Tests to monitor quality of deep-frying fats and oils

2004 ◽  
Vol 106 (11) ◽  
pp. 766-771 ◽  
Author(s):  
Richard F. Stier
Keyword(s):  
Fats And Oils ◽  
Deep Frying ◽  
Frying Fats

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

1985 ◽  
Vol 62 (12) ◽  
pp. 1666-1671 ◽  
Author(s):  
Y. -Y. Gwo ◽  
G. J. Flick ◽  
H. P. Dupuy ◽  
R. L. Ory ◽  
W. L. Baran
Keyword(s):  
Ascorbyl Palmitate ◽  
Deep Frying ◽  
Frying Fats

scholarly journals Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1273 ◽  
Author(s):  
Berthold Wiege ◽  
Eberhard Fehling ◽  
Bertrand Matthäus ◽  
Marcus Schmidt
Keyword(s):  
Dielectric Constant ◽  
Temperature Dependence ◽  
Sunflower Oil ◽  
Chemical Properties ◽  
Polar Compounds ◽  
Deep Frying ◽  
Frying Fats ◽  
Wide Range

Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods of the German Society for Fat Science for the assessment of the quality of frying fats are time consuming and cost intensive. Therefore, alternative cost-effective and sensitive rapid methods, which ideally allow the quantitative determination of the quality of frying fats “in-line” in the deep-frying pan are needed. Sunflower oil and palm fat were thermally and oxidatively degraded in a beaker at atmospheric pressure under intensive stirring for 76 h at 175 °C. To evaluate the development of the physical properties during heat treatment, the viscosity and dielectric constant of these oils were measured. The temperature in a deep-frying pan can vary within a wide range (160–190 °C), and the viscosity and dielectric constant show a strong temperature dependence. Therefore, it was necessary to measure the temperature dependence of the viscosity and dielectric constant of the different degraded oils. Additionally, their chemical properties were characterized by high-performance gel permeation chromatography and Fourier-transform infrared spectroscopy (FTIR). The determination of the dielectric constant, which is directly correlated with the concentration of polar compounds, seems to be the best method for the assessment of the quality of used frying oils.

Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties

2007 ◽  
Vol 42 (5) ◽  
pp. 601-608 ◽  
Author(s):  
Susana Marmesat ◽  
Eliana Rodrigues ◽  
Joaquín Velasco ◽  
Carmen Dobarganes
Keyword(s):  
Fats And Oils ◽  
Frying Fats ◽  
Rapid Tests

scholarly journals Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

2013 ◽  
Vol 33 (3) ◽  
pp. 569-576 ◽  
Author(s):  
Poliana Cristina Mendonça Freire ◽  
Lorrany Cristina Boel Lobo ◽  
Giselle da Silva Freitas ◽  
Tânia Aparecida Pinto de Castro Ferreira
Keyword(s):  
Deep Frying ◽  
Frying Oils

scholarly journals PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

REAKTOR ◽  
2017 ◽  
Vol 17 (3) ◽  
pp. 118 ◽  
Author(s):  
Ervika Rahayu Novita Herawati ◽  
Rifa Nurhayati ◽  
Mukhamad Angwar
Keyword(s):  
Shelf Life ◽  
Arrhenius Parameter ◽  
Deep Frying ◽  
Life Test ◽  
Arrhenius Model ◽  
Cocoa Powder ◽  
Life Estimation ◽  
Different Temperatures ◽  
Shelf Life Estimation

Abstract SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA   Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

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