تأثير ظروف القلي على خصائص زيت عباد الشمس
محتوى المقالة الرئيسي
الملخص
تمت الدراسة على عينة من زيت زهرة الشمس )إنتاج شركة سكر حمص( استخدمت في قلي البطاطا المحلية، بتطبيق القلي تحت الهواء في ظروف منزلية، والقلي تحت
الضغط )عند درجة حرارة 150 - 180 °م ، وضغط 10 - 15 كغم/سم( لمدة 12 ساعة متواصلة من دون إضافة زيت. عولجت النتائج إحصائيا باستخدام برنامج Minitab
الإصدار 17.0 ، عند مستوى 0.01 أظهرت النتائج، في كل من حالتي القلي تحت الهواء والقلي تحت الضغط، زيادة في الخواص الفيزيائية للزيت )كثافة، لزوجة، قرينة
الانكسار، والدرجة اللونية( مع زيادة زمن القلي. وانخفاض قرينة اليود، زيادة قرينة البيروكسيد، زيادة نسبة الأحماض الدسمة الحرة، زيادة في نسبة الأحماض C16:0 و
C18:1 , وانخفاض في نسبة الأحماض C18:2 و C18:3 مع زيادة زمن القلي، ولكن عند القلي تحت الضغط لاحظنا أن هذه التغيرات كانت بطيئة بسبب وجود الاوكسجبن
بنسبة غير كافية. وبذلك يمكننا القول بأن الزيت بقي صالحا للقلي لمدة أطول عند القلي تحت الضغط مقارنة مع القلي تحت الهواء والإناء مفتوح.
المقاييس
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