Ashraf M. Sharoba

Ashraf M. Sharoba
Moshtohor Faculty of Agriculture,
Egypt

Publications
  • Research Article
    Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils
    Author(s): Ashraf M. Sharoba and Mohamed Fawzy RamadanAshraf M. Sharoba and Mohamed Fawzy Ramadan

    Rheological properties and fatty acid profile of sunflower oil (SO), cottonseed oil (CO) and palm olein (PO) during deep frying for 4, 8, 12 and 16 h were investigated. In the different systems, linoleic acid decreased while palmitic, stearic and oleic acids increased in the bath oil upon frying. The shear stress versus shear rate data was fitted to Newtonian, Bingham and Herschel-Bulkley rheological models. The flow behavior of fresh and used SO, CO and PO was measured at 25°C. All samples at zero time of frying (fresh oil) showed Newtonian behavior with correlation coefficients greater than 0.99 at 25°C and slight non-Newtonian behavior after 4, 8, 12 and 16 h of frying. Palm olein showed higher increase in viscosity in comparison to CO and SO. Rheological parameters of vegetables oils showed great changes, wherein the highest change in viscosity was recorded after 16 h of.. View More»
    DOI: 10.4172/2157-7110.1000161

    Abstract PDF