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Title: Reutilització de l'oli de fregir a domicilis particulars: productes secundaris i riscos associats
Author: Abenza Castejón, Cleia
Director: Lope Rodríguez, Sheila
Others: Universitat Oberta de Catalunya
Keywords: oil
polar compounds
food security
olive oil
Issue Date: Jul-2017
Publisher: Universitat Oberta de Catalunya
Abstract: The reuse of the oil to fry food is a common process so much in the restoration industry, as well as in private kitchens, but its inappropriate use can cause risks for alimentary safety. During the process of warming an oil its composition varies, it generates polar compounds that are moved to the food and therefore, end up being eaten. The purpose of this work was to obtain a general vision of the alimentary practices followed by the users of private homes regarding the reuse of the cooking oil. In the first place, the three main reactions that are carried out during the process of frying were presented, as well as the secondary products associated with the degradation of the oil. In the second place, a study focused on private cooking habits was carried out, in order to obtain a general vision of the level of awareness of the people regarding the risks of the reuse of cooking oil and to check if the practices followed in private kitchens may represent a risk for the health of the consumers.
Language: Catalan
Appears in Collections:Bachelor thesis, research projects, etc.

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