EFFECT OF ATMOSPHERE AND VACUUM CONDITION ON THE PHYSICOCHEMICAL PROPERTIES OF CANOLA OIL DURING FRYING

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YOUSEFI MORVARID; NATEGHI LEILA

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECT OF ATMOSPHERE AND VACUUM CONDITION ON THE PHYSICOCHEMICAL PROPERTIES OF CANOLA OIL DURING FRYING

Author(s)

YOUSEFI MORVARID | NATEGHI LEILA

Keywords

ATMOSPHERIC

VACUUM

FRYING

Abstract

THE AIM OF THIS STUDY WAS TO EVALUATION THE EFFECT OF DIFFERENT FRYING CONDITION INCLUDE ATMOSPHERIC AND VACUUM ON SOME PHYSICOCHEMICAL PROPERTIES (COLOR PROPERTIES, DENSITY, REFRACT INDEX, TOTAL POLAR AND POLYMER COMPOUNDS, VISCOSITY, ACID AND PEROXIDE VALUE) OF THE OIL DURING TENTH DAY OF PROCESS. IN BOTH CONDITION CHEMICAL REACTION WAS HAPPENED BUT WITH LOWER INTENSITY IN VACUUM FRYING. IT MEANS IN ATMOSPHERIC FRYING OXIDATION AND HYDROLYSIS REACTION WAS HIGHER THAN VACUUM FRYING, THEREFORE DENSITY, REFRACT INDEX TOTAL POLAR AND POLYMER COMPOUNDS, VISCOSITY, ACID AND PEROXIDE VALUE WAS HIGHER IN THIS CONDITION THAN VACUUM FRYING. ACCORDING TO THIS RESULT VACUUM FRYING AT 115OC RETAIN THE OIL QUALITY AND LONGER USAGE OF OIL IN COMPARE TO ATMOSPHERIC FRYING AT 180OC.

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APA: Copy

YOUSEFI, MORVARID, & NATEGHI, LEILA. (2013). EFFECT OF ATMOSPHERE AND VACUUM CONDITION ON THE PHYSICOCHEMICAL PROPERTIES OF CANOLA OIL DURING FRYING. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926391/en

Vancouver: Copy

YOUSEFI MORVARID, NATEGHI LEILA. EFFECT OF ATMOSPHERE AND VACUUM CONDITION ON THE PHYSICOCHEMICAL PROPERTIES OF CANOLA OIL DURING FRYING. 2013. Available from: https://sid.ir/paper/926391/en

IEEE: Copy

MORVARID YOUSEFI, and LEILA NATEGHI, “EFFECT OF ATMOSPHERE AND VACUUM CONDITION ON THE PHYSICOCHEMICAL PROPERTIES OF CANOLA OIL DURING FRYING,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926391/en

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