Title : ( A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process )
Authors: Seyed Mohammad Reza Moosavi , Reza Farhoosh ,
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Abstract
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDVT) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDVT and the CDVmax with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value.
Keywords
, Carbonyls; conjugated dienes; cut, off value; frying; kinetics; polar compounds
@article{paperid:1092948,
author = {Seyed Mohammad Reza Moosavi and Farhoosh, Reza},
title = {A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process},
journal = {Foods},
year = {2023},
volume = {12},
number = {2},
month = {January},
issn = {2304-8158},
pages = {316--316},
numpages = {0},
keywords = {Carbonyls; conjugated dienes; cut-off value; frying; kinetics; polar compounds},
}
%0 Journal Article
%T A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process
%A Seyed Mohammad Reza Moosavi
%A Farhoosh, Reza
%J Foods
%@ 2304-8158
%D 2023
