Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil

摘要

Foaming of frying oil has troubled the production but not yet systematically explained. In this research, individual and combined effects of 16 process, chemical and physical parameters of frying oil were tested. Prepared oil samples with different deterioration levels were further physically blended to avoid the interference of colinearity. A new integrated index to describe the Molecular Weight Disparity (MWD) was proposed and proved to be well correlated with both deterioration and foaming of oil (r = 0.845 similar to 0.997, p 0.05). Effects of all indices except the peroxide value, anisidine value, total oxidation value and surface tension of oil were significant (p 0.05) and their combined effect was presented by equations (p 0.05). The effect of frying load was approximately 1.3 times higher than that of oil deterioration. Data will be helpful to seek efficient oil formulation and achieve intelligent control of industrial production.