Abstract:The food frying process causes physicochemical modifications in the oils, affecting their sensorial characteristics and eventually producing toxic effects. The objective of this work was to study the degradation of sunflower oil used in potato immersion frying, considering the free fatty acid content, peroxide index and refractive index, highlighting the critical and optimal points of the process. Experimental planning and response surfaces were used, considering the variables temperature, total process time a… Show more
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