The physicochemical evaluation of oils used for frying chips in the aspect of biofuel production

• Autorzy: Maniak B. , Kuna-Broniowska I. , Piekarski W. , Szmigielski M. , Zdybel B. , Sagan A.

Warianty tytułu

PL

Fizykochemiczna ocena olejow uzywanych do smazenia frytek w aspekcie produkcji biopaliw

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

plant oil; rapeseed oil; sunflower oil; frying food; potato chips; household condition; industrial condition; physicochemical evaluation; biofuel production; acid number; peroxide number; photometric colour index; variance analysis; oxidation product; degradation

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2012
• Tom: 12
• Numer: 2
• Opis fizyczny: p.163-170,fig.,ref.

Twórcy

autor

Maniak B.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

autor

Kuna-Broniowska I.

• Chair of Experiment and Biometry, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

autor

Piekarski W.

• Department of Power Engineering and Vehicles, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

autor

Szmigielski M.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

autor

Zdybel B.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

autor

Sagan A.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, Doswiadczalna str. 50A, 20-280 Lublin, Poland

Bibliografia

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