Investigation of the effects of airfryer cookig technique on vegetable oils

In this thesis study, it was aimed to determine the changes in the physico-chemical properties of sunflower and corn oils used in airfryer cooking, which have been increasingly used in recent years, depending on the cooking type, time and temperature. For this purpose, frozen French fries and without any food ingredients were subjected to both airfryer and deep-frying processes were used sunflower and corn oils, and the changes in the oils at the end of frying were examined. A 5-level central composite design was made for the temperature, frying time and salinity rates to be applied in frying processes and was applied in frying processes. Free fatty acid (FFA), peroxide number (PV), specific absorbance, tocopherol and fatty acid composition analyzes were carried out on sunflower and corn oils obtained at the end of frying processes. At the end of frying processes without any food substance using sunflower oil, the airfryer technique increased the amount of PV (7.8-37.26 meq), specific At the end of frying processes without any food substance using sunflower oil, the airfryer technique increased the amount of PV (7.8-37.26 meq), specific absorbance and total trans isomer (0.1-0.98%), while It was observed the total tocopherol amount decreased (20-269.73mg/kg) depends on temperature and time. It was determined that the amounts of PV (3.42-6.9 meq) and total trans isomers (0.01-0.75%) did not increase much and the amount of total tocopherol (228-280 mg/kg) did not decrease in the deep-frying process. At the end of frozen French frying processes using sunflower oil, the airfryer technique had no effect on the formation of %FFA (0.3-0.6%) and total trans isomers (0.03-0.66%), while it was observed that PV (6-20 meq) and the specific absorbance products increased. However, it was determined that the total tocopherol content decreased more in deep frying processes (93,72-287,25 mg/kg) than in air fryer (144,24-209,28 mg/kg). At the end of frying processes using corn oil without any food substances, the airfryer technique had no effect on the formation of %FFA (0.1-0.3%) and total trans isomers (0.02-0.84%), and increased PV (6.7- 54 meq), while it was determined that the total amount of tocopherol decreased more in the deep frying process depending on temperature and time (100,84-578.89 mg/kg). At the end of frozen French frying processes using corn oil, the airfryer technique increased the amount of %FFA (0.39-1.02%) and PV (7.6-28 meq) and the total tocopherol content (109.34-420.72 mg) in airfryer processes. /kg) was found to decrease more than deep frying (303.85-571.53mg/kg).