Oil characteristics of deep frying and pan frying of palm oil and sunflower oil

Subandi, Nurul Ashikin (2017) Oil characteristics of deep frying and pan frying of palm oil and sunflower oil. [Student Project] (Unpublished)

Abstract

The objective of this study is to determine the physical and chemical properties of palm oil and sunflower oil in repeated deep frying and pan frying. Second, to compare between deep frying and pan frying which oil shows a better performance. 5 kg of palm oil and sunflower oil is used to fry 2.5 kg of fries in electric deep fryer for 10 minutes while 1 kg of palm oil and sunflower oil were used to fry 0.5 kg fries in pan fryer for 10 minutes. First and final frying oil is collected to perform an analysis of peroxide value(PV), Free fatty acid(FFA), colorimetric, absorbance and FTIR analysis. An analysis such as anisidine value, total oxidation, total polar compound, rancidity, density and viscosity are not perform in this experiment. The result of the analysis shows that the quality of palm oil is better compare to sunflower oil after forth frying cycle while the quality of oil which used in electric deep fryer shows a good performance compare to pan frying.

Metadata

Item Type:	Student Project
Creators:	Creators Email / ID Num. Subandi, Nurul Ashikin UNSPECIFIED
Contributors:	Contribution Name Email / ID Num. Advisor Ali, Sherif Abdulbari UNSPECIFIED
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > Oils, fats, and waxes T Technology > TP Chemical technology > Oils, fats, and waxes > Palm oil
Divisions:	Universiti Teknologi MARA, Shah Alam > Faculty of Chemical Engineering
Programme:	Bachelor of Chemical Engineering (Hons)
Keywords:	Deep frying, Palm oil, Pan frying, Sunflower oil
Date:	2017
URI:	https://ir.uitm.edu.my/id/eprint/118914