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Evaluation of oxygen bomb methodology for studying frying chemistry
Descriptive
TypeOfResource
Text
TitleInfo
(ID = T-1)
Title
Evaluation of oxygen bomb methodology for studying frying chemistry
Identifier
ETD_2944
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056703
Language
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(authority = ISO639-2);
(type = code)
eng
Genre
(authority = marcgt)
theses
Subject
(ID = SBJ-1);
(authority = RUETD)
Topic
Food Science
Subject
(ID = SBJ-2);
(authority = ETD-LCSH)
Topic
Lipids in human nutrition
Subject
(ID = SBJ-3);
(authority = ETD-LCSH)
Topic
Frying
Subject
(ID = SBJ-4);
(authority = ETD-LCSH)
Topic
Food--Effect of heat on
Abstract
(type = abstract)
OxipresTM oxygen bomb instrumentation was evaluated for measuring oxygen consumption in studying reactions of food oils at frying temperatures. High oleic sunflower oil:corn oil blends (60:40 w/w) were heated in OxipresTM cells over a range of temperatures from 100 to 180 °C under different gases and pressures. Effects of sample size, temperature, pressure, pressurizing gas, heating time, mixing, and oil characteristics were determined. Conjugated dienes, peroxide values, aldehydes, and free fatty acids were measured to relate oxygen consumption curves to other chemical changes during lipid oxidation. At 150 °C and above, oxygen consumption exhibited no induction periods and did not follow Arrhenius kinetics. Curves showed an initial pressure increase associated with oil heating, followed by a period of rapid decline, then a slowing in pressure decrease with continued heating. Limitations of oxygen diffusion may contribute to but do not fully explain this decreasing reactivity. Oxygen consumption rates and net uptake increased with headspace oxygen concentration (2, 5, 20, and 100%) and pressure (0.5 to 5 bars). The system accurately differentiated oxidation sensitivity of oils with different degrees of unsaturation with high reproducibility (average variation 2.27%). Oxygen consumption correlated with aldehyde oxidation products, particularly under high oxygen, but not conjugated dienes or hydroperoxides. Patterns of volatile products collected by short path thermal ii desorption tubes connected to Oxipres cells showed a homologous series of C2-C12 alkanes, alkenes, fatty acids, and aldehydes. These products are more consistent with thermal scission reactions than lipid autoxidation initiated by pre-formed hydroperoxides. Overall, the Oxipres system provides very stable, sensitive control of pressure and temperature, but three modifications would improve its design. At frying temperatures, headspace pressure reflects oxygen consumption balanced against release of volatile products and oxygen produced in reactions. Replacing the current pressure transducer with an oxygen-specific sensor would eliminate complications from volatile products. The closed system with slow eddy currents in the oil is a useful research tool but does not accurately model real-life frying. Addition of a stirring mechanism would facilitate oxygen diffusion. Finally, a thermocouple to monitor the actual oil temperature and rates of heating would be very useful.
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electronic resource
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xvi, 136 p. : ill.
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text/xml
Note
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M.S.
Note
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Includes bibliographical references
Note
(type = statement of responsibility)
by Teng Peng
Name
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Peng
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Teng
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1984-
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author
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Teng Peng
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Schaich
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Karen M
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chair
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Advisory Committee
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Karen M Schaich
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Hartman
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Thomas G
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internal member
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Advisory Committee
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Thomas G Hartman
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HO
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CHI-TANG
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internal member
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Advisory Committee
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CHI-TANG HO
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Rutgers University
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degree grantor
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Graduate School - New Brunswick
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school
OriginInfo
DateCreated
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2010
DateOther
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2010-10
Place
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xx
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
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ETD
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
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rucore19991600001
Location
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NjNbRU
Identifier
(type = doi)
doi:10.7282/T3D50MQD
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
(AUTHORITY = GS);
(ID = rulibRdec0006)
The author owns the copyright to this work.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
RightsHolder
(ID = PRH-1);
(type = personal)
Name
FamilyName
Peng
GivenName
Teng
Role
Copyright Holder
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Type
Permission or license
DateTime
2010-09-29 15:52:32
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Copyright holder
Name
Teng Peng
Affiliation
Rutgers University. Graduate School - New Brunswick
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License
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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Technical
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ETD
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application/pdf
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application/x-tar
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2662400
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