A Small Reduction in Atmospheric Oxygen Decreases Thermal Deterioration of Oil during Frying

概要

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Frying is widely employed on a large scale in the food manufacturing industry, but in a manner similar to domestic frying under air. It is likely that the oil contained in some fried foodstuffs has deteriorated to a greater extent than the oil used in home frying, because industries often use one batch of frying oil for a long period (apparently 20 h) before replacing it. In this work, we examined the effect of antioxidants (α-tocopherol, BHT, lecithin), and the effect of frying under a flow of nitrogen, on the deterioration of frying oil. All the antioxidants were found to be ineffective in preventing color deterioration (as a marker of oxidation), but frying under nitrogen was found to inhibit oil deterioration to a remarkable effect. Unfortunately, in addition to the cost of installing the facility, it is expensive to maintain a continuous flow of nitrogen. We carried out frying model experiments in which a mixture consisting of oil and amino acid was heated in a tube at 180°C for 20 h under a limited supply of oxygen. It was found that a slight decrease in atmospheric pressure, e.g. to 97 kPa, inhibited color deterioration and the formation of polar compounds by more than 50%. It should be economically feasible to set up a frying facility operated under reduced pressure, which will result in a decrease in oil deterioration and also in cooking oil fumes, a possible risk factor for lung cancer for frying operators.
日本油化学会の論文