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Effect of a novel induction food‐processing device in improving frying oil quality
Author(s) -
Wenstrup Michael J.,
Plans Marçal,
RodriguezSaona Luis E.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12568
Subject(s) - food science , chemistry , canola , acid value , degradation (telecommunications) , fatty acid , lipid oxidation , deep frying , vegetable oil , pulp and paper industry , antioxidant , biochemistry , computer science , telecommunications , engineering
Summary Producing quality fried snacks involves monitoring the chemical processes that occur during frying to control oil degradation. Our objective was to evaluate the effects of a N ovel I nduction F ood‐ P rocessing D evice ( NIFPD ) on the quality indices of frying oil. Under standard frying conditions, vegetable oil samples (corn and canola) were collected during a standardised frying cycle to test oxidative stability. F ourier transform infrared spectroscopy was used to evaluate and classify samples during the frying time, and standard reference methods used to monitor the oil stability included p‐anisidine value, free fatty acid content and CIELAB colour. The induction technology decreased the rate of free fatty acid and aldehyde formation. Tests also showed a marked effect on total colour difference between control and treatment ( NIFPD ), reducing colour degradation. Overall, our results showed that a patented induction device slows the rate of lipid degradation, resulting 7–20% reduction in formation rate of key quality parameters and significantly longer utilisation of frying oil.