Veränderungen der Fette unter Fritierbedingungen und deren analytische Erfassung Beurteilung des Gebrauchswertes und Analytik von Fritierfetten I

Pardun, H.; Blass, J.J.; Kroll, Edith

doi:10.1002/lipi.19740760302

Cited by 5 publications

(3 citation statements)

References 20 publications

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“…9). The frying stability defined according to Pardun (1) as the time required for heating an oil at 180 C to reach 1% oxidized fatty acids is practically the same for all the oils investigated.…”

Section: E 4~mentioning

confidence: 85%

“…Furthermore, according to Pardun's findings (1,2), the frying stability-expressed as time in hr required for heating an oil at 180 C to reach 1% oxidized fatty acids (on total fat)-is proportional to the inverse of the specific surface as defined.…”

Section: Experimental Frying Processesmentioning

confidence: 99%

“…9. Frying stability according to Pardun (1). unsaturation of the fatty acid in the oils play an important role.…”

Section: E 4~mentioning

confidence: 99%

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Frying performance of palm oil liquid fractions

Bracco

Dieffenbacher

Kolarovic

1981

J Americ Oil Chem Soc

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Palm oil liquid fractions were used as frying media in household and industrial fryers and were compared to standard edible oils and fats, such as soybean, groundnut, sunflower, rapeseed and tallow. The analytical evaluation covered free fatty acids, viscosity, smoke and flame points, oxidized fatty acids, nonelution material (NEM), UV differential spectra, polymers and foam index. These values measure the extent of the oil degradation, i.e., oxidation, hydrolysis, splitting and polymerization. Moreover, they were combined with other analytical procedures (fatty acid composition, keeping qualities such as the time necessary for an oxygen-absorbing sample to reach a-0.5 psi pressure in a closed system) in order to have a large analytical control during the frying processes. The data collected show the suitability of edible oils and fats for frying purposes and indicate that palm oil liquid fractions perform satisfactorily as frying media. They have low degradation and produce fried foods with acceptable keeping qualities.

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Section: E 4~mentioning

confidence: 85%

Section: Experimental Frying Processesmentioning

confidence: 99%

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Frying performance of palm oil liquid fractions

Bracco

Dieffenbacher

Kolarovic

1981

J Americ Oil Chem Soc

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Effect of water and bht on stability of cottonseed oil during frying

1975

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The behaviour was studied in cottonseed oil which had been exposed to frying under controlled conditions in a system in which only the oil, water and/or the antioxidant BHT were present. In the oils, changes which had been caused by heating were evaluated through determination of acid, hydroxyl, TBA and iodine values, extinctions at 232 nm and 460 run, fatty acid composition, viscosity, amounts of "polymers" and non-urea-adduct-forming fatty acid methyl esters. All the changes were less pronounced when the frying was carried out in presence of either nitrogen or water. The latter protected the oil only if it was present in amounts sufficient to generate such a volume of vapours which could effectively act as an inert gas-blanket. BHT had no delaying effect on the deterioration of the oil during frying. When the oil was heated in the presence of air, the antioxidant's destruction was lessened by the presence of water in the system, but a large portion of BHT was lost through steam distillation.

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Gemeinschaftsarbeiten der DGF, 69. Mitteilung Die Hydrierung von Fetten II Aus dem Arbeitskreis „Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten„

1977

Fette, Seifen, Anstrichm.

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Veränderungen der Fette unter Fritierbedingungen und deren analytische Erfassung Beurteilung des Gebrauchswertes und Analytik von Fritierfetten I

Cited by 5 publications

References 20 publications

Frying performance of palm oil liquid fractions

Frying performance of palm oil liquid fractions

Effect of water and bht on stability of cottonseed oil during frying

Gemeinschaftsarbeiten der DGF, 69. Mitteilung Die Hydrierung von Fetten II Aus dem Arbeitskreis „Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten„

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