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Thermal degradation studies on Edible oils during Deep Fat Frying Process

Shodhganga@INFLIBNET

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Title Thermal degradation studies on Edible oils during Deep Fat Frying Process
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Contributor Dr. A. Sundaresan
 
Subject antioxidants
Cooking oils
Fats and Oils in human health
hydrolysis
Hydrolysis
physicochemical changes
polymerization
thermal degradation of oil
thermo-oxidation
 
Description Deep fat frying process is one of the widely followed cooking practices throughout the
newlineworld. Cooking oils serve as a medium for frying food for transferring heat and makes fried
newlinefood tasty and palatable. Frying process is a most complex process involving numerous
newlinephysicochemical changes which are complicated to understand. Frying leads to thermal
newlinedegradation of oil through thermo-oxidation, hydrolysis, and polymerization. Hydrolysis
newlineresults in formation of free fatty acids whereas oxidation process produces hydroperoxides
newlineand small molecular carbonyl compounds. This whole process leads to the formation of polar
newlinecompounds and degradation of antioxidants that further degrades frying oil. Eventually,
newlinethrough mass transfer process these degradation products accumulate into fried food and
newlinereduce the nutritional quality of both oil and food. Thus, the frying process is of research
newlineinterest calls for detailed systematic study which is chosen for the present study. The primary
newlineobjective of this study is to understand the mechanism of degradation and characterization of
newlinedegraded products which helps in arriving at the limits for frying oil utilization in terms of
newlinenumber of frying cycles. The mechanistic studies and the knowledge on the degraded
newlineproducts help to understand the way to retard the deterioration of oil for stability and
newlineenhancement of frying cycles. The study also explores the formation of the predominant
newlinepolar compounds and their structural elucidation through mass spectrometry. Oxidation of oil
newlineis another important factor that ignites the degradation phenomena. One of the best ways to
newlineincrease thermal stability of any oil is addition of potent antioxidants. But, most of the natural
newlineand synthetic antioxidants are unstable and ineffective at frying temperatures. Therefore, it is
newlinenecessary to screen alternative antioxidants for their activity in the refined oils which are devoid of any added antioxidants. In this context, this study discussed the efficacy of several
newlinenatural and synthetic antioxidants to retard the formation of polar compounds and thermooxidation
newlineduring prolonged frying conditions. Similarly, the advantage of blending of two
newlinedifferent oils to improve the thermal stability was explored. The present study brings out the
newlinetotal picture on the type of degradation products formed during frying and the ways of
newlineretarding the determination to improve upon the stability of the oil and enhancement of frying
newlinecycles
newline
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Date 2016-07-05T08:47:03Z
2016-07-05T08:47:03Z
11/06/2010
28/06/2015
20/04/2016
 
Type Ph.D.
 
Identifier http://hdl.handle.net/10603/102596
 
Language English
 
Relation —
 
Rights university
 
Format P: 155
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DVD
 
Coverage Food and Health science
 
Publisher Cochin
Cochin University of Science and Technology
National Institute for Interdisciplinary Science and Technology
 
Source University