COOKING OIL ABSORPTION AND EXPERIMENTAL DESIGN
Journal Title: World Journal of Engineering Research and Technology - Year 2017, Vol 3, Issue 4
Abstract
Most of the people especially the young like to eat fast foods while it is considered their main meal in a day. Some of the disadvantages beyond consuming the unhealthy fast foods are the danger in cholesterol level and the fat gained. The selection of unhealthy oil product for cooking is one of the reasons that may harm the human health. The goal of almost all companies manufacture cooking oil is to produce health pure oil and the oil absorption is minimal while cooking. The study analyzed different cooking oil products and checked the percentage of oil absorption while cooking. The experiment recommends the use of cooking oil among others for better health.
Authors and Affiliations
Ahmed A. Bakhsh
Keywords
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