Effect of frying oil quality and TBHQ on the shelf-life of potato crisps

1986 ◽  
Vol 37 (10) ◽  
pp. 1045-1051 ◽  
Author(s):  
Telingai Asap ◽  
Mary Ann Augustin
Keyword(s):  
Shelf Life ◽  
Oil Quality ◽  
Frying Oil ◽  
Potato Crisps ◽  
Frying Oil Quality

Retraction Note: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

2012 ◽  
Vol 90 (1) ◽  
pp. 163-163
Author(s):  
Alireza Ashkmehr Yavari ◽  
M. Hamedi ◽  
S. Haghbin
Keyword(s):  
Oil Quality ◽  
Frying Oil ◽  
Frying Oil Quality

scholarly journals EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru)

2016 ◽  
Vol 6 (1) ◽  
pp. 1-7
Author(s):  
Reni Indria Putri ◽  
Budiyanto Budiyanto ◽  
Syafnil Syafnil
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Dienoic Acid ◽  
Food Composition ◽  
Smoke Point ◽  
Quality Parameter ◽  
Frying Oil ◽  
Quality Changes ◽  
Frying Oil Quality

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.

Development and evaluation of a novel sensor for the in situ assessment of frying oil quality

Food Control ◽  
1990 ◽  
Vol 1 (3) ◽  
pp. 163-178 ◽  
Author(s):  
Erika Kress-Rogers ◽  
P.N. Gillatt ◽  
J.B. Rossell
Keyword(s):  
Oil Quality ◽  
Frying Oil ◽  
In Situ Assessment ◽  
Frying Oil Quality

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

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