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