Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment

Summary Radio wave treatment (approximately 50 kHz frequency) on the oxidative stability was evaluated in corn oil at 180 °C and chicken frying oil for 150 cycles. Radio wave treatment decreased moisture content and critical micelle concentration of lecithin in corn oil. Moisture content in frying o...

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Bibliographic Details
Published in:International journal of food science & technology 2021-08, Vol.56 (8), p.3960-3969
Main Authors: Hong, JiHee, Choi, HyungSeok, Lee, YoonHee, Lee, JaeHwan
Format: Article
Language:English
Subjects:
Anisidine
Chickens
Corn
Corn oil
Frying
Lecithin
Lipid peroxidation
Lipids
Micelles
moisture
Moisture content
Oils & fats
Oxidation
oxidative stability
Radio frequency
radio wave treatment
Radio waves
Stability analysis
Tocopherol
Tocopherols
Vegetable oils
Vegetables
Water content
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Summary:Summary Radio wave treatment (approximately 50 kHz frequency) on the oxidative stability was evaluated in corn oil at 180 °C and chicken frying oil for 150 cycles. Radio wave treatment decreased moisture content and critical micelle concentration of lecithin in corn oil. Moisture content in frying oil remained higher when radio wave was treated for the first 30 frying cycles. Radio wave treatment prevented lipid oxidation significantly in corn oil heated at 180 °C when moisture was not added (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15075