StudyRepo

Three methods of preparing french fries were compared: - 15 minutes air fried @ 200°C (manufacturer's recommendation) - 10 minutes deep fried in sunflower oil @ 180°C (legal limit in Turkey) - 15 minutes oven fried @ 200°C Both the air fried and oven fried fries had 2tbsp per 250g of sunflower oil spread on them before frying. Visible oil was wiped off after frying. Acrylamide formation was highest in the air fryer, then the deep fryer, then the oven, although the differences were not statistically significant.

Food catering companies in the area of Navarro, Spain, were asked to self-report their practices for changing deep fryer oil. Subsequently, some of the kitchens were visited and the information was verified as best as possible by measuring total polar compounds in the fryer oil after frying. Policies for changing fryer oil ranged from "every 5 days" via "every 2 months" to "no defined frequency."

Palm, olive, and soybean oil were compared in a simulated deep-frying kitchen. Exhausted gases were examined. Palm oil released the most total particulate matter, whereas soybean oil released the most aldehydes. Olive oil had the least toxic emissions.

Fats and oils were exposed to high temperature at 145°C for 80 h with frying steamed noodles, and the polar compounds were determined. Fats examined were: Palm oil, vegetable shortening, soybean oil, beef tallow. After 80h of heating and repeated frying of steamed noodles, all fats except soybean oil reached around 30% of polar compounds. Soybean oil reached about 15%.

Salmon was cooked in various ways to study how it would impact fatty acid oxidation: boiling, pan-frying, and baking. MDA, TBARS, and peroxides were tested. Boiling did not increase peroxidation or MDA significantly. Baking increased perixodation, and pan-frying both peroxidation and MDA. Lipid peroxidation products 4-HNE and 4-HHE were significantly increased in baking, and even more in pan frying.