Fluorescence measurement of the penetration of oils in fried foods

Authors

  • M. Monteoliva
  • D. Pérez Soler
  • C. Ibáñez
  • G. Varela

Abstract

1. A method that allows measuring the area penetrated by the oil in the food during the frying process is presented.

2. From the comparative study between this procedure and the extraction of the fat contained in the fried food, a greater accuracy for it is deduced because it is less subject to uncontrolled factors.

3. The differences in the behavior of the oils for the same food in the frying process are more significant by the procedure of microscopic measurement of the fluorescent zone than by the method of extracting the fat from the fried food.

4. It can be concluded from these tests that refined soybean oil, winterized soybean oil and peanut oil spread over a larger area of fried foods than virgin olive and cotton oils that are centered in a smaller area.

5. Other advantages of the described method over the extraction method are: greater simplicity and shorter time.

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Published

1967-12-20

How to Cite

1.
Monteoliva M, Pérez Soler D, Ibáñez C, Varela G. Fluorescence measurement of the penetration of oils in fried foods. Ars Pharm [Internet]. 1967 Dec. 20 [cited 2024 May 19];9(1-2):43-9. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/7763

Issue

Vol. 9 No. 1-2 (1968)

Section

Original Articles

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