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A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria
Author(s) -
Kalogianni Eleni P.,
Georgiou Despoina,
Marinopoulou Anna,
Exarhopoulos Stylianos,
Petridis Dimitrios,
Dimitreli Georgia
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14919
Subject(s) - legislation , oil viscosity , viscosity , quality (philosophy) , work (physics) , cooking oil , chromatography , pulp and paper industry , mathematics , process engineering , computer science , environmental science , chemistry , materials science , law , organic chemistry , thermodynamics , engineering , physics , composite material , quantum mechanics , political science , biodiesel , catalysis
Output of the FrySafe apparatus and decision on the oil quality according to the oil rejection limit.

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