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Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil

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Abstract

Improvement in colour and viscosity of used sunflower seed oil was studied because the reuse of recovered oil could provide considerable savings to food processors. In this study, 50 consecutive deep-fat fryings were done by using potato samples in sunflower seed oil at 170 °C. Significant changes in sunflower seed oil were observed during frying. Change in viscosity and Hunter colour parameters were investigated. These parameters were determined on oil samples taken periodically during frying, and after adsorbent treatment. A predetermined optimum adsorbent mixture (2% pekmez earth, 3% bentonite and 3% magnesium silicate by weight) was applied for colour and viscosity recovery of used oil. Both the adsorbent-treated and untreated used oils showed Newtonian behaviour. Significant increase in oil viscosity was observed during frying. Frying caused a decrease in Hunter L value and an increase in a, b and TCD values of used oil samples. Adsorbents improved the Hunter L, a and b values significantly as well as TCD values, but not the viscosity of the used oil. All the Hunter parameters and TCD followed zero order reaction kinetics. Good agreement was observed between calculated and measured data (r=0.986–0.996).

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Acknowledgements

The author thanks the University of Gaziantep, Turkey, for research support.

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  1. Food Engineering Department, University of Gaziantep, 27310, Gaziantep, Turkey

    Medeni Maskan

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  1. Medeni Maskan
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Correspondence to Medeni Maskan.

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Maskan, M. Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil. Eur Food Res Technol 218, 20–25 (2003). https://doi.org/10.1007/s00217-003-0807-z

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  • DOI: https://doi.org/10.1007/s00217-003-0807-z

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