Tests Used for Examining the Quality of Frying Oils
✍ Scribed by Skrökki, Anneli
- Publisher
- John Wiley and Sons
- Year
- 1995
- Weight
- 190 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0931-5985
No coin nor oath required. For personal study only.
✦ Synopsis
There are many tests available for examining the quality of frying oils. Since judgements can be quite different depending on the test used and the recommendations given the results are compared here and the best tests for examining the quality of frying oils are identified. Testmethoden zur Qualitatsbestimmung von Fritierolen Es existieren Testmethoden zur Qualitdtsbestimmung von Fritierelen. Da die Ergebnisse in Abhiinigkeit von der Testmethode sehr unterschiedlich sein konnen. werden hier Ergebnisse verglichen und die
📜 SIMILAR VOLUMES
## Abstract A rapid chromametric method was developed for the assessment of deep frying oil quality based on the strong correlation between colour index and total polar compounds in deep frying oil. Colour indices of frying oil samples, measured by chromameter, decreased significantly during frying
## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil
## Abstract Today, palm oil and its products, mainly palm olein, belong to the most important oils used for the preparation of fried food. The reason is that the oil is relatively cheap, it is available in huge amounts, it has a high oxidative stability and results in high‐quality and tasty foods.