Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy

Важнейшим звеном системы контроля качества нефти являются испытательные лаборатории, от компетентности которых зависит достоверность результатов измерений и эффективность управленческих решений, принимаемых с учетом полученных данных. Одним из способов подтверждения достоверности результатов измерений является проверка квалификации лаборатории посредством ее участия в межлабораторных сличительных (сравнительных) испытаниях (МСИ). В настоящей статье рассмотрены вопросы проведения таких испытаний для лабораторий организаций системы «Транснефть». Описан действующий порядок, предполагающий участие лабораторий в МСИ в регионах своего местонахождения, при этом разработкой и реализацией программы проверки квалификации занимаются сторонние организации - провайдеры МСИ. Такая практика имеет существенные недостатки, не позволяя, в том числе, систематизировать и обобщить результаты МСИ для общей оценки деятельности испытательных лабораторий ПАО «Транснефть». В статье представлен централизованный подход к проведению МСИ в ПАО «Транснефть», устанавливающий единый порядок участия лабораторий в испытаниях с целью осуществления общей оценки квалификации лабораторий, своевременной разработки и реализации предупреждающих и корректирующих мероприятий по улучшению деятельности лабораторий, усовершенствования системы контроля качества нефти на объектах ПАО «Транснефть». The most important link in the oil quality control system are testing laboratories, the competence of which determines the reliability of measurement results and the effectiveness of management decisions based on the data obtained. One way to confirm the validity of measurement results is to verify the laboratory qualifications through its participation in interlaboratory proficiency (comparative) tests (IPT). This article considers the issues of such tests for the laboratories of Transneft system entities. The current procedure is described, which involves the participation of laboratories in the IPT in the regions of their location, while the development and implementation of the proficiency testing program is carried out by third-party IPT provider organizations. This practice has significant drawbacks, not allowing, among other things, to systematize and summarize the results of IPT for an overall assessment of the activities of Transneft PJSC’s testing laboratories. The article presents a centralized approach to conducting IPT in Transneft PJSC, which establishes a unified procedure for the participation of laboratories in tests in order to implement an overall assessment of laboratory qualification, timely development and implementation of preventive and corrective measures to improve the performance of laboratories and improve the oil quality control system at the Transneft PJSC facilities.

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Cannabidiol oil quality control with near-infrared spectroscopy

10.21748/am21.514 ◽

2021 ◽

Author(s):

Adam Hopkins ◽

Elena Hagemann ◽

Andreas Agerer

Keyword(s):

Quality Control ◽

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Oil Quality

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Effects of deep-fat frying process on the oil quality during French fries preparation

Journal of Food Science and Technology ◽

10.1007/s13197-017-2657-x ◽

2017 ◽

Vol 54 (8) ◽

pp. 2224-2229 ◽

Cited By ~ 7

Author(s):

Ruhollah Sayyad

Keyword(s):

Oil Quality ◽

French Fries ◽

Deep Fat Frying ◽

Frying Process

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The hyphenated CSPT-potentiometric analytical system: An application for vegetable oil quality control

Sensors and Actuators B Chemical ◽

10.1016/j.snb.2009.05.022 ◽

2009 ◽

Vol 142 (2) ◽

pp. 457-463 ◽

Cited By ~ 12

Author(s):

Luca Tortora ◽

Manuela Stefanelli ◽

Marco Mastroianni ◽

Larisa Lvova ◽

Corrado Di Natale ◽

...

