Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques

Abstract

Fats and oils play a crucial role in our daily food consumption as they give us vital fatty acids and intense energy supply. Frying in fats and oils is one of very old techniques used in processing of food for quick preparation and provides some special effect on sensation of food (Bou et al., 2012). This deep fat frying (DFF) process is performed by fully immersing the foods in hot oil based on the continuous heat and the mass transfer at elevated temperatures ranging from 150 to 200°C (Moreira, 2014). DFF efficiency relies on either the process of frying itself, the nature of the food, and/or type of frying oil (Marikkar et al., 2011). During the process, thermooxidation and cleavage of triglycerides occur at higher temperatures in the presence of oxygen, particularly if the oil is polyunsaturated, resultantly, the formation of volatile and nonvolatile oxidative compounds. Repeated and persistent use of fried oils produces undesirable compounds that may affect nutritional quality and pose potential threats to the nutrition and human health (Andrikopoulos

Educational Tool for Determining Viscosity Coefficient of Cooking Oil Using Arduino UNO

“…This is highlighted in research by Harwood & Aparicio, (2017) better knowledge of oil composition can help in choosing the right oil to use in frying food. In addition, better quality assessment can also increase efficiency in the frying process, resulting in more consistent and quality products (Ahmad et al, 2021). The implications of this research also include the impact on sustainability, where selecting oil from sustainable sources can reduce the environmental impact of oil production and minimize the waste of raw materials (Aires & Ferreira, 2022).…”

A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review

“…This method has the capability to analyze various chemical compounds through statistical tools within the wavelength range of 400–4000 cm −1 . FTIR is based on identification of polymeric, chemical, and inorganic materials by utilizing functional group information from functional groups obtained during the scanning of samples with infrared light [ 40 , 41 , 69 , 70 ]. An FTIR-based continuous system is capable of analyzing 40 samples per hour according to the study by Al-Alawi et al [ 71 ].…”

“…Conversely, spectroscopic methods are helpful tools to analytically determine the full skeletal structure of the materials. Infrared and Raman methods gained attention for their non-destructiveness, high accuracy, high sensitivity, and direct results, based on either transmission or reflection measurements [ 38 , 39 , 40 , 41 , 42 ]. Both of the spectroscopic methods utilize molecular vibrations with different pathways, corresponding to changes in polarizability as intense Raman bands or intense infrared absorption bands [ 43 ].…”

Comparative Study of Quality and Thermo-Oxidative Stability of Soybean, Palm Olein and Canola Oils with Their Blends

“…Blending VOs with other oils has enhanced their stability and some of the blends have been found to be better than their native forms. Several studies on oil blends have been conducted by many researchers, such as blends prepared from soybean, palm oil, soft and hard palm stearin (Siddique et al, 2015), mustard, soybean, sunflower and groundnut oil (Kumar et al, 2018) red palm, rice bran and sesame oil (Chompoo et al, 2019) canola, palm olein and extra virgin olive oil (Ahmad et al, 2021). Other studies have been conducted on coconut, palm oil, groundnut, peanut, soybean and camellia seed oil to assess physicochemical changes during heating treatments (Sura et al, 2020;Wang et al, 2016).…”