scholarly journals Kinetics of the Change in the Acid Value of Palm Oil during Simulated Deep Frying

2006 ◽  
Vol 7 (2) ◽  
pp. 113-118 ◽  
Author(s):  
Motohiro SHIMA ◽  
Yayoi YOSHIDA ◽  
Shuji ADACHI
Keyword(s):  
Palm Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Kinetics Of

Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil

Food Control ◽  
2021 ◽  
pp. 108072
Author(s):  
Chien Lye Chew ◽  
Nur Azwani Ab Karim ◽  
Wei Ping Quek ◽  
See Kiat Wong ◽  
Yee-Ying Lee ◽  
...  
Keyword(s):  
Palm Oil ◽  
Deep Frying ◽  
Frying Performance ◽  
Refined Palm Oil

scholarly journals A Review on the Quality of Palm Oil (Elaeis guineensis) Produced Locally in Imo State, Nigeria

2018 ◽  
Vol 4 ◽  
pp. 40-50 ◽  
Author(s):  
Enyoh Christian Ebere ◽  
Verla Andrew Wirnkor ◽  
Enyoh Emmanuel Chinedu ◽  
Verla Evelyn Ngozi
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Meta Analysis ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Smoke Point ◽  
Imo State ◽  
Open Access Journals

Over 70 % inhabitants of Imo state pend on palm oil for their cooking, frying etc. The study reviews available data on palm oil quality produced locally in Imo state with a view of providing up-to-date information and identify research gaps that could have health consequences on consumers. Peer reviewed scientific articles were reviewed and a meta-analysis of four different scientific research databases, PubMed, Web of Science, Google Scholar and Directory for Open-Access Journals was conducted. The result showed that palm oil produced locally in Imo state has average of pH (4.73), acid value (28.3 mg/KOH), FFA (14.15 mg/KOH), smoke point (115°C), iodine value (1.68 wijj’s), saponification value (197.07 mgKOH/g), ester value (168.77), moisture content (0.44 %), density (0.89 g/ml), SG (0.91), peroxide value (17.75 mEq./kg), refractive index (1.46oBx) and viscocity (60.04 cps). Overall palm oil is highly degraded and of poor quality since major quality indicators are not within Nigerian Industrial Standard and Standard Organization of Nigeria. Also, there is a dearth of information/data available on quality of palm oil produced locally in Imo state especially on its microbial status. Food scientist should look in that direction to enhance proper understanding of the quality of palm oil.

scholarly journals Quality Oil for Deep Frying in Foods and Changes Acidity on Various Kind of Oils after Frying

2018 ◽  
Vol 2 (3) ◽  
pp. 86
Author(s):  
Puminat W. ◽  
Teangpook C.
Keyword(s):  
Fatty Acid ◽  
Low Temperatures ◽  
Statistical Data ◽  
Rice Bran Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Significant Difference ◽  
Long Time ◽  
Short Time ◽  
Fried Oil

<p><em>Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmful to the health. Acid value, free fatty acid and polarities of the fried oil change during cooking for food. Statistical data of fried oils estimate and systematize on three recipes of food (</em><em>Doughstick</em><em>, Fish cake and Fried chicken). Their recipes are on the best of sensory evaluation.</em><em> In each food recipes are selected from market and evaluated by traditional and popular merchant. In the sampling, the experimental model is planned by trial RBCD with factorial 3 × 2 × 3. The use of three type oil, two level temperature and three sampling collector are treated on experiments with three recipes. They showed that palm olien oil can change a higher pH than soybean oil and rice bran oil by a statistically significant difference at 95% confidence level<strong>.</strong> Deep frying by high temperatures and short time have change a quality oil less than low temperatures and long time. Frying in larger quantities and a longer period can change the more acidity and polarities. Quality foods for flavor and healthy oil must no more high and low temperature in cooking.</em></p>

scholarly journals A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil

2019 ◽  
Vol 70 (2) ◽  
pp. 305
Author(s):  
S. Feitosa ◽  
E. F. Boffo ◽  
C. S.C. Batista ◽  
J. Velasco ◽  
C. S. Silva ◽  
...  
Keyword(s):  
1H Nmr ◽  
Palm Oil ◽  
Elaeis Guineensis ◽  
Total Content ◽  
Polar Compounds ◽  
Real Case ◽  
Official Method ◽  
Deep Frying ◽  
Crude Palm Oil ◽  
Physicochemical Changes

The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.

scholarly journals Food Uses of Palm Oil in Japan

1994 ◽  
Vol 15 (2) ◽  
pp. 1-4 ◽  
Author(s):  
Hiroyuki Mori ◽  
Takashi Kaneda
Keyword(s):  
Palm Oil ◽  
Food Industry ◽  
Palm Olein ◽  
Palm Stearin ◽  
Food Products ◽  
Deep Frying ◽  
Oil Consumption ◽  
Official Statistics ◽  
Snack Foods ◽  
Oil Fractions

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

scholarly journals Isothermal Crystallization Kinetics of Palm Oil with Additives

2015 ◽  
Vol 7 (10) ◽  
pp. 768-772 ◽  
Author(s):  
N. Su ◽  
Y.M. Li ◽  
X.P. Bai ◽  
Y.Z. Zhang ◽  
H.X. Liu ◽  
...  
Keyword(s):  
Crystallization Kinetics ◽  
Palm Oil ◽  
Isothermal Crystallization ◽  
Isothermal Crystallization Kinetics ◽  
Kinetics Of

Two-phase anaerobic treatment kinetics of palm oil wastes

1985 ◽  
Vol 19 (5) ◽  
pp. 667-669 ◽  
Author(s):  
W.J. Ng ◽  
K.K. Wong ◽  
K.K. Chin
Keyword(s):  
Palm Oil ◽  
Anaerobic Treatment ◽  
Two Phase ◽  
Kinetics Of

Thermal Degradation Kinetics of Carotenoids in Palm Oil

2012 ◽  
Vol 90 (2) ◽  
pp. 191-198 ◽  
Author(s):  
Klicia A. Sampaio ◽  
Jose V. Ayala ◽  
Simone M. Silva ◽  
Roberta Ceriani ◽  
Roland Verhé ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Palm Oil ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document