Dielectric spectroscopy of palm olein during batch deep frying and their relation with degradation parameters

QR Code

Dielectric spectroscopy of palm olein during batch deep frying and their relation with degradation parameters

Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solven...

Full description

Bibliographic Details
Main Authors:	Ibrahim, Nur Ul Atikah, Abd Aziz, Samsuzana, Hashim, Norhashila, Jamaludin, Diyana, Al-Khaled, Al-Fadhl Yahya Khaled
Format:	Article
Language:	English
Published:	Wiley 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79378/ http://psasir.upm.edu.my/id/eprint/79378/1/Dielectric%20spectroscopy%20of%20palm%20olein%20during%20batch%20deep%20frying%20and%20their%20relation%20with%20degradation%20parameters.pdf

Similar Items

Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying
by: Ibrahim, Nur Ul Atikah
Published: (2017)

Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying
by: Khaled, Alfadhl Yahya, et al.
Published: (2018)

Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying
by: Ibrahim, N. U. A., et al.
Published: (2016)

Capacitive sensor probe to assess frying oil degradation
by: Al-Khaled, Al-Fadhl Yahya Khaled, et al.
Published: (2015)

Classification of basal stem rot disease in oil palm using dielectric spectroscopy
by: Al-Khaled, Al-Fadhl Yahya Khaled
Published: (2018)

Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating
by: Al-Khaled, Alfadhl Yahya Khaled
Published: (2015)

Development of classification models for basal stem rot (BSR) disease in oil palm using dielectric spectroscopy
by: Al-Khaled, Al-Fadhl Yahya Khaled, et al.
Published: (2018)

Capacitive sensing system for frying oil assessment during heating
by: Al-Khaled, Al-Fadhl Yahya Khaled, et al.
Published: (2015)

Spectral features selection and classification of oil palm leaves infected by Basal stem rot (BSR) disease using dielectric spectroscopy
by: Al-Khaled, Alfadhl Yahya Khaled, et al.
Published: (2018)

Dielectric based sensing system for banana ripeness assessment
by: Jamaludin, Diyana, et al.
Published: (2014)

Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2011)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
by: Hussein, Rabeaah
Published: (2006)

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Use of natural antioxidants in refined palm olein during repeated deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (2000)

A comparative study on dimensionality reduction of dielectric spectral data for the classification of basal stem rot (BSR) disease in oil palm
by: Khaled, Alfadhl Yahya, et al.
Published: (2020)

Analysis and prediction of the major fatty acids in vegetable oils using dielectric spectroscopy at 5–30 MHz
by: Amat Sairin, Masyitah, et al.
Published: (2022)

Early detection of diseases in plant tissue using spectroscopy – applications and limitations
by: Al-Khaled, Al-Fadhl Yahya Khaled, et al.
Published: (2018)

Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
by: Liu, Jia Long
Published: (1999)

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (1999)

Effect of microwave frying on the physicochemical properties of palm olein and French fries
by: How, Yu Hsuan, et al.
Published: (2024)

Artificial intelligence for spectral classification to identify the basal stem rot disease in oil palm using dielectric spectroscopy measurements
by: Khaled, Alfadhl Yahya, et al.
Published: (2021)

Quality Characteristics of Palm Olein in Frying Systems
by: Asap, Telingai
Published: (1985)

Electrical impedance spectroscopy for moisture and oil content prediction in oil palm (Elaeis guineensis Jacq.) fruitlets
by: Chin Hashim, Nur Fizura, et al.
Published: (2022)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

Frying performance of palm olein fortified with α-tocopherol
by: Thed, S. T.
Published: (1995)

Potential of dielectric spectroscopy measurement for lard detection
by: Amat Sairin, Masyitah, et al.
Published: (2015)

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
by: Omar, Muhammad Nor, et al.
Published: (2007)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying
by: Che Man, Y. B., et al.
Published: (1999)

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
by: Khaled, Alfadhl Yahya, et al.
Published: (2014)

Frying performance of red palm olein, RBD and corn oil.
by: Thed, S.T., et al.
Published: (1996)

Effect of TBHQ on quality characteristics of RBD olein during frying
by: Asap, Telingai, et al.
Published: (1986)

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
by: Wong, Yu Hua, et al.
Published: (2019)

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
by: Che Man, Yaakob, et al.
Published: (1999)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
by: Vasanti Nair, Chanderan K., et al.
Published: (1996)

Impedance sensor probe for degradation assessment of cooking oil
by: Khaled, Alfadhl Yahya, et al.
Published: (2014)

Dielectric constant and chlorophyll content measurements for basal stem rot (BSR) disease detection
by: Al-Khaled, Alfadhl Yahya Khaled, et al.
Published: (2018)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
by: Hussein, Rabeaah
Published: (2006)