Citation
Augustin, M.A. and Asap, Telingai and Heng, L.K.
(1987)
Relationships between measurements of fat deterioration during heating and frying in RBD olein.
Journal of the American Oil Chemists' Society, 64 (12).
pp. 1670-1675.
ISSN 1558-9331; eISSN: 0003-021X
Abstract
The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar components and dielectric constant. Nonlinear relationships were found between smoke point, acid value and polar components. The relationships between polymer content and polar components, E 1 cm 1% at 232 nm and wavelength (λ) for which E 1 cm 10% =1 also were found to be nonlinear.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Universiti Pertanian Malaysia |
| DOI Number: | https://doi.org/10.1007/BF02542501 |
| Publisher: | Springer-Verlag |
| Keywords: | Fatty acid composition; Frying; Lipid stability; Oxidation; RBD olein; Static heating |
| Depositing User: | Ms. Zaimah Saiful Yazan |
| Date Deposited: | 03 Feb 2025 06:12 |
| Last Modified: | 03 Feb 2025 06:12 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/BF02542501 |
| URI: | http://psasir.upm.edu.my/id/eprint/114588 |
| Statistic Details: | View Download Statistic |
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