A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FARHOOSH R.; MOOSAVI M.R.; SHARIF A.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Agricultural Sciences and Technology Year:2006 | Volume:20 | Issue:7 Page(s): 115-123

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,255

Download:

Cites:

Information Journal Paper

Title

A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS

Author(s)

FARHOOSH R. | MOOSAVI M.R. | SHARIF A. | Issue Writer Certificate

Keywords

FRYING OILQ4

PEROXIDE VALUE. CARBONYL VALUEQ4

POLAR COMPOUNDSQ4

STABILITYQ4

Abstract

In this research, the STABILITY of six FRYING OIL samples produced in Iran (A to F oils) compared to an imported FRYING OIL sample and a sunflower oil sample was investigated during the frying process. It was characterized that the peroxide value cannot show the actual amount of the oil deterioration during the frying process, and it is not considered to be a suitable criterion in this regard. Prior to the frying process, Carbonyl value of the FRYING OIL samples ranged from 7.76 mmol/g (Boil) to 18.50 mmol/g (imported oil). In terms of the critical content of carbonyl value (CT.Cv), F and D oils recognized to be the best and the worst FRYING OIL samples, respectively. Prior to the frying process, total POLAR COMPOUNDS content was between 3.35 and 10.99%. In terms of the critical content of total POLAR COMPOUNDS (CT.pc), D and F oils were the best ones, respectively. and then the others with the same statistical value.Simultaneous calculations based on the two mentioned critical quantities showed that only F oil had the necessary quality for frying ojl samples relative to the sunflower oil sample. Although there was a relatively good status for the other FRYING OIL samples only in terms of one of the two criteria mentioned above, simultaneous investigation of the FRYING OIL samples based on CT.cv and CT.pc showed that there is unfortunately no statistically significant difference between them and the sunflower oil.

Cites

ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OF HERACLEUM LASIOPETALUM FRUITS ON CHEMICAL PROPERTIES OF POTATO CHIPS

References

No record.

Cite

APA: Copy

FARHOOSH, R., MOOSAVI, M.R., & SHARIF, A.. (2006). A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS. AGRICULTURAL SCIENCES AND TECHNOLOGY, 20(7), 115-123. SID. https://sid.ir/paper/22446/en

Vancouver: Copy

FARHOOSH R., MOOSAVI M.R., SHARIF A.. A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2006;20(7):115-123. Available from: https://sid.ir/paper/22446/en

IEEE: Copy

R. FARHOOSH, M.R. MOOSAVI, and A. SHARIF, “A STUDY ON THE STABILITY OF FRYING OILS PRODUCED IN IRAN DURING FRYING PROCESS,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 20, no. 7, pp. 115–123, 2006, [Online]. Available: https://sid.ir/paper/22446/en

Related Journal Papers