Measurement of foaming of frying oil and effect of the composition of TG on foaming
We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that were taken continuously at 1‐s intervals; spots showing more than a certain luminance were considered as foam. The ratio of total foaming area t...
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| Published in | Journal of the American Oil Chemists' Society Vol. 80; no. 5; pp. 471 - 474 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Berlin/Heidelberg
Springer-Verlag
01.05.2003
Springer |
| Subjects | |
| Online Access | Get full text |
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| Abstract | We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that were taken continuously at 1‐s intervals; spots showing more than a certain luminance were considered as foam. The ratio of total foaming area to the whole oil surface was integrated to obtain the intergration of foam (IF) index as a parameter of the extent of foaming. There was a good correlation between this method and the visual evaluation done by a group of panelists. Furthermore, the foaming tendency correlated with the distribution of TG by M.W. when the IF was plotted against the foam index of TG (FIT), which reflects the M.W. distribution. A correlation was found between the FIT value of oil and foaming on frying, indicating that when the FIT value is small, the oil foams less. Based on the results of this investigation, we have designed a method to obtain edible oils consisting of medium‐chain FA that not only are nutritious but also have good cooking properties. |
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| AbstractList | We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that were taken continuously at 1‐s intervals; spots showing more than a certain luminance were considered as foam. The ratio of total foaming area to the whole oil surface was integrated to obtain the intergration of foam (IF) index as a parameter of the extent of foaming. There was a good correlation between this method and the visual evaluation done by a group of panelists. Furthermore, the foaming tendency correlated with the distribution of TG by M.W. when the IF was plotted against the foam index of TG (FIT), which reflects the M.W. distribution. A correlation was found between the FIT value of oil and foaming on frying, indicating that when the FIT value is small, the oil foams less. Based on the results of this investigation, we have designed a method to obtain edible oils consisting of medium‐chain FA that not only are nutritious but also have good cooking properties. |
| Author | Negishi, Satoshi Nagasawa, Takeshi Arimoto, Shin Tsuchiya, Kinya Itakura, Megumi |
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| CitedBy_id | crossref_primary_10_1016_j_fbio_2023_102363 crossref_primary_10_1016_j_foodres_2020_109206 crossref_primary_10_1016_j_cis_2006_11_013 crossref_primary_10_1002_aocs_12918 crossref_primary_10_1111_j_1745_4557_2010_00355_x crossref_primary_10_1007_s11947_008_0073_y crossref_primary_10_1016_j_heliyon_2020_e05198 crossref_primary_10_1007_s11947_008_0138_y crossref_primary_10_1080_10408390802544611 crossref_primary_10_1007_s11746_016_2791_z crossref_primary_10_5650_jos_52_571 crossref_primary_10_1002_jsfa_3473 crossref_primary_10_1016_j_cocis_2010_05_011 |
| Cites_doi | 10.1007/BF02543024 10.3136/nskkk.44.400 10.1093/ajcn/36.5.950 10.3177/jnsv.47.267 10.1016/S0141-0229(02)00269-7 10.1152/ajplegacy.1951.166.2.451 10.1007/BF02666044 |
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| Keywords | Structured lipid photographic images Heat treatment Cooking Property composition relationship Chain length Vegetable oil medium- chain fatty acids molecular weight frying foam Edible oil Medium chain Triglyceride Fatty acids Rapeseed oil nutrition Foam MLCT Chemical composition Frying oil MCT |
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| References | 1981; 58 1982; 36 1962; 10 1964; 13 1963; 12 1997; 44 1951; 166 2001; 47 1993; 70 2003; 32 1995; 44 Murui T. (e_1_2_1_8_1) 1995; 44 Ota S. (e_1_2_1_11_1) 1964; 13 Ota S. (e_1_2_1_10_1) 1963; 12 Ota S. (e_1_2_1_6_1) 1964; 13 e_1_2_1_5_1 Ota S. (e_1_2_1_7_1) 1964; 13 e_1_2_1_12_1 e_1_2_1_4_1 e_1_2_1_13_1 e_1_2_1_2_1 Hashim S.A. (e_1_2_1_3_1) 1962; 10 e_1_2_1_14_1 e_1_2_1_9_1 |
