{"id":51100,"date":"2023-02-28T15:16:41","date_gmt":"2023-02-28T14:16:41","guid":{"rendered":"https:\/\/www.filtrox.com\/?p=51100"},"modified":"2024-11-15T12:01:07","modified_gmt":"2024-11-15T11:01:07","slug":"metodos-de-filtracion-para-aceites-de-freir","status":"publish","type":"post","link":"https:\/\/www.filtrox.com\/es\/blog\/2023\/02\/28\/metodos-de-filtracion-para-aceites-de-freir\/","title":{"rendered":"M\u00e9todos de filtraci\u00f3n para aceite de fre\u00edr"},"content":{"rendered":"\n
<\/div>\n\n\n\n
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Fre\u00edr es un m\u00e9todo popular para cocinar porque es r\u00e1pido, f\u00e1cil y generalmente da como resultado una comida deliciosa.<\/p>\n

Durante el proceso de fre\u00edr, el aceite se expone al calor y todo tipo de contaminantes como empanamientos, masa, migas, marinadas, part\u00edculas de hielo de alimentos congelados, que reducen su vida \u00fatil. La filtraci\u00f3n por lo tanto es un paso muy importante, porque extende la vida \u00fatil del servicio del aceite de fre\u00edr. Ayuda a controlar la calidad constante de los alimentos y mantiene bajos los costos operativos.<\/p>\n

Estos son los m\u00e9todos comunes aplicados al aceite de fre\u00edr.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\"Filtraci\u00f3n<\/figure>
\n

Filtraci\u00f3n Pasiva<\/strong><\/p>\n\n\n\n

La filtraci\u00f3n superficial o filtraci\u00f3n pasiva elimina las part\u00edculas del aceite a trav\u00e9s del tamizado. Este es el m\u00e9todo com\u00fanmente denominado simplemente “filtraci\u00f3n”. Ejemplos de sistemas pasivos son papel de filtro, filtros de bolsas y rejillas de acero para la eliminaci\u00f3n mec\u00e1nica de s\u00f3lidos. Esto incluye pantallas con permeabilidad de 2 mm a 4 mm hasta t\u00edpicamente 50 micras. Estos sistemas eliminan solo las part\u00edculas insolubles de ciertos tama\u00f1os.<\/p>\n<\/div><\/div>\n\n\n

\n\n\n
\"placas<\/figure>
\n

Filtraci\u00f3n en Profundidad<\/strong><\/p>\n\n\n\n

Los filtros de profundidad consisten de una capa relativamente gruesa de materiales porosos que contienen canales irregulares y tortuosos. Las part\u00edculas quedan atrapadas dentro de esta matriz. Los filtros de profundidad tienen mayor porosidad que los filtros pasivos y por eso no se obstruyen tan f\u00e1cilmente como los filtros pasivos. La mayor profundidad del medio filtrante permite m\u00faltiples etapas de filtraci\u00f3n.<\/p>\n\n\n\n

    \n
  1. Los s\u00f3lidos m\u00e1s grandes se mantienenen la superficie de la placa filtrante.<\/li>\n\n\n\n
  2. Los s\u00f3lidos m\u00e1s peque\u00f1os est\u00e1n atrapados dentro de la estructura. La estructura tiene un n\u00famero muy alto de poros internos, tiene un alto grado de s\u00f3lidos.<\/li>\n\n\n\n
  3. La estructura interna se vuelve mas estrecha a medida que el liquido pasa a trav\u00e9s de la placa, asegurando que s\u00f3lidos los mas peque\u00f1os queden sujetados.<\/li>\n<\/ol>\n<\/div><\/div>\n\n\n
    \n\n\n
    \"Filtraci\u00f3n<\/figure>
    \n

    Filtraci\u00f3n o Tratamiento Activo<\/strong><\/p>\n\n\n\n

    Estos filtros incluyen materiales activos como polvos adsorbentes y carb\u00f3n activo. Esto es complementario a la filtraci\u00f3n de superficie y profundidad descrita anterior. Los filtros con polvos activos eliminan y reducen los iones met\u00e1licos, jabones, color, olor, sabores y part\u00edculas a\u00fan m\u00e1s finas suspendidas en el aceite. La eliminaci\u00f3n de estos contaminantes ayuda a extender la vida \u00fatil del aceite de fre\u00edr.<\/p>\n\n\n\n

    .<\/p>\n<\/div><\/div>\n\n\n

    \n\n\n
    \"SuperSorb<\/figure>
    \n

    Combinaciones Eficientes y Efectivas<\/strong><\/p>\n\n\n\n

    La combinaci\u00f3n de filtraci\u00f3n de profundidad y filtraci\u00f3n activa es el metodo de filtraci\u00f3n de aceite fre\u00edr m\u00e1s eficiente. Combina una filtraci\u00f3n fina con el tratamiento del aceite. No solo elimina part\u00edculas peque\u00f1as, sino que tambi\u00e9n contaminantes. La combinaci\u00f3n de la filtraci\u00f3n y el tratamiento de profundidad resulta en una vida \u00fatil m\u00e1s larga del aceite fre\u00edr y en ahorros de costos.<\/p>\n<\/div><\/div>\n\n\n

    \n\n\n
    \"importante<\/figure>
    \n

    Nota Importante<\/strong><\/p>\n\n\n\n

    Para la gesti\u00f3n exitosa del aceite de fre\u00edr, es importante filtrar regularmente. Dos veces al d\u00eda debe ser el m\u00ednimo para ralentizar la velocidad del proceso de degradaci\u00f3n del aceite.<\/p>\n<\/div><\/div>\n\n\n\n

    <\/div>\n\n\n\n

    Si desea obtener m\u00e1s informaci\u00f3n sobre este y otros temas t\u00e9cnicos del aceite para fre\u00edr, comun\u00edquese con FILTROX u obtenga m\u00e1s informaci\u00f3n en nuestra p\u00e1gina de filtraci\u00f3n de aceite para fre\u00edr