title: Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan.
abstract: The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of chemical parameters of oil samples such as peroxide value,p-anisidine value, Totox value, free fatty acids, TPC and AC using the 2,2-diphenyl-1-picrylhydrazyl assay were determined. Irrespective of the applied methods, the highest changes in oil with OLH = 0.5 cm were observed. Heating in low OLH also led to the fastest time of TPC formation in rapeseed oil; the 0.5-cm layer reached 25 % TPC in a relatively short time (71.5 min) compared to the highest OLH = 2.5 cm (t= 315.1 min). The SOS and the rate of change in the heated oils decreased with increasing OLH. Crucial effects of SOS on physicochemical oil changes were observed. The present study demonstrated the protective effect of increasing the OLH on the quality of the heated rapeseed oils.
authors: Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 159, 02-776 Warsaw, Poland.
authors: Jakub P
authors: JP
authors: Kobyliński
authors: Faculty of Food Sciences, Warsaw University of Life Sciences, ul. Nowoursynowska 159, 02-776 Warsaw, Poland.
authors: Krzysztof
authors: K
authors: Krygier
authors: Bunge Europe Research and Development Center, ul. Niepodległości 42, 88-150 Kruszwica, Poland.
authors: György
authors: G
authors: Karlovits
authors: Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, 87-100 Toruń, Poland.
authors: Aleksandra
authors: A
authors: Szydłowska-Czerniak
keywords: Oil height; Pan heating; Rapeseed oil quality; Specific oil surface