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Bibliographic record number: 105201

Journal

Authors: Vahčić, Nada; Ritz, Milana; Hruškar, Mirjana
Title: Quality evaluation of some oil samples during heating
Source: Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Central European Meeting / Tripalo, Branko (ed). - Zagreb : Faculty of Food Technology and Biotechnology , 2002. -.
Meeting: The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Opatija, Hrvatska, 3-5.10.2001.
Keywords: quality evaluation; during heating
Abstract:
Analysis of decomposition products from thermal and oxidative treatment of fats and oils has been widely studied. The chemical reactions occuring during deep-fat frying differ from those that happen when the fat is only continuously heated. The deterioration of some kinds of oils during heating process was investigated. Sunflower oil, refined vegetable oil (a blend of repeseed oil with soybean oil), corn oil and extra virgin olive oil were heated in a household fryer at three different temperature levels (170 0C, 180 0C and 190 0C respectively), for 40 hours. The oil samples were taken for analysis at 4-hr intervals. Changes occuring in heated oils have been followed by a standard AOAC-IUPAC analytical methods including iodine and p-anisidine value, free fatty acid content, polar components, oxidized fatty acids insoluble in petroleum ether and sensoric evaluation. The aim of this study was to show a changes occuring during heating as a function of time and temperature. Factorial design 32 was used to establish polynomial equations which are called a response surface and could be used to predict the level of investigated parameters at intermediate levels of time and temperature or to find the levels of time and temperature that minimize the changes in the quality of these oils during heating. The efficiency of calculated equations were above 95%.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058301
Original language: ENG
Category: Ostalo



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