Physiochemical changes of Vegetable oils after frying

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DC Field	Value	Language
dc.contributor.author	Siddig, Fatima Ali	-
dc.date.accessioned	2014-03-26T06:15:57Z	-
dc.date.available	2014-03-26T06:15:57Z	-
dc.date.issued	2011-01-01	-
dc.identifier.citation	Siddig,Fatima Ali .Physiochemical changes of Vegetable oils after frying/Fatima Ali Siddig ;Abdalsalam Abdalla Daffalla.-Khartoum:Sudan University of Science and Technology,Science ,2011.-91p. : ill. ; 28cm.-M.Sc.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/4067	-
dc.description	Thesis	en_US
dc.description.abstract	The aim of this study was to investigate the quality changes occurring during deep frying (falafel) in cottonseed oil ,Sabah oil and peanut oil , were used for repeated deep frying of (falafel) for three consecutive days morning and evening ,for 25minutes per time . then allowed to cool for 10hours at 25C .the test oils were evaluated for physical and chemical deterioration .the quality parameter such as color, refractive index(RI), free fatty acid(FFA) , acid value(AC), peroxide value(PV), saponification value(SOAP), iodine value(IV) were	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	Chemistry	en_US
dc.subject	Physiochemical	en_US
dc.subject	Vegetable Oils	en_US
dc.title	Physiochemical changes of Vegetable oils after frying	en_US
dc.type	Thesis	en_US
Appears in Collections:	Masters Dissertations : Science

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