The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

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	2014-03-01T01:19:36Z
dc.date.available	2014-03-01T01:19:36Z
dc.date.issued	2003	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15603
dc.subject	Frying kinetics	en
dc.subject	Oxidised triglycerides	en
dc.subject	Polar compounds	en
dc.subject	Polymerised triglycerides	en
dc.subject	Thermo-oxidative alterations	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	cotton	en
dc.subject.other	oil	en
dc.subject.other	seedling	en
dc.subject.other	Arrhenius	en
dc.subject.other	Micropus	en
dc.subject.other	Solanum tuberosum	en
dc.title	The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.1314	en
heal.identifier.secondary	http://dx.doi.org/10.1002/jsfa.1314	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	The deterioration of oil during successive fryings of potato chips, especially the accumulation of polar compounds, was studied in the temperature range 155-195degreesC. The content of polar compounds increased linearly with process time. The analysis of individual polar compounds showed that the products of thermal and oxidative degradation dominated over the products of hydrolytic cleavage as frying proceeded. Dimeric triglycerides increased linearly with process time, while polymerised triglycerides increased exponentially. The rate constants of the degradation reactions increased slightly with temperature, following an Arrhenius-type equation. Oxidised triglycerides increased with frying time up to 6h, thereafter remaining constant or increasing further upon prolonged frying. The increase was greater at higher temperature. The products of hydrolytic cleavage were not significantly affected by temperature. Mono- and diglycerides increased initially to reach a plateau, while free fatty acids remained almost constant throughout frying. The thermo-oxidative alterations induced by heating the oil were also measured and compared with those observed during frying at the same temperature. Dimeric and polymerised triglycerides showed higher rates of increase during heating as compared with frying at the same temperature. (C) 2003 Society of Chemical Industry.	en
heal.publisher	JOHN WILEY & SONS LTD	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.doi	10.1002/jsfa.1314	en
dc.identifier.isi	ISI:000181367200009	en
dc.identifier.volume	83	en
dc.identifier.issue	4	en
dc.identifier.spage	314	en
dc.identifier.epage	319	en