The objectives of this study were to investigate the mechanism of spattering phenomena in cooking oil and then to have new knowledge of developing a new cooking oil suitable for grilling and pan-frying. Little spattering on surface of frying pan occurred seen at 120°C, a little spattering started at 140°C, spattering spread at 160°C, remarkable spattering was occurred at 180 and explosive spattering occurred at 200°C. Irrespective of the volume and moisture of cooking oil used, spattering always occurred. Little spattering occurred with a small amount of moisture, but spattering spread when moisture exceeded a certain level. Pan-frying oils featured as “anti-spattering” on the market were effective in preventing spattering. Conventional frying oils also had a property of preventing spattering but some oils and fats like sesame oil and lard gave remarkable spattering. Fat spread and butter had a property of preventing spattering. The seasonings of less viscosity such as grain vinegar and cooking sake gave remarkable spattering, but those of high viscosity containing solid ingredients such as soy sauce, Worcester sauce and mirin (sweetened sake) produced bubbles, and gave spattering continuously. As for food ingredients for cooking, beef gave more spattering than pork. But in the case of some vegetables such as potato, carrot and eggplant, spattering depended on the amounts of moisture on the surface, and on the capability of absorbing moisture and oil. The degree of spattering among the three cooking oils; rapeseed oil, pan-frying oil and anti-spattering oil was in order of rapeseed oil>pan-frying oil>anti-spattering oil. Remarkable spattering occurred in the Hotblockbath cooking with a high temperature. But less spattering occurred in the pan-frying when the temperature was lowered quickly even if it had a high temperature at the beginning. From the above thing, cooking oil was spattered, when temperature of frying-pan was high, and moisture existed a certain level in the oil. But both anti-spattering cooking oil and another cooking oils featured as anti-spattering did not spattered. Spattering was differed from seasoning, meat, green stuff, and it was able to prevent from use of anti-spattering oil.

View full abstract

The objectives of this study were to investigate anti-spattering in cooking oil for making in various emulsifier and then to have new nowledge of developing a new cooking oil suitable for grilling and pan-frying. Experiments were done to spattering test of commercial various lecithin at 180°C on Hotblockbath. As the results, (1) lecithin of very strong anti-spattering were A : Crude soy lecithin, B : Purified lecithin, J : Rapeseed lecithin, H : York lecithin, (2) lecithin of strong anti-spattering were C : PC factionated lecithin, D : PI factionated lecithin, F : Enzyme-degraded lecithin, and (3) lecithin of hardly anti-spattering was E : PA factionated lecithin. The spattering test of cooking oil adding lecithin from 0.5% to 5% was done at 180°C on Hotblockbath. A : Crude soy lecithin and B : Purified lecithin were very strong anti-spattering from 0.5% and E : PA factionated lecithin was hardly anti-spattering from 0.5% to 5%. The spattering test of commercial various emulsifier except lecithin was done at 180°C on Hotblockbath. As the results, (1) emulsifier of very strong anti-spattering were 2 : Mono-and diglycerides of fatty acids, 8 : Diglycerides of fatty acids, 9 : Diglycerides of fatty acids, (2) emulsifier of strong anti-spattering were 1 : Mono-and di-glycerides of fatty acids, 3 : Citric acid esters of mono-and i-glycerides of fatty acids, 7 : Di-glycerides of fatty acids, 16 : Sucrose esters of fatty acids, 20 : Sorbitan monolaurate, (3) emulsifier of a little anti-spattering were10 : Polyglycerolesters of fatty acids 15 : Sucrose esters of fatty acids, 17 : Propylene glycol mono-and di-esters of fat and fatty acids, 18 : Sorbitan oleate19 : Sorbitan monoolate, and (4) emulsifier of hardly anti-spattering were 4 : Citric acid esters of mono-and diglycerides of fatty acids, 5 : Acetic acid esters of mono-and diglycerides of fatty acids, 6 : Acetic acid esters of mono-and diglycerides of fatty acids, 11 : Polyglycerolesters of fatty acids, 12 : Polyglycerolesters of fatty acids, 13 : Polyglycerol polyricinoleate, 14 : Polyglycerol polyricinoleate.

View full abstract

The chemical composition and physical properties of four chipping potato cultivars (Toyoshiro, Hokkaikogane, North Chip and P982) that had been stored for 3 months at 2°C and 6°C were evaluated during reconditioning for 30 days at 20°C. The quality attributes of the tubers and the appearance of chips obtained from the tubers were evaluated every 5 days over a period of 30 days. The reconditioning process lowered the contents of reducing sugars of all of the tubers to acceptable levels for frying purposes. The potato chip color was improved during the reconditioning process regardless of the cultivar. Potato chips obtained from tubers that had been stored at 6 e showed higher lightness values after the reconditioning process than those chips obtained from tubers that had been stored at 2°C. After 30 days of reconditioning, potato chips obtained from all of the cultivars showed an acceptable color for commercial purposes.

View full abstract

Changes in respiration rates, chemical components, and quality stability of broccoli were determined during storage at 15t in several atmosphere compositions what a total of oxygen concentration and carbon dioxide concentration was 21%. The respiration rates of broccoli was reduced with decreasing oxygen levels and increasing high carbon dioxide levels. Ascorbic acid, total sugar and chlorophyll components decreased by high concentrations of oxygen during storage but not by 8.7% to 4.1% oxygen levels. Yellowing of broccoli florets was also decreased under lower oxygen and higher carbon dioxide levels. These results suggest that the quality of broccoli was kept successfully in the atmosphere compositions of 8.7% oxygen and 12.8% carbon dioxide to 4.1% oxygen and 17.5% carbon dioxide.

View full abstract