Review of stability measurements for frying oils and fried food flavor

Melton, S. L.; Jafar, Sajida S.; Sykes, Danielle; Trigiano, M. K.

doi:10.1007/bf02541345

Cited by 147 publications

(120 citation statements)

References 20 publications

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“…This is because of the thermal oxidation of oil having unsaturated fatty acids and accumulation of high molecular weight compounds and polymerization occurrence, the results we found were agreed with what was found by Marmesat et al [22] and Hasson [25]. As for coloring degree, it was increased as frying time increased, because of polymerization and forming the free radicals as a result of thermal oxidation which oxidize the pigments found in oil, also from transmission food pigments into frying oil, this increase in coloring degree was agreed with what was found by Melton et al [26] and Yunsheng [27] From chemical analysis of oil samples taken during frying process under air, shown in Table 2, we noticed decreasing of iodine number, and increasing of peroxide number and percent of free fatty acids accomplished by increasing frying time. This is because of glycerides hydrolysis and thermal oxidation which lead to accumulation of free fatty acids, breaking down the double bonds of unsaturated fatty acids, and forming free radicals that produce peroxides and hydroperoxides.…”

Section: Frying Under Airsupporting

confidence: 92%

The Effect of Frying Conditions on Sunflower Oil Attributes

Sibai

Alrifaie

2018

Tikrit j. eng. sci.

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A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new oil. The results were estimated statistically by using Minitab program version 17.0 at level 0.01. The results showed, in both cases of frying, an increase in the physical properties (density, viscosity, refractive index, and coloring degree) of used oil by increasing frying time. A decrease Iodine Number, increase Peroxide Number, increase the percentage of free fatty acids, increase of C16:0 and C18:1 acids percentage, and decrease of C18:2 and C18:3 acids percentage, associated by increasing frying time. But when frying under pressure we noticed that these changes were slow because of the unadequated oxygen presence during frying under pressure. So we can say that the oil was still usable for frying for a long time when frying under pressure more than when frying under air with the vessel is open.

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Section: Frying Under Airsupporting

confidence: 92%

The Effect of Frying Conditions on Sunflower Oil Attributes

Sibai

Alrifaie

2018

Tikrit j. eng. sci.

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“…The total polar compounds (TPC) content of sunflower oil used in frying at the end of frying period was about 4.83 times as high as that of unused sunflower oil. Polar compounds are sum of non triglycerides of oil including fatty acids, alkaline pollutions, sterols, tocoferols, mon and di triglycerides, alcohols, aldehydyes, ketons and other soluble compounds in oil that are more polar than triglycerides (Melten et al 1994). Table 2 shows the soap content of unused and used in frying sunflower oil.…”

Section: Quality Parameters Of Unused and Used Frying Sunflower Oilmentioning

confidence: 99%

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Ali

El-Anany

2012

J Food Sci Technol

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The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of used frying sunflower oil. In addition, to evaluate the effect of water washing process on the quality of used frying oil and the treated oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties of unused, used frying and used-treated sunflower oil were determined. Sunflower oil sample was heated at 180°C+5°C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the used frying oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105°C. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was recorded for sugar cane bagasse ash (SCBA) was 76.79 wt. %. Frying process caused significant (P≤0.05) increases in physico-chemical properties of sunflower oil. The treatments of used frying sunflower oil with different levels of sugar cane bagasse ash and Magnesol XL caused significant (P≤0.05) increase in the quality of treated oil, however the soap content of treated oil was increased, therefore, the effect of water washing process on the quality of used frying and used-treated sunflower oil was evaluated. The values of soap and Total polar compounds after water treatment were about 4.62 and 7.27 times as low as that for sunflower oil treated with 3 % sugar cane bagasse ash (SCBA). The results of the present study indicate that filtration treatment with different levels of sugar cane bagasse ash( SCBA) regenerated the quality of used sunflower oil and possess higher adsorbing effects than the synthetic filter aid ( Magnesol XL ) in removing oil oxidation products. The current study also recommends using hot water treatment for improving the quality of used frying oil.

