Protecting oil during frying: A comparative study

Abstract

The effect of carbon dioxide blanketing (CDB) and vacuum frying (VF) on the frying performance of regular canola oil was evaluated. For 7 h daily and for 7 days French fries were fried in regular canola oil at 185 6 5 7C without and with CDB and in a vacuum fryer. The extent of changes in the oil was assessed by analysis of total polar compounds (TPC), anisidine value (AV), color component formation and changes in composition of fatty acids and tocopherols. Frying under CDB reduced the amount of TPC by 54%, while 76% reduction was observed during VF compared to standard frying conditions (SFC). Similarly, lower oxidative degradation was observed when measured by AV. At the end of the frying period, the reduction in unsaturated fatty acid content was 3.8, 1.9 and 12.7% when frying under CDB, vacuum and SFC, respectively. The rate of tocopherol degradation was three and twelve times slower in VF when compared to CDB and SFC, respectively.

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

“…Exposure of oil to excessive heating in the pres-oil with air is minimal when the oil surface area to volume ratio is relatively small 8 . Flushing the frying oil with inert gases like carbon dioxide and/or nitrogen helps to reduce the concentration of dissolved oxygen 9,10 . Frying at elevated pressure 11 and under vacuum 9 protects frying oil against deterioration.…”

“…Flushing the frying oil with inert gases like carbon dioxide and/or nitrogen helps to reduce the concentration of dissolved oxygen 9,10 . Frying at elevated pressure 11 and under vacuum 9 protects frying oil against deterioration. Ahmad Tarmizi et al 12 observed that the shelf life of frying oil can be improved when applying vacuum during the post-frying stage.…”

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

“…Therefore, saturated and hydrogenated oils are frequently used for frying applications, despite their health negative effects. [8][9][10] Tocopherols are natural occurring potent antioxidants that help to prevent the oxidation of unsaturated fatty acids (USFAs). Tocopherols including α-, β-, γ-and δ-homologous are considered to be highly anti--oxidants.…”

Active Cooling of Oil after Deep-frying

“…Displacing the air at the surface of the oil with carbon dioxide obstructs the supply of oxygen to the oil. Aladedunye et al 9 heated 4 L of canola oil at 185 5 under a flow of 150 L/h carbon dioxide and fried 8 batches of French fries per day for 7 continuous days and found that oxidation of the oil was remarkably reduced. However, the rather high cost of modifying common fryers and of carbon dioxide limits this approach 10 .…”