Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations

被引：27

作者：

Bonsai, Geeta ^{[1
]}

Zhou, Weibiao ^{[1
]}

Barlow, Philip J. ^{[1
]}

Joshi, Pranav ^{[2
]}

Neo, Fung Leng ^{[2
]}

Lo, Hui Ling ^{[2
]}

机构：

[1] Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, Singapore 117543, Singapore

[2] Natl Environm Agcy, Dept Environm Hlth, Singapore 228231, Singapore

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 02期

关键词：

Deep frying; Cooking oils; Rapid test kits; 3M (TM) Low Range Shortening Monitor; FASafe (TM); Fritest (R); Oxifrit-Test (R); TPM Veri-Fry (R); FOM; 310; Testo; 265; CapSens; 5000; FAT;

D O I：

10.1016/j.foodchem.2009.12.076

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

It is a challenging task to rapidly determine the quality of frying oils at various stages of frying. This study aims to evaluate the performance of eight different rapid test kits on three different types of oils, viz palm olein, cooking oil (a blend of palm olein, sesame oil and peanut oil) and sunflower oil. Two commonly consumed foods, French fries and chicken nuggets were selected as the frying food materials. Out of the eight test kits, five of them, namely FASafe (TM), 3M (TM) Low Range Shortening Monitor, Fritest (R), Oxifrit-Test (R) and TPM Veri-Fry (R) were based on colorimetric reactions; whereas the other three test kits, namely Food Oil Monitor 310, Testo 265 and CapSens 5000 were based on dielectric constant. It was found that the test kits based on physical parameter provided more objective and valuable results as compared to those based on colorimetric reactions. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：621 / 626

页数：6

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