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Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques.
Food Sci Nutr
November 2021
Article Synopsis
- The production of trans-fats and the chemical changes in frying oils raise significant public health concerns, necessitating effective monitoring.
- Researchers formulated canola oil mixed with different ratios of extra virgin olive oil and palm olein, identifying the best blend (67:22:11) by analyzing free fatty acid (FFA), peroxide value (PV), and iodine value (IV).
- They utilized Fourier transform-infrared (FT-IR) spectroscopy and statistical methods to assess oil quality during multiple frying processes, finding that FT-IR can efficiently and noninvasively determine the quality of frying oils.