| References_xml | – volume: 58 start-page: 6 year: 1981 end-page: 12 article-title: Frying Performance of Palm Oil Liquid Fraction publication-title: J. Am. Oil Chem. Soc. – volume: 166 start-page: 451 year: 1951 end-page: 455 article-title: Intestinal Lymph as Pathway for Transport of Absorbed Fatty Acids ofDifferent Chain Lengths publication-title: Am. J. Physiol. – volume: 13 start-page: 595 year: 1964 end-page: 599 article-title: Foaming Tendencies of Frying Oils. VI. On the Properties of Oxidatively PolymerizedFractions in FoamingOils publication-title: Yukagaku – volume: 32 start-page: 66 year: 2003 end-page: 70 article-title: Activation of Powdered Lipase by Cluster Water and the Use of Lipase Powders for Commercial Esterification of Food Oils publication-title: Enzyme Microb. Technol. – volume: 44 start-page: 387 year: 1995 end-page: 390 article-title: Relationship Between Durable Foaming and Polar Compounds or Polymerized Oil publication-title: Yukagaku – volume: 44 start-page: 400 year: 1997 end-page: 406 article-title: Stabilization Mechanism for Bubbles in Frying Foods publication-title: Nippon Shokuhin Kogaku Kaishi – volume: 13 start-page: 265 year: 1964 end-page: 274 article-title: Foaming Tendencies of Frying Oils. III. Chemical Characters of Thermally Oxydized Trilinolein publication-title: Yukagaku – volume: 10 start-page: 351 year: 1962 article-title: Treatment of Chyluria with a Medium Chain Triglyceride publication-title: Am. J. Clin. Nutr. – volume: 47 start-page: 267 year: 2001 end-page: 269 article-title: Effect of Triacylglycerols Containing Medium‐and Long‐Chain FattyAcids on Body Fat Accumulation in Rats publication-title: J. Nutr. Sci. Vitaminol. – volume: 13 start-page: 471 year: 1964 end-page: 477 article-title: Foaming Tendencies of Frying Oils. V. On the Factors Affecting the Change in Frying Properties publication-title: Yukagaku – volume: 70 start-page: 983 year: 1993 end-page: 988 article-title: Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions publication-title: J. Am. Oil Chem. Soc. – volume: 36 start-page: 950 year: 1982 end-page: 962 article-title: Medium‐Chain Triglycerides:An Update publication-title: Am. J. Clin. Nutr. – volume: 12 start-page: 409 year: 1963 end-page: 415 article-title: Foaming Tendencies of Frying Oils. I. Relations between Foaming Tendencies and Chemical Properties of Soybean Oil at Different Stages of Thermal Oxidation publication-title: Yukagaku – ident: e_1_2_1_9_1 doi: 10.1007/BF02543024 – ident: e_1_2_1_12_1 doi: 10.3136/nskkk.44.400 – ident: e_1_2_1_4_1 doi: 10.1093/ajcn/36.5.950 – ident: e_1_2_1_5_1 doi: 10.3177/jnsv.47.267 – volume: 12 start-page: 409 year: 1963 ident: e_1_2_1_10_1 article-title: Foaming Tendencies of Frying Oils. I. Relations between Foaming Tendencies and Chemical Properties of Soybean Oil at Different Stages of Thermal Oxidation publication-title: Yukagaku – volume: 44 start-page: 387 year: 1995 ident: e_1_2_1_8_1 article-title: Relationship Between Durable Foaming and Polar Compounds or Polymerized Oil publication-title: Yukagaku – volume: 13 start-page: 471 year: 1964 ident: e_1_2_1_11_1 article-title: Foaming Tendencies of Frying Oils. V. On the Factors Affecting the Change in Frying Properties publication-title: Yukagaku – volume: 13 start-page: 595 year: 1964 ident: e_1_2_1_7_1 article-title: Foaming Tendencies of Frying Oils. VI. On the Properties of Oxidatively PolymerizedFractions in FoamingOils publication-title: Yukagaku – ident: e_1_2_1_14_1 doi: 10.1016/S0141-0229(02)00269-7 – ident: e_1_2_1_2_1 doi: 10.1152/ajplegacy.1951.166.2.451 – ident: e_1_2_1_13_1 doi: 10.1007/BF02666044 – volume: 13 start-page: 265 year: 1964 ident: e_1_2_1_6_1 article-title: Foaming Tendencies of Frying Oils. III. Chemical Characters of Thermally Oxydized Trilinolein publication-title: Yukagaku – volume: 10 start-page: 351 year: 1962 ident: e_1_2_1_3_1 article-title: Treatment of Chyluria with a Medium Chain Triglyceride publication-title: Am. J. Clin. Nutr. |
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| Snippet | We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that... |
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| SubjectTerms | Biological and medical sciences Cooking Fat industries Food industries frying foam Fundamental and applied biological sciences. Psychology MCT mediumchain fatty acids MICT molecular weight nutrition photographic images structured lipid |
| Title | Measurement of foaming of frying oil and effect of the composition of TG on foaming |
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