Determination of oil in fried potato products by differential scanning calorimetry

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dc.contributor.authorAguilera, JM
dc.contributor.authorGloria, H
dc.date.accessioned2024-01-10T12:04:53Z
dc.date.available2024-01-10T12:04:53Z
dc.date.issued1997
dc.description.abstractDifferential scanning calorimetry (DSC) was used to determine the oil uptake of commercial frozen par-fried potatoes after frying at 180 degrees C in colza/soybean oil. The enthalpy and temperature range of the crystallization peak for the pure frying oil were 47.2 J/g and -44 to -50 degrees C, respectively. DSC was performed by cooling samples of crust and core of fried potatoes from 10 to -60 degrees C at 1 degrees C/min and the oil content calculated from the peak area. The crust contained almost 6 times as much oil as the central core (23.6% vs 4%, dry weight basis), as visualized by light microscopy. Only 87% of the oil in the intact crust can be removed by solvent extraction, the rest being extractable only after grinding. Deviation between DSC and Soxtec extraction methods was less than 3%. The DSC method is fast, specific, and reliable, does not use solvents, requires smaller samples (<100 mg) than conventional solvent extraction methods, and can also detect freezable water.
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf960533k
dc.identifier.issn0021-8561
dc.identifier.urihttps://doi.org/10.1021/jf960533k
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75902
dc.identifier.wosidWOS:A1997WP00200042
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final785
dc.pagina.inicio781
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectdifferential scanning calorimetry
dc.subjectoil
dc.subjectfrying
dc.subjectfried potatoes
dc.subjectmicrostructure
dc.subjectDEEP
dc.subjectFOODS
dc.subjectMASS
dc.subjectHEAT
dc.titleDetermination of oil in fried potato products by differential scanning calorimetry
dc.typeartículo
dc.volumen45
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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