1. Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
- Author
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Patchimaporn Udomkun, Christopher Okafor, Bhundit Innawong, and Chatchalai Siasakul
- Subjects
Food Handling ,Color ,Shelf life ,Citric Acid ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Adsorption ,medicine ,Animals ,Food science ,Cooking ,Poultry Products ,business.industry ,04 agricultural and veterinary sciences ,General Medicine ,Poultry farming ,040401 food science ,Diatomaceous Earth ,Soybean Oil ,Chemical quality ,chemistry ,Bentonite ,Oil quality ,Clay ,Aluminum Silicates ,Citric acid ,business ,Chickens ,Food Science ,Activated carbon ,medicine.drug - Abstract
The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L∗ 30.7, a∗ 1.7, and b∗ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L∗ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing.
- Published
- 2017