Abstract
Differential scanning calorimetry (DSC) was used to follow changes in the thermal characteristics of commercial frying oils (sunflower seed, colza, and groundnut) during heating at 180 °C for up to 10 h. DSC tracings of oils scanned from 10 to −80 °C were characterized by a single crystallization peak (CP) at −43 to −48 °C. Heating of oils resulted in a progressive shift of the CP to lower temperatures and reduced enthalpies of crystallization (EC). The temperature of the CP decreased as much as 27 °C, and the EC was reduced by almost 90% after heating for 10 h. These changes in thermal characteristics correlated well with the appearance of polar compounds, the increase in viscosity, and color changes of the oil. DSC is a fast method of analysis, requires small samples (15−60 mg) with minimal preparation, and may be implemented directly in fried products. Keywords: Differential scanning calorimetry; oil; frying; quality; enthalpy; viscosity; color
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
