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Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil |
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| Authors: | EP KalogianniTD Karapantsios R Miller |
| Affiliation: | a Department of Food Technology, Technological Educational Institution of Thessaloniki, P.O. Box 14561, 541 01 Thessaloniki, Greece b Division of Chemical Technology, Department of Chemistry, Aristotle University of Thessaloniki, P.O. Box 116, 541 24 Thessaloniki, Greece c Max-Planck-Institut für Kolloid und Grenzflächenforschung, Am Mühlenberg 1, 14424 Potsdam, Germany |
| Abstract: | The effect of deep-fat frying on the viscosity, density and dynamic interfacial tension (against air and water) of palm oil and olive oil was investigated. Repeated frying (up to 40 batches) at two different potato-to-oil ratios (1/7, 1/35 kgpotatoes/Loil) was examined. Results were compared to those from simple heating the oils at the same temperatures. Viscosity increased during repeated frying for both oils. However, only palm oil viscosity was sensitive to potato-to-oil ratio. Due to the novelty of dynamic interfacial characterization of such systems a discussion was made about the appropriate timescales and deformation types for interfacial measurements. Significant effects of repeated frying on the dynamic interfacial tension at the oil/water interface were observed. Contrarily, changes in density were not significant. Results were assessed with respect to the evolving chemical profile of the oils determined in previous works. Possible implications of the determined properties on the frying process were discussed. |
| Keywords: | Frying Palm oil Olive oil Viscosity Density Surface tension Dynamic interfacial tension |
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