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Improvement of quality of used frying oil by means active carbons

100%

Buczek B.

Nauki Inżynierskie i Technologie

2012

nr 4(7)

The results of studies on application of a mixture of active carbons of different surface properties in the process of purifying used frying oil are presented. The applied active carbons were prepared by heating commercial active carbon to temperature of 1000°C (ARW) and by oxidation with hydrogen peroxide (ARP2). Used frying rapeseed oil, for deep-frying of foodstuffs, was subjected to the adsorptive treatment. The frying medium was refined oil that allowed long-lasting deep-frying (Pan Max) owing to retardation of the oxidation process. The treatment with a mixture of active carbons caused a reduction in the amount of colour bodies, the products of primary and secondary oxidation, and, in addition, hydrolysis products of fatty acids and polar compounds.

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Is the convenience food a source of cholesterol?

100%

Grajeta H., Drzewicka M., Biernat J., Salejda A.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

187-189

The aim of the study was to estimate cholesterol content in some convenience food: ready-to-cook products and fast food products. The content of cholesterol in the products was determined with the gas chromatography method. Contents of cholesterol in the ready-to-cook very highly differentiated and ranged from 5.4 mg (dumplings filled with potato and cottage cheese “Ruskie”) to 62.2 mg/100 g of product (cutlet “Kijowski”). Cholesterol content of fast food products was also diversified and ranged from 12.4 mg (tortilla from McDonald’s Restaurant) to 72.1 mg/100 g of product (breaded chicken wings from KFC Restaurant). Most of the tested convenience food products were not a rich source of cholesterol, but should be consumed in moderation.

Szybka zywnosc

100%

Poprawska-Leska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

2005

nr 02

Ograniczanie wyników

1 Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

1 Nauki Inżynierskie i Technologie

1 Polish Journal of Food and Nutrition Sciences

1 Biernat J.

1 Buczek B.

1 Drzewicka M.

1 Grajeta H.

1 Poprawska-Leska J.

1 Salejda A.

1 2012

1 2007

1 2005

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Improvement of quality of used frying oil by means active carbons

Is the convenience food a source of cholesterol?

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