Nitrogen and carbon dioxide gases were evaluated for their ability to protect canola oil from oxidation during heating at frying temperatures. Oil samples were heated in a variety of containers of differing dimensions through which the flow of these gases was regulated. Formation of volatile compounds was analyzed by direct capillary gas chromatography, while chemical analyses included peroxide value and thiobarbituric acid. Flushing with either of these gases at a slow flow rate in 53‐mm containers stimulated oxidation rather than arresting it. Carbon dioxide, because of its higher solubility in oil and its density, afforded better protection of canola oil samples during heating. Optimal conditions for minimizing oxidation, such as container dimensions, volume of oil and flow rate of gases, are discussed.
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Przybylski et al. (1988) studied this question.
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