Development of a rapid method for the determination of frying oil quality based on capillary penetration

International Journal of Food Science and Technology

Volumn 50, Issue 5, 2015, Pages 1215-1223

  Kalogianni, Eleni P ^a   Karastogiannidou, Calliope ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Capillary penetration; Frying; Novel method; Oil degradation; Oil quality; Rapid method; Wicking

Indexed keywords

ALIPHATIC COMPOUNDS; POLYETHYLENES; PORE SIZE; POROUS MATERIALS; SUBSTRATES;

CAPILLARY PENETRATION; FRYING; NOVEL METHOD; OIL DEGRADATION; OIL QUALITY; RAPID METHOD; WICKING;

SUNFLOWER OIL;

HELIANTHUS;

EID: 84927795194     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12752     Document Type: Article

References (31)

1. Bansal, G., Zhou, W., Barlow, P., Joshi, P.J., Neo, F.L. & Lo, H.L. (2010). Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations. Food Chemistry, 121, 621-626.
2. Belitz, H.-D., Grosch, W. & Schieberle, P. (2004). Food Chemistry, 3rd ed. Pp. 218-219. Berlin, Germany: Springer-Verlag.
3. Benedito, J., García-Pérez, J.V., Dobarganes, M.C. & Mulet, A. (2007). Rapid evaluation of frying oil degradation using ultrasonic technology. Food Research International, 40, 406-414.
4. de Castro, J.M., King, G.A., Duarte-Gardea, M., Gonzalez-Ayala, S. & Kooshian, C.H. (2012). Overweight and obese humans overeat away from home. Appetite, 59, 204-211.
5. Dobarganes, M.C., Velasco, J. & Dieffenbacher, A. (2001). Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure and Applied Chemistry, 72, 1563-1575.
6. Firestone, D. (2007). Regulation of frying fat and oil. In: Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd ed. (edited by M.D. Erickson ). Pp. 373-385. Champaign, USA: AOCS Press.
7. Fisher, L.R. & Lark, P.D. (1979). An experimental study of the Washburn equation for liquid flow in very fine capillaries. Journal Colloid Interface Science, 69, 486-492.
8. Fragiadaki, E., Harhalakis, S. & Kalogianni, E.P. (2012). Characterization of porous media by dynamic wicking combined with image analysis. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 413, 50-57.
9. Garziano, V.J. (1979). Portable instrument rapidly measures quality of frying fat in food service operations. Food Technology, 33, 52-57.
10. Gertz, C. (2000). Chemical and physical parameters as quality indicators of used frying fats. European Journal of Lipid Science and Technology, 102, 566-572.
11. Good, R.J. (1973). The rate of penetration of a fluid into a porous body initially devoid of adsorbed material. Journal of Colloid Interface Science, 42, 473-477.
12. Innawang, B., Parameswarakumar, M. & Marcy, J.E. (2004). The determination of olive oil quality using a chemosensory system. Lebensmittel-Wissenschaft und Technologie, 37, 35-41.
13. Kalogianni, E.P. (2007). Physico-chemical and chemical changes during deep-frying of potatoes. (PhD Thesis). Lincoln University, Lincoln, UK. Available from: The British Library, London, 503 UK; 441670.
14. Kalogianni, E.P., Savopoulos, T., Karapantsios, T.D. & Raphaelides, S.N. (2004). A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets. Colloids and Surfaces B: Biointerfaces, 35, 159-167.
15. Kalogianni, E.P., Karastogiannidou, C. & Karapantsios, T.D. (2009). 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, 561-571.
16. Kalogianni, E.P., Karastogiannidou, C. & Karapantsios, T.D. (2010). Effect of potato presence on the degradation of extra virgin olive oil during frying. International Journal of Food Science and Technology, 45, 765-775.
17. Kalogianni, E.P., Karapantsios, T.D. & Miller, R. (2011). Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Journal of Food Engineering, 105, 169-179.
18. Kress-Rogers, E., Gillat, P.N. & Rossell, J.B. (1990). Development and evaluation of a novel sensor for in situ assessment of frying oil quality. Food Control, 1, 163-178.
19. Lioumbas, J.L., Zamanis, A. & Karapantsios, T.D. (2013). Towards a wicking rapid test for rejection assessment of reused fried oils: results and analysis for extra virgin olive oil. Journal of Food Engineering, 119, 260-270.
20. Marinopoulou, A., Georgiou, D. & Kalogianni, E.P. (2014). Effect of ambient humidity on the rate of oil penetration in a cellulose porous matrix. 28th Conference of the European Colloid and Interface Society, September 7-12, 2014, Limassol, Cyprus, PA-69, pp. 69.
21. Marmesat, S., Velasco, J., Márquez-Ruiz, G. & Dobarganes, M.C. (2007). A rapid method for determination of polar compounds in used frying fats and oils. Grasas y Aceites, 58, 179-184.
22. Marmur, A. (2003). Kinetics of penetration into uniform porous media: testing the equivalent-capillary concept. Langmuir, 19, 5956-5959.
23. Ng, C.L., Wehling, R.L. & Cuppett, S.L. (2011). Near-infrared spectroscopic determination of degradation in vegetable oils used to fry various foods. Journal of Agricultural and Food Chemistry, 59, 12286-12290.
24. Osawa, C.C., Gonçalves, L.A.G., Gumerat, H.F. & Mendes, F.M. (2012). Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil. Food Control, 26, 525-530.
25. Ramadan, M.F. (2010). Rapid antiradical method for screening deep fried oils. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5, 47-50.
26. Siebold, A., Nardin, M., Schultz, J., Walliser, A. & Oppliger, M. (2000). Effect of dynamic contact angle on capillary rise phenomena. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 161, 81-87.
27. Tyagi, V.K. & Vasishta, A.K. (1996). Changes in the characteristics and composition of oils during deep-fat frying. Journal of the American Oil Chemists' Society, 4, 499-506.
28. Washburn, E.W. (1921). The dynamics of capillary flow. Physical Review, 17, 273-283.
29. Weisshaar, R. (2014). Quality control of used deep-frying oils. European Journal of lipid Science and Technology, 116, 716-722.
30. Xu, X.-Q. (2000). A new spectrophotometric method for the rapid assessment of deep frying oil quality. Journal of American Oil Chemists' Society, 77, 1083-1086.
31. Yen, P.-L., Chen, B.H., Yang, F.L. & Lu, Y.-F. (2010). Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats. Nutrition, 26, 331-336.