Effect of Frying Process on Physicochemical Characteristics of Corn and Sunflower Oils

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Elhassan, Mohammed Salaheldin Mustafa
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This study has been conducted to explore the effect of frying on the physical and chemical characteristics of corn and sunflower oils. For the purpose of this study, corn and sunflower oils and potatoes were obtained from the local market, the oils was reused for frying five days consecutively After each frying process a sample of oil was taken daily after it cools. These samples were physically and chemically tested, all the physicochemical characteristics were changed. The colour of corn oil increased from 0.9 to 6.4, and the colour of sunflower oil increased from 0.4 to 5.1. The refractive index of corn oil Increased from 1.4750 to 1.4820, and in sunflower oil it increased from 1.4750 to 1.4810. Viscosity of corn oil Increased from 28.7 to 31.0, Viscosity of sunflower oil Increased from 28.3 to 31.0. The free fatty acids increased in corn oil, from 0.125 to 200.0 whereas in sunflower oil they increased from 0.110 to 0.150 In case of the peroxide value in the both oils the study showed that it was not constant. It worth mentioning here that the frying process followed in this study is the same that is usually used at homes.
Corn, Sunflower Oils
University of khartoum