Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan
| Autor: | György Karlovits, Jakub P. Kobyliński, Aleksandra Szydłowska-Czerniak, Krzysztof Krygier |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Original Paper 030109 nutrition & dietetics Rapeseed End point Pan frying Chemistry General Chemical Engineering Chemical polarity Organic Chemistry 04 agricultural and veterinary sciences Oil height 040401 food science 03 medical and health sciences Antioxidant capacity 0404 agricultural biotechnology Thermal Chemical Engineering(all) Specific oil surface Pan heating Thermal stability Peroxide value Food science Rapeseed oil quality |
| Zdroj: | Journal of the American Oil Chemists' Society |
| ISSN: | 1558-9331 0003-021X |
| DOI: | 10.1007/s11746-015-2770-9 |
| Popis: | The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of chemical parameters of oil samples such as peroxide value, p-anisidine value, Totox value, free fatty acids, TPC and AC using the 2,2-diphenyl-1-picrylhydrazyl assay were determined. Irrespective of the applied methods, the highest changes in oil with OLH = 0.5 cm were observed. Heating in low OLH also led to the fastest time of TPC formation in rapeseed oil; the 0.5-cm layer reached 25 % TPC in a relatively short time (71.5 min) compared to the highest OLH = 2.5 cm (t = 315.1 min). The SOS and the rate of change in the heated oils decreased with increasing OLH. Crucial effects of SOS on physicochemical oil changes were observed. The present study demonstrated the protective effect of increasing the OLH on the quality of the heated rapeseed oils. |
| Databáze: | OpenAIRE |
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