Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1444-1452

  Debnath, Sukumar ^a   Ravi, R ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Frying oil; Heat transfer coefficient; Kinematic viscosity; Response surface methodology; Transesterification

Indexed keywords

1 ,3-SPECIFIC LIPASE; CENTRAL COMPOSITE ROTATABLE DESIGN; ENZYME CONCENTRATIONS; FRYING OIL; FRYING PROCESS; HEAT TRANSFER PROPERTIES; INTERESTERIFICATION; MAXIMUM HEAT TRANSFER; MELTING PROFILES; MOLECULAR SPECIES; OPTIMISATIONS; OPTIMUM REACTION CONDITIONS; PALM OLEIN; REACTION TEMPERATURE; RESPONSE SURFACE METHODOLOGY; RICE BRAN OIL; SNACK FOOD; TRIACYLGLYCEROLS;

ENZYMES; GLYCEROL; HEAT TRANSFER COEFFICIENTS; KINEMATICS; OPTIMIZATION; SURFACE PROPERTIES; VISCOSITY OF LIQUIDS;

PETROLEUM REFINING;

COOKING FAT; EDIBLE OIL; TRIACYLGLYCEROL LIPASE; TRIOLEIN; UNCLASSIFIED DRUG;

ARTICLE; CATALYSIS; CONCENTRATION (PARAMETERS); FLOW KINETICS; FRYING; HEAT TRANSFER; INTERESTERIFICATION; REACTION OPTIMIZATION; REACTION TIME; RESPONSE SURFACE METHOD; RICE BRAN; TEMPERATURE; VISCOSITY;

EID: 80051787668     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.103     Document Type: Article

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