Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

Journal of Food Engineering

Volumn 105, Issue 1, 2011, Pages 169-179

  Kalogianni, E P ^a   Karapantsios, T D ^b   Miller, R ^c  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c MAX PLANCK INSTITUTE OF COLLOIDS AND INTERFACES   (Germany)

Author keywords

Density; Dynamic interfacial tension; Frying; Olive oil; Palm oil; Surface tension; Viscosity

Indexed keywords

DENSITY; DYNAMIC INTERFACIAL TENSION; FRYING; OLIVE OIL; PALM OIL;

AGRICULTURAL PRODUCTS; SURFACE PROPERTIES; SURFACE TENSION; VISCOSITY;

VEGETABLE OILS;

SOLANUM TUBEROSUM;

EID: 79953060398     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.021     Document Type: Article

References (54)

1. G. Aggelousis, and S. Lalas Quality changes of selected vegetable oils during frying of doughnuts La Rivista Italiana delle Sostanze Grasse 224 6 1997 559 565
2. H.-D. Belitz, W. Grosch, and P. Schieberle Food Chemistry 3rd ed. 2004 Springer-Verlag Berlin pp. 218-219
3. J. Benedito, J.V. García-Pérez, M.C. Dobarganes, and A. Mulet Rapid evaluation of frying oil degradation using ultrasonic technology Food Research International 40 3 2007 406 414 (Pubitemid 46124002)
4. M.M. Blumenthal A new look at the chemistry and physics of deep fat frying Food Technology 45 2 1991 68-72, 94
5. A. Chatzilazarou, O. Gortzi, S. Lalas, E. Zoidis, and J. Tsaknis Physicochemical changes of olive oil and selected vegetable oils during frying Journal of Food Lipids 13 1 2006 27 35
6. Y.B. Che Man, W. Ammawath, R.A. Rahman, and S. Yusof Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying Journal of the Science of Food and Agriculture 83 5 2003 395 401 (Pubitemid 36391785)
7. P. Chen, D.Y. Kwok, R.M. Prokop, O.I. del Rio, S.S. Sunsar, and A.W. Neumann Axisymmetric Drop Shape Analysis (ADSA) and its applications D. Möbius, R. Miller, Drops and Bubbles in Interfacial Research 1998 Elsevier Amsterdam 61 138
8. M.G. da Silva, and R.P. Singh Viscosity and surface tension of corn oil at frying Journal of Food Processing and Preservation 19 4 1995 259 270
9. D. Dana, and S.S. Saguy Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth Advances in Colloid and Interface Science 128-130 2006 267 272 (Pubitemid 46215535)
10. M.C. Dobarganes, and G. Márquez-Ruiz Dimeric and higher oligomeric triglycerides E.G. Perkins, M.D. Erickson, Deep frying. Chemistry, Nutrition and Practical Applications 1996 AOCS Press Illinois 89 111
11. M.C. Dobarganes, J. Velasco, and A. Dieffenbacher Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats Pure and Applied Chemistry 72 8 2000 1563 1575
12. V.B. Fainerman, and R. Miller The maximum bubble pressure technique D. Möbius, R. Miller, Drops and Bubbles in Interfacial Science 1988 Elsevier Amsterdam 279 326
13. V.B. Fainerman, R. Miller, and P. Joos The measurement of dynamic surface tension by the maximum bubble pressure method Colloid and Polymer Science 272 6 1994 731 739
14. V.B. Fainerman, V.D. Mys, A.V. Makievski, and R. Miller Correction for the aerodynamic resistance and viscosity on maximum bubble pressure tensiometry Langmuir 20 5 2004 1721 1723
15. M. Ferrari, L. Liggieri, F. Ravera, C. Amodio, and R. Miller Adsorption kinetics of alkylphosphine oxides at water/hexane interface. 1. Pendant drop experiments Journal of Colloid and Interface Science 186 1 1997 40 45 (Pubitemid 27470982)
16. L.R. Fisher, E.E. Mitchell, and N.S. Parker Interfacial tensions of commercial vegetable oils with water Journal of Food Science 50 4 1985 1201 1202
