Evaluation of the performance of Frying Oils using an ultrasonic technique

Izbaim, Driss; Faiz, Bouazza; Moudden, Ali; Taifi, N.; Aboudaoud, Idris

doi:10.3989/gya.087709

Cited by 24 publications

(24 citation statements)

References 18 publications

(14 reference statements)

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“…3. After each heating period the ultrasonic velocity increases, and thus it is possible to distinguish the two oils 29 . The changes in velocity of heat-treated oils are due to changes in the chemical composition of the oils.…”

Section: Resultsmentioning

confidence: 99%

“…4 to 7 illustrate the interaction between the ultrasonic waves and the composition of oil molecules. The adiabatic compressibility and free length are the deciding factors of the ultrasonic velocity in liquid systems 29 . The increase in the ultrasonic velocity was due to the decrease in the free length and adiabatic compressibility.…”

Section: Resultsmentioning

confidence: 99%

“…Many researchers have reported that total polar compounds (TPC) are the most reliable indicator of oil degradation 29,51 . Polar compounds include all oxidized triglycerides, dimerized triglycerides, FFAs, monoglycerides, diglycerides, sterols, antioxidants, antifoamers, hydrogenation catalyst residues and soaps 7 .…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasonic methods are simple, instantaneous, and cost-effective for the study of the physical characteristics of various oil products for quality control purposes 28 . Although limited information is available on the determination of physical properties of triglycerides by using the ultrasonic interferometry technique 29 , there is scarcity on its application in studying the molecular interaction between lipid and antioxidants.…”

Section: Introductionmentioning

confidence: 99%

“…A few studies have revealed that the measurement of viscosity and density can be used to determine the oxidative stability [30][31][32] , while ultrasonic velocity is used to understand the molecular interactions 29,33,34 in the oil. However, the effect of a synthetic antioxidant on the oils has not been fully elucidated by ultrasonic velocity.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

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The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and ultrasonic properties. The effects of the varying amounts of TBHQ on the oxidation stability of palm oil have been investigated. The antioxidant incorporated palm oil system and control oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for 4 days consecutively. The parameters used to assess the thermal degradation and oxidation properties of the palm oil include ultrasonic velocity, viscosity and density. Adiabatic compressibility, intermolecular free length, relaxation time, and acoustic impedance have been calculated from experimental data. The effect of thermal ageing on the physical properties of the oil was confirmed by chemical analysis, which included free fatty acid, total polar compounds, and estimation of fatty acids profile by gas chromatography (GC). The chemical changes were studied by FT-IR bands. The results obtained from ultrasonic studies have shown improvement in oxidative stability and retardation in thermal degradation of the antioxidant-loaded oil in comparison with the base oil. Hence, the ultrasonic velocity and acoustical parameters used for assessment of stability of frying oil and palm oil with TBHQ can be recommended for repeated frying without adverse effects on the physical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

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Fraud detection and quality assessment of olive oil using ultrasound

Zarezadeh

Aboonajmi

Ghasemi-Varnamkhasti

2020

Food Science & Nutrition

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Today, food safety is recognized as one of the most important human priorities, so effective and new policies have been implemented to improve and develop the position of effective laws in the food industry. Extra virgin olive oil (EVOO) has many amazing benefits for human body's health. Due to the nutritional value and high price of EVOO, there is a lot of cheating in it. The ultrasound approach has many advantages in the food studies, and it is fast and nondestructive for quality evaluation. In this study, to fraud detection of EVOO four ultrasonic properties of oil in five levels of adulteration (5%, 10%, 20%, 35%, and 50%) were extracted. The 2 MHz ultrasonic probes were used in the DOI 1,000 STARMANS diagnostic ultrasonic device in a “probe holding mechanism.” The four extracted ultrasonic features include the following: “percentage of amplitude reduction, time of flight (TOF), the difference between the first and second maximum amplitudes of the domain (in the time–amplitude diagram), and the ratio of the first and second maximum of amplitude.” Seven classification algorithms including “Naïve Bayes, support vector machine, gradient boosting classifier, K‐nearest neighbors, artificial neural network, logistic regression, and AdaBoost” were used to classify the preprocessed data. Results showed that the Naïve Bayes algorithm with 90.2% provided the highest accuracy among the others, and the support vector machine and gradient boosting classifier with 88.2% were in the next ranks.

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