Applications of Physical methods in monitoring quality of frying oils

ISBN-13: 9783659961526 / Angielski / Miękka / 2018 / 64 str.

Mahmoud Rashed

Opis

Fried foods, whether deep-fried, pan-fried or stir-fried are one of the most popular culinary delights enjoyed by consumers throughout the world. Institutionally, frying oils are commonly reused for several frying cycles before being discarded. Such prolonged frying results in diminishing acceptability and nutritive value of the fried product owing it to the oxidative, hydrolytic and thermal degradation in the oil. At frying temperature, a large number of volatile and nonvolatile compounds are formed. Not only do these compounds adversely affect the stability of the frying oil, but the food fried in deteriorated oils also acquires decomposition products that may have adverse effects on food safety, flavor, and stability. Furthermore, the economic loss resulting from degradation of frying oil cannot be ignored.This thesis reports a study aimed at preparing more stable vegetable oils with a wide range of desired fatty acid compositions by mixing different proportions of Rapeseed oil with Soybean oil. Another goal was to determine the efficiency of physical methods for continuous monitoring of frying oils preparation process.

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O autorze

Rashed, Mahmoud
Mahmoud Said Rashed is an assistant lecturer in Food Science and Technology Department, Alexandria University; Hold a master's degree in food science and Technology Engineering from Faculty of Food Science, Szent Istvan University. Apart of this book is already published in progress in agricultural engineering sciences Journal.