| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7586132 | Food Chemistry | 2018 | 5 Pages |
Abstract
The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celiteâ¯=â¯3:4:1 and com II; bentonite: activated clay: celiteâ¯=â¯3:4:1â¯+â¯1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were Lâ 30.7, aâ 1.7, and bâ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the Lâ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Patchimaporn Udomkun, Bhundit Innawong, Chatchalai Siasakul, Christopher Okafor,