Physico-Chemical properties of recycled refined, bleached and deodorized (RBDPO) palm olein

Which cycle should the olein considered spoilage?

Ili Afiqa Ab Kadir, Lailatul Syema Jurid, Saiful Irwan Zubairi

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Palm olein is widely used for domestic and commercial frying but its usage beyond recommended cycle might lead to spoilage. Therefore, this study focuses on the comprehensive analysis of chemical and physical properties of recycled palm olein. It was prepared by frying potato strips up to 5 cycles with potato (g)-to-oil (ml) ratio of 3/20 prior to physico-chemical analysis. The temperature profile of RBD palm olein throughout frying also been investigated. It was done by taking the palm olein temperature during the frying of potato strips within 15 minutes for each cycle. There were physico-chemical analyses included colour measurement, viscosity, iodine value, peroxide value, moisture content, contact angle and density. However, according to the present result, peroxide value and contact angle was quite unsuitable or weak for the oil spoilage analysis for the first 5 cycles. Whereas moisture content, colour measurement, density, viscosity and iodine value were insignificant (p>0.05) for all cycles. Thus, those results could not be considered as definite indicators for spoilage assessment. This might be due to the starch composition within the potato strips that shows no changes despite 5 frying cycles. For that reason, further analysis (greater than 5 cycles) is needed to confirm at which oil cycle of that oil should become spoiled.

Original languageEnglish
Pages (from-to)17-25
Number of pages9
JournalJurnal Teknologi
Volume79
Issue number4
DOIs
Publication statusPublished - 1 May 2017

Fingerprint

Spoilage
Chemical properties
Peroxides
Iodine
Contact angle
Moisture
Color
Viscosity measurement
Chemical analysis
Starch
Physical properties
Viscosity
Temperature
Oils

Keywords

  • Contact angle
  • Oil spoilage
  • Peroxide value
  • Physico-chemical
  • Recycled palm oil

ASJC Scopus subject areas

  • Engineering(all)

Cite this

Physico-Chemical properties of recycled refined, bleached and deodorized (RBDPO) palm olein : Which cycle should the olein considered spoilage? / Kadir, Ili Afiqa Ab; Jurid, Lailatul Syema; Zubairi, Saiful Irwan.

In: Jurnal Teknologi, Vol. 79, No. 4, 01.05.2017, p. 17-25.

Research output: Contribution to journalArticle

@article{433a0bf0fa344a4ea42202e1310b47c2,
title = "Physico-Chemical properties of recycled refined, bleached and deodorized (RBDPO) palm olein: Which cycle should the olein considered spoilage?",
abstract = "Palm olein is widely used for domestic and commercial frying but its usage beyond recommended cycle might lead to spoilage. Therefore, this study focuses on the comprehensive analysis of chemical and physical properties of recycled palm olein. It was prepared by frying potato strips up to 5 cycles with potato (g)-to-oil (ml) ratio of 3/20 prior to physico-chemical analysis. The temperature profile of RBD palm olein throughout frying also been investigated. It was done by taking the palm olein temperature during the frying of potato strips within 15 minutes for each cycle. There were physico-chemical analyses included colour measurement, viscosity, iodine value, peroxide value, moisture content, contact angle and density. However, according to the present result, peroxide value and contact angle was quite unsuitable or weak for the oil spoilage analysis for the first 5 cycles. Whereas moisture content, colour measurement, density, viscosity and iodine value were insignificant (p>0.05) for all cycles. Thus, those results could not be considered as definite indicators for spoilage assessment. This might be due to the starch composition within the potato strips that shows no changes despite 5 frying cycles. For that reason, further analysis (greater than 5 cycles) is needed to confirm at which oil cycle of that oil should become spoiled.",
keywords = "Contact angle, Oil spoilage, Peroxide value, Physico-chemical, Recycled palm oil",
author = "Kadir, {Ili Afiqa Ab} and Jurid, {Lailatul Syema} and Zubairi, {Saiful Irwan}",
year = "2017",
month = "5",
day = "1",
doi = "10.11113/jt.v79.9829",
language = "English",
volume = "79",
pages = "17--25",
journal = "Jurnal Teknologi",
issn = "0127-9696",
publisher = "Penerbit Universiti Teknologi Malaysia",
number = "4",

}

TY - JOUR

T1 - Physico-Chemical properties of recycled refined, bleached and deodorized (RBDPO) palm olein

T2 - Which cycle should the olein considered spoilage?

AU - Kadir, Ili Afiqa Ab

AU - Jurid, Lailatul Syema

AU - Zubairi, Saiful Irwan

PY - 2017/5/1

Y1 - 2017/5/1

N2 - Palm olein is widely used for domestic and commercial frying but its usage beyond recommended cycle might lead to spoilage. Therefore, this study focuses on the comprehensive analysis of chemical and physical properties of recycled palm olein. It was prepared by frying potato strips up to 5 cycles with potato (g)-to-oil (ml) ratio of 3/20 prior to physico-chemical analysis. The temperature profile of RBD palm olein throughout frying also been investigated. It was done by taking the palm olein temperature during the frying of potato strips within 15 minutes for each cycle. There were physico-chemical analyses included colour measurement, viscosity, iodine value, peroxide value, moisture content, contact angle and density. However, according to the present result, peroxide value and contact angle was quite unsuitable or weak for the oil spoilage analysis for the first 5 cycles. Whereas moisture content, colour measurement, density, viscosity and iodine value were insignificant (p>0.05) for all cycles. Thus, those results could not be considered as definite indicators for spoilage assessment. This might be due to the starch composition within the potato strips that shows no changes despite 5 frying cycles. For that reason, further analysis (greater than 5 cycles) is needed to confirm at which oil cycle of that oil should become spoiled.

AB - Palm olein is widely used for domestic and commercial frying but its usage beyond recommended cycle might lead to spoilage. Therefore, this study focuses on the comprehensive analysis of chemical and physical properties of recycled palm olein. It was prepared by frying potato strips up to 5 cycles with potato (g)-to-oil (ml) ratio of 3/20 prior to physico-chemical analysis. The temperature profile of RBD palm olein throughout frying also been investigated. It was done by taking the palm olein temperature during the frying of potato strips within 15 minutes for each cycle. There were physico-chemical analyses included colour measurement, viscosity, iodine value, peroxide value, moisture content, contact angle and density. However, according to the present result, peroxide value and contact angle was quite unsuitable or weak for the oil spoilage analysis for the first 5 cycles. Whereas moisture content, colour measurement, density, viscosity and iodine value were insignificant (p>0.05) for all cycles. Thus, those results could not be considered as definite indicators for spoilage assessment. This might be due to the starch composition within the potato strips that shows no changes despite 5 frying cycles. For that reason, further analysis (greater than 5 cycles) is needed to confirm at which oil cycle of that oil should become spoiled.

KW - Contact angle

KW - Oil spoilage

KW - Peroxide value

KW - Physico-chemical

KW - Recycled palm oil

UR - http://www.scopus.com/inward/record.url?scp=85018295902&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85018295902&partnerID=8YFLogxK

U2 - 10.11113/jt.v79.9829

DO - 10.11113/jt.v79.9829

M3 - Article

VL - 79

SP - 17

EP - 25

JO - Jurnal Teknologi

JF - Jurnal Teknologi

SN - 0127-9696

IS - 4

ER -