Study on the quality change of soybean oil in the frying process of Chicken rice

Authors

ZHANG Gensheng, Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
WANG Rui, Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
YUE Xiaoxia, Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
ZHANG Honglei, Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
CHI Tianqi, Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China

Abstract

To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the amount per batch; the peroxide value increased rapidly with the frying time, and then decreased slowly; the number of frying batches also increased with the frying temperature. According to the MRI comparison method, with the prolongation of the frying time, the dark red proton accumulation, dense flocculation, blurred edge, and liquid fluidity deviation were observed.

Publication Date

10-28-2017

First Page

43

Last Page

46,77

DOI

10.13652/j.issn.1003-5788.2017.10.009

Recommended Citation

Gensheng, ZHANG; Rui, WANG; Xiaoxia, YUE; Honglei, ZHANG; and Tianqi, CHI (2017) "Study on the quality change of soybean oil in the frying process of Chicken rice," Food and Machinery: Vol. 33: Iss. 10, Article 9.
DOI: 10.13652/j.issn.1003-5788.2017.10.009
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/9

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