Keyword(s):

Quality Control ◽

Vegetable Oil ◽

Oil Quality ◽

Analytical System

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The protective role of water injection on oil quality in deep fat frying conditions

European Food Research and Technology ◽

10.1007/s00217-003-0744-x ◽

2003 ◽

Vol 217 (2) ◽

pp. 104-109 ◽

Cited By ~ 25

Author(s):

Dina Dana ◽

Michael M. Blumenthal ◽

I. Sam Saguy

Keyword(s):

Oil Quality ◽

Water Injection ◽

Protective Role ◽

Deep Fat Frying

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Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

Pakistan Journal of Analytical & Environmental Chemistry ◽

10.21743/pjaec/2020.12.38 ◽

2020 ◽

Vol 21 (2) ◽

pp. 358-367

Author(s):

Samina Sohu

Keyword(s):

Oil Quality ◽

Acid Value ◽

French Fries ◽

Sensory Characteristics ◽

Deep Fat Frying ◽

Fried Food ◽

Frying Cycle ◽

Oil Blend ◽

Commercial Oil ◽

Nutritional Changes

In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food. Each deep fat frying cycle was lasted for 13 min and resultant oil was analyzed for nutritional quality by assessing, free fatty acids (FFA), acid value (AV), para Anisidine value (p-AV), viscosity and fatty acid composition (FAC), while sensory characteristics of French fries were determined by evaluating appearance, color, crispness, taste and overall acceptability. Results showed that with increasing repetitive cycle’s leads to increase in FFA, AV, p-AV, and viscosity which is an indicator of frying oil deterioration. Up to 3 continuous cycles oil quality was within the permissible limits of INSO, however beyond that oil quality was not suitable. Result of FAC showed progressive increase in SFA (19.23 to 28.84%) from 1st to 6th frying cycle, while PUFA was significantly decreased during frying (39.31 to 31.75%). Sensory properties of French fries indicated particularly significant change (p>0.05) in color during last frying cycle as compared to other cycles (score 9.5 vs. 7.3).

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Development of the Miniature NMR Apparatus for Edible Oil Quality Control

Applied Magnetic Resonance ◽

10.1007/s00723-014-0536-4 ◽

2014 ◽

Vol 45 (5) ◽

pp. 461-469 ◽

Cited By ~ 3

Author(s):

Rongsheng Lu ◽

Xinlong Zhou ◽

Weiping Wu ◽

Yunyi Zhang ◽

Zhonghua Ni

Keyword(s):

Quality Control ◽

Oil Quality ◽

Edible Oil

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Oil quality monitoring during deep fat frying using Raman spectroscopy

Acta Horticulturae ◽

10.17660/actahortic.2017.1152.41 ◽

2017 ◽

pp. 307-312

Author(s):

N.U.A. Ibrahim ◽

S. Abd Aziz ◽

N. Hashim

Keyword(s):

Raman Spectroscopy ◽

Oil Quality ◽

Quality Monitoring ◽

Deep Fat Frying

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ANALISIS QUALITY CONTROL MUTU MINYAK KELAPA SAWIT DI PT. PERKEBUNAN LEMBAH BHAKTI ACEH SINGKIL

AMINA (Ar-Raniry Chemistry Journal) ◽

10.22373/amina.v1i2.36 ◽

2020 ◽

Vol 1 (2) ◽

pp. 72-78

Author(s):

Yulianto

Keyword(s):

Quality Control ◽

Moisture Content ◽

Production Process ◽

Palm Oil ◽

Raw Materials ◽

Oil Quality ◽

Selling Price ◽

Average Quality ◽

A Company

This study aims to determine the analysis of the quality control of palm oil quality in PT. Lembah Bhakti Aceh Singkil Plantation. The function of implementing quality control is to control the quality of the initial input in the form of completion of raw materials, the production process, to the process of output of finished goods. This study uses several methods, namely filtration and titration. The average quality of palm oil at FFA levels ranges from 3.39 to 4.97 with a max.3 standard, a moisture content ranging from 0.12 to 0.3% with a max standard. 0.2%, and impurities levels ranged from 0.015-0.025% with the max standard. 0.02%. Based on the results of the study it can be concluded that the measurement of quality control that is carried out is very influential in product quality, so that it can affect the income. Where the income of a company depends on the CPO oil selling price in PMKS PT. Perkebunan Lembah Bhakti. The selling value in marketing is very dependent on the quality of the CPO.

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