THE 3 rd INTERNATIONAL SCIENTIFIC CONFERENCES OF STUDENTS AND YOUNG RESEARCHERS dedicated to the 99
th
anniversary of the National Leader of Azerbaijan Heydar Aliyev
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when different types of starch (potato and corn) are used. It is anticipated to
have different outcomes because of the differences that types of starch have
in terms of the percentage values of amylose (Figure 1) and amylopectin
(Figure 2). Amylose was found to be more reactive than amylopectin due to
their structural dissimilarities, having a linear and a branched polymeric
chain, respectively. [3]
Figure 1. Structure of amylose
Figure 2. Structure of amylopectin
In order to understand the change of oil before and after the process,
the physical and chemical composition will be analyzed. Regarding physical
properties, density, viscosity and color (the amount of free fatty acids affect
the color of oil) will be reported. Considering chemical structure, the Fourier
Transform Infrared (FTIR) spectrometer will be used.
The same experiment will be held for different waste cooking oil types
(corn, olive, and / or sunflower). Finally, it will be analyzed to identify the oil
type which gives better reusing results.
References [1] Cook’s Illustrated, September 2018
[2] E. W. Hammond, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003
[3] P. A. M. Steeneken, 34th Starch Convention of the Arbeitsgemeinschaft
Getreideforschung at Detmold, April 20 to 22, 1983.
THE 3 rd INTERNATIONAL SCIENTIFIC CONFERENCES OF STUDENTS AND YOUNG RESEARCHERS dedicated to the 99
th
anniversary of the National Leader of Azerbaijan Heydar Aliyev
382
