title: Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application.
abstract: The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of tocols. The rate of FFA formation in the case of vacuum drainage was found to be about half that of atmospheric drainage. Oil deterioration by oxidation and polymerisation was also reduced by the use of vacuum drainage. The AnV of the oil after vacuum drainage was lower by about 12%, the total colour difference was improved by 14% and viscosity was slightly reduced after 5 days of frying, compared to the values for oil that had been drained at atmospheric pressure. There was a reduction in the loss of polyunsaturated fatty acids in the case of vacuum drainage after 5 days of frying but differences in retention of tocols were only evident in the first two days of frying.
authors.affiliation: Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia. azmil_haizam@mpob.gov.my
authors.forename: Azmil Haizam
authors.initials: AH
authors.lastname: Ahmad Tarmizi
authors.forename: Keshavan
authors.initials: K
authors.lastname: Niranjan
authors.forename: Michael
authors.initials: M
authors.lastname: Gordon
mesh_terms: D003296:Cooking; D005227:Fatty Acids / Q000737:chemistry; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D014618:Vacuum
chemical_list: D005227:Fatty Acids; D010938:Plant Oils