Evelopment Of Healthier Frying Oil And Evaluation Of Frying Oil Uality Based On FTIR-ATR

Commonly used fry frying oil are mainly composed of palm oil and hydrogenated vegetable oil. High content of saturated fatty acids of palm oil, consumption of high levels of saturated fatty foods easily lead to obesity and coronary heart disease; hand of trans fatty acids in hydrogenated oils generated during processing also threaten people’s health. In recent years, health frying oil caused widespread concern, frying oils must have good stability.Materials absorb amount of fat absorbed during frying, French fries fried in oil for about90percent of the oil from the frying. Because fat foods eventually become an important part, therefore, for frying oils quality change detection is crucial. Detected mainly in the viscosity of the oil, color, acid value, iodine value, polar compounds, polymers and other physical and chemical indicators based, these traditional methods need to consume large amounts of organic reagents, time-consuming and complicated to operate, can quickly and accurately to evaluation of the quality of frying oils to achieve. Spectral wears the traditional method, the sample can be collected quickly realize the spectrum, combined with chemometric analysis, modeling, and after verification, determination of the sample can be achieved simultaneously multiple indicators. This study attempts to explore the feasibility of rapid and effective determination of FTIR-ATR physicochemical properties of frying oil.In this paper, for the study of frozen French fries, fried simulate the process, comparative study of soybean oil, rapeseed oil, rice oil, from shortening, and three oil and ghee1:1(w/w) mixed fry grease stability during frying. The acid value, iodine value, carbonyl value, the polymer, polar compounds, color, and viscosity of the oil stability index evaluation thereof. FTIR-ATR infrared spectra collected information on all samples, modeled spectral data and physical data using PLS method, and the model was optimized.The results showed that:frying shortenings slowest color change, oil and rapeseed oil mix rice mixed fat frying42h extent deeper color are slower than their single oils, shortenings and the final color and relatively close; rice mixed oil, soybean oil mixed acid value less than shortening, whole frying acid value does not exceed the national standard limit5mg/g; Add the shortening of the case does not raise the saturation of oil, grease three mixed saturation were higher than their single oil; rice oil after flying carbonyl values that exceed the national standard6h50meq/kg, but added frying shortenings can use18h, however, add to the shortening of rapeseed time only6h, accelerated fat shortenings fission; for polar compounds and polymers, mixed oil production rate is lower than the respective single polar compounds grease, so basically you can use more than24h before the national standards, and changes during flying trends and shortening closer. IR PLS model established by spectral bands selection and internal and external calibration, internal and external color validation R2respectively0.904,0.889, acid value of internal and external validation R2respectively0.878,0.862, iodine value of internal and external validation R2was0.984,0.980, carbonyl value of internal and external validation R2respectively0.780,0.702, internal and external validation R2polar compounds were0.904,0.886, internal and external validation R2polymers were0.904,0.889. By IR spectroscopy we found that PLS model, the simulation process of frying in the present study, color, acid value, iodine value, carbonyl value, a polar compound content of the polymer can be achieved quickly predict FTIR-ATR, and can achieve physical and chemical properties of each oil quality indicators while quickly determined.