Rapid evaluation of frying oil degradation using ultrasonic technology

Benedito, J.; García-Pérez, J.V.; Dobarganes, M. C.; Mulet, A.

doi:10.1016/j.foodres.2006.10.017

Cited by 42 publications

(35 citation statements)

References 25 publications

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“…The changes in FFA with change in ultrasonic velocity relationships are also found to be more linear with regression value, R 2 = 0.991 in the case of base oil, and R 2 = 0.983 for TBHQ-treated oil. These findings are in accordance with data found elsewhere 29,42 . These chemical parameters, widely considered as oil quality indicators and polynomial fits were found when relating the velocity.…”

Section: Correlation Of Ultrasonic Velocity With Total Polar Compoundsupporting

confidence: 94%

“…The ultrasonic velocity and attenuation depends on the physico-chemical properties of the oil 41 . A majority of the studies have used ultrasonic evaluation of food, as it is more reliable than attenuation and related to the physical and chemical properties of the medium 42 . The variation in the ultrasonic velocity with heating time is indicated in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

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The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and ultrasonic properties. The effects of the varying amounts of TBHQ on the oxidation stability of palm oil have been investigated. The antioxidant incorporated palm oil system and control oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for 4 days consecutively. The parameters used to assess the thermal degradation and oxidation properties of the palm oil include ultrasonic velocity, viscosity and density. Adiabatic compressibility, intermolecular free length, relaxation time, and acoustic impedance have been calculated from experimental data. The effect of thermal ageing on the physical properties of the oil was confirmed by chemical analysis, which included free fatty acid, total polar compounds, and estimation of fatty acids profile by gas chromatography (GC). The chemical changes were studied by FT-IR bands. The results obtained from ultrasonic studies have shown improvement in oxidative stability and retardation in thermal degradation of the antioxidant-loaded oil in comparison with the base oil. Hence, the ultrasonic velocity and acoustical parameters used for assessment of stability of frying oil and palm oil with TBHQ can be recommended for repeated frying without adverse effects on the physical properties.

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Section: Correlation Of Ultrasonic Velocity With Total Polar Compoundsupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

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“…In fact, majority of the studies which used ultrasonic evaluation of food properties use ultrasonic velocity, as it is more reliable than attenuation, and related to the physical and chemical properties of the medium (Benedito et al, 2007). …”

Section: Ultrasonic Measurementsmentioning

confidence: 99%

Evaluation of the performance of Frying Oils using an ultrasonic technique

Izbaim¹,

Faiz²,

Moudden³

et al. 2010

Grasas y Aceites

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The performance of unhydrogenated soybean oil (USBO) and partially hydrogenated soybean oil (PHSBO) was evaluated by comparing their frying stability. Ultrasonic velocity was used to evaluate the oils. Measurements of free fatty acids (FFA) and total polar compounds (TPC) are typical indexes of oil degradation. Oils were heated at 180 °C for periods of 8 h per day for 4 consecutive days. The results from the ultrasonic analyses show different influences of thermo-oxidation on USBO and PHSBO. The ultrasonic measurements had strong correlations with chemical changes. Consequently, the ultrasonic method is useful to obtain information on the quality of the used frying oils.<br><br>La eficacia de aceites de soja sin hidrogenar (USBO) y aceites de soja parcialmente hidrogenado (PHSBO) fue evaluada por comparación de sus estabilidades de fritura. La velocidad ultrasónica fue usada para evaluar los aceites. La medida de ácidos grasos libres (FFA) y compuestos polares (TPC) son típicos índices de degradación de aceites. Los aceites fueron calentados a 180 °C en periodos de 8 h por día durante 4 días consecutivos. Los resultados del análisis ultrasónico muestran diferentes influencias de termooxidación en USBO y PHSBO. Las medidas ultrasónicas tuvieron una fuerte correlación con cambios químicos. Consecuentemente, el método ultrasónico es útil para obtener información en la calidad de aceites de fritura usados

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“…Several authors studied the application of ultrasound in food (Jimé nez et al, 2006) and its effects on oils Cañizares-Mací as et al, 2004;Sharma & Gupta, 2006;Benedito et al, 2007;Zhang et al, 2008;Jerman et al, 2010;Izbaima et al, 2010;Riera et al, 2010;Li et al, 2004;Liu et al, 2011;Jerman & Mozetic, 2012;Da Porto et al, 2013;Goula, 2013;Tian et al, 2013;Rodrí guez et al, 2013;Reboredo-Rodrí guez, 2014;Samarama et al, 2014).…”

Section: Introduce the Problemmentioning

confidence: 99%

Improvement in the Extraction of Hass Avocado Virgin Oil by Ultrasound Application

Segura¹,

Amarillo²,

Martínez³

et al. 2018

JFR

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The virgin oil extraction from avocado Hass was carried using an Abencor pilot scale plant.High-power ultrasound (1.73 MHz) was applied after mixing. High-frequency ultrasound device consists of two transductors which each deliver 30 W/L. Different proportions of water were added before ultrasound treatment (no water added and paste:water relation (1:3, 1:2, 1:1, 2:1, 3:1) and also different ultrasound application times (0, 1, 2, 3, 4, 5, 10, 15, 20 and 25 minutes). The study was carried out by setting one of the two variables considered and changing the values of the other. In the water addition study, ultrasound time was set at 15 min.It was found that oil recovery increased with the percentage of water added. It was decided to employ a ratio of 1:1 to study the influence of ultrasound application time. Under these conditions, it was found that with 1 minute of ultrasound application, recovery increased by 40 % over the process without ultrasound.It was observed that the composition in fatty acids and the content of natural antioxidants (tocopherols and polyphenols) are not affected by the ultrasound application.It is concluded that the application of high-frequency ultrasound with addition of water post malaxing improves recovery of virgin avocado oil without negative effects on the general quality of the oil.

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Rapid evaluation of frying oil degradation using ultrasonic technology

Cited by 42 publications

References 25 publications

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Evaluation of the performance of Frying Oils using an ultrasonic technique

Improvement in the Extraction of Hass Avocado Virgin Oil by Ultrasound Application

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