Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/108198 |
| _version_ | 1855527629433602048 |
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| author | Udomkun, Patchimaporn Innawong, B. Siasakul, C. Okafor, C. |
| author_browse | Innawong, B. Okafor, C. Siasakul, C. Udomkun, Patchimaporn |
| author_facet | Udomkun, Patchimaporn Innawong, B. Siasakul, C. Okafor, C. |
| author_sort | Udomkun, Patchimaporn |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L∗ 30.7, a∗ 1.7, and b∗ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L∗ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing. |
| format | Journal Article |
| id | CGSpace108198 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1081982024-05-01T08:17:45Z Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing Udomkun, Patchimaporn Innawong, B. Siasakul, C. Okafor, C. adsorbents frying shelf life poultry The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L∗ 30.7, a∗ 1.7, and b∗ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L∗ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing. 2018-05 2020-05-08T20:59:03Z 2020-05-08T20:59:03Z Journal Article https://hdl.handle.net/10568/108198 en Limited Access Elsevier Udomkun, P., Innawong, B., Siasakul, C. & Okafor, C. (2018). Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing. Food Chemistry, 248, 225-229. |
| spellingShingle | adsorbents frying shelf life poultry Udomkun, Patchimaporn Innawong, B. Siasakul, C. Okafor, C. Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title | Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title_full | Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title_fullStr | Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title_full_unstemmed | Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title_short | Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| title_sort | utilization of mixed adsorbents to extend frying oil life cycle in poultry processing |
| topic | adsorbents frying shelf life poultry |
| url | https://hdl.handle.net/10568/108198 |
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