Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

6 páginas, 1 figura, 4 tablas.

Detalhes bibliográficos
Autores: Jorge, Neuza, Márquez Ruiz, Gloria, Martín-Polvillo, M., Ruiz Méndez, Mª Victoria, Dobarganes, M. Carmen
Formato: artículo
Fecha de publicación:1996
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/26960
Acesso em linha:http://hdl.handle.net/10261/26960
Access Level:acceso abierto
Palavra-chave:Continuous frying
Dimethylpolysiloxane
Discontinuous frying
High oleic sunflower oil
Polar compounds
Sunflower oil
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spelling Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory fryingJorge, NeuzaMárquez Ruiz, GloriaMartín-Polvillo, M.Ruiz Méndez, Mª VictoriaDobarganes, M. CarmenContinuous fryingDimethylpolysiloxaneDiscontinuous fryingHigh oleic sunflower oilPolar compoundsSunflower oil6 páginas, 1 figura, 4 tablas.Conventional and high oleic sunflower oils were used to study the influence of dimethylpolysiloxane (DMPS) addition (2 mg/Kg) on discontinuous and simulated continuous laboratory frying. Analytical methods applied for a direct evaluation of oil degradation included determination of total polar compounds, polymers, oxidized triglyceride monomers and diglycerides. Results indicated that DMPS has a strong positive action in discontinuous frying as differences between samples with and without DMPS were very high and much more pronounced than those attributed to oil unsaturation. However, DMPS was not effective in simulated continuous frying. Comparison from results obtained for discontinuous and simulated continuous frying demonstrated that the surface was well protected from the penetration of oxygen when potatoes are being fried and, in consequence, protection by DMPS in discontinuous frying took place when the oil surface was unprotected.This study was supported by EC (Project AIR1-CT92-0687). Neuza Jorge was supported by a fellowship from CNPq (Brazil).Peer reviewedConsejo Superior de Investigaciones Científicas (España)201020101996info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_65011186132 bytesapplication/pdfhttp://hdl.handle.net/10261/26960reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.3989/gya.1996.v47.i1-2.838info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/269602026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
title Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
spellingShingle Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
Jorge, Neuza
Continuous frying
Dimethylpolysiloxane
Discontinuous frying
High oleic sunflower oil
Polar compounds
Sunflower oil
title_short Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
title_full Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
title_fullStr Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
title_full_unstemmed Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
title_sort Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
dc.creator.none.fl_str_mv Jorge, Neuza
Márquez Ruiz, Gloria
Martín-Polvillo, M.
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author Jorge, Neuza
author_facet Jorge, Neuza
Márquez Ruiz, Gloria
Martín-Polvillo, M.
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author_role author
author2 Márquez Ruiz, Gloria
Martín-Polvillo, M.
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author2_role author
author
author
author
dc.subject.none.fl_str_mv Continuous frying
Dimethylpolysiloxane
Discontinuous frying
High oleic sunflower oil
Polar compounds
Sunflower oil
topic Continuous frying
Dimethylpolysiloxane
Discontinuous frying
High oleic sunflower oil
Polar compounds
Sunflower oil
description 6 páginas, 1 figura, 4 tablas.
publishDate 1996
dc.date.none.fl_str_mv 1996
2010
2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/26960
url http://hdl.handle.net/10261/26960
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.3989/gya.1996.v47.i1-2.838
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1186132 bytes
application/pdf
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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