| Title |
Thermal degradation of groundnut oil during continuous and intermittent frying
|
|---|---|
| Published in |
Journal of Food Science and Technology, July 2011
|
| DOI | 10.1007/s13197-011-0452-7 |
| Pubmed ID | |
| Authors |
Amit K. Das, R. Babylatha, A. S. Pavithra, Sakina Khatoon |
| Abstract |
The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3 ± 0.26 meqO2/kg), anisidine value (172.4 ± 2.71), diene value (1.57 ± 0.095), oxidized fatty acid (2.6 ± 0.17%) and viscosity (103.8 ± 2.5 mPa s(-1)), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9 ± 0.15, 133.3 ± 0.49, 0.811 ± 0.04, 0.38 ± 0.023 and 81.8 ± 2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P < 0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying. |
Mendeley readers
The data shown below were compiled from readership statistics for 55 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 55 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 10 | 18% |
| Student > Master | 6 | 11% |
| Lecturer | 5 | 9% |
| Student > Bachelor | 3 | 5% |
| Student > Doctoral Student | 2 | 4% |
| Other | 9 | 16% |
| Unknown | 20 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 10 | 18% |
| Chemistry | 6 | 11% |
| Biochemistry, Genetics and Molecular Biology | 3 | 5% |
| Chemical Engineering | 3 | 5% |
| Social Sciences | 2 | 4% |
| Other | 8 | 15% |
| Unknown | 23 | 42% |
Attention Score in Context
This research output has an Altmetric Attention Score of 16. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 01 September 2021.
All research outputs
#1,887,366
of 22,793,427 outputs
Outputs from Journal of Food Science and Technology
#105
of 1,439 outputs
Outputs of similar age
#8,957
of 117,108 outputs
Outputs of similar age from Journal of Food Science and Technology
#4
of 30 outputs
Altmetric has tracked 22,793,427 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 91st percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,439 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.2. This one has done particularly well, scoring higher than 92% of its peers.
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We're also able to compare this research output to 30 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 86% of its contemporaries.