الفهرس | Only 14 pages are availabe for public view |
Abstract The present study was carried out to achieve the following objectives: 1- Studying the time-temperature relationships during frying operations using designed frying protocol. 2- Investigating the effect of frying process on the quality parameters of frying oilused. 3- investigating the effect of feeding rats on a balanced diet containing 10% of different oils (exposed to a certain number of fryings) on histological alterations occur in liver, kidney and heart organs. 4- Designing mathematical models to better estimation of frying oil quality. |