Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice [electronic resource]
Language: English Summary language: Arabic Description: p. 21-30Other title:- الخصائص الطبيعية والكيمياوية وخصائص الطهو لبعض أصناف الأرز لإنتاج الأرز المنفوخ المالح والحلو [Added title page title]
- Alexandria journal of food science and technology, 2019 v.16 (1) [electronic resource]
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Articles
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Main | ART AJFST V16 No1 3 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions
that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of
monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This
work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour
measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the
changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to
the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements
represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid
monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required
to confirm the efficacy of the aforementioned methods using more oil blends to generalize the results
Summary in Arabic
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