Abstract
The effects of different frying methods; frying under atmospheric condition and frying in the presence of different ratios of nitrogen and carbon dioxide gases; were investigated on chemical changes of canola oil. The tests were conducted four times per day during four consecutive days. The chemical changes of oil samples were determined by analyzing peroxide value (PV), p-anisidine value (p-AV), totox value (TV) and acid value (AV). Irrespective of the test methods, PV increase was observed on the first day followed by significant (p < 0.05) reduction in the subsequent days. On the first day, the highest p-AV and TV was observed in oil fried under atmospheric condition and the lowest p-AV and TV for those fried under gases. However, from the second day, the p-AV and TV in frying under different ratios of nitrogen and carbon dioxide gases were significantly (p < 0.05) higher than the frying under atmospheric condition. Additionally, hydrolysis and oxidation of oil during frying resulted in continuous AV increase that among them atmospheric frying had the highest AV. In conclusion, atmospheric frying accelerates the rate of oil deterioration and application of nitrogen and carbon dioxide gases in the fryer could reduce the rate of oil disintegration.
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The authors would like to acknowledge the Behshahr Industrial Company, particularly, Mr. Ghasemi and Mr. Eslami for their technical guide and support.
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Nazarbakhsh, V., Ezzatpanah, H., Tarzi, B.G. et al. Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air. J Am Oil Chem Soc 91, 1903–1909 (2014). https://doi.org/10.1007/s11746-014-2539-6
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DOI: https://doi.org/10.1007/s11746-014-2539-6