Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil.

Autor: Pandey AK; Defence Food Research Laboratory, DRDO, Mysore, 570011 India., Chauhan OP; Defence Food Research Laboratory, DRDO, Mysore, 570011 India., Roopa N; Defence Food Research Laboratory, DRDO, Mysore, 570011 India., Padmashree A; Defence Food Research Laboratory, DRDO, Mysore, 570011 India., Manjunatha SS; Defence Food Research Laboratory, DRDO, Mysore, 570011 India., Semwal AD; Defence Food Research Laboratory, DRDO, Mysore, 570011 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Sep; Vol. 59 (9), pp. 3428-3439. Date of Electronic Publication: 2022 Jan 07.
DOI: 10.1007/s13197-021-05330-y
Abstrakt: The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, p -An value, IV, TOTOX value, total polar compound (TPC), saturated fatty acids, CIE color values, and viscosity of RBO increased significantly ( p  < 0.05) at a higher rate during frying and heating (22.24 h) under atmospheric pressure as compared to vacuum pressure. TPC and total saturated fatty acids were formed 34.37% and 32.76%, and 7.33% and 2.23% more, respectively, whereas, total unsaturated fatty acids were found to be 3.34% and 1.04% less during frying and heating at atmospheric pressure as compared to vacuum pressure condition. In general, vacuum frying technology is suitable for making papaya chips with extended reuse of RBO.
Competing Interests: Conflict of interestThe authors declare that there is no conflict of interest regarding work reported in this paper.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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