Effects of oxygenation and process conditions on thermo-oxidation of oil during deep-frying

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• 作者：Anna Patsioura^a ; Aman Mohammad Ziaiifar^a ; Paul Smith^b ; Andreas Menzel^b ; Olivier Vitrac^a ; ^{Olivier.vitrac@agroparistech.fr}
• 关键词：Frying ; Oil thermo-oxidation ; Kinetic modeling ; Oxygen mass transfer ; Radicalar mechanism ; Oil hydrolysis
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：84-99
• 全文大小：3046 K
• 卷排序：101

文摘

Oil oxidation kinetics in frying conditions decoupled of oxygen transport. Predictive oxidation model incorporating oxygen transport and reaction kinetics. Master curves for the calculation of oil lifetime in the frying bath.