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Thermal desorption studies of volatiles released during heating of food oils

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TitleInfo
Title
Thermal desorption studies of volatiles released during heating of food oils
Name (type = personal)
NamePart (type = family)
Repko Reader
NamePart (type = given)
Ilona
NamePart (type = date)
1981-
DisplayForm
ilona repko
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen M
DisplayForm
Karen M Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Hartman
NamePart (type = given)
Thomas G
DisplayForm
Thomas G Hartman
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
DisplayForm
CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2013
DateOther (qualifier = exact); (type = degree)
2013-05
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge, at least in part because the reaction mechanisms responsible remain controversial. With current trends towards increasing unsaturated fats in frying oils, a more complete understanding of these pathways becomes critical. To gain more detailed information about reactions involved in thermal decomposition kinetics and products of frying oils, corn oil/ high oleic sunflower oil blends (fresh, stripped, and steady-state) were heated at 180°C for three hours in an OxipresTM oxygen bomb under 2 bars air pressure. Upon release of pressure, the headspace was vented through a Tenax-Carboxen thermal desorption trap to trap volatiles which were then identified and quantitated by gas chromatography-mass spectrometry. Volatile levels and distributions were integrated with oxygen consumption and non-volatile product data from another study to assess relative contributions of thermal scission and autoxidation reaction mechanisms in overall degradation. Effects of catalytic factors on oil degradation were evaluated by adding metals, phospholipids, fatty acids, and water to the oil blends during heating. Fresh, stripped, and steady-state oils all generated comparable volatile products, but with differing concentrations and distributions. The main peaks coeluting isopentane/ pentane octane/ hexanal > pentanal/heptanes. Peak analyses revealed homologous series of alkanes, aldehydes, alkenes, ketones, cycloalkanes, and furans were also present. Levels of products generally decreased with chain length. No 2,4-decadienal was detected. This product pattern and the kinetics of evolution of different products provides strong support for thermal scission as the dominant degradation mechanism that occurs first to generate scission radicals that yield alkanes directly or oxidize to hydroperoxides, aldehydes, and carboxylic acids. Secondary reactions then initiate autoxidation chains. Factors known to have strong effects on lipid oxidation at room temperature appear to influence product distribution rather than degradation kinetics in heated oils. Integration of volatiles and non-volatiles data with oxygen consumption suggests there are pathways active in thermal degradation that are not being accounted for in current analyses, and these need to be elucidated to fully understand how various factors influence oil degradation as well as to learn how to improve frying oil stabilization.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_4603
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xii, 121 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Ilona Repko Reader
Subject (authority = ETD-LCSH)
Topic
Oils and fats, Edible--Deterioration
Subject (authority = ETD-LCSH)
Topic
Lipids in human nutrition
Subject (authority = ETD-LCSH)
Topic
Thermal desorption
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068945
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T35H7DVN
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
repko
GivenName
ilona
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2013-04-08 18:51:44
AssociatedEntity
Name
ilona repko
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
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.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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