Oil Fumes and Aroma in Deep-Fat Frying (Breaded Shrimp) as Affected by High-Oleic-Acid Oil

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基本資料

Project title

Code/計畫編號

MOST109-2622-E019-005-CC1

Translated Name/計畫中文名

高油酸油炸油對於炸物油煙與風味的影響-油炸麵包蝦

Project Coordinator/計畫主持人

Yeuk-Chuen Liu

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13538031

Year

2020

Start date/計畫起

01-06-2020

Expected Completion/計畫迄

31-05-2021

Co-Investigator(s)

Bonnie-Sun Pan

Bugetid/研究經費

1230千元

ResearchField/研究領域

食品科技(工)

葵花油為台灣第二大食用量之油品，但因含高量之多元不飽和脂肪酸，油炸易產生油煙而增加罹患肺癌之機率，目前已有高油酸葵花油問市，但價格為一般葵花油之 4-6 倍，故本計畫擬開發具經濟效益之低油煙油炸油，(1) 以Tenax 與 SPME 建立油煙收集方法，定量製程中油煙與 PM2.5 含量，供廠用及餐飲業用以監測製程及廚房中油煙的形成；(2) 葵花油和其它高油酸植物油調合，產出最佳的單元不飽和脂肪酸/多元不飽和脂肪酸之比例，使油炸油之油煙量可降至最低；第二年欲探討此低油煙油炸油對水產品如麵包蝦等油炸時油煙量、炸物風味及油炸過程油品安定性之影響，建立油酸/PUFA 最適比例的葵花油之調和油製程與油品特性的科學依據。 Sunflower oil is the second popular vegetable oil in Taiwan. It is rich in polyunsaturated fatty acids (PUFAs). But it easily produces cooking oil fumes (COF) during deep-fat frying thus increases the risk of lung cancer. Although high-oleic acid sunflower oil has been on market, the market price is 4-6 fold of the regular sunflower oil. The objective of this study is to develop a process to produce low-fume frying oil by (1) developing a fume collection method based on Tenax and SPME applicable to quantify COF and PM2.5 on processing site and commercial kitchens to monitor COF; (2) blending of sunflower oil with other vegetable oils relatively high in oleic acid content to obtain an optimal ratio of high-oleic acid of PUFAs to minimize fume during frying. In the second year of this study, we propose to apply the low-fume frying oils to investigate the benefit on COF formation and aroma compounds composition to establish the science-based evidence of the process and the oil products of optimal ratio of oleic acid/PUFAs.

Keyword(s)

油炸油
調合葵花油
低油煙
固相微萃取法
TENAX
frying oil
sunflower oil belching vegetable oil
low cooking oil fumes
SPME

DSpace CRIS

Oil Fumes and Aroma in Deep-Fat Frying (Breaded Shrimp) as Affected by High-Oleic-Acid Oil

基本資料

Description