Active Treatment of Frying Oil for Enhanced Fry-life

Active Treatment of Frying Oil for Enhanced Fry-life

Frying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying...

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Veröffentlicht in:Journal of food science 2002-05, Vol.67 (4), p.1478-1484
Hauptverfasser: Bheemreddy, R.M, Chinnan, M.S, Pannu, K.S, Reynolds, A.E
Format: Artikel
Sprache:eng
Schlagworte:
active treatment
adsorbents
Adsorption
Biological and medical sciences
chemiluminescence
color
Experiments
Fat industries
Food industries
Food science
Food service
free fatty acids
frying
frying oil
frying oil quality
Fundamental and applied biological sciences. Psychology
Oils & fats
polar compounds
pressure filtration
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Beschreibung
Zusammenfassung:Frying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying oil with adsorbent was found to extend the frying life of oil by reducing the accumulation of FFA, TPC, and AOCS ‘R’ color value by 72%, 30%, and 52%, respectively.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb10309.x