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KMID : 1007520030120060694
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.694 ~ p.699
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The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
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Fujimoto, Kenshiro
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Abstract
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To assess the effects of atmospheric oxygen concentration on the oxidative deterioration of deep frying, high-oleic safflower oil was hated with and without water-spray at 180℃ in atmospheres with four levels of oxygen concentrations (2,4,10 and 20%) modified with nitrogen gas. Acid value, carbonyl value, polar material, linoleic acid, tocopherol contents, and oxidative stability were measured to evaluate the quality of heated oils. These values were found to be correlated with both hating time and oxygen concentration. Acid and carbonyl values and polar material content of oils heated with water-spray were greater than those heated without water. However, the acid value did not increase unless the oil was oxidized. The volatile aldehydes and acids in the exhaust of heated oil were also positively related to the atmospheric oxygen concentrations. The oxidative stability was well-maintained in oils heated at 2% and 4% O_(2). These results suggested that the oxidative deterioration of heated high-oleic safflower oil was dependent on oxygen concentration.
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