| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543021 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Lipase mediated interesterification reaction was used to improve kinematic viscosity and heat transfer coefficient of blended oils. ⺠The reaction conditions were optimized using Response Surface Methodology coupled with Central Composite Rotatable Design. ⺠The functional properties of the interesterified oils were corroborated using Differential Scanning Calorimetry and HPLC data. ⺠The investigation could help snack food industries to develop suitable oils for economical frying operations.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sukumar Debnath, R. Ravi, Belur R. Lokesh,