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Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

Paper ID Volume ID Publish Year Pages File Format Full-Text
19332 43059 2012 8 PDF Available
Title
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
Abstract

The present work deals with the effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil (RBO) during the preparation of poori (an Indian traditional fried food) by deep-fat frying. The frying was carried out in intermittent mode (5 batches each for 3 min in a day without any time lag) and repeated for 6 frying cycles. Result indicated that in first two cycles, free fatty acid content, peroxide value and total polar materials increased, while radical scavenging activity decreased. Further increase in frying cycles did not result in any significant changes in these parameters (p > 0.05). Similar trends were observed for these parameters in case of heating. Relative amounts of total saturated fatty acids increased due to marginal decrease in total unsaturated fatty acids content during frying cycles, however, no significant change was observed during heating. The convective heat transfer coefficient was found to decrease with an increase in frying cycle due to increase in kinematic viscosity of RBO for every frying or cycles. Despite the marginal changes in physical and chemical properties, there was no significant difference (p > 0.05) in the sensory characteristics of poori prepared in oil subjected to different cycles of frying.

► Rice bran oil contains components such as γ-oryzanol, phytosterols, tocotrienols and tocopherols, which renders the oil resistance to thermal oxidation and deterioration during frying. ► The convective heat transfer coefficient of rice bran oil was found to decrease with an increase in frying cycle due to increase in viscosity of oil for every frying cycle. ► The changes in total polar material which is an indicator for deterioration of oil indicated that the maximum numbers of frying cycles could be used for rice bran oil was 28. Beyond these numbers of frying cycles the total polar material crossed 24%.

Keywords
Rice bran oil; Deep-fat frying; Heat transfer coefficient; Viscosity; Poori
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Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 2, April 2012, Pages 249–256
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us