Pages: 1-9
Date of Publication: 19-Jul-2024
EFFECT OF DEEP-FRYING ON PHYSICO-CHEMICAL CHARACTERISTICS OF VEGETABLE OILS
Author: Susmita Bajpai*, Rita Awasthi**, Deepti Shikha**
Category: Engineering, Science and Mathematics
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Abstract:
Vegetable oils for deep frying such as potato chips, French fries etc. The physico-chemical properties of sunflower, groundnut and rice bran oil during deep frying at 180? were studied. The deep frying substantially changes the physico-chemical properties of oil.Deep frying is a well-known cooking method and worldwide method used for cooking foods. Deep frying is done by submerging a portion of food in boiling oil (150-190?) until it reaches a safe minimum internal temperature. The simultaneous heat and mass transfer of oil, food and air provide fast foods desirable and unique quality during frying.This study aims to investigate the effect of deep frying on the physico-chemical properties of three selected edible oil such as sunflower oil, rice bran oil and ground nut oil
Keywords: Deep frying, vegetable oils, physicochemical properties
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