Authors :
Abhilash Babu G
Volume/Issue :
Volume 5 - 2020, Issue 2 - February
Google Scholar :
https://goo.gl/DF9R4u
Scribd :
https://bit.ly/2VbuZxp
Abstract :
The oils and fats are one of the major
constituents of our food since pre-historic time and are
also used as a source of heat and light.These are used
for frying different foods.Sunflower oil is one of the
most important vegetable oils employed for deep-
frying.It has been used in the cooking of food such as
meat,fish,doughnuts, potatochips,French fries,snacks
etc at home, in restaurants and in industry.The frying
substantially changes the physio-chemical properties of
oil.This paper provides an indepth study on the
variations in properties of sunflower oil upon deep
frying and health impacts of using frying oil
continuously.
Keywords :
Deep-Frying, Oil, Refractive Index, TPC, Fatty Acid Profile, Transfat, Peroxide Value, Iodine Value Etc.
The oils and fats are one of the major
constituents of our food since pre-historic time and are
also used as a source of heat and light.These are used
for frying different foods.Sunflower oil is one of the
most important vegetable oils employed for deep-
frying.It has been used in the cooking of food such as
meat,fish,doughnuts, potatochips,French fries,snacks
etc at home, in restaurants and in industry.The frying
substantially changes the physio-chemical properties of
oil.This paper provides an indepth study on the
variations in properties of sunflower oil upon deep
frying and health impacts of using frying oil
continuously.
Keywords :
Deep-Frying, Oil, Refractive Index, TPC, Fatty Acid Profile, Transfat, Peroxide Value, Iodine Value Etc.
