Active Treatment of Frying Oil for Enhanced Fry-life

• Published in: Journal of food science Vol. 67; no. 4; pp. 1478 - 1484
• Main Authors: Bheemreddy, R.M, Chinnan, M.S, Pannu, K.S, Reynolds, A.E
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: active treatment; adsorbents; Adsorption; Biological and medical sciences; chemiluminescence; color; Experiments; Fat industries; Food industries; Food science; Food service; free fatty acids; frying; frying oil; frying oil quality; Fundamental and applied biological sciences. Psychology; Oils & fats; polar compounds; pressure filtration; Chemical treatment; Color; Food preservation; Shelf life; Free fatty acid; Edible oil; Adsorbent; Polar compound; Frying oil; Thermal degradation
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb10309.x

Frying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying oil with adsorbent was found to extend the frying life of oil by reducing the accumulation of FFA, TPC, and AOCS ‘R’ color value by 72%, 30%, and 52%, respectively.