Barbary, O., Osman, H., Zeitoun, M., Basha, M. (2004). THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS. Journal of Food and Dairy Sciences, 29(5), 2691-2701. doi: 10.21608/jfds.2004.240339
O. M. Barbary; H. M. Osman; M. A. Zeitoun; M. A. Basha. "THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS". Journal of Food and Dairy Sciences, 29, 5, 2004, 2691-2701. doi: 10.21608/jfds.2004.240339
Barbary, O., Osman, H., Zeitoun, M., Basha, M. (2004). 'THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS', Journal of Food and Dairy Sciences, 29(5), pp. 2691-2701. doi: 10.21608/jfds.2004.240339
Barbary, O., Osman, H., Zeitoun, M., Basha, M. THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS. Journal of Food and Dairy Sciences, 2004; 29(5): 2691-2701. doi: 10.21608/jfds.2004.240339
THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS
Deep-fat fried foods have exquisite taste. good flavour. excellent mouthful, and a characteristic texture. The primary function of oils during frying is to serve as a heat-transfer medium. Chemical and physical changes took place during frying leading to the odorous, flavours. and textures associated with fried foods. A myriad of less desirable products also are formed. which in tum affect heat -transfer efficiency and also the nutritional value of the incorporated oil. The objedive of this work was to obtain a better understanding of using lice hulls (RHB) and rice straw (RSB) (10 % of oil weight)" with citric acid (CA) (0.5 % w/w), carboxy methyl cellulose (CMC) (10 % w/w) and silica gel (SG) (10 % w/w). as inexpensive by-products as adsorbents for the heated oil used during deep-fat frying of potato chips at 180·C for 36h continousely. The degradation products that formed due to the heat treatments were investigated using the GC/MS. The degradative products included short chain free fatty acids. butyl esters. oxygenated compounds and hydroxylated products suggesting that the main mechanism involved was the thermooxidation mechanism. The concentrations of these products. however. were not quantitatively determined. The RHB and RSB were found to be more effective during the first 24h of heating and their effectiveness were reduced during the following heating hours up to 36h.
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