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Pregled bibliografske jedinice broj: 105201

Quality evaluation of some oil samples during heating


Vahčić, Nada; Ritz, Milana; Hruškar, Mirjana
Quality evaluation of some oil samples during heating // Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Central European Meeting / Tripalo, Branko (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, 2002. str. - (poster, međunarodna recenzija, sažetak, ostalo)


Naslov
Quality evaluation of some oil samples during heating

Autori
Vahčić, Nada ; Ritz, Milana ; Hruškar, Mirjana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Central European Meeting / Tripalo, Branko - Zagreb : Faculty of Food Technology and Biotechnology, 2002

Skup
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 3-5.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Quality evaluation; during heating

Sažetak
Analysis of decomposition products from thermal and oxidative treatment of fats and oils has been widely studied. The chemical reactions occuring during deep-fat frying differ from those that happen when the fat is only continuously heated. The deterioration of some kinds of oils during heating process was investigated. Sunflower oil, refined vegetable oil (a blend of repeseed oil with soybean oil), corn oil and extra virgin olive oil were heated in a household fryer at three different temperature levels (170 0C, 180 0C and 190 0C respectively), for 40 hours. The oil samples were taken for analysis at 4-hr intervals. Changes occuring in heated oils have been followed by a standard AOAC-IUPAC analytical methods including iodine and p-anisidine value, free fatty acid content, polar components, oxidized fatty acids insoluble in petroleum ether and sensoric evaluation. The aim of this study was to show a changes occuring during heating as a function of time and temperature. Factorial design 32 was used to establish polynomial equations which are called a response surface and could be used to predict the level of investigated parameters at intermediate levels of time and temperature or to find the levels of time and temperature that minimize the changes in the quality of these oils during heating. The efficiency of calculated equations were above 95%.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058301

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb