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EFFECT OF POLYDIMETHYL SILOXANE ON RAPESEED OIL TRANSFORMATION DURING DEEP FRYING

✍ Scribed by BRONISLAW DROZDOWSKI; ZDZISLAWA HAZUKA; ROMAN PAWLOWICZ; MARIA TYNEK

Book ID
118716217
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
392 KB
Volume
6
Category
Article
ISSN
1065-7258

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Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30Β°C for 24 h. The oxidative and frying stability of the flavored oil was assessed by Rancimat at 120Β°C and frying of French fries at 175Β°C, respectively. In comparison