Abstract
SummaryProducing quality fried snacks involves monitoring the chemical processes that occur during frying to control oil degradation. Our objective was to evaluate the effects of a Novel Induction Food‐Processing Device (NIFPD) on the quality indices of frying oil. Under standard frying conditions, vegetable oil samples (corn and canola) were collected during a standardised frying cycle to test oxidative stability. Fourier transform infrared spectroscopy was used to evaluate and classify samples during the frying time, and standard reference methods used to monitor the oil stability included p‐anisidine value, free fatty acid content and CIELAB colour. The induction technology decreased the rate of free fatty acid and aldehyde formation. Tests also showed a marked effect on total colour difference between control and treatment (NIFPD), reducing colour degradation. Overall, our results showed that a patented induction device slows the rate of lipid degradation, resulting 7–20% reduction in formation rate of key quality parameters and significantly longer utilisation of frying oil.
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