scholarly journals Interdigitated Electrode for Degradation Assessment of Palm Olein During Batch Deep Fat Frying

2018 ◽  
Vol 61 (1) ◽  
pp. 15-24
Author(s):  
Alfadhl Yahya Khaled ◽  
Samsuzana Abd Aziz ◽  
Fakhrul Zaman Rokhani ◽  
Nur Ul Atikah Ibrahim
Keyword(s):  
Palm Olein ◽  
Oil Quality ◽  
Degradation Process ◽  
Polar Compounds ◽  
Frying Oil ◽  
Deep Fat Frying ◽  
Total Polar Compounds ◽  
Interdigitated Electrode ◽  
Frying Experiment ◽  
Lcr Meter

Abstract. Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes in the oil’s electrical properties. The frying experiment was carried out in batches. In total, 150 batches (150 g batch-1) of French fries were fried over five days. Oil samples were collected (150 mL) after every five frying cycles. The impedance values were measured at 35°C and 45°C using the IDE sensor connected to aninductance (L), capacitance (C), and resistance (R) LCR meter with five frequency levels (100 Hz, 1 kHz, 10 kHz, 20 kHz, and 100 kHz). The total polar compounds (TPC) of each oil sample were measured with a Testo 270 frying oil tester, while the viscosity was measured with a viscometer. The impedance values were found to be significantly different at 35°C and 45°C as well as at different frequency levels (p < 0.0001). For individual frequency analysis, the regression equation obtained the best results at 35°C (with RMSE of 1.21%) and 1.33 mPa.s for TPC and viscosity, respectively. The results indicated that the designed IDE sensor has good potential as a simple and inexpensive method for monitoring palm olein degradation during deep fat frying. Keywords: IDE sensor, Impedance values, Frying oil quality, Total polar compounds.

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

scholarly journals Different Processing Practices and the Frying Life of Refined Canola Oil

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 527 ◽  
Author(s):  
Randy Adjonu ◽  
Zhongkai Zhou ◽  
Paul D. Prenzler ◽  
Jamie Ayton ◽  
Christopher L. Blanchard
Keyword(s):  
Antioxidant Activity ◽  
Chemical Reactions ◽  
Canola Oil ◽  
Oil Quality ◽  
Polar Compounds ◽  
The Other ◽  
Quality Indices ◽  
Total Polar Compounds ◽  
Canola Oils ◽  
The Individual

Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.

Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy

2018 ◽  
Vol 120 (12) ◽  
pp. 1800250 ◽  
Author(s):  
Jia Chen ◽  
Leshan Zhang ◽  
Qiaona Geng ◽  
Bingyu Jing ◽  
Xiuzhu Yu
Keyword(s):  
Ftir Spectroscopy ◽  
Polar Compounds ◽  
Total Polar Compounds ◽  
Frying Oils
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