Changes in the quality of the fat used to fry pomme-frites for deep-freezing
1991
Racz, E. | Takacs, I. (Kerteszeti es Elelmiszeripari Egyet., (Hungary))
Fat samples taken from the pommes frites frying equipment were analyzed as a function of the time used for frying. (Sample marked 0 is the standard quality frying fat before use, numbers 1 to 4 mark the number of days of continuously recirculating the fat. The acid number of sample 0 is 0,77, increasing till the 4th day to 2.69, the peroxide number increases from the initial 5.7 to 8.4, and the anisidine number from 3.36 to 20.18. The amount of polymers and polar compounds increases with the length of the frying period. The smoke point, indicating the amount of volatile components in the course of frying, is in sample 0 200 degrees and on the 4th day 168 C degrees. The volatile compounds accumulate during frying. The shorter carbon-chain compounds formed during frying "dilute" the fat, thereby reducing the slipping point, which is in sample 0 32.3 C degrees, and on the 4th day 31.6 C degrees. No systematic change in any of the fatty acids was observed. In the course of frying, the extent of conjugation increases in the fatty acids, thus, the higher temperature is advantageous.
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