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KMID : 0665220130260010015
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.15 ~ p.21
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Effect of Frying Methods under Reduced Pressures on the Oxidative Stability of Frying Oils
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Lee Bo-Bae
Lee Jin-Won
Park Jang-Woo
Chung Yoon-Kyung
Lee Hyun-Joo
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Abstract
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This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at 180℃ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/㎏ compared to 1.52 meq/㎏ at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ω-6 linolenic acid were increased, while linoleic acid and ω-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.
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KEYWORD
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frying oils, reduced pressure frying, oxidation, acid values, peroxide value
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