Evaluation of the performance of Frying Oils using an ultrasonic technique

D. Izbaim; B. Faiz; A. Moudden; N. Taifi; I. Aboudaoud

doi:10.3989/gya.087709

Autores/as

D. Izbaim Laboratory of Metrology and Information Treatment, Faculty of Sciences University Ibn Zohr
B. Faiz Laboratory of Metrology and Information Treatment, Faculty of Sciences University Ibn Zohr
A. Moudden Superior School of Technology, University Ibn Zohr
N. Taifi Faculty of Sciences, University Chouaib Doukkali
I. Aboudaoud Laboratory of Metrology and Information Treatment, Faculty of Sciences University Ibn Zohr

DOI:

https://doi.org/10.3989/gya.087709

Palabras clave:

Aceite de fritura, Aceite de soja parcialmente hidrogenado, Aceite de soja sin hidrogenar, Ácidos grasos, Compuestos polares, Ultrasónico

Resumen

La eficacia de aceites de soja sin hidrogenar (USBO) y aceites de soja parcialmente hidrogenado (PHSBO) fue evaluada por comparación de sus estabilidades de fritura. La velocidad ultrasónica fue usada para evaluar los aceites. La medida de ácidos grasos libres (FFA) y compuestos polares (TPC) son típicos índices de degradación de aceites. Los aceites fueron calentados a 180 °C en periodos de 8 h por día durante 4 días consecutivos. Los resultados del análisis ultrasónico muestran diferentes influencias de termooxidación en USBO y PHSBO. Las medidas ultrasónicas tuvieron una fuerte correlación con cambios químicos. Consecuentemente, el método ultrasónico es útil para obtener información en la calidad de aceites de fritura usados.

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Citas

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