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...
- 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
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| dc.title.spa.fl_str_mv |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| title |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| spellingShingle |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying freído por inmersión viscosidad color Lovibond índice de anisidina deterioro del aceite. immersed frying viscosity Lovibond colour anisidine value oil deterioration. |
| title_short |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| title_full |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| title_fullStr |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| title_full_unstemmed |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| title_sort |
Analysing a method for small and medium sized companies to rate oil quality during immersion frying |
| dc.creator.fl_str_mv |
Rojas Uribe, Efraín Hisnardo Narváez Rincón, Paulo César |
| dc.contributor.author.spa.fl_str_mv |
Rojas Uribe, Efraín Hisnardo Narváez Rincón, Paulo César |
| dc.subject.proposal.spa.fl_str_mv |
freído por inmersión viscosidad color Lovibond índice de anisidina deterioro del aceite. immersed frying viscosity Lovibond colour anisidine value oil deterioration. |
| topic |
freído por inmersión viscosidad color Lovibond índice de anisidina deterioro del aceite. immersed frying viscosity Lovibond colour anisidine value oil deterioration. |
| description |
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 |
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2011 |
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2011 |
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2019-06-27T22:58:23Z |
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2019-06-27T22:58:23Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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https://repositorio.unal.edu.co/handle/unal/33504 |
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http://bdigital.unal.edu.co/23584/ http://bdigital.unal.edu.co/23584/2/ http://bdigital.unal.edu.co/23584/3/ |
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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/ |
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spa |
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spa |
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http://revistas.unal.edu.co/index.php/ingeinv/article/view/20566 |
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Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e Investigación Ingeniería e Investigación |
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Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 2248-8723 0120-5609 |
| dc.relation.references.spa.fl_str_mv |
Rojas Uribe, Efraín Hisnardo and Narváez Rincón, Paulo César (2011) Analysing a method for small and medium sized companies to rate oil quality during immersion frying. Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 2248-8723 0120-5609 . |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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info:eu-repo/semantics/openAccess |
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Universidad Nacional de Colombia - Facultad de Ingeniería |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rojas Uribe, Efraín Hisnardoa8f866d3-bcc0-49cf-99f7-5de6c2a30080300Narváez Rincón, Paulo Césared0711c7-e8be-4ef7-8e32-c5de8e111b943002019-06-27T22:58:23Z2019-06-27T22:58:23Z2011https://repositorio.unal.edu.co/handle/unal/33504http://bdigital.unal.edu.co/23584/http://bdigital.unal.edu.co/23584/2/http://bdigital.unal.edu.co/23584/3/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 (pEste trabajo estudió el deterioro de un aceite comercial, Frytollíquido, bajo condiciones controladas de freído, empleando como método estandarizado para su evaluación el índice de anisidina (IAn). Se determinó el efecto de la temperatura y del tiempo de fritura, 170 °C hasta 10 horas y 200 °C hasta 6 horas, en presencia de los aceleradores: agua, 1% y 8% en peso con respecto al aceite, y material no lipídico, 1% y 6% en peso con respecto al aceite, manteniendo constante el flujo de aire en 25 L h-1. Posteriormente se estableció la relación del IAn con las propiedades color y viscosidad, para determinar su viabilidad téc-nica como métodos de valoración del deterioro de los aceites de fritura en pequeñas y medianas empresas (pyme). El aceite se deterioró más y en menor tiempo en los valores máximos del intervalo de estudio para cada uno de los factores experimentales, aunque sólo la temperatura tuvo un efecto estadísticamente diferente de cero (papplication/pdfspaUniversidad Nacional de Colombia - Facultad de Ingenieríahttp://revistas.unal.edu.co/index.php/ingeinv/article/view/20566Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e InvestigaciónIngeniería e InvestigaciónIngeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 2248-8723 0120-5609Rojas Uribe, Efraín Hisnardo and Narváez Rincón, Paulo César (2011) Analysing a method for small and medium sized companies to rate oil quality during immersion frying. Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 Ingeniería e Investigación; Vol. 31, núm. 1 (2011); 83-92 2248-8723 0120-5609 .Analysing a method for small and medium sized companies to rate oil quality during immersion fryingArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTfreído por inmersiónviscosidadcolor Lovibondíndice de anisidinadeterioro del aceite.immersed fryingviscosityLovibond colouranisidine valueoil deterioration.ORIGINAL20566-69480-1-PB.pdfapplication/pdf956803https://repositorio.unal.edu.co/bitstream/unal/33504/1/20566-69480-1-PB.pdf5d80944509eb05b56c711311e4fa506cMD51THUMBNAIL20566-69480-1-PB.pdf.jpg20566-69480-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8958https://repositorio.unal.edu.co/bitstream/unal/33504/2/20566-69480-1-PB.pdf.jpg7487f8acc419853eb85671210e2a4f4cMD52unal/33504oai:repositorio.unal.edu.co:unal/335042022-12-26 23:04:54.986Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |