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| Lumping kinetics of polar components generated by palm oil in frying of flour products |
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| DOI： |
| KeyWord:palm oil frying oil polar components lumping kinetic model |
| FundProject:国家市场监督管理总局科技计划项目(2019MK094) |
| Author Name | Affiliation | | YU Hui1，2,WANG Shu1，2, ZHOU Yuan1，2, HE Yan1，2, KANG Cuixin1，2,
GAO Pan3,HE Dongping3 | 1.Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China
2.Key Laboratory of National Market
Supervision Bureau (Edible Oil Quality and Safety), Wuhan 430040, China
3.School of Food
Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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| Abstract: |
| In order to provide new ideas for the kinetic study of complex reaction systems of vegetable oils, continuous frying simulation experiments were carried out at 140, 150, 160 ℃ and 180 ℃ with palm oil as the research object and flour products as frying materials. The content of polar components in the frying oil at different frying temperatures and frying time were measured, and a kinetic model was established of the content of polar components versus frying temperature and frying time using lumping method. The results showed that the waste point of frying oil was not reached after frying at 140, 150 ℃ and 160 ℃ for 36 h, while the waste point reached after frying at 180 ℃ for 24 h. The polar components generated in the process of frying flour products with palm oil was a zero order reaction with an activation energy of 35.98 kJ/mol. The content of polar components increased linearly with frying time prolonging. The prediction results of the limit frying time obtained by the model established were consistent with the results of the simulation experiment. In summary, the kinetic model of polar components generated by palm oil frying established through lumping method is reliable, and the research method of lumping kinetics can be applied to the frying reaction system of other vegetable oils. |
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