Effect of fried dishes assortment on chosen properties of post-frying soybean oils as raw material for production of engine biofuels

• Autorzy: Szmigielski M. , Piekarski W. , Maniak B. , Andrejko D. , Zajac G. , Maslowski A. , Sagan A. , Biernacka B.

Warianty tytułu

PL

Wplyw smazenia potraw na wybrane wlasciwosci posmazeniowe olejow sojowych jako surowiec do produkcji biopalow silnikowych

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

soybean oil; frying process; acid number; peroxide number; fatty acid composition; post-frying soybean oil; biofuel; raw material; biocomponent; diesel fuel

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2012
• Tom: 12
• Numer: 2
• Opis fizyczny: p.237-243,fig.,ref.

Twórcy

autor

Szmigielski M.

• Department of Biological Bases of Food and Feed Technologies, University of Life Science Lublin, Doswiadczalna 50A St., 20-280 Lublin, Poland

autor

Piekarski W.

• Department of Power Engineering and Vehicles, University of Life Science Lublin, Poniatowskiego 1 St., 20-060 Lublin, Poland

autor

Maniak B.

• Department of Biological Bases of Food and Feed Technologies, University of Life Science Lublin, Doswiadczalna 50A St., 20-280 Lublin, Poland

autor

Andrejko D.

• Department of Biological Bases of Food and Feed Technologies, University of Life Science Lublin, Doswiadczalna 50A St., 20-280 Lublin, Poland

autor

Zajac G.

• Department of Power Engineering and Vehicles, University of Life Science Lublin, Poniatowskiego 1 St., 20-060 Lublin, Poland

autor

Maslowski A.

• Department of Biological Bases of Food and Feed Technologies, University of Life Science Lublin, Doswiadczalna 50A St., 20-280 Lublin, Poland

autor

Sagan A.

• Department of Biological Bases of Food and Feed Technologies, University of Life Science Lublin, Doswiadczalna 50A St., 20-280 Lublin, Poland

autor

Biernacka B.

• Thermal Engineering Department University of Life Science Lublin, Doswiadczalna 44 St., 20-280 Lublin, Poland

Bibliografia

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