Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/75322
Type: Artigo de periódico
Title: Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil
Author: Osawa, CC
Goncalves, LAG
Gumerato, HF
Mendes, FM
Abstract: The aim of this paper was to evaluate the effectiveness of the quick tests Viscofrit, Testo 265 and Fri-check in the monitoring of used frying oil for discarding, as a substitute for the measurement of total polar compounds (TPC), indicating the advantages and disadvantages of each test. Fifty-nine frying oil samples used to fry different types of food were evaluated using quick tests and the TPC open-column conventional method. The samples presented TPC values from 6.0 +/- 1.1% to 39.2 +/- 1.0%. Testo 265 was correlated to the conventional method by the equation: y = 0.89x + 4.0 (r = 0.90), with a 5% level of significance. A correlation factor of 0.9 (alpha = 0.05) was essential for these results, since water in the food increases the TPC values. Viscofrit provided results consistent with the open-column method for 78.8% of the samples, with 9.3% of false positive results. Testo 265 and Viscofrit showed good results for the substitution of the TPC conventional method, respecting their limitations. Viscofrit is not recommended for high melting point samples. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Deep-fat frying
Frying oil
Fri-check
Testo 265
Viscofrit
Total polar compounds
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodcont.2012.01.008
Date Issue: 2012
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000304238200045.pdf415.48 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.