Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
AUTOR(ES)
Ferreira, Débora Rezende, Beléia, Adelaide Del Pino, Silva, Rui Sérgio dos Santos Ferreira da
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
25/03/2014
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.
Documentos Relacionados
- Phenology and growth adjustments of oil palm (Elaeis guineensis) to photoperiod and climate variability
- Phenology, growth and physiological adjustments of oil palm (Elaeis guineensis) to sink limitation induced by fruit pruning
- Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
- Flutuação populacional da broca-da-coroa-foliar Eupalamides cyparissias (Lepidoptera: Castiniidae) em plantios de dendê (Elaeis guineensis) no estado do Pará
- Induction and characterization of oil palm (Elaeis guineensis Jacq.) pro-embryogenic masses