Measurement of foaming of frying oil and effect of the composition of TG on foaming

• Published in: Journal of the American Oil Chemists' Society Vol. 80; no. 5; pp. 471 - 474
• Main Authors: Negishi, Satoshi, Itakura, Megumi, Arimoto, Shin, Nagasawa, Takeshi, Tsuchiya, Kinya
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.05.2003; Springer
• Subjects: 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; 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

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...