Relationships between measurements of fat deterioration during heating and frying in RBD olein
The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar componen...
| Main Authors: | , , |
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| Format: | Article |
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Springer-Verlag
1987
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114588/ |
| _version_ | 1848866538426204160 |
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| author | Augustin, M.A. Asap, Telingai Heng, L.K. |
| author_facet | Augustin, M.A. Asap, Telingai Heng, L.K. |
| author_sort | Augustin, M.A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar components and dielectric constant. Nonlinear relationships were found between smoke point, acid value and polar components. The relationships between polymer content and polar components, E 1 cm 1% at 232 nm and wavelength (λ) for which E 1 cm 10% =1 also were found to be nonlinear. |
| first_indexed | 2025-11-15T14:22:12Z |
| format | Article |
| id | upm-114588 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:22:12Z |
| publishDate | 1987 |
| publisher | Springer-Verlag |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1145882025-02-03T06:12:12Z http://psasir.upm.edu.my/id/eprint/114588/ Relationships between measurements of fat deterioration during heating and frying in RBD olein Augustin, M.A. Asap, Telingai Heng, L.K. The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar components and dielectric constant. Nonlinear relationships were found between smoke point, acid value and polar components. The relationships between polymer content and polar components, E 1 cm 1% at 232 nm and wavelength (λ) for which E 1 cm 10% =1 also were found to be nonlinear. Springer-Verlag 1987 Article PeerReviewed Augustin, M.A. and Asap, Telingai and Heng, L.K. (1987) Relationships between measurements of fat deterioration during heating and frying in RBD olein. Journal of the American Oil Chemists' Society, 64 (12). pp. 1670-1675. ISSN 1558-9331; eISSN: 0003-021X https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02542501 10.1007/BF02542501 |
| spellingShingle | Augustin, M.A. Asap, Telingai Heng, L.K. Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title | Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title_full | Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title_fullStr | Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title_full_unstemmed | Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title_short | Relationships between measurements of fat deterioration during heating and frying in RBD olein |
| title_sort | relationships between measurements of fat deterioration during heating and frying in rbd olein |
| url | http://psasir.upm.edu.my/id/eprint/114588/ http://psasir.upm.edu.my/id/eprint/114588/ http://psasir.upm.edu.my/id/eprint/114588/ |