Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product
| Autor: | Azmil Haizam Ahmad Tarmizi, Karimah Ahmad |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Fatty acids.nonesterified
Hot Temperature Time Factors Food Handling Chemistry General Chemical Engineering Pilot scale Color General Medicine General Chemistry Fatty Acids Nonesterified Palm Oil Lower temperature Food handling Smoke point Palm olein Food Quality Feasibility Studies Plant Oils Vitamin E Cooking Food science Food quality |
| Zdroj: | Journal of Oleo Science. 64:1259-1266 |
| ISSN: | 1347-3352 1345-8957 |
| DOI: | 10.5650/jos.ess15131 |
| Popis: | Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols. |
| Databáze: | OpenAIRE |
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