Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.

Authors

  • Terver Daniel
    Department of Physics, Faculty of Science, Benue State University, PMB 102119, Makurdi, Nigeria.
  • F. Eriba-Idoko
    Department of Physics, Benue State University, Makurdi
  • J. O. Tsor
    Department of Physics, Benue State University, Makurdi
  • S. T. Kungur
    Department of Physics, College of Education, Katsina-Ala, Benue State
  • E. O. Enokela
    Department of Physics, Benue State University, Makurdi
  • F. Gbaorun
    Department of Physics, Benue State University, Makurdi
  • E. C. Hemba
    Department of Physics, Federal College of Education, Pankshin, Plateau State
  • A. A. McAsule
    Department of Physics, Federal University of Agriculture, Makurdi, Benue State
  • N. S. Akiiga
    Department of Physics, Federal University of Agriculture, Makurdi, Benue State
  • P. O. Ushie
    Department of Physics, Faculty of Physical Sciences, Cross River University of Technology, Calabar

Keywords:

Cooking Oil, Frying, Brookfield Viscometer, Viscosity and Temperature

Abstract

The viscosity, density and specific gravity of different brands of cooking oil samples locally sourced for in Makurdi have been measured with respect to change in temperature. The viscosity of the different brands of cooking oil was measured with the instrumentality of Brookfield Viscometer. The density and specific gravity were evaluated using the mass of the sampled oil obtained with the help of the density bottle. The result showed a pattern of rapid decrease in viscosity with increase in temperature for the oil samples, while density decrease is observed to be almost linear with increase in temperature for all samples. Amongst the sampled cooking oils, palm kernel showed the least viscosity of 8.6 Pascal-second when measured at 45.200C. This illustrates that palm kernel oil has a relatively low viscous nature at 45.200C as compared to other samples used in this work but cannot be recommended to be used as lubricants in vehicles in place of gasoline because they have very low viscous nature within temperatures far less than 100 0C.

Dimensions

N. Morgan, (1993). “Food consumption: World Vegetable Oil Consumption Expands and Diversifies,” Food Review, 26–30.

E. Ike (2019), “The Study of Viscosity-Temperature Dependence and Activation Energy For Palm Oil And Soybean Oil,” Glob. J. Pure Appl. Sci., 25, 209 - 217. Doi: https://dx.doi.org/10.4314/gjpas.v25i2.11.

S. K. Upev, L. Haruna, and D. Y. Giroh (2016), “Analysis of Resources Use Efficiency among Soybean (Glycine Max) Farmers In Gboko Local Government Area of Benue State, Nigeria.,” Glob. J. Agric. Sci., 15, BNARDA 1995, 57– 63.

“List of Nigerian States’ name. Retrieved on June 4, 2021 from Wikipedia.” .

USDA FAS (2021), “Global Market Analysis: Oilseeds, World Market and Trade,” 1–40.

P. Shankar, S. Ahuja, and A. Tracchio (2013), “Coconut oil?: a review,” Agro Food Ind. hi tech, 24, no. 5, 62–64 [Online]. Available: https://www.researchgate.net/publication/264157941.

N. K. Andrikopoulos, G. Boskou, G. V. Z. Dedoussis, A. Chiou, V. A. Tzamtzis, and and A. Papathanasiou (2003), “Peer review Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece,” Food Serv. Technology, 3, 49–59. Doi: 10.1046/j.1471-5740.2003.00064.x.

V. Sodano, R. Riverso, and F. Scafuto (2019), “Investigating the intention to reduce palm oil consumption,” Qual. - Access to Success, 19, 500–505. [Online] Available: https://www.researchgate.net/publication/323759111.

H. A. Mudawi, M. S. M. Elhassan, and A. M. E. Sulieman (2014), “Effect of Frying Process on Physicochemical Characteristics of Corn and Sunflower Oils,” Food Public Health, 4, no. 4, 181–184. Doi: 10.5923/j.fph.20140404.0.

N. Idun-acquah, G. Y. Obeng, and E. Mensah (2016), “Repetitive Use of Vegetable Cooking Oil and Effects on Physico-Chemical Properties – Case of Frying with Redfish ( Lutjanus fulgens ),” Sci. Technol., 6, no. 1, 8–14. Doi: 10.5923/j.scit.20160601.02.

F. Soriguer, G. Rojo-Martinez, and M. C. . Dobarganes (2003), “Hypertension is related to the degradation of dietary frying oils,” Am. J. Clin. Nutr., 78, 1092–1097.

A. Lapointe, C. Couillard, and S. Lemieux (2006), “Effects of dietary factors on oxidation of low-density lipoprotein particles,” J. Nutr. Biochem., 17, no. 10, 645–580.

R. Kumar, S. Chandra, V. Kumar, and V. Chaudhary (2019), “Physico-chemical study of edible and composite edible oil,” Int. J. Agric. Eng., 12, no. 1, 129–135. Doi: 10.15740/HAS/IJAE/12.1/129-135.

M. A. Boda, P. N. Bhasagi, A. S. Sawade, and R. A. Andodgi (2015), “Analysis of Kinematic Viscosity for Liquids by Varying Temperature,” Int. J. Innov. Res. Sci. Eng. Technol., 4, no. 4, 1951–1954. Doi: 10.15680/IJIRSET.2015.0404020.

A. J. Bolton and G. Koutsianitisl (1980), “The Effect of Temperature On The Surface Tension of Sap Of Thuja Plicata Heartwood,” J. Wood Fiber, 12, no. 1, 3 – 6.

