing frying time. But when frying under pressure we noticed that these changes were slow because of the unadequated oxygen presence during frying under pressure. So we can say that the oil was still usable for frying for a long time when frying under pressure more than when frying under air with the vessel is open.

Keywords

Sunflower oil --- frying --- potato


Article
A Study of Heating Effect on the Structural and Optical Absorbance of Olive Oil

Authors: Mays K. Ali --- Mohammed Sh. Essa --- Bahaa T. Chiad
Journal: Iraqi Journal of Science المجلة العراقية للعلوم ISSN: 00672904/23121637 Year: 2018 Volume: 59 Issue: 2A Pages: 670-675
Publisher: Baghdad University جامعة بغداد

Loading...
Loading...
Abstract

In this study, the number of times of heating of olive oil was studied. For the different refineries, the study was conducted using a temperature of 300K and for several times to determine the validity of the olive oil which is used for frying purposes after it was used for more than once times. It was found that there were significant changes in the behavior of the photophysical behavior like absorption and emission; there are changes in the nature and composition of the olive oil molecule, which makes it not useful for human use. The number of heating times was ten. The heating times also showed significant changes in the nature of the oil, such as color, taste, density, and smell.

Keywords

olive oil --- frying --- cooking --- spectroscopic

Listing 1 - 2 of 2
Sort by
Narrow your search

Resource type

article (2)


Language

English (2)


Year
From To Submit

2018 (2)