The influences of street food vendor frying equipment on the quality of frying oil
This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and disca...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-04-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402404324X |
| _version_ | 1797234344490696704 |
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| author | Dagmawit Fekadu Solomon Abera Helen Weldemichael |
| author_facet | Dagmawit Fekadu Solomon Abera Helen Weldemichael |
| author_sort | Dagmawit Fekadu |
| collection | DOAJ |
| description | This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents. Specifically, six samples were collected from vendors utilizing an electric fryer constructed from stainless steel, while the remaining six samples were acquired from vendors employing a pan heated by wood or charcoal.The moisture content of fresh, in-use, and discarded oil samples, among other physical characteristics of the samples obtained from two types of vendors, was examined and found to vary between 0.14 and 0.44%, 0.19 and 0.52%, and 0.25 and 0.75%, respectively. Comparably, the refractive indices of oil samples that were fresh, in use, and discarded were 1.4595–1.4686, 1.4670–1.4885, and 1.4810–1.4960, in that order. Furthermore, the ranges of viscosities for fresh oil, oil samples in use, and oil samples that were discarded were 57.15–76.94, 100–196.50, and 210.22–288.50 mPa, respectively. Chemical properties, including % free fatty acid for similar samples, range from 0.22 to 1.30, 1.12 2.54, and 1.38–3.66%, respectively. Peroxide values of fresh, in-use, and discarded oil samples, have a maximum value of 11.19 meq/kg, 42.90, and 57.60 meq/kg, respectively. The iodine value showed the highest value for the fresh oil sample, while the minimum was obtained under discarded oil sample. The result indicated that they used low-quality oil. The values obtained after frying for samples collected from vendors who used a pan fryer heated with charcoal or wood fire deviated significantly from the requirements, indicating that the palm oil used by those street vendors was unsafe to consume because it could endanger the consumers' health. |
| first_indexed | 2024-04-24T16:30:34Z |
| format | Article |
| id | doaj.art-7ae3ebb1d435494abece86ef6443daf5 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-24T16:30:34Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-7ae3ebb1d435494abece86ef6443daf52024-03-30T04:39:35ZengElsevierHeliyon2405-84402024-04-01107e28293The influences of street food vendor frying equipment on the quality of frying oilDagmawit Fekadu0Solomon Abera1Helen Weldemichael2Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, EthiopiaDepartment of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, EthiopiaDepartment of Food Process Engineering, Wolkite University, Wolkite, Ethiopia; Corresponding author.This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents. Specifically, six samples were collected from vendors utilizing an electric fryer constructed from stainless steel, while the remaining six samples were acquired from vendors employing a pan heated by wood or charcoal.The moisture content of fresh, in-use, and discarded oil samples, among other physical characteristics of the samples obtained from two types of vendors, was examined and found to vary between 0.14 and 0.44%, 0.19 and 0.52%, and 0.25 and 0.75%, respectively. Comparably, the refractive indices of oil samples that were fresh, in use, and discarded were 1.4595–1.4686, 1.4670–1.4885, and 1.4810–1.4960, in that order. Furthermore, the ranges of viscosities for fresh oil, oil samples in use, and oil samples that were discarded were 57.15–76.94, 100–196.50, and 210.22–288.50 mPa, respectively. Chemical properties, including % free fatty acid for similar samples, range from 0.22 to 1.30, 1.12 2.54, and 1.38–3.66%, respectively. Peroxide values of fresh, in-use, and discarded oil samples, have a maximum value of 11.19 meq/kg, 42.90, and 57.60 meq/kg, respectively. The iodine value showed the highest value for the fresh oil sample, while the minimum was obtained under discarded oil sample. The result indicated that they used low-quality oil. The values obtained after frying for samples collected from vendors who used a pan fryer heated with charcoal or wood fire deviated significantly from the requirements, indicating that the palm oil used by those street vendors was unsafe to consume because it could endanger the consumers' health.http://www.sciencedirect.com/science/article/pii/S240584402404324XOil samplesDiscardedFreshIn useChemical properties |
| spellingShingle | Dagmawit Fekadu Solomon Abera Helen Weldemichael The influences of street food vendor frying equipment on the quality of frying oil Heliyon Oil samples Discarded Fresh In use Chemical properties |
| title | The influences of street food vendor frying equipment on the quality of frying oil |
| title_full | The influences of street food vendor frying equipment on the quality of frying oil |
| title_fullStr | The influences of street food vendor frying equipment on the quality of frying oil |
| title_full_unstemmed | The influences of street food vendor frying equipment on the quality of frying oil |
| title_short | The influences of street food vendor frying equipment on the quality of frying oil |
| title_sort | influences of street food vendor frying equipment on the quality of frying oil |
| topic | Oil samples Discarded Fresh In use Chemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S240584402404324X |
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