Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 448-453

  Rossi, M ^a   Alamprese, C ^a   Ratti, S ^a   Riva, M ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Contact angle; French fries; Frying; Hazelnut oil; Oil degradation; Palm oil; Palm super olein; Sunflower oil

Indexed keywords

CARBONYL DERIVATIVE; OIL; PALM OIL; SUNFLOWER OIL; TRIOLEIN;

ARTICLE; CONTACT ANGLE; DEGRADATION; IMAGE ANALYSIS; MELTING POINT;

CORYLUS; ELAEIS; HELIANTHUS; SOLANUM TUBEROSUM;

EID: 47949122146     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.101     Document Type: Article

References (30)

1. Blumenthal M.M. A new look at the chemistry and physics of deep-fat frying. Food Technology 45 (1991) 68-71
2. Blumenthal M.M., and Stier R.F. Optimization of deep-fat-frying operations. Trends in Food Science and Technology 2 (1991) 144-148
3. Bouchon P., Aguilera J.M., and Pyle D.L. Structure oil-absorption relationships during deep-fat frying. Journal of Food Science 68 (2003) 2711-2716
4. Dobarganes C., Márquez-Ruiz G., and Velasco J. Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology 102 (2000) 521-528
5. Endo Y., Chang M.L., Tagiro-Ndo M., and Fujimoto K. A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent. Journal of the American Oil Chemist's Society 78 (2001) 1021-1023
6. Fatemi S.H., and Hammond E.G. Analysis of oleate, linoleate, and linolenate hydroperoxides in oxidized ester mixtures. Lipids 15 (1980) 379-385
7. Fauziah A., Razali I., and Nor Aini S. Frying performance of palm olein and high oleic sunflower oil during batch frying of potato crisps. Palm Oil Developments 33 (2000) 1-7
8. Gamble M.H., Rice P., and Selman J.D. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. International Journal of Food Science and Technology 22 (1987) 233-241
9. Gomes da Silva M., and Singh R.P. Viscosity and surface tension of corn oil at frying temperatures. Journal of Food Processing and Preservation 19 (1995) 259-270
10. Kochhar S.P. The composition of frying oil. In: Rossell J.B. (Ed). Frying improving quality (2001), Woodhead Publishing Limited, Cambridge
11. Lawson H. Food oils and fats (1995), Chapman & Hall, New York
12. Liebich H.M., Wirth C., and Jakober B. Analysis of polyunsaturated fatty acids in blood serum after fish oil administration. Journal of Chromatography-Biomedical Applications 572 (1991) 1-9
13. McComber D.R., Horner H.T., Chamberlin M.A., and Cox D.F. Potato cultivar differences associated with mealiness. Journal of Agricultural and Food Chemistry 42 (1994) 2433-2439
14. Mellema M. Mechanism and reduction of fat uptake in deep-fat fried food. Trends in Food Science & Technology 14 (2003) 364-373
15. Michalski M.C., Desobry S., Pons M.N., and Hardy J. Adhesion of edible oils to food contact surfaces. Journal of the American Oil Chemist's Society 75 (1998) 447-454
16. Miller C.A., and Neogi P. Interfacial phenomena equilibrium and dynamic effects (1985), Marcel Dekker, New York
17. Moreira R.G., and Barrufet M.A. A new approach to describe oil absorption in fried foods: A simulation study. Journal of Food Engineering 35 (1998) 1-22
18. Moreira R.G., Sun X., and Chen Y. Factors affecting oil uptake in tortilla chips in deep fat frying. Journal of Food Engineering 31 (1997) 485-498
19. Negishi H., Nishida M., Endo Y., and Fujimoto K. Effect of a modified deep-fat fryer on chemical and physical characteristics of frying oil. Journal of the American Oil Chemists Society 80 (2003) 163-166
20. Neumann A.W., and Good R.J. Techniques of measuring contact angles. In: Good R.J., and Stromberg R.R. (Eds). Surface and colloid science. Experimental methods Vol. 11 (1979), Plenum Press, New York
21. NGD. Method C10-76. Determinazione dell'acidità. Norme Grassi e Derivati (1976), Stazione Sperimentale Oli e Grassi, Milano
22. NGD. Method C35-76. Determinazione del numero di perossidi. Norme Grassi e Derivati (1976), Stazione Sperimentale Oli e Grassi, Milano
23. NGD. Method C40-02. Esame spettrofotometrico nell'ultravioletto. Norme Grassi e Derivati (1976), Stazione Sperimentale Oli e Grassi, Milano
24. Orthoefer F.T., and List G.R. Evaluation of used frying oil. In: Erickson M.D. (Ed). Deep frying. Chemistry, nutrition, and practical applications. 2nd ed. (2007), AOCS Press, Urbana
25. Pinthus E.J., and Saguy I.S. Initial interfacial tension and oil uptake by deep-fat fried foods. Journal of Food Science 59 (1994) 804-807
26. Rossell J.B. Factors affecting the quality of frying oils and fats. In: Rossell J.B. (Ed). Frying - Improving quality (2001), Woodhead Publishing Limited, Cambridge
27. Rossi M., Alamprese C., and Ratti S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chemistry 102 (2007) 812-817
28. Ufheil G., and Escher F. Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel Wissenschaft und Technologie 29 (1996) 640-644
29. Vitrac O., Dufour D., Trystram G., and Raoult-Wack A.L. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. Journal of Food Engineering 53 (2002) 161-176
30. White J.P. Methods for measuring changes in deep-fat frying oils. Journal of Food Technology 45 (1991) 75-80