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Table Of Contents

1.1 INTRODUCTION
1.2 HYPOTHESIS
1.3 OBJECTIVES
1.4 SCOPE
2.1 DEEP-FAT FRYING
2.2 FRIED FOODS QUALITY
2.2.1 Sensory evaluation
2.2.2 Texture characteristics
2.2.3 Oil and moisture content
2.3 FACTORS INFLUENCING FOODS QUALITY DURING DEEP-FAT FRYING
2.3.1 Frying temperature
2.3.2 Food pretreatment
2.3.3 Frying oil
2.4 CHEMISTRY OF FRYING OIL
2.4.1 Type of frying oil
2.4.2 Chemical composition of oil
Figure 2.3 Structure of triglyceride
2.4.3 Nutritive value of oil
2.4.4 Hydrogenated oil
2.4.5 Non-hydrogenated oil
Table 2.2 Oxidative stability
2.5 QUALITY PROPERTIES OF FRYING OIL
2.5.1 Oil colour
2.5.2 Relative viscosity
2.5.3 Heat capacity
2.5.4 Dielectric properties
2.5.5 Free fatty acids
2.6 REFERENCES
3.1 ABSTRACT
3.2 INTRODUCTION
3.3 OBJECTIVES
3.4 MATERIALS AND METHODS
3.4.1 Chicken nuggets samples
3.4.2 Oil Samples
3.4.3 Frying
3.4.4 Experimental design
3.4.5 Colour determination
3.4.6 Moisture content
3.4.7 Fat extraction
3.4.9 Statistical methods
3.5 RESULTS AND DISCUSSION
3.5.2 Texture analysis
3.5.3 Oil content
Table 3.1 Estimated oil content development kinetic model
3.5.4 Moisture content
Table 3.2 Estimated moisture content development kinetic model
3.6 CONCLUSIONS
3.7 REFERENCES
CONNECTING TEXT
4.1 ABSTRACT
4.2 INTRODUCTION
4.3 OBJECTIVES
4.4 MATERIALS AND METHODS
4.4.1 Chicken nuggets samples
4.4.2 Oil Samples
4.4.3 Frying and sampling
4.4.4 Experimental design
4.4.5 Colour determination
4.4.6 Viscosity measurement
4.4.7 Free fatty acid determination
4.4.8 Dielectric property
4.4.9 Statistical methods
4.5 RESULTS AND DISCUSSION
4.5.1 Oil colour
Table 4.1 Estimated redness (a* ) development kinetic model
Table 4.2 Estimated yellowness (b* ) development kinetic model
Table 4.3 Estimated chroma (C*) development kinetic model
4.5.3 Free fatty acid
Table 4.5 Estimated FFA content development kinetic model
4.5.4 Dielectric property
4.6 CONCLUSIONS
4.7 REFERENCES
5.1 GENERAL CONCLUSIONS
5.2 RECOMMENDATIONS
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Nugeets Con Diferente_aceite

Nugeets Con Diferente_aceite

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Published by Franklin Taipe

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Published by: Franklin Taipe on Aug 30, 2013
Copyright:Attribution Non-commercial

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09/02/2013

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