Abstract:Due to the difficulty in determining polar compounds (PC) using the IUPAC method 2.507, simple and low cost devices for in situ determinations, such as Viscofrit, are commercialized for fried food processing establishments. This device is calibrated for oils but not for fats, such as beef tallow, since materials with a high melting point are rarely used worldwide. A large dispersion was observed in the measurements made with Viscofrit at 48 °C on thermoxidized beef tallow. The maximum emptying time was reached… Show more
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