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Effect of frying on the rheological and chemical properties of palm oil and its blends

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Main Authors: Bazlul Mobin, Siddique, Ida Idayu, Muhamad, Anees, Ahmad, Afizah, Ayob, Mahamad Hakimi, Ibrahim, Mohd Omar, Ab Kadir
Other Authors: afizah@unimap.edu.my
Format: Article
Language:English
Published: Springer India 2016
Subjects:
FTIR
Oil blends
Palm olein
Rheology
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41259
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spelling my.unimap-412592016-04-05T06:57:44Z Effect of frying on the rheological and chemical properties of palm oil and its blends Bazlul Mobin, Siddique Ida Idayu, Muhamad Anees, Ahmad Afizah, Ayob Mahamad Hakimi, Ibrahim Mohd Omar, Ab Kadir afizah@unimap.edu.my idayu@cheme.utm.my FTIR Oil blends Palm olein Rheology Link to publisher's homepage at http://link.springer.com/ The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm−1 whereas other pure oils show maximum absorption at around 3007 cm−1 due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cm−1 band to 3005 cm−1 occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G′′), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G′), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils. 2016-04-05T06:57:44Z 2016-04-05T06:57:44Z 2015-03 Article Journal of Food Science and Technology, vol. 52 (3), 2015, pages 1444-1452 0022-1155 (Print) 0975-8402 (Online) http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41259 10.1007/s13197-013-1124-6 en Springer India
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic FTIR
Oil blends
Palm olein
Rheology
spellingShingle FTIR
Oil blends
Palm olein
Rheology
Bazlul Mobin, Siddique
Ida Idayu, Muhamad
Anees, Ahmad
Afizah, Ayob
Mahamad Hakimi, Ibrahim
Mohd Omar, Ab Kadir
Effect of frying on the rheological and chemical properties of palm oil and its blends
description Link to publisher's homepage at http://link.springer.com/
author2 afizah@unimap.edu.my
author_facet afizah@unimap.edu.my
Bazlul Mobin, Siddique
Ida Idayu, Muhamad
Anees, Ahmad
Afizah, Ayob
Mahamad Hakimi, Ibrahim
Mohd Omar, Ab Kadir
format Article
author Bazlul Mobin, Siddique
Ida Idayu, Muhamad
Anees, Ahmad
Afizah, Ayob
Mahamad Hakimi, Ibrahim
Mohd Omar, Ab Kadir
author_sort Bazlul Mobin, Siddique
title Effect of frying on the rheological and chemical properties of palm oil and its blends
title_short Effect of frying on the rheological and chemical properties of palm oil and its blends
title_full Effect of frying on the rheological and chemical properties of palm oil and its blends
title_fullStr Effect of frying on the rheological and chemical properties of palm oil and its blends
title_full_unstemmed Effect of frying on the rheological and chemical properties of palm oil and its blends
title_sort effect of frying on the rheological and chemical properties of palm oil and its blends
publisher Springer India
publishDate 2016
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41259
_version_ 1643799625882140672
score 13.222552

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