SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

Vegetable oils are sustainable fluids which have been promoted to replace petroleum-based oils due to its environment friendly characteristics; it is being a very important supply of biolubricant. The excellent advantage of vegetable oil is the fact it is really which can be used environment friendly supplier. In addition, vegetable oil based lubricant clearly show the possibility to minimize carbon monoxide also hydrocarbon emissions when used in IC engines. There are basically two different ways to using vegetable oil to be a bio-lubricant, either one by directly use the pure vegetable oil with additives or use certain blending ratio of vegetable oil with mineral lubricant. In this paper, the influences of the blending ratio of mineral oil with RBD palm olein on the tribological characteristics were investigated and compared with commercial lubricant oil by using the four ball tribotester. The blending ratio was varied from neat with interval of 20% by volume. All experimental works were conforming to ASTM D4172. The results exhibited that the blend of RBD palm olein with commercial lubricant oil has lower the wear scar of ball bearings and coefficient of friction compared to commercial lubricant oil. As a conclusion, the blending of RBD palm olein with commercial lubricant oil has better performance compared to commercial lubricant oil or pure RBD palm olein.

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Optimization of Incorporation Conditions of <i>Renealmia battenbergiana</i> Extract in Refined Bleached Deodorized (RBD) Palm Olein

Food and Nutrition Sciences ◽

10.4236/fns.2012.38143 ◽

2012 ◽

Vol 03 (08) ◽

pp. 1076-1083 ◽

Cited By ~ 1

Author(s):

Isaac Williams Ofosu ◽

Samuel Y. Oppong ◽

Ibok Oduro

Keyword(s):

Palm Olein ◽

Rbd Palm Olein

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Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

American Journal of Food Technology ◽

10.3923/ajft.2011.348.361 ◽

2011 ◽

Vol 6 (5) ◽

pp. 348-361 ◽

Cited By ~ 4

Author(s):

L.C. Brigatto F ◽

F.G. Oliveira ◽

F.P. Collares-Q

Keyword(s):

Sweet Potato ◽

Palm Olein ◽

Potato Chips ◽

Deep Fat Frying ◽

Frying Process

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Plasticity Analysis of Pure Aluminium Extruded with an RBD Palm Olein Lubricant

Journal of Applied Sciences ◽

10.3923/jas.2009.3581.3586 ◽

2009 ◽

Vol 9 (19) ◽

pp. 3581-3586 ◽

Cited By ~ 2

Author(s):

S. Syahrullai ◽

C.S.N. Azwadi ◽

W.B. Seah

Keyword(s):

Palm Olein ◽

Pure Aluminium ◽

Rbd Palm Olein

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Comparison of Hexane and Petroleum Ether to Measure Surface Oil Content

Journal of AOAC International ◽

10.1093/jaoac/90.6.1729 ◽

2007 ◽

Vol 90 (6) ◽

pp. 1729-1730 ◽

Cited By ~ 4

Author(s):

Vinodini E Buck ◽

Sheryl A Barringer

Keyword(s):

Soybean Oil ◽

Petroleum Ether ◽

Oil Content ◽

Potato Chips ◽

Significant Difference ◽

Spray Dried

Abstract Many studies have measured surface oil on potato chips and spray dried powders using either petroleum ether or hexane. This study compared the effectiveness of the 2 solvents using aluminum squares to ensure oil stays on the surface of the sample during the measurement. Aluminum squares were sprayed with soybean oil, and surface oil was measured immediately and after 1 day. Each of the 8 aluminum samples were individually dipped for 12 s in either hexane or petroleum ether. For immediately extracted samples, there was no significant difference in the amount of oil extracted using either hexane or petroleum ether. For 1-day-old samples, hexane extracted more oil than petroleum ether. Neither method extracted all of the surface oil.

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