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Título

Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

AutorJorge, Neuza; Márquez Ruiz, Gloria ; Martín-Polvillo, M.; Ruiz Méndez, Mª Victoria ; Dobarganes, M. Carmen
Palabras claveDimethylpolysiloxane
Frying
High oleic sunflower oil
Polar compounds
Sunflower oil
Thermoxidation
Fecha de publicación30-abr-1996
EditorConsejo Superior de Investigaciones Científicas (España)
CitaciónGrasas y Aceites 47(1-2): 14-19 (1996)
ResumenExperiments were carried out in the absence of food to define the influence of significant variables of the frying process, i.e. oil unsaturation, temperature, surface-to-oil volume ratio, type of heating and dimethylpolysiloxane (DMPS) addition. Special emphasis was placed on clarifying the action of the addition of low concentrations of DMPS to frying oils. From statistical evaluation based on the content of polar compounds, the strong influence of the variables surface-to-oil volume ratio, DMPS addition and oil unsaturation was deduced. However, changes due to 10ºC difference in temperature were not significant. Analysis of two-way interactions demonstrated that interactions between type of heating/DMPS addition, type of heating/oil unsaturation, surface-to-oil volume ratio/DMPS addition and surface-to-oiI volume ratio/oil unsaturation were significant, thus indicating the complexity of the frying process. Finally, it was found that increase in specific groups of compounds formed through oxidative polymerization as well as loss of natural antioxidants depended mainly on the total content of polar compounds and, at a second level, on the oil unsaturation.
Descripción6 páginas, 6 tablas.
Versión del editorhttp://dx.doi.org/10.3989/gya.1996.v47.i1-2.837
URIhttp://hdl.handle.net/10261/26892
DOI10.3989/gya.1996.v47.i1-2.837
ISSN0017-3495 (Print)
1988-4214 (Online)
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