真空油炸、常压油炸及加热对米糠油理化性质的影响。
Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil.
作者信息
Pandey A K, Chauhan O P, Roopa N, Padmashree A, Manjunatha S S, Semwal A D
机构信息
Defence Food Research Laboratory, DRDO, Mysore, 570011 India.
出版信息
J Food Sci Technol. 2022 Sep;59(9):3428-3439. doi: 10.1007/s13197-021-05330-y. Epub 2022 Jan 7.
The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, -An value, IV, TOTOX value, total polar compound (TPC), saturated fatty acids, CIE color values, and viscosity of RBO increased significantly ( < 0.05) at a higher rate during frying and heating (22.24 h) under atmospheric pressure as compared to vacuum pressure. TPC and total saturated fatty acids were formed 34.37% and 32.76%, and 7.33% and 2.23% more, respectively, whereas, total unsaturated fatty acids were found to be 3.34% and 1.04% less during frying and heating at atmospheric pressure as compared to vacuum pressure condition. In general, vacuum frying technology is suitable for making papaya chips with extended reuse of RBO.
该研究强调了在连续油炸和加热过程中，在等效热驱动力（∆T = 45°C）下，真空（13.33 kPa）和常压（101.325 kPa）对米糠油（RBO）物理化学稳定性的影响。降低操作压力在保持RBO的物理化学品质方面发挥了主要作用。结果表明，与真空压力相比，在常压下油炸和加热（22.24小时）期间，RBO的过氧化值（PV）、游离脂肪酸（FFA）、茴香胺值（-An值）、碘值（IV）、总氧化值（TOTOX值）、总极性化合物（TPC）、饱和脂肪酸、CIE颜色值和粘度显著增加（<0.05），且增加速率更高。与真空压力条件相比，在常压下油炸和加热期间，TPC和总饱和脂肪酸分别多形成34.37%和32.76%，以及7.33%和2.23%，而总不饱和脂肪酸则分别少3.34%和1.04%。总体而言，真空油炸技术适用于制作可延长RBO重复使用次数的木瓜片。
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