Analysing a method for small and medium sized companies to rate oil quality during immersion frying

This work studied the deterioration of commercial Frytol oil in controlled frying conditions using the anisidine index (AI) as standard evaluation method. The effect of temperature and time was studied at 170°C for up to 10 hours and at 200°C for up to 6 hours in the presence of factors which speede...

Full description

Autores:
Rojas Uribe, Efraín Hisnardo
Narváez Rincón, Paulo César
Tipo de recurso:
Article of journal
Fecha de publicación:
2011
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/33504
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/33504
http://bdigital.unal.edu.co/23584/
http://bdigital.unal.edu.co/23584/2/
http://bdigital.unal.edu.co/23584/3/
Palabra clave:
freído por inmersión
viscosidad
color Lovibond
índice de anisidina
deterioro del aceite.
immersed frying
viscosity
Lovibond colour
anisidine value
oil deterioration.
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional