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Analysing a method for small and medium sized companies to rate oil quality during immersion frying
Método de análisis de calidad del aceite durante el freído por inmersión para pequeñas y medianas empresas
DOI:
https://doi.org/10.15446/ing.investig.v31n1.20566Keywords:
immersed frying, viscosity, Lovibond colour, anisidine value, oil deterioration. (en)freído por inmersión, viscosidad, color Lovibond, índice de anisidina, deterioro del aceite. (es)
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This work studied the deterioration of commercial Frytol oil in controlled frying conditions using the anisidine index (AI) as standard evaluation method. The effect of temperature and time was studied at 170°C for up to 10 hours and at 200°C for up to 6 hours in the presence of factors which speeded up oil deterioration: 1% and 8% water based on the mass of oil and non-lipid material, 1% and 6% based on the mass of oil. Air flow rate was kept constant at 25 L h-1. The relationship between AI, colour and viscosity was studied to evaluate the technical viability of measuring these variables as a function of time to be used as a method for rating oil deterioration by small and medium sized enterprises (SME). Oil deterioration was higher and faster at maximum study interval values for each experimental factor, although only the effect of temperature was significant (p<0.05). Red and yellow on the Lovibond scale were weakly related (AI R2=0.558 and R2=0.526, respectively), colour depending on frying temperature. Viscosity measured at 30°C had the highest coefficient of determination (R2=0.809) and was independent of frying temperature. Viscosity is thus a variable which can be used for determining frying oil deterioration in SME as a consequence of a significant change from 10 cP to 45 cP which is closer to frying oil deterioration limit (AI 156). It can facilitate determination and lower associated costs, there-by improving product quality and customer confidence in them.
Este trabajo estudió el deterioro de un aceite comercial, Frytollíquido, bajo condiciones controladas de freído, empleando como método estandarizado para su evaluación el índice de anisidina (IAn). Se determinó el efecto de la temperatura y del tiempo de fritura, 170 °C hasta 10 horas y 200 °C hasta 6 horas, en presencia de los acelera-dores: agua, 1% y 8% en peso con respecto al aceite, y material no lipídico, 1% y 6% en peso con respecto al aceite, manteniendo constante el flujo de aire en 25 L h-1. Posteriormente se estableció la relación del IAn con las propiedades color y viscosidad, para determinar su viabilidad técnica como métodos de valoración del deterioro de los aceites de fritura en pequeñas y medianas empresas (pyme). El aceite se deterioró más y en menor tiempo en los valores máximos del intervalo de estudio para cada uno de los factores experimentales, aunque sólo la temperatura tuvo un efecto estadísticamente diferente de cero (p <0,05), en el intervalo de estudio. Los colores rojo y amarillo en escala Lovibond tuvieron una relación débil con el Ian, R2 = 0,558 y R2 = 0,526 respectivamente, existiendo dependencia del color con la temperatura de freído. La viscosidad, medida a 30 °C, tuvo la mayor correlación (R2 = 0,809) y fue independiente de la temperatura de freído, de tal forma que puede emplearse para determinar el deterioro de los aceites de fritura en pyme. Un cambio radical en el valor de la viscosidad, de 10 cP a 45 cP en las cercanías del límite de deterioro de los aceites de fritura (IAn 156), la facilidad de su determinación y los bajos costos asociados, permitirá que este tipo de empresas puedan implementarla como variable de seguimiento, lo que mejorará la calidad de los productos y la confianza de los clientes en ellos.
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