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 speeded up oil deterioration: 1% and 8% water based on the mass of oil and non-lipid material, 1% and 6% based on the mass of oil. Air flow rate was kept constant at 25 L h-1. The relationship between AI, colour and viscosity was studied to evaluate the technical viability of measuring these variables as a function of time to be used as a method for rating oil deterioration by small and medium sized enterprises (SME). Oil deterioration was higher and faster at maximum study interval values for each experimental factor, although only the effect of temperature was significant (p

• 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