| Autor: |
Mohamed Al-Khusaibi, Nasser Abdullah Al-Habsi, Sara Abdullah Al-Yamani, Adhraa Saif Al-Khamis, Iman Al-Shuhaimi, Mohammed Shafiur Rahman |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Journal of food science and technology. 59(11) |
| ISSN: |
0022-1155 |
| Popis: |
In this work, chemical degradation of oil was determined as a function of frying time during intermittent deep-fat frying (i.e. 185 °C for 5 h per day for 12 days) and was correlated with the thermal characteristics as measured by Differential Scanning Calorimetry (DSC) and proton mobility by Low-Field Nuclear Magnetic Resonance (LF-NMR). Linear increases of FFAs and PV were observed as a function of frying time. FFAs and PV were strongly correlated with the melting enthalpy. The melting enthalpy of oil decreased exponentially, and the melting temperature remained nearly same until 30 h of frying time followed by a sharp increase. The relaxation times of rigid, semi-rigid and mobile protons (i.e. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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