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Oil and Gas Research
Study Data from University of Lethbridge Update Knowledge of Oil and Gas Research
December 30th, 2011
According to the authors of a study from Lethbridge, Canada, "A rapid, effective test mimicking actual frying was developed to assess the frying performance of oils and fats using small size samples. To a small volume of the oil to be tested, a formulated food consisting of gelatinized potato starch, glucose and silica gel (4:1:1 w/w) were added and content heated at 185 +/- A 5 A degrees C with mixing for 2 h. Thermo-oxidative degradation of the oil was assessed by the measurement of the total amount of polar components and their composition, including degradation of tocopherols."
"The developed fast test accurately mimics actual frying done using an institutional fryer...
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Source: Energy Weekly News (2011-12-30)