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KMID : 1007519940030020065
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.65 ~ p.70
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Quality Improvement of Used Frying Cottonseed Oil by Adsorbent or Chemical Treatments
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Jung Mun-Yhung
Rhee Khi-Choon
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Abstract
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Quality improvement of used frying cottonseed oils was attempted by treating the oils with adsorbents under different treatment conditions. Each adsorbent tested had characteristic properties for the removal of one or more quality parameters fo free fatty acid, color and polar compounds. Removal of free acids by aluminum exide, magnesium silicate and sillica gel was maximized at 15 minutes and further increase in treatment time did anot increase the effectiveness of the adsorbents. Effectiveness of magnesium silicate and silica gel on the removal of color increased gradually as the treatment time increased from 30 to 60 minutes. The effects of treatments (magnesium silicate, BHA/BHT, citric acid)on the quality of oil during fryng eggrolls were also tested. Treatment with 5% magnesium ailicate during the 7 day frying period significantly lowered the developments of free fatty acid, color and polar compounds in the oil. Citric acid (200 ppm) increased the free fatty acid contents, but did not affect the color and polar compound contents in oils during intermittent frying. Mixture of BHA (100 ppm) and BHT (100 ppm) decreased the color development, but did not affect the free fatty acid and polar compounds in the oils during frying.
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