Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 1

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  used oil
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1

Regeneracja adsorpcyjna zużytej frytury za pomocą handlowego krzemianu magnezu

100%
Buczek B.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2011
|
issue 874
5-18
EN
When food is fried in the presence of oxygen, light, moisture and at higher temperatures, multistage and chemical reactions occur in the frying fat. Non-polar triacylogly­cerides transform into polar-nature substances that accelerate the break-down of fat. Substances formed during frying unfavourably affect the quality and nutritional value of fried food, a fact manifested by changes in the smell, consistency and colour of the frying medium. In order to improve the quality indicators of frying fats, the oil could be purified by contact with various carbonaceous or mineral adsorbents. Using commercial magnesium silicate to remove degrading products from frying oil for chips was studied. The quality of fresh, used and purified frying oils were evaluated by measuring the density, viscosity, colour, iodine value, acid value, peroxide value, total oxidation index, content of polar compounds and fatty acids profiles. The results of using commercial magnesium silicate at different mass ratios to purify used frying oil are discussed.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.