Oxygen Content and Oxidation in Frying Oil

A Study on the Effect of Polydimethylsiloxane from the Viewpoint of Oxygen Content in Oil

“…Once oxidation begins, some oxygen in the oil is consumed for the formation of peroxides, which are the primary oxidation products. The oxygen content in oil is a balance of oxygen being absorbed from air and that consumed for oxidation 10 . In the present study, oxygen content and specific gravity of canola oil and PDMS were measured at room temperature to determine the influence of oxygen penetration into oil on those specific gravities.…”

“…The second method employed a DO/O 2 /Temp Meter, UC-12-SOL, Central Science, Tokyo, Japan, equipped with a polarographic electrode 10 . The oxygen content reading relative oxygen content of canola oil saturated with oxygen by bubbling air at 25 was set as 100 .…”

Active Cooling of Oil after Deep-frying

“…Fatty acid composition of blended oil was 0.1 myristic acid, 8.5 palmitic acid, 0.1 palmitoleic acid, 3.5 stearic acid, 35. 4 oleic acid, 41.3 linoleic acid, 7.0 α-linolenic acid, 4.1 others by gas chromatography 11 .…”

“…The oxygen content of oil was determined by a DO/O 2 / Temp Meter UC-12-SOL; Central Science, Tokyo, Japan equipped with a polarographic electrode 11,15 . The oxygen content reading relative oxygen content of blended oil saturated with oxygen by bubbling air at 25 was set as 100 .…”

“…The SVR was 0.28 cm 1 , a relatively a high value at which oxidation proceeds easily because of the large oil surface compared to the oil volume. PC remained at 10.5 between the end of heating and 24 h. We previously conducted a similar study 11 in which potato was deep-fried at 180 and the oil was then allowed to stand. The PC increased during cooling was 3.8 , clearly indicating that oil should not be The active cooling was carried out in 30 min easily in the present work.…”