Thermal stability and transient of esterified 3‐MCPD and glycidol during atmospheric frying and subsequent low‐pressure drainage of products with different surface‐to‐volume ratio

Abstract

Summary This research investigated the influence of post‐frying vacuum application on thermal resistance, and fate of 3‐monochloropropane‐1,2‐diol esters (3‐MCPDE) and glycidol esters (GE) in palm olein when products of different surface‐to‐volume ratio (SVR) underwent intermittent frying. Pre‐fried shoestring (higher SVR) and straight‐cut French fries (lower SVR) were first conventionally fried prior to vacuum drainage (VD), namely Protocol VD. Meanwhile, control experiments involved atmospheric frying and atmospheric drainage (AD) (Protocol AD). Protocol VD was more prominent in minimising free fatty acids (FFA) for product with higher SVR (63%) compared to lower SVR (41%). Oil acidity was coincided with diacylglycerols (DAG) depreciation and marginal higher smoke point (SP). Protocol VD seemed not effective in minimising oil oxidation and polymerisation as reflected by p‐anisidine value (AnV) and polar compound fractions, and hence, delayed 3‐MCPDE and GE fragmentation.