A simple procedure to evaluate the performance of fats and oils at frying temperatures

dc.creatorBarrera-Arellano, D
dc.creatorMarquez-Ruiz, G
dc.creatorDobarganes, MC
dc.date1997
dc.dateJUL-AUG
dc.date2014-12-16T11:33:52Z
dc.date2015-11-26T17:56:45Z
dc.date2014-12-16T11:33:52Z
dc.date2015-11-26T17:56:45Z
dc.date.accessioned2018-03-29T00:40:21Z
dc.date.available2018-03-29T00:40:21Z
dc.identifierGrasas Y Aceites. Inst Grasa Sus Derivados, v. 48, n. 4, n. 231, n. 235, 1997.
dc.identifier0017-3495
dc.identifierWOS:000071983500006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/53782
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/53782
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/53782
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291320
dc.descriptionA standard procedure is proposed to evaluate the performance of fats and oils at frying temperatures, taking the advantages provided by the Rancimat apparatus, i. e., standard vessels, temperature correction and temperature homogenity in all vessels resulting from the particular characteristics of the heating block. The results obtained in oil samples of 8 g heated at 180 degrees C for 10 h in triplicate gave coefficients of variation lower than 6% for total polar compounds and polymers. In case of limited amount of oil, it is additionally proposed to use only 2 g of sample provided that a similar surface-to-oil volume ratio is maintained, and coefficients of variation of the same order than those for 8 g samples were thus obtained. Advantages of the procedure as well as potential applications for evaluation of frying fats and oils are included. As an example, the effect of alpha-tocopherol on performance of sunflower oils was analyzed.
dc.description48
dc.description4
dc.description231
dc.description235
dc.languageen
dc.publisherInst Grasa Sus Derivados
dc.publisherSeville
dc.publisherEspanha
dc.relationGrasas Y Aceites
dc.relationGrasas Aceites
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectfrying
dc.subjectpolar compounds
dc.subjectRancimat method
dc.subjectsunflower oil
dc.subjecttriglyceride dimers
dc.subjecttriglyceride polymers
dc.subjectSize-exclusion Chromatography
dc.subjectPrefried French Fries
dc.subjectSunflower Oil
dc.subjectDimethylpolysiloxane Addition
dc.titleA simple procedure to evaluate the performance of fats and oils at frying temperatures
dc.typeArtículos de revistas


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