Abstract
The ultraviolet (UV), visible and near-infrared (NIR) absorption changes in corn oil were measured during processes simulating deep fat frying. Corn oil, maintained at 185C, was exposed to various treatments with nitrogen, air, water injection, air with water injection, and steam. Autoxidation due to a combination of air and high temperature in the simulated frying trials caused visible absorption changes between 400 and 580 nm as the oil deteriorated similar to those observed in potato frying experiments. These absorption changes were found to be associated with changes in an ultraviolet absorption band with a maximum near 270 nm. Second-derivative calibration equations developed at various visible and NIR absorption wavelengths successfully predicted the percentage of total polar materials (%TPM) which accumulated in the corn oil during simulated trials of autoxidation (R values from 0.93 to 0.98). Using spectral data from repetitive potato frying experiments, the predicted %TPM calculated with these equations correlated well with kinematic viscosity measurements (R values from 086 to 0.97).
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