Active treatment of frying oil for enhanced fry-life

被引：14

作者：

Bheemreddy, RM

Chinnan, MS ^{[1
]}

Pannu, KS

Reynolds, AE

机构：

[1] Univ Georgia, Dept Food Sci & Technol, Griffin, GA 30223 USA

[2] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 04期

关键词：

active treatment; frying oil quality; pressure filtration; adsorbents;

D O I：

10.1111/j.1365-2621.2002.tb10309.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1478 / 1484

页数：7

共 32 条

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