AI Article Synopsis
- - The study investigates how different pressures (vacuum at 13.33 kPa vs. atmospheric at 101.325 kPa) affect the stability of rice bran oil during frying at a constant temperature difference (∆T = 45°C).
- - Results indicate that using vacuum pressure significantly helps preserve the quality of rice bran oil, as various measures of oil quality (like peroxide value and total polar compounds) worsened more quickly under atmospheric pressure.
- - The findings suggest that vacuum frying technology is better for making foods like papaya chips, as it allows for longer reuse of rice bran oil without compromising its quality.
Article Abstract
The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, -An value, IV, TOTOX value, total polar compound (TPC), saturated fatty acids, CIE color values, and viscosity of RBO increased significantly ( < 0.05) at a higher rate during frying and heating (22.24 h) under atmospheric pressure as compared to vacuum pressure. TPC and total saturated fatty acids were formed 34.37% and 32.76%, and 7.33% and 2.23% more, respectively, whereas, total unsaturated fatty acids were found to be 3.34% and 1.04% less during frying and heating at atmospheric pressure as compared to vacuum pressure condition. In general, vacuum frying technology is suitable for making papaya chips with extended reuse of RBO.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9304512 | PMC |
| http://dx.doi.org/10.1007/s13197-021-05330-y | DOI Listing |
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