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

Detalhes bibliográficos
Autor(a) principal: Ferreira,Débora Rezende
Data de Publicação: 2014
Outros Autores: Beléia,Adelaide Del Pino, Silva,Rui Sérgio dos Santos Ferreira da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100004
Resumo: 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.
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spelling Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snackspolar compoundscolorrefractive indexThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100004Food Science and Technology v.34 n.1 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014005000014info:eu-repo/semantics/openAccessFerreira,Débora RezendeBeléia,Adelaide Del PinoSilva,Rui Sérgio dos Santos Ferreira daeng2014-04-25T00:00:00Zoai:scielo:S0101-20612014000100004Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-04-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
title Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
spellingShingle Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
Ferreira,Débora Rezende
polar compounds
color
refractive index
title_short Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
title_full Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
title_fullStr Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
title_full_unstemmed Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
title_sort Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
author Ferreira,Débora Rezende
author_facet Ferreira,Débora Rezende
Beléia,Adelaide Del Pino
Silva,Rui Sérgio dos Santos Ferreira da
author_role author
author2 Beléia,Adelaide Del Pino
Silva,Rui Sérgio dos Santos Ferreira da
author2_role author
author
dc.contributor.author.fl_str_mv Ferreira,Débora Rezende
Beléia,Adelaide Del Pino
Silva,Rui Sérgio dos Santos Ferreira da
dc.subject.por.fl_str_mv polar compounds
color
refractive index
topic polar compounds
color
refractive index
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100004
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014005000014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.1 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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