Relationship between Durable Foaming and Polar Compounds or Polymerized Oil

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  • フライ時の持続性泡立ちと極性化合物または重合物の関係
  • フライジ ノ ジゾクセイ アワダチ ト キョクセイ カゴウブツ マタハ ジュウ

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Abstract

Clarification was made of the relationship between durable foaming in frying and the amount of oxidized oil. The oxidized oils are composed of polar and polymerized oil. In this study foaming height served as the basis for assessing the durable foaming of oil. Foaming height was shown to be clearly related to the amounts of a polar compound or polymerized oil. Durable foaming during frying was caused by the formation of polar compounds or polymerized oils at more than 20 % and 10 %, respectively.<BR>Polar compounds and polymerized oils were better indicators of the deterioration of heated oil than oxidized fatty acids, and formation rate for evaluating the foaming of frying oil.<BR>By the present method using HPLC equipped with a hydrogen ionization detector, polar compound amounts could be determined more rapidly than by the JOCS method.

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