Nowe rozwiązanie metodyczne do analizy w czasie rzeczywistym wtórnych produktów utleniania olejów jadalnych wykorzystywanych podczas smażenia żywności
Informacje szczegółowe
- Program finansujący:
- PRELUDIUM
- Instytucja:
- Narodowe Centrum Nauki (NCN) (National Science Centre)
- Porozumienie:
- UMO-2018/31/N/NZ9/02404 z dnia 2019-07-26
- Okres realizacji:
- 2019-07-26 - 2021-07-25
- Kierownik projektu:
- dr inż. Tomasz Majchrzak
- Realizowany w:
- Katedra Chemii Analitycznej
- Wartość projektu:
- 139 510.00 PLN
- Typ zgłoszenia:
- Krajowy Program Badawczy
- Pochodzenie:
- Projekt krajowy
- Weryfikacja:
- Politechnika Gdańska
Publikacje powiązane z tym projektem
Filtry
wszystkich: 3
Katalog Projektów
Rok 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
PublikacjaDuring 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...
Rok 2021
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On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry
PublikacjaWe 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
PublikacjaThe 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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