17. M.W. Formo, E. Jugermann, F.A. Norris, and N.O.V. Sonntag Physical properties of fats and fatty acids 4th ed. D. Swern, Bailey's Industrial Oil and Fat Products vol. 1 1979 John Wiley and Sons New York 177 232
18. A.G. Gaonkar Interfacial tensions of vegetable oil/water systems: effect of oil purification Journal of the American Oil Chemists' Society 66 8 1989 1090 1092
19. V.J. Garziano Portable instrument rapidly measures quality of frying fat in food service operations Food Technology 33 1 1979 52 57
20. C. Gertz Chemical and Physical parameters as quality indicator of used frying fat European Journal of Lipid Science and Technology 102 8-9 2000 566 572
21. B. Gil, and A.P. Handel The effect of surfactants on the interfacial tension of frying fat Journal of the American Oil Chemists' Society 72 8 1995 951 955
22. R. Guillaumin Kinetics of fat penetration in food G. Varela, A.E. Bender, I.D. Morton, Frying of Food: Principles, Changes, New Approaches 1988 Ellis Horwood Ltd. Chichester 82 90
23. R. Gutiérrez, F. Gonzales-Quijano, and M.C. Dobarganes Analytical procedures for the evaluation of used frying fats G. Varela, A.E. Bender, I.D. Morton, Frying of Food: Principles, Changes, New Approaches 1988 Ellis Horwood Ltd. Chichester 141 154
24. F.K. Hansen, and H. Fagerheim The influence of oil phase on the adsorption of non-ionic surfactants investigated by the automatic sessile drop method Colloids and Surfaces. A, Physicochemical and Engineering Aspects 137 1-3 1998 217 230 (Pubitemid 28282761)
25. M. Hennenberg, P.M. Bischa, M. Vignes-Adler, and A. Sanfeld Mass transfer, marangoni effect, and instability of interfacial longitudinal waves. II. Diffusional exchanges and adsorption-desorption processes Journal of Colloid and Interface Science 74 2 1980 495 501
26. B. Innawang, M. Parameswarakumar, and J.E. Marcy The determination of olive oil quality using a chemosensory system Lebensmitterl-Wissenschaft und Technologie 37 1 2004 35 41 (Pubitemid 38215406)
27. I. Jaswir, and Y.B. Che Man Use optimization of natural antioxidants refined, bleached and deodorized palm olein during repeated deep-fat frying using response surface methodology Journal of the American Oil Chemists' Society 77 11 2000 1161 1168
28. I. Jaswir, Y.B. Che Man, and D.D. Kitts Use of natural antioxidants in refined palm olein during repeated deep-fat frying Journal of the American Oil Chemists' Society 76 3 1999 341 348
29. P. Joos The interfacial tension during mass transfer across an interface V.B. Fainerman, E.H. Lucassen-Reynders, R. Miller, P. Petrov, Dynamic Surface Phenomena 1999 VSP Utrecht 196 222
30. Kalogianni E.P. (2007). Physico-chemical and chemical changes during deep-frying of potatoes (Ph.D. Thesis). Lincoln University, Lincoln, UK.
31. E.P. Kalogianni, T. Savopoulos, T.D. Karapantsios, and S.N. Raphaelides A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets Colloids and Surfaces B: Biointerfaces 35 3-4 2004 159 167 (Pubitemid 38681215)
32. E.P. Kalogianni, E.M. Varka, T.D. Karapantsios, and S. Pegiadou Dynamic surface activity of phenylalanine glycerol-ether surfactant solutions measured by a differential maximum bubble pressure tensiometer Langmuir 22 1 2006 46 51 (Pubitemid 43063522)
33. E.P. Kalogianni, C. Karastogiannidou, and T.D. Karapantsios Effect of presence and absence of potatoes under repeated frying conditions on the composition of palm oil Journal of the American Oil Chemists' Society 86 6 2009 561 571
34. E.P. Kalogianni, C. Karastogiannidou, and T.D. Karapantsios Effect of potato presence on the degradation of extra virgin olive oil during frying International Journal of Food Science and Technology 45 2010 765 775
