Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating

Rock, S. P.; Roth, H.‐P.

doi:10.1007/bf02898124

Cited by 11 publications

(4 citation statements)

References 4 publications

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“…A similar agitation of oil is happening when food, usually frozen, is introduced into the oil during frying. Rock and Roth [15] demonstrated that circulation of oil significantly increased the rate of fat deterioration.…”

Section: Resultsmentioning

confidence: 99%

Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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A rapid, effective test mimicking actual frying was developed to assess the frying performance of oils and fats using small size samples. To a small volume of the oil to be tested, a formulated food consisting of gelatinized potato starch, glucose and silica gel (4:1:1 w/w) were added and content heated at 185 ± 5°C with mixing for 2 h. Thermo-oxidative degradation of the oil was assessed by the measurement of the total amount of polar components and their composition, including degradation of tocopherols. The developed fast test accurately mimics actual frying done using an institutional fryer as assessed by the accumulation and composition of total polar components and the amount of residual tocopherols. The validity of the test was assessed using the following oils: regular canola, high oleic-low linolenic canola, and high oleic sunflower. Comparison of data between the fast frying test and institutional frying revealed a lack of significant differences. The developed frying test provides reliable quantitative and qualitative data describing the performance of the frying oil/fat. The rapid frying procedure allows assessment of the frying performance of oils at the early stages of development where usually only small amounts of the sample are available and when a large number of samples have to be tested assessing effects of oil additives.

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Section: Resultsmentioning

confidence: 99%

Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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“…Little work has been done to relate the design of batch deep-fryers with oxidation kinetics. Pioneer works [13,14] in the sixties showed that substantial gain could be achieved by updating the surface-to-volume ratio of oil and oil flow distribution in the bath.…”

Section: Introductionmentioning

confidence: 99%

Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

Touffet

Allouche²,

Ariane³

et al. 2021

Physics of Fluids

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Highlights  description of oil flow and temperature distribution in kitchen appliances during heating and holding times;  simplified descriptions of the generation and decomposition of hydroperoxides from triacylglycerols as a mixture of fatty esters in frying conditions;  coupling between Eulerian and Lagrangian descriptions to analyze the effects of residence times at different temperatures;  validation experiments with a modified and instrumented deep-fryer and reference decomposition kinetics in anoxia.

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“…A measure of the heat abuse taking place in oil and an understanding of the products formed during deep-fat frying are of great interest and importance from the consumer point of view and to the food industry as well (White, 1991). The visible changes taking place in a fat or oil during frying include dark colour, an increase in viscosity, decrease in smoke point and an increase in foaming (Perkins, 1967, Rock & Roth, 1967, Tangel et al, 1977, Gere, 1983. Intermittent heating and cooling of cottonseed oil showed that when oil heated for only 62 hr for several intervals, it contains as much polar materials as oil heated continuously for 166hr.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Quality Attributes and Frying Times of Cottonseed and Sunflower Oil Blend During Deep-Fat Frying of Potato Chips

2004

Alexandria Journal of Food Science and Technology

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The chemical, physical and some sensory changes induced upon deep-fat frying of potato chips in a blend of cottonseed and sunflower oil were investigated. The chemical changes were correlated with the frying times aiming at establishing prediction models for estimating frying times. The oil blend became dark in colour after each successive frying. The correlation coefficient between the frying time and A 400 was very high (r=0.9967). Similar trend was also observed in the relationship between the frying times and A 450 . Oil viscosity increased significantly with increasing frying times indicating evidence of thermal decomposition of frying oil blend. The correlation coefficient between the frying times and the refractive index was high (r=0.9898). Slight and continuous losses in unsaturated fatty acids of the oil blend during deep-fat frying of potato chips have taken place.The peroxide value (meq O 2 /kg oil) increased initially from 3.86 to 11.81 after 10 fryings, then dropped to 5.23 after 20 fryings followed by another rapid increase to 19.76 (meq. O 2 /kg oil) after 30 fryings. The UV absorption at 232nm increased initially from 0.4 to 1.5 after only 5 fryings and unchanged from the 5 th frying to the 20 th frying then dropped after 30 fryings. A considerable increase in the TBA value has occurred up to the 20 th frying and then the TBA value showed no change for the next 10 fryings. The correlation coefficient between the frying time and TBA value was 0.93.The rate of polar compounds formation for the first 5 fryings was 3.62 mg/100mg oil/hr. whereas from the 5 th frying to the 30 th frying such rate was reduced to only 1.12 mg/100mg oil/hr. Sensory evaluation of the oil blend indicated that odour and colour scores were inversely related to the frying time. The most important and accurate mathematical models which express the relationship between the independent and dependant variables were established. The frying time could be successfully and accurately predicted by wise and intelligent chose of dependant variables incorporated in the best fit equations.

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Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating

Cited by 11 publications

References 4 publications

Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

Estimation of Quality Attributes and Frying Times of Cottonseed and Sunflower Oil Blend During Deep-Fat Frying of Potato Chips

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