The European Physical Journal Special Topics

, Volume 153, Issue 1, pp 531–534

Evaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometry

  • S. M. Lima
  • E. S. Bannwart
  • R. G. Oliveira
  • L. H.C. Andrade
  • P. V. Del Ré
  • N. Jorge
  • F. Pedrochi
  • R. Constantini
  • A. N. Medina
  • M. L. Baesso
Article

DOI: 10.1140/epjst/e2008-00501-x

Cite this article as:
Lima, S., Bannwart, E., Oliveira, R. et al. Eur. Phys. J. Spec. Top. (2008) 153: 531. doi:10.1140/epjst/e2008-00501-x

Abstract.

In this work we report on the use of the Thermal Lens method to verify the evolution of the thermal diffusivity of sunflower and soybean vegetable oils utilized in preparation of twenty five snacks portions. Our results show that the thermal diffusivity for sunflower oil does not change between 1 and 25 portions of fried snacks. By another hand, the soybean thermal diffusivity exhibits a little decrease for higher portion of fried snacks, indicating that for this oil the triglyceride level is reduced as a degradation process.

Copyright information

© EDP Sciences/Società Italiana di Fisica/Springer-Verlag 2008

Authors and Affiliations

  • S. M. Lima
    • 1
  • E. S. Bannwart
    • 1
  • R. G. Oliveira
    • 1
  • L. H.C. Andrade
    • 1
  • P. V. Del Ré
    • 2
  • N. Jorge
    • 2
  • F. Pedrochi
    • 3
  • R. Constantini
    • 3
  • A. N. Medina
    • 3
  • M. L. Baesso
    • 3
  1. 1.Grupo de Espectroscopia Óptica e Fototérmica, Universidade Estadual de Mato Grosso do SulDouradosBrazil
  2. 2.Departamento de Engenharia e Tecnologia de AlimentosInstituto de Biociências, Letras e Ciências Exatas, Universidade Estadual PaulistaS.J. do Rio PretoBrazil
  3. 3.Grupo de Estudos dos Efeitos Fototérmicos, Universidade Estadual de MaringáMaringáBrazil

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