Abstract Evaluating and improving the thermal stability of frying oil is of major concern for the whole frying industry, including oil producers and manufacturers of deep-fryers. Online measurements of oil degradation rely on coarse indicators such as total polar compounds (TPC) and free-fatty acids. We propose in this study to increase the “chemical resolution” of rapid tests by proposing point ATR-FTIR measurements for the local determinations of oxidation products in batch and continuous deep-fryers. Based on the deconvolution of four main regions of interest in the mid-infrared range and the identification of ten peaks, we describe the reconstruction kinetics of eight compounds or chemical functions. The whole methodology has been validated on the broad range of temperatures (140–180 °C), oxygenation conditions and oil composition described in Ref. [Patsioura et al., Food Bioprod Process Journal , 2017, 101, 84–99]. The study illustrated how the local oil composition can be used to discriminate oil oxidation pathways and to analyze the coupling between mass transport, heat transfer and oxidation reactions in connection with the deep-fryer design. An example of the local reconstruction of reaction schemes is detailed in inhomogeneous oxygenation and temperature conditions.

中文翻译：

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通过 ATR-FTIR 光谱的解卷积在线重建油炸过程中的油氧化动力学和反应方案

摘要 评价和提高煎炸油的热稳定性是整个煎炸行业，包括油品生产商和油炸锅制造商的主要关注点。油降解的在线测量依赖于粗略的指标，例如总极性化合物 (TPC) 和游离脂肪酸。我们在本研究中建议通过提出点 ATR-FTIR 测量来提高快速测试的“化学分辨率”，以在分批和连续油炸锅中局部测定氧化产物。基于中红外范围内四个主要感兴趣区域的解卷积和十个峰的识别，我们描述了八种化合物或化学功能的重建动力学。整个方法已在广泛的温度范围 (140–180 °C) 上得到验证，参考文献中描述的氧化条件和油成分。[Patsioura 等人，Food Bioprod Process Journal，2017, 101, 84–99]。该研究说明了如何使用局部油成分来区分油氧化途径，并分析与油炸锅设计相关的传质、传热和氧化反应之间的耦合。在不均匀氧化和温度条件下详细介绍了反应方案的局部重建示例。