TY  - GEN
T1  - Comparative frying performance of palm olien using pressure and open batch fryers
A1  - Muhammad Nor O.
LA  - English
PB  - Malaysian Palm Oil Board
YR  - 2015
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-8310
AB  - The comparative frying experiments were carried out using a Henny Penny Compact pressure fryer and a Frymaster open batch fryer. The standard palm olein was used to fry the breaded chicken parts in a pressure fryer for 6.5 min at 1600C with pressure was set at 12 psi. Meanwhile, a frying experiment was also carried out in an open batch fryer at 1800C for 6.5 min. An intermittent frying experiment was performed for 8 hours per day over 5 consecutive days. 14 batches of raw chicken parts, with every batch weight between 0.5 kg were fried daily with an interval of 30 minutes between batches. The
frying oil sample was taken daily after the oil was filtered. The oil sample was flushed with N2 and stored in a freezer prior to analysis. The quality of used olein after frying using pressure fryer was better than the used oil using open batch fryer. After 40 h
frying, the oil from the pressure fryer gave the total polar content (TPC) and the total polymeric material (TPM) of 16.2 and 2.78% respectively, whilst the oil from the open batch fryer contained TPC and TPM of 21.5 and 5.06% respectively.
KW  - Palm oils
KW  - Chickens
KW  - Frying
KW  - Olein
KW  - Freezers
ER  -