Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process - Publikacja - MOST Wiedzy

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Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process

Abstrakt

The 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 oil temperature by more than 20 °C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R2 ≥ 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil.

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Licencja
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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
MOLECULES nr 26,
ISSN: 1420-3049
Język:
angielski
Rok wydania:
2021
Opis bibliograficzny:
Majchrzak T., Wasik A.: Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process// MOLECULES -Vol. 26,iss. 4 (2021), s.1006-
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/molecules26041006
Źródła finansowania:
Weryfikacja:
Politechnika Gdańska

wyświetlono 24 razy

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