Alterations of palm oil (Elaeis guineensis) in the continuous 
industrial par frying of breaded chicken snacks

Débora  Rezende FERREIRA; Adelaide  Del Pino BELÉIA; Rui Sérgio   dos Santos Ferreira da SILVA

Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks

Autores

Débora Rezende FERREIRA

Adelaide Del Pino BELÉIA

Rui Sérgio dos Santos Ferreira da SILVA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks wereevaluated using a pseudo first-order kinetic model.The acidity index, refractive index, concentration of polar compounds,viscosity, color, and absorbance (232 and 268 nm) of 238 samples of the frying oil collected during 26 days of production wereanalyzed. For all of the analyses,the results of the oil were below the limits recommended for oil disposal,indicating thatthe processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. Thelinear regressions were significant for refractive index, content of polar compounds, and lightness (L*). The content of polarcompounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as aneffective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate ofthe oil was important for maintaining the oil in good running conditions.