The relationship between the contact angle and some quality parameters of frying oils
| dc.contributor.author | Aydar, AY | |
| dc.date.accessioned | 2024-07-18T11:46:31Z | |
| dc.date.available | 2024-07-18T11:46:31Z | |
| dc.description.abstract | The changes in several physicochemical parameters including fatty acid composition, total polar compounds, colour changes and contact angles of sunflower oils in the deep-frying process were determined. A deep-fat fryer was used to fry chicken and fish for 270 minutes at 180 +/- 5 degrees C without oil replenishment and oil samples were collected at 30, 90, 150, 210, and 270th minutes of the frying process. TPM values which represents the amphiphilic compounds in oils were higher in the used oil than in the control oil. The contact angle values that may influence the oil uptake during frying and post-fry cooling were lower in used oils than in the control oil. Cox and Totox values were higher in oils subjected to chicken frying for 270 minutes compared to oils used to fry fish for 270 minutes. | |
| dc.identifier.issn | 0035-6808 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2772 | |
| dc.language.iso | English | |
| dc.publisher | INNOVHUB SSI-AREA SSOG | |
| dc.subject | FATTY-ACID PROFILE | |
| dc.subject | SURFACE-TENSION | |
| dc.subject | SEED OIL | |
| dc.subject | DEGRADATION | |
| dc.subject | BEHAVIOR | |
| dc.subject | COLOR | |
| dc.title | The relationship between the contact angle and some quality parameters of frying oils | |
| dc.type | Article |