Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process

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dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:53:22Z
dc.date.available2020-03-26T19:53:22Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDetermination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty acid content of oils was detected with the increase of frying time. The minimum increase of free fatty acid content was determined in sunflower oil (for fried pepper %0.23; for fried potato %0.22), while the best result of peroxide values for both of frying samples was found in olive oil (for fried pepper 2.49 meq O-2/kg; for fried potato 4.11 meq O-2/kg oil). The highest increase of total polar compound was also ascertained in sunflower oil (for fried pepper %4.50; for fried potato %5.00). The increase of frying time caused a decrease of L* and a* values of oils except for olive oil and increase of b* values. The effect of frying oil or material and frying process time on physicochemical properties of oils was found statistically significant (p<0.01).en_US
dc.description.sponsorshipSelcuk University Coordination of Scientific Research Projects (S.U. BAP, Konya-Turkey)Selcuk University [13101013]en_US
dc.description.sponsorshipThis study was supported by the Selcuk University Coordination of Scientific Research Projects (S.U. BAP, No: 13101013, Konya-Turkey).en_US
dc.identifier.endpage199en_US
dc.identifier.issn1021-9986en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage191en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36484
dc.identifier.volume37en_US
dc.identifier.wosWOS:000495986300019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJIHAD DANESHGAHIen_US
dc.relation.ispartofIRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectFryingen_US
dc.subjectFatty acid compositionen_US
dc.subjectOlive oilen_US
dc.titleDetermination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Processen_US
dc.typeArticleen_US

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