EFFECTS OF VACUUM AND ATMOSPHERIC FRYING ON CANOLA OIL QUALITY

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NAZARBAKHSH V.; EZZATPANAH H.; MASHHADI AKBAR BOOJAR M.; GIVIANRAD M.H.; GHIASSI TARZI B.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 53-60

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Title

EFFECTS OF VACUUM AND ATMOSPHERIC FRYING ON CANOLA OIL QUALITY

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Keywords

ATMOSPHERIC FRYINGQ3

QUALITY OF OILQ3

VACUUM FRYINGQ3

Abstract

Introduction: Frying is a popular method for preparing food with unique characteristics.However during frying unwanted changes occur in the oil, that not only has adverse effect on the quality of frying oil and fried product but also has adverse effect on the consumer’s health. The object of this study was to monitor changes in canola oil quality during vacuum and ATMOSPHERIC FRYING.Materials and Methods: potato strips were fried in canola oil under atmospheric and vacuum conditions for 4 consecutive days, 4 times in each day. ATMOSPHERIC FRYING was performed at 180oC for 9 min, VACUUM FRYING was done at 120oC and 200 mbar for 13 min. The QUALITY OF OIL samples such as fatty acid composition, calculated oxidizability (Cox) Value, peroxide value (PV), p-anisidine value (p -AV), totox value (TV) and acid value (AV) were evaluated.Results: For both frying methods, saturated fatty acids were increased significantly (p<0.05), but unsaturated fatty acids were not changed significantly (p≥0.05). In the first day of ATMOSPHERIC FRYING, PV, p -AV and TV were raised, but in other days decreased significantly (p<0.05). All the mentioned chemical factors increased gradually under VACUUM FRYING and were lower significantly (p<0.05) in comparison with those measured in ATMOSPHERIC FRYING.In both methods of frying AV increased with frying time. It is assumed that the high concentration of oxygen as well as higher temperature in ATMOSPHERIC FRYING has affected the quality of frying oil.Conclusion: VACUUM FRYING is an alternative method for reducing the oil deterioration and increasing the shelf life.p -anisidine and totox values are considered to be factors for monitoring the quality of frying oil in respect of frying time.

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APA: Copy

NAZARBAKHSH, V., EZZATPANAH, H., MASHHADI AKBAR BOOJAR, M., GIVIANRAD, M.H., & GHIASSI TARZI, B.. (2013). EFFECTS OF VACUUM AND ATMOSPHERIC FRYING ON CANOLA OIL QUALITY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 53-60. SID. https://sid.ir/paper/143412/en

Vancouver: Copy

NAZARBAKHSH V., EZZATPANAH H., MASHHADI AKBAR BOOJAR M., GIVIANRAD M.H., GHIASSI TARZI B.. EFFECTS OF VACUUM AND ATMOSPHERIC FRYING ON CANOLA OIL QUALITY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):53-60. Available from: https://sid.ir/paper/143412/en

IEEE: Copy

V. NAZARBAKHSH, H. EZZATPANAH, M. MASHHADI AKBAR BOOJAR, M.H. GIVIANRAD, and B. GHIASSI TARZI, “EFFECTS OF VACUUM AND ATMOSPHERIC FRYING ON CANOLA OIL QUALITY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 53–60, 2013, [Online]. Available: https://sid.ir/paper/143412/en

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