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  1. Control de calidad en aceites y grasas en restauracion colectiva del distrito sanitario de Jaén.

    Article - En espagnol

    Traduction en anglais : Quality control of oils and fats in the collective restaurants of the Health District of Jaén.

    The polar compounds content is an indicator of the grade of deterioration and transformation of oil and reheated fats.

    The Quality Regulation for oil and fats heated establish that the polar compounds content will be inferior at 25%. Samples randomised of oil and fats heated of 15 establishments of collective restaurants of the Health District of Jaén, on a total de 200 existent, were taken.

    The results shown that the majority of the inspected establishments completed the Quality Regulation since for 80% the establishments investigated, the polar compounds content of the samples was below the accepted limit of 25%. The rest of establishments presented a polar compounds content equal or superior to this limit, obtaining a value of 39% in one of the establishment.

    These data didn't allow to establish differences in the content of polar compounds in function of the nature of the oil or fat used.

    The minimum and maximum values for each type of oil and fat were between 5-39% for olive oil, 3-25% for sunflower oil, 15-20% olive and sunflower mixture of oil and 10% for anhidre fat.

    Mots-clés Pascal : Composé polaire, Espagne, Europe, Restauration collective, Restaurant, Contrôle qualité, Huile végétale, Corps gras alimentaire, Critère qualité, Huile alimentaire

    Mots-clés Pascal anglais : Polar compound, Spain, Europe, Catering, Restaurant, Quality control, Vegetal oil, Edible fat, Quality criterion, Edible oil

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 97-0368243

    Code Inist : 002B30A02A. Création : 12/09/1997.