35. E. Kress-Rogers, P.N. Gillat, and J.B. Rossell Development and evaluation of a novel sensor for in situ assessment of frying oil quality Food Control 1 3 1990 163 178
36. G. Lisińska, and W. Lesczyński Potato storage G. Lisińska, W. Leszczyński, Potato Science and Technology 1989 Elsevier Applied Science London 129 165
37. G. Loglio, P. Pandolfini, R. Miller, A.V. Makievski, F. Ravera, M. Ferrari, and L. Liggieri Drop and bubble shape analysis as a tool for dilational rheological studies of interfacial layers D. Möbius, R. Miller, Novel Methods to Study Interfacial Layers, Studies in Interface Science vol. 1 2001 Elsevier Amsterdam 439 483
38. K.S. Miller, R.P. Singh, and B.E. Farkas Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil Journal of Food Processing and Preservation 18 6 1994 461 472
39. R.G. Moreira, X. Sun, and Y. Chen Factors affecting oil uptake in tortilla chips in deep-fat frying Journal of Food Engineering 31 4 1997 485 498 (Pubitemid 127418093)
40. S. Paul, and S.G. Mittal Frying based on physical properties Journal of Food Process Engineering 19 2 1996 201 221
41. P. Reis, R. Miller, M. Leser, H. Watzke, V.B. Fainerman, and K. Holmberg Adsorption of polar lipids at the water-oil interface Langmuir 24 11 2008 5781 5786
42. M. Rossi, C. Alamprese, S. Rattia, and M. Riva1 Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying Food Chemistry 112 2 2009 448 452
43. I.S. Saguy, A. Shami, P. Weinberg, and N. Garti Utilization of jojoba oil for deep-fat frying of foods Lebensmittel-Wissenschaft und Technologie 29 7 1996 573 577 (Pubitemid 126161765)
44. A.C. Sánchez-Gimeno, A.I. Negueruela, M. Benito, A. Vercet, and R. Oria Some physical changes in Bajo Aragón extra virgin olive oil during the frying process Food Chemistry 110 3 2008 654 658
45. J.C.O. Santos, I.M.G. Santos, and A.G. Souza Effect of heating and cooling on rheological parameters of edible vegetable oils Journal of Food Engineering 67 11 2005 401 405
46. S. Stern, and H. Roth Properties of frying fat related to fat absorption in doughnut frying Cereal Science Today 4 1959 176 179
47. R.F. Stier Tests to monitor the quality in deep-frying fats and oils European Journal of Lipid Science and Technology 106 11 2004 766 771 (Pubitemid 39656201)
48. C.P. Tan, and Y.B. Che Man Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation Food Chemistry 76 1 2002 89 102 (Pubitemid 33121229)
49. L. Tekin, M.S. Aday, and E. Yilmaz Physicochemical changes in hazelnut, olive pomace, grape seed and sunflower oils heated at frying temperatures Food Science and Technology Research 15 1 2009 519 524
50. Y.-C. Tseng, R. Moreira, and X. Sun Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality International Journal of Food Science and Technology 31 3 1996 287 294
51. V.K. Tyagi, and A.K. Vasishtha Changes in the characteristics and composition of oils during deep-fat frying Journal of the American Oil Chemists' Society 73 4 1996 499 506 (Pubitemid 126547288)
52. G. Ufheil, and F. Escher Dynamics of oil uptake during deep-fat frying of potato slices Lebensmittel-Wissenschaft und-Technologie 29 7 1996 640 644 (Pubitemid 126169802)
53. R.N. Weltman Breakdown of thixotropic structure as a function of time Journal of Applied Physics 14 7 1943 343 350
54. A. Yaghmur, A. Aserin, Y. Mizrahi, A. Nerd, and N. Garti Evaluation of argan oil for deep-fat frying Lebensmittel-Wissenschaft und Technologie 34 3 2001 124 130 (Pubitemid 33653319)