Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process followed by a decrease, and there was no correlation between PV and Total Polar Compounds (TPC) in the same set of frying oils. All the frying oils had PVs lower than 4.42 meq O2 kg -1 oil during the frying process and, consequently, none of them was above the limit of 10 meq O2 kg -1 oil for edibl...

Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts ...

A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antiox...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...

The quality of edible oils is an emerging factor to decide the quality of fried foods. Elevated temperature favours lipid oxidation. The edible oil is repeatedly used for deep frying at 190C to 200C, the physico-chemical characteristics of the edible oil get deteriorated. A critical evaluation of the degree of lipid oxidation and deterioration in the quality of oil is informative to use fried f...

In the literature, there are several empirical models to estimate the higher heating values of vegetable oils and biodiesel fuels. In this study, five of these models found in the literature were used to estimate the higher heating value of waste frying oils. When some models are used to estimate HHVs of waste frying oils, the relative errors were found up to 5% compared to the values obtained ...

In this study, a set of frying oil samples of different compositional properties but passed qualitative and quantitative standards, which were of various vegetable oil sources (individually or as blends), were obtained from seven of big oil factories in Iran. Before starting the frying process, all the frying oils had carbonyl values (CV) higher than 2 micromol g(-1). The CV of most frying oils...

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Curr...

The objective of this study was to determine the fate of phytosterols in vegetable oils with varying fatty acid composition used for frying. High oleic sunflower (HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller pressed soybean (ESBO), and expeller pressed lowlinolenic acid soybean oil (ELLSBO) were used for frying potato chips in a pilot plant-scale continuous fryer. The same oils, a...

Deep-fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which ...