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Assessment of the stability of virgin coconut oil during deep-frying

机译：初榨椰子油在油炸过程中的稳定性评估

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摘要

Virgin coconut oil (VCO) is a unique product out of coconut. Since there is a growing market for VCO in the international trade, information on the frying stability would be useful for producers, traders and end-users. A study was conducted to comparethe frying stability of VCO with those of ordinary coconut oil (CNO) and refined corn oil (CO). Each oil sample was placed separately in an electrically operated open fat fryer and heated at 180°C for a period of 8 h. During frying, samples were withdrawn from the fryer at specified time intervals to monitor the changes in free fatty acid (FFA) content, peroxide value (PV), total polar compound (TPC) and anisidine value (AnV) using standard test methods. Experimental results showed that there was a tendency for the increase of FFA, PV, TPC, and AnV of all three oils. However, the values of these parameters corresponding to VCO were found to be lowest through out the 8 h frying operation. Since TPC is used as a reference parameter to determine the rejection point of frying oils, prediction models were developed for TPC using simple regression analysis. Based on the prediction models, the rejection points of VCO, CNO, and CO were found to be 13.45, 10.95, and 10.25, respectively.
机译：初榨椰子油（VCO）是椰子的独特产品。由于国际贸易中VCO的市场正在增长，因此有关油炸稳定性的信息将对生产商，贸易商和最终用户有用。进行了一项研究，以比较VCO与普通椰子油（CNO）和精制玉米油（CO）的油炸稳定性。将每种油样品分别置于电动开放式油炸锅中，并在180°C加热8小时。在煎炸过程中，以指定的时间间隔从煎炸器中取出样品，以使用标准测试方法监测游离脂肪酸（FFA）含量，过氧化物值（PV），总极性化合物（TPC）和茴香胺值（AnV）的变化。实验结果表明，所有三种油的FFA，PV，TPC和AnV都有增加的趋势。但是，在整个8 h油炸操作中，发现这些参数对应于VCO的值最低。由于将TPC用作确定煎炸油排斥点的参考参数，因此使用简单的回归分析为TPC开发了预测模型。根据预测模型，发现VCO，CNO和CO的拒绝点分别为13.45、10.95和10.25。

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