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Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air
Author(s) -
Nazarbakhsh Venus,
Ezzatpanah Hamid,
Tarzi Babak Ghiassi,
Givianrad Mohammad Hadi
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2539-6
Subject(s) - carbon dioxide , canola , chemistry , nitrogen , nitrogen dioxide , carbon dioxide in earth's atmosphere , atmospheric air , pulp and paper industry , acid value , zoology , environmental chemistry , food science , atmospheric sciences , organic chemistry , engineering , biology , biochemistry , geology
The effects of different frying methods; frying under atmospheric condition and frying in the presence of different ratios of nitrogen and carbon dioxide gases; were investigated on chemical changes of canola oil. The tests were conducted four times per day during four consecutive days. The chemical changes of oil samples were determined by analyzing peroxide value (PV), p ‐anisidine value ( p ‐AV), totox value (TV) and acid value (AV). Irrespective of the test methods, PV increase was observed on the first day followed by significant ( p < 0.05) reduction in the subsequent days. On the first day, the highest p ‐AV and TV was observed in oil fried under atmospheric condition and the lowest p ‐AV and TV for those fried under gases. However, from the second day, the p ‐AV and TV in frying under different ratios of nitrogen and carbon dioxide gases were significantly ( p < 0.05) higher than the frying under atmospheric condition. Additionally, hydrolysis and oxidation of oil during frying resulted in continuous AV increase that among them atmospheric frying had the highest AV. In conclusion, atmospheric frying accelerates the rate of oil deterioration and application of nitrogen and carbon dioxide gases in the fryer could reduce the rate of oil disintegration.