Pandey AK, Chauhan OP, Roopa N, Padmashree A, Manjunatha SS, Semwal AD. Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;
59:3428-3439. [PMID:
35875216 PMCID:
PMC9304512 DOI:
10.1007/s13197-021-05330-y]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2021] [Accepted: 11/12/2021] [Indexed: 06/15/2023]
Abstract
The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, p-An value, IV, TOTOX value, total polar compound (TPC), saturated fatty acids, CIE color values, and viscosity of RBO increased significantly (p < 0.05) at a higher rate during frying and heating (22.24 h) under atmospheric pressure as compared to vacuum pressure. TPC and total saturated fatty acids were formed 34.37% and 32.76%, and 7.33% and 2.23% more, respectively, whereas, total unsaturated fatty acids were found to be 3.34% and 1.04% less during frying and heating at atmospheric pressure as compared to vacuum pressure condition. In general, vacuum frying technology is suitable for making papaya chips with extended reuse of RBO.
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