A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil

  • R. Przybylski
  • N. A. M. Eskin
Technical

DOI: 10.1007/BF02540692

Cite this article as:
Przybylski, R. & Eskin, N.A.M. J Am Oil Chem Soc (1988) 65: 629. doi:10.1007/BF02540692

Abstract

Nitrogen and carbon dioxide gases were evaluated for their ability to protect canola oil from oxidation during heating at frying temperatures. Oil samples were heated in a variety of containers of differing dimensions through which the flow of these gases was regulated. Formation of volatile compounds was analyzed by direct capillary gas chromatography, while chemical analyses included peroxide value and thiobarbituric acid. Flushing with either of these gases at a slow flow rate in 53-mm containers stimulated oxidation rather than arresting it. Carbon dioxide, because of its higher solubility in oil and its density, afforded better protection of canola oil samples during heating. Optimal conditions for minimizing oxidation, such as container dimensions, volume of oil and flow rate of gases, are discussed.

Copyright information

© AOCS Press 1988

Authors and Affiliations

  • R. Przybylski
    • 1
  • N. A. M. Eskin
    • 1
  1. 1.Department of Foods and NutritionUniversity of ManiobaWinnipegCanada

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