Control of Oxidative Deterioration by Using a High-Voltage Negative-ion Generator during Deep Frying

Abstract

We assessed the control of oxidative deterioration when a high-voltage negative-ion generator (HNiG) was used during deep frying. Using the HNiG resulted in lower browning of the frying oil, and lower production of the trans-isomers of fatty acids than when it was not in use. The water content of bread being fried deceased rapidly when the HNiG was operating. Using the HNiG halved the contents of 14 types of such oil odour elements, as 2,4-decadienal and 2,4-heptadienal. Natural cooling progressed more rapidly when the HNiG was operating as the deep fryer was switched off, suggesting that there was an increase in the fluid flow of the frying oil.