A kinetic study of oil deterioration during frying and a comparison with heating

Houhoula, DP; Oreopoulou, V; Tzia, C

dc.contributor.author	Houhoula, DP	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:17:21Z
dc.date.available	2014-03-01T01:17:21Z
dc.date.issued	2002	en
dc.identifier.issn	0003-021X	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14478
dc.subject	Conjugated compounds	en
dc.subject	Frying kinetics	en
dc.subject	Oil deterioration	en
dc.subject	p-Anisidine value	en
dc.subject	Polar compounds	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Correlation methods	en
dc.subject.other	Deterioration	en
dc.subject.other	Heating	en
dc.subject.other	Oleic acid	en
dc.subject.other	Rate constants	en
dc.subject.other	Temperature distribution	en
dc.subject.other	Thermooxidation	en
dc.subject.other	Frying kinetics	en
dc.subject.other	Cottonseed oil	en
dc.subject.other	Gossypium hirsutum	en
dc.subject.other	Micropus	en
dc.subject.other	Solanum tuberosum	en
dc.title	A kinetic study of oil deterioration during frying and a comparison with heating	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s11746-002-0447-0	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s11746-002-0447-0	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	The thermooxidative alterations of cottonseed oil during frying of potato chips without oil turnover, in a temperature range of 155-195degreesC, were studied. The results showed that the content of polar compounds, conjugated dienes, conjugated trienes, and p-anisidine value (p-AV) increased linearly with the time of frying at a rate depending on temperature. The rate constants showed a significant but low increase with temperature, except for the rate constant of conjugated trienes that was not correlated to frying temperature. The alterations induced by heating the oil were also measured and compared with those observed in frying at the same temperature. The major difference observed between frying and heating was related to the p-AV increase, which presented a considerably higher rate during heating. The FA content, as a function of process time during frying at 185degreesC, showed a significant increase in palmitic acid (C16:0) and a significant decrease in linoleic acid (C18:2). Oleic acid (C18:1) also showed a small but significant decrease. The same results were obtained for the oil heated at 185degreesC. Examination of p-AV or conjugated dienes with polar compounds showed that both p-AV and conjugated dienes had a linear relationship with total polar compounds, with correlation coefficients of 0.946 and 0.862, respectively.	en
heal.publisher	AMER OIL CHEMISTS SOC A O C S PRESS	en
heal.journalName	JAOCS, Journal of the American Oil Chemists' Society	en
dc.identifier.doi	10.1007/s11746-002-0447-0	en
dc.identifier.isi	ISI:000174062700005	en
dc.identifier.volume	79	en
dc.identifier.issue	2	en
dc.identifier.spage	133	en
dc.identifier.epage	137	en