Such_Saturation
Member
- Joined
- Nov 26, 2013
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- 7,370
Thermal degradation of groundnut oil during continuous and intermittent frying
http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Class Presentation Papers-2015/Frying Oils.pdf
The effect of intermittent heating on some chemical parameters of refined oils used in Egypt. A public health nutrition concern. - PubMed - NCBI
lol "Results show that the oil most commonly used by street vendors in Egypt (blend of cotton seed and sunflower oil) is the least suitable for frying, while palm oil on the basis of the various chemical parameters studied, is the ideal choice. However, from the nutritional and public health stand point, the use of saturated oils is to be discouraged."
Frying in higher carbon dioxide protects the oil from peroxidation:
Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air
http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Class Presentation Papers-2015/Frying Oils.pdf
The effect of intermittent heating on some chemical parameters of refined oils used in Egypt. A public health nutrition concern. - PubMed - NCBI
lol "Results show that the oil most commonly used by street vendors in Egypt (blend of cotton seed and sunflower oil) is the least suitable for frying, while palm oil on the basis of the various chemical parameters studied, is the ideal choice. However, from the nutritional and public health stand point, the use of saturated oils is to be discouraged."
Frying in higher carbon dioxide protects the oil from peroxidation:
Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air