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

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dc.contributor.authorLima, S. M.
dc.contributor.authorBannwart, E. S.
dc.contributor.authorOliveira, R. G.
dc.contributor.authorAndrade, L. H. C.
dc.contributor.authorRe, P. V. Del [UNESP]
dc.contributor.authorJorge, N. [UNESP]
dc.contributor.authorPedrochi, F.
dc.contributor.authorConstantini, R.
dc.contributor.authorMedina, A. N.
dc.contributor.authorBaesso, M. L.
dc.contributor.institutionUniv Estadual Mato Grosso Sul
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2014-05-20T15:31:10Z
dc.date.available2014-05-20T15:31:10Z
dc.date.issued2008-01-01
dc.description.abstractIn 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.en
dc.description.affiliationUniv Estadual Mato Grosso Sul, Grp Espect Opt & Fototerm, BR-79804970 Dourados, MS, Brazil
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letra & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 SJ do Rio Preto, SP, Brazil
dc.description.affiliationUniversidade Estadual de Maringá (UEM), Grp Estudos Efeitos Fototermicos, BR-87020900 Maringa, PR, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letra & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 SJ do Rio Preto, SP, Brazil
dc.format.extent531-534
dc.identifierhttp://dx.doi.org/10.1140/epjst/e2008-00501-x
dc.identifier.citationEuropean Physical Journal-special Topics. Les Ulis Cedex A: Edp Sciences S A, v. 153, p. 531-534, 2008.
dc.identifier.doi10.1140/epjst/e2008-00501-x
dc.identifier.issn1951-6355
dc.identifier.lattes6605948620230104
dc.identifier.lattes5507035725222959
dc.identifier.orcid0000-0003-4300-0003
dc.identifier.urihttp://hdl.handle.net/11449/40385
dc.identifier.wosWOS:000254041300120
dc.language.isoeng
dc.publisherEdp Sciences S A
dc.relation.ispartofEuropean Physical Journal: Special Topics
dc.relation.ispartofjcr1.947
dc.relation.ispartofsjr0,552
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleEvaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometryen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderEdp Sciences S A
dspace.entity.typePublication
unesp.author.lattes6605948620230104
unesp.author.lattes5507035725222959[3]
unesp.author.orcid0000-0001-6017-2582[10]
unesp.author.orcid0000-0003-4300-0003[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas