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Effect of vacuum frying on the oxidative stability of oils
Author(s) -
Shyu ShyiLiang,
Hau LungBin,
Hwang Lucy Sun
Publication year - 1998
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/s11746-998-0188-3
Subject(s) - peroxide value , soybean oil , food science , chemistry , acid value , palm oil , dielectric , peroxide , viscosity , materials science , organic chemistry , biochemistry , composite material , optoelectronics
The purpose of this study was to evaluate frying oil quality with different assessment methods during vacuum frying of carrot slices. In six consecutive days, palm oil, lard, and soybean oil were fried under vacuum at 105°C for 20 min each hour in an 8‐h shift. Peroxide value, acid value, carbonyl value, total polar components, dielectric constant (Food Oil Sensor reading), viscosity, and fatty acid composition were used to evaluate the quality of these oils. Results showed that palm oil and lard possess greater thermal stability than soybean oil. The decrease in C 18:2 /C 16:0 ratio was greater for soybean oil than the other two oils. Of the assessment methods used, peroxide value, carbonyl value, total polar components, and dielectric constant all showed good correlation with frying time and between each other. Viscosity was suitable to assess vacuum‐fried lard and soybean oil, but not palm oil. The measurement of dielectric constant, on the other hand, appeared to be unsuitable to assess vacuum‐fried soybean oil.