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Effect of a breaded product on the frying life of three types of fatRoach, Faith Russell January 2011 (has links)
Digitized by Kansas State University Libraries
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Quality assessment of frying oils in the formal and informal food preparation sectorsMewa, Choonilall January 1998 (has links)
Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Chemical Sciences, Technikon Natal, 1998. / The demand for fried foods by the public and the number of people entering the fried food industry in the form of take-aways and fast food outlets both in the formal and informal sectors has increased tremendously. Frying fats and oils are very expensive, used in large quantities and is the most important ingredient used in the preparation of fried foods: Due to the high cost of these frying fats and oils, majority of the formal and informal traders are using the frying fats and oils to its maximum in order to reduce the overall cost. This has resulted in the preparation of poor quality offried foods. Considering all of the above, the aim of the proposed research was :- (a) to determine the quality of the frying fats and oils used by both the formal and informal sectors by performing both physical and chemical analyses and compare these with similar analyses performed on the unused frying fats and oils in order to ascertain the degree of deterioration of the used frying fats and oils (b) to investigate the method of disposal of the used frying fats and oils. (c) to contribute in educating both the consumers and the suppliers of fried foods by bringing the findings of this research to the attention of the Durban Metro Health Department. The used frying fats 'and oils were collected during the frying process by the environment health officer from the Durban Metro Health Department. These samples were placed in a refridgerator to prevent any further deterioration. The used and unused frying fats and oils were analysed for, the Free Fatty Acid and Acid Value contents; the quantitative separation of Monoglycerides, Diglycerides and Triglycerides; the Refractive Index; the Peroxide Values; the concentrations of Polar and Non-polar Compounds; the Viscosity and the identification of the various fatty acid methyl esters present in the samples. The analytical methods used were followed from the American Oil Chemists Society (AOCS) Official Method Handbook. The Free Fatty Acid and Acid Value results showed that twenty-five percent of the samples had a concentration of more than the maximum acceptable limit of 2.5%. It was evident that the types of food fried, the intermittent heating, frying / M
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Certain chemical characteristics of edible fats and oilsHilton, Raymona Mayme January 1941 (has links)
Typescript, etc.
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The chemical composition, certain rheological properties, and the shortening power of fatLowry, Joanne 13 May 1960 (has links)
Graduation date: 1960
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Certain chemical characteristics of edible fats and oilsHilton, Raymona Mayme January 1941 (has links)
Typescript, etc.
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The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked productsGordon, Barbara Eales January 2011 (has links)
Typescript, etc.
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The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidantsChandrasekharappa, Gowdara 25 April 1960 (has links)
Graduation date: 1960
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Consumer acceptance of cranberry seed oil in several food formulationsRindt, Allyson. January 2008 (has links) (PDF)
Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.
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Biodiesel production from waste frying oil : conversion monitoring and modeling /Zheng, Sheng, January 1900 (has links)
Thesis (M.A. Sc.)--University of Ottawa, 2003. / Includes bibliographical references. Abstract and 24 page preview available online.
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Optimization of a two-step process for the production of ASTM-standard biodiesel from refurbished oils and fats /Baig, Aijaz, January 1900 (has links)
Thesis (M. A. Sc.)--University of Toronto, 2003. / Includes bibliographical references (p. 76-80 of photocopy). Abstract and 24 page preview available online.
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