Monitoring the quality of heating oils and their blends by different physical methods
The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of monitoring the quality deterioration in heating oils due to their repeated heat...
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| Veröffentlicht in: | Alexandria Journal of Food Science and Technology 2019-07, Vol.16 (1), p.11-19 |
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| container_title | Alexandria Journal of Food Science and Technology |
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| creator | Felfoldi, Juzif Rashid, Mahmud Said Kerti, Katalin Vozáry, E. Kovacs, Zultan Zeke, I. |
| description | The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of
monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This
work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the
changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to
the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements
represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid
monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required
to confirm the efficacy of the aforementioned methods using more oil blends to generalize the results.. |
| doi_str_mv | 10.21608/ajfs.2019.54684 |
| format | Article |
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monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This
work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the
changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to
the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements
represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid
monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required
to confirm the efficacy of the aforementioned methods using more oil blends to generalize the results..</description><identifier>ISSN: 1687-3920</identifier><identifier>EISSN: 1687-3920</identifier><identifier>DOI: 10.21608/ajfs.2019.54684</identifier><language>ara ; eng</language><publisher>Alexandria, Egypt: The Scientific Society of Food Industry</publisher><ispartof>Alexandria Journal of Food Science and Technology, 2019-07, Vol.16 (1), p.11-19</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,862,27907,27908</link.rule.ids></links><search><creatorcontrib>Felfoldi, Juzif</creatorcontrib><creatorcontrib>Rashid, Mahmud Said</creatorcontrib><creatorcontrib>Kerti, Katalin</creatorcontrib><creatorcontrib>Vozáry, E.</creatorcontrib><creatorcontrib>Kovacs, Zultan</creatorcontrib><creatorcontrib>Zeke, I.</creatorcontrib><title>Monitoring the quality of heating oils and their blends by different physical methods</title><title>Alexandria Journal of Food Science and Technology</title><description>The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of
monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This
work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the
changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to
the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements
represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid
monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required
to confirm the efficacy of the aforementioned methods using more oil blends to generalize the results..</description><issn>1687-3920</issn><issn>1687-3920</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNpNkMtOwzAQRS0EElXpng2SfyBlxo_UXqKKl1TEhq4jJx4TV2lS4rDI39O0CLGaq5k5d3EYu0VYCszB3LtdSEsBaJda5UZdsBnmZpVJK-DyX75mi5R2ACAlSm3MjG3fujYOXR_bTz7UxL--XROHkXeB1-SGad3FJnHX-ukee1421PrEy5H7GAL11A78UI8pVq7hexrqzqcbdhVck2jxO-ds-_T4sX7JNu_Pr-uHTVYhaJVZYZS1eYXkNXlrQ6mwslUwxq9IlSbHUiu3IsRgNVhHUAoHEoXOlUMgOWdw7q36LqWeQnHo4971Y4FQnMwUk5liMlOczByRuzNCxz8K7o-wWlkU8gcb8GHB</recordid><startdate>20190701</startdate><enddate>20190701</enddate><creator>Felfoldi, Juzif</creator><creator>Rashid, Mahmud Said</creator><creator>Kerti, Katalin</creator><creator>Vozáry, E.</creator><creator>Kovacs, Zultan</creator><creator>Zeke, I.</creator><general>The Scientific Society of Food Industry</general><scope>ADJCN</scope><scope>AHFXO</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20190701</creationdate><title>Monitoring the quality of heating oils and their blends by different physical methods</title><author>Felfoldi, Juzif ; Rashid, Mahmud Said ; Kerti, Katalin ; Vozáry, E. ; Kovacs, Zultan ; Zeke, I.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1054-9284996c1ed5ed99fb41c9cf88d7e4b861b54a7e11f9509ae0b2a0312564a10e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>ara ; eng</language><creationdate>2019</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Felfoldi, Juzif</creatorcontrib><creatorcontrib>Rashid, Mahmud Said</creatorcontrib><creatorcontrib>Kerti, Katalin</creatorcontrib><creatorcontrib>Vozáry, E.</creatorcontrib><creatorcontrib>Kovacs, Zultan</creatorcontrib><creatorcontrib>Zeke, I.</creatorcontrib><collection>الدوريات العلمية والإحصائية - e-Marefa Academic and Statistical Periodicals</collection><collection>معرفة - المحتوى العربي الأكاديمي المتكامل - e-Marefa Academic Complete</collection><collection>CrossRef</collection><jtitle>Alexandria Journal of Food Science and Technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Felfoldi, Juzif</au><au>Rashid, Mahmud Said</au><au>Kerti, Katalin</au><au>Vozáry, E.</au><au>Kovacs, Zultan</au><au>Zeke, I.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monitoring the quality of heating oils and their blends by different physical methods</atitle><jtitle>Alexandria Journal of Food Science and Technology</jtitle><date>2019-07-01</date><risdate>2019</risdate><volume>16</volume><issue>1</issue><spage>11</spage><epage>19</epage><pages>11-19</pages><issn>1687-3920</issn><eissn>1687-3920</eissn><abstract>The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of
monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This
work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the
changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to
the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements
represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid
monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required
to confirm the efficacy of the aforementioned methods using more oil blends to generalize the results..</abstract><cop>Alexandria, Egypt</cop><pub>The Scientific Society of Food Industry</pub><doi>10.21608/ajfs.2019.54684</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Alexandria Journal of Food Science and Technology, 2019-07, Vol.16 (1), p.11-19 |
| issn | 1687-3920 1687-3920 |
| language | ara ; eng |
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| source | DOAJ Directory of Open Access Journals |
| title | Monitoring the quality of heating oils and their blends by different physical methods |
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