Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil
The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions. The changes included the formation of trans fatty acids and increased viscosity. The trans fatty acid content wa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasanuddin University
2013-06-01
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| Series: | International Journal of Agriculture System |
| Online Access: | http://pasca.unhas.ac.id/ojs/index.php/ijas/article/view/7 |