Quality evaluation of frying oil deterioration by dielectric spectroscopy

Yang, Jianhua; Zhao, Kongshuang; He, Yi

doi:10.1016/j.jfoodeng.2016.02.012

Cited by 30 publications

(14 citation statements)

References 36 publications

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“…The use of capacitive measurements to assess the degradation of frying oil has also been investigated by Yang et al (2016). In this case, soybean oil has been subjected to heath stress tests (6 h for five consecutive days) at 180-190 • C in the presence and absence of fried dough with different moisture levels (0, 20, 40 and 60 %).…”

Section: Vegetable Oilsmentioning

confidence: 99%

Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review

Grossi

Riccò

2017

J. Sens. Sens. Syst.

273

144

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Abstract. Electrical impedance spectroscopy (EIS), in which a sinusoidal test voltage or current is applied to the sample under test to measure its impedance over a suitable frequency range, is a powerful technique to investigate the electrical properties of a large variety of materials. In practice, the measured impedance spectra, usually fitted with an equivalent electrical model, represent an electrical fingerprint of the sample providing an insight into its properties and behavior. EIS is used in a broad range of applications as a quick and easily automated technique to characterize solid, liquid, semiliquid, organic as well as inorganic materials. This paper presents an updated review of EIS main implementations and applications.

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Section: Vegetable Oilsmentioning

confidence: 99%

Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review

Grossi

Riccò

2017

J. Sens. Sens. Syst.

273

144

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“…Results from this study could be useful for oil classification, monitoring and evaluation quality. Recently, Yang, Zhao, and He () used dielectric spectroscopy measurements to investigate the effect of frying time and food moisture on the changes of dielectric properties of soy bean oil during frying. The measurements were conducted at the frequency range of 40 Hz to 100 MHz.…”

Section: Introductionmentioning

confidence: 99%

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Ibrahim

Aziz

Hashim

et al. 2019

Journal of Food Science

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Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross‐validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. Practical Application The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.

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“…In Table , a high correlation was found amongst the chemical indices of fried foods, especially between DC and other chemical indices. DC was significantly correlated with MC, HN, PV, CV and AV ( p ≤ 0.05), and the results were consistent with previously reported findings (Yang et al ., ). The correlation coefficients between DC and PV with CV and AV were 0.806, 0.855 and 0.866 for instant noodles; 0.850, 0.804 and 0.801 for crispy rice; 0.823, 0.820 and 0.743 for fried dough twist; 0.831, 0.837, 0.939 for potato chips ( p ≤ 0.05), indicating that DC can be used to evaluate the quality deterioration of fried foods.…”

Section: Resultsmentioning

confidence: 99%

Quality assessment of packaged fried foods during storage based on oven storage test

Zhang

Zhong-hong

et al. 2018

Int J of Food Sci Tech

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Summary Packaged fried foods have been appreciated worldwide, so monitoring quality deterioration during storage is very crucial. Twelve types of commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC) and acrylamide (AA) every 3 days by Schaal oven tests. MC and HN showed a linear relationship with high correlation coefficient (R ≥ 0.821). PV increased from 2.65–8.51 meq/kg to 5.97–59.90 meq/kg. DC was highly correlated with MC, HN, PV, CV and AV (p ≤ 0.05). The content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased. AA content increased slightly during storage and varied from 43.07 to 226.82 μg/kg. These results revealed that DC can be used as an evaluation index of the quality deterioration of packaged fried foods during storage.

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Quality evaluation of frying oil deterioration by dielectric spectroscopy

Cited by 30 publications

References 36 publications

Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review

Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Quality assessment of packaged fried foods during storage based on oven storage test

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