A. Ayoola, P. Anawe, M. Ojewumi, and R. Amaraibi (2016), “Comparison of the Properties of Palm Oil and Palm Kernel oil Biodiesel in Relation To the Degree of Unsaturation of Their Oil Feedstocks,” Int. J. Appl. Nat. Sci., 5, no. 3, pp. 1 - 8.

A. M. Biliaed, M. A. Ahmed, M. M. Okasha, O. M. Alwakdi, and A. M. Homoud, (Year) “The effects of Frying on the thermal behaviour of some vegetable oils,” Int. J. Agric. Res. Rev., 4, no. 7, 529 – 537.

C. M. C. Laranjeira et al. (2017), “Used Food Oils?: Physical-Chemical Indicators of Quality Degradation Used Food Oils?: Physical-Chemical Indicators of Quality Degradation,” FOODBALT, 154–159. Doi: 10.22616/foodbalt.2017.040.

E. Choe and D. B. Min (2007), “Chemistry of deep-fat frying oils,” J. Food Sci., 5, no. 7, 77 - 86.

F. Aladedunye and R. Przybylski (2011), “Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components,” J. Am. Oil Chem. Soc., 89, 1 – 13.

F. Pedreschi (2009), “Fried and Dehydrated Potato Products,” Adv. Potato Chem. Technol., 319 – 337.

M. Ghidurus, M. Turtoi, G. Boskou, P. Niculita, and V. Stan (2010), “Nutritional and health aspects related to frying (I),” Rom. Biotechnol. Lett., 15, 5675 – 5682.

L. G. de A. Chuffa, F. R. Vieira, D. A. F. da Silva, and D. M. Franco (2015), “Soybean Seed Oil: Nutritional Composition, Healthy Benefits and Commercial Applications,” in Seed Oil, A. Varnham, Ed. Estadual Paulista: Nova Science Publishers, Inc., 1 – 23.

J. Mlcek et al. (2015), “Assessment of Total Polar Materials In Frying Fats From Czech Restaurants,” Ital. J. Food Sci., 27, 160 – 165. Doi: 10.14674/1120-1770/ijfs.v182.

R. N. Prasada (2016), “A study on cooking oil consumption on various health markers in rural population of Coimbatore, India,” Int. J. Biomed. Res., 7, no. 4, 179 – 182, 2016. Doi: 10.7439/ijbr.

E. Rukke and R. B. Schüller (2017), “Viscosity of a selection of edible oils and blends of oils at different temperatures,” Annu. Trans. Nord. Rheol. Soc., 25, 287–292.

R. M. Davies (2016), “Effect of The Temperature On Dynamic Viscosity, Density And Flow Rate of Some Vegetable Oils,” J. Sci. Res. Eng. Technol., 1, no. 1, 14 – 24.

“The World Gazetteer". Archived from the original on 9 February 2013,” World Gazetteer, 2013. .

A. M. Chinenyeze and J. B. N. Ozibo (2017), “Geology of parts of Gboko and Makurdi Local,” Int. J. Geol. Min., 3, no. 1, 71 – 80.

“Makurdi | Location, Facts, & Population". Encyclopedia Britannica.” .

C. A. Kogbe, A. Tokarski, D. Osijuk, and D. E. Wonzy (1978), “Geology of the Makurdi Sheet 251 in the Middle Benue Valley, Nigeria.,” Occas. Pub. No.5 Dept. Geol., Ahmadu Bello Univ. Zaria, Niger., 5.

I. O. Agbede and P. Smart (2017), “Geotechnical Properties of Makurdi Shale and Effects on Foundations,” Niger. J. Technol., 26, no. 2, 63 – 73.

K. F. Aov et al. (2017), “Spatial Analysis of Crime Incidents in Makurdi Metropolis, Benue State, Nigeria".

S. N. Sahasrabudhe et al. (2017), “Density , viscosity , and surface tension of five vegetable oils at elevated temperatures?: Measurement and modeling,” Int. J. Food Prop., 20, no. 2, 1965 – 1981. Doi: 10.1080/10942912.2017.1360905.

B. E. Laboratories, Inc, Brookfield Dial Viscometer Operating Instructions, Manual No. M/85-150-P700 M. Commerce Boulevard, Middleboro, MA 02346-1031 USA: Brookfield Engineering Laboratories, Inc. 11.

M. S. Sarjadi, T. C. Ling, and M. S. Khan (2019), “Analysis and comparison of olive cooking oil and palm cooking oil properties as biodiesel feedstock,” J. Phys. Conf. Ser., 1358, no. 1, 1 – 10. Doi: 10.1088/1742-6596/1358/1/012007.

“The Society of Automotive Engineers (SAE)”. SAE - Society of Automotive Engineers (standardsportal.org) Retrieved 24/06/2021.

Anonymous. Atherosclerosis: Cause of CAD. https://www.atrainceu.com/content/4-atherosclerosis- cause-cad. Retrieved 05/07/2021.

Published

2021-11-29

How to Cite

Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria. (2021). Journal of the Nigerian Society of Physical Sciences, 3(4), 469-476. https://doi.org/10.46481/jnsps.2021.298

Issue

Volume 3, Issue 4, November 2021

Section

Original Research
Copyright & Licensing

Copyright (c) 2021 Journal of the Nigerian Society of Physical Sciences

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria. (2021). Journal of the Nigerian Society of Physical Sciences, 3(4), 469-476. https://doi.org/10.46481/jnsps.2021.298

Similar Articles

61-70 of 73

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)