The novel solution for real-time analysis of secondary products of vegetable oil oxidation emitted during deep frying
Details
- Financial Program Name:
- PRELUDIUM
- Organization:
- Narodowe Centrum Nauki (NCN) (National Science Centre)
- Agreement:
- UMO-2018/31/N/NZ9/02404 z dnia 2019-07-26
- Realisation period:
- 2019-07-26 - 2021-07-25
- Project manager:
- dr inż. Tomasz Majchrzak
- Realised in:
- Department of Analytical Chemistry
- Project's value:
- 139 510.00 PLN
- Request type:
- National Research Programmes
- Domestic:
- Domestic project
- Verified by:
- Gdańsk University of Technology
Papers associated with that project
Filters
total: 3
Catalog Projects
Year 2022
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Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography
PublicationDuring deep-frying, a plethora of volatile products is emitted with the fumes. These compounds could act as oil quality indicators and change the indoor air composition leading to health risks for occupants. The presented experiments focus on deep-frying of different tubers in rapeseed oil at different frying temperatures. Here, two scenarios for real-time monitoring of volatile organic compounds (VOCs) using proton transfer reaction...
Year 2021
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On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry
PublicationWe describe a novel method for the quality assessment of oil utilized for deep frying. The method is based on the analysis of frying fumes using a custom electronic nose. The quality score could be obtained after less than 3 min of analysis and without interrupting the frying process or sampling the oil directly. The obtained results were correlated with the peroxide value using a multivariate linear regression model. The most...
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Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process
PublicationThe research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the...
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