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Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review
- Source :
- Critical Reviews in Food Science and Nutrition. 62:5744-5765
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.
- Subjects :
- Hot Temperature
Materials science
030309 nutrition & dietetics
Deep frying
Industrial and Manufacturing Engineering
03 medical and health sciences
symbols.namesake
0404 agricultural biotechnology
Spectroscopy, Fourier Transform Infrared
Thermal
Plant Oils
Cooking
Fourier transform infrared spectroscopy
Process engineering
0303 health sciences
business.industry
04 agricultural and veterinary sciences
General Medicine
040401 food science
Food
symbols
Oil quality
Degradation (geology)
Raman spectroscopy
business
Oils
Food Science
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Volume :
- 62
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi.dedup.....cf1becd6e003a8016aca753bf5158c54