Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks

Food Science and Technology (Campinas)

Débora Rezende Ferreira¹  Adelaide Del Pino Beléia¹  Rui Sérgio Dos Santos Ferreira Da Silva¹ 

[1] ,Universidade Estadual de LondrinaLondrina PR ,Brazil

关键词: polar compounds;    color;    refractive index;   

DOI  :  10.1590/S0101-20612014005000014

来源: SciELO

【 摘 要 】

The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm) of 238 samples of the frying oil collected during 26 days of production were analyzed. For all of the analyses, the results of the oil were below the limits recommended for oil disposal, indicating that the processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. The linear regressions were significant for refractive index, content of polar compounds, and lightness (L*). The content of polar compounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as an effective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate of the oil was important for maintaining the oil in good running conditions.

【 授权许可】

CC BY   
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