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“…Quando os ácidos graxos dos óleos poliinsaturados são oxidados, principalmente ácidos linoléico e linolênico, formam-se dienos conjugados que podem ser medidos por absorção ultravioleta a 232-234 nm [12,19,30].…”

Section: -Dienos Conjugadosunclassified

Comportamento de óleos vegetais em frituras descontínuas de produtos pré-fritos congelados

Ré¹,

Jorge²

2006

Ciênc. Tecnol. Aliment.

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A alimentação pode refletir-se no equilíbrio psicossomático, pois é parte integrante da saúde física e mental dos indivíduos [21].Os danos para a saúde que podem decorrer do consumo insuficiente de alimentos -desnutrição, ou do consumo excessivo -obesidade, são há muito tempo conhecidos pelos seres humanos. Apenas mais recentemente, entretanto, acumulam-se evidências de que características qualitativas da dieta são igualmente importantes na definição do estado de saúde, em particular, no que se refere a doenças crônicas da idade adulta [20]. COMPORTAMENTO DE ÓLEOS VEGETAIS EM FRITURAS DESCONTÍNUAS DE PRODUTOS PRÉ-FRITOS CONGELADOS RESUMOEste estudo teve como objetivo avaliar algumas alterações de óleos vegetais (girassol, soja e milho), utilizado em sucessivas frituras de produtos pré-fritos congelados (batata palito e produto cárneo empanado (snacks). As frituras dos produtos foram conduzidas em fritadeira doméstica e com as seguintes condições controladas: temperatura de 180°C, relação superfície/volume de 0,3 cm -1 e tempo total de aquecimento de 12 h. Nas amostras dos óleos procederam-se as determinações analíticas: compostos polares totais, dienos conjugados, índice de ácido tiobarbitúrico (TBA) e medida da estabilidade oxidativa. Os resultados, em duplicata, obtidos das determinações analíticas foram submetidos às análises de variância, empregando um esquema fatorial, no delineamento inteiramente casual, de modo a determinar a influência dos fatores (produtos, óleos e tempos de fritura) sobre as alterações nos óleos. Os óleos vegetais utilizados nas frituras dos snacks apresentaram menores alterações do que os óleos utilizados para fritura das batatas. Os resultados mostraram que os óleos estudados, apesar das diferenças na composição em ácidos graxos, não apresentaram, em nenhuma análise, valores acima dos limites recomendados em alguns países para o descarte de óleos, independentemente do tipo de produto frito e tempo de aquecimento. Palavras-chave: óleos vegetais, frituras descontínuas, produtos pré-fritos congelados, compostos polares totais. SUMMARY VEGETAL OILS BEHAVIOR IN DISCONTINUED FRYING OF FROZEN PRE-FRIED PRODUCTS.This study was aimed at knowing about the vegetal oils behavior (sunflower, soybean and corn), using consecutive frying of frozen pre-fried products (chip potato and coated meat product -"snacks"). The frying of the products were carried out in a household frying pan under the following controlled conditions: temperature at around 180°C, 0.3 cm -1 surface/volume ratio and 12 h total heating time. The oil samples were submitted to the analytical determinations: total polar compounds, conjugated dienes, TBA index and oxidative stability. The results obtained from the analytical determinations, in duplicate, were submitted to variance analysis using a factorial scheme on the randomized blocks design, enabling to determine the factors (products, oils and frying time) influence on the oil alteration. The vegetal oils showed lower alteration on the snacks fryings than on the potatoes. The...

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Review of stability measurements for frying oils and fried food flavor

Cited by 147 publications

References 20 publications

The Effect of Frying Conditions on Sunflower Oil Attributes

The Effect of Frying Conditions on Sunflower Oil Attributes

Recovery of used frying sunflower oil with sugar cane industry waste and hot water

Comportamento de óleos vegetais em frituras descontínuas de produtos pré-fritos congelados

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