Suppression of Cooking Oil Deterioration by Electromagnetic Field with Harmonics Generated by Asymmetric Circuit

摘要

The cooking oil used for frying foods degrades with use, producing degradants that adversely affect the taste and safety of the fried foods. Existing methods proposed to reduce this degradation either require the addition of chemicals or the use of expensive equipment. In this paper, we present a technique that suppresses oil degradation with no additional chemical or expensive device required. Specifically, the technique utilizes the electromagnetic field with harmonic noise produced by the antenna of an asymmetric electric circuit to suppress the deterioration of high-temperature vegetable oil. The electromagnetic harmonics are applied by immersing the working antenna directly in the hot oil during the cooking of various frozen foods. The degradants from vegetable oil heated with and without the harmonics, as well as with and without air bubbling, were analyzed by gas chromatography and mass spectrometry. The results indicate that application of the harmonics reduces the amount of produced oil degradants to less than one-third of that produced normally.