Inhibiting thermo-oxidative degradation of oils during frying

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dc.contributor.authorAladedunye, Adekunle F.
dc.contributor.supervisorPrzybylski, Roman
dc.date.accessioned2013-07-30T20:27:58Z
dc.date.available2013-07-30T20:27:58Z
dc.date.issued2011
dc.degree.disciplineChemistry & Biochemistry
dc.degree.fieldArts and Sciences
dc.degree.grantorPhD
dc.degree.levelDoctor of Philosophy
dc.degree.subfieldSciences
dc.descriptionxx, 249 leaves; 29 cmen_US
dc.description.abstractThe present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.en_US
dc.identifier.urihttps://hdl.handle.net/10133/3257
dc.language.isoen_USen_US
dc.librarysymbolALU
dc.organizationUniversity of Lethbridge
dc.publisherLethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011en_US
dc.publisher.departmentDepartment of Chemistry and Biochemistryen_US
dc.publisher.facultyArts and Scienceen_US
dc.relation.ispartofseriesThesis (University of Lethbridge. Faculty of Arts and Science)en_US
dc.subjectOils and fats, Edibleen_US
dc.subjectOils and fats, Edible -- Deterioratioen_US
dc.subjectFryingen_US
dc.subjectDeep fryingen_US
dc.subjectDissertations, Academicen_US
dc.titleInhibiting thermo-oxidative degradation of oils during fryingen_US
dc.typeThesisen_US
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