Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Retardation of Free Fatty Acid Formation in Frying Oil by Heating along with Water Spray under Low Oxygen Atmosphere
Mariko Banno, Fumiaki Banno, Yasushi Endo, Kenshiro Fujimoto
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Keywords: frying oil, acid value, heating with water spray, heating under low oxygen atmospheres, oxidative deterioration
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2017 Volume 50 Issue 6 Pages 239-244

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Abstract
High-oleic safflower oil was heated at 180°C while spraying water in a low oxygen atmosphere. Acid value (AV) was measured to evaluate the quality of heated oil. The AV of heated oil was not increased in the low oxygen atmosphere. Moreover, the addition of free fatty acids or hydroperoxide into heated oil did not potentiate the increase of AV under low oxygen atmosphere. Therefore, AV was suggested to be correlated with thermal oxidative deterioration of oil rather than simple hydrolysis of triacylglycerols.
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© 2017 The Japan Society of Cookery Science
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