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Search results for: smazenie zanurzeniowe
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settingsOrder Article Reprints This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS
PublicationThis study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography–mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The research aimed to assess the impact of frying conditions, including frying temperature, oil type, and repeated use cycles, on the formation of thermal decomposition products. A total of 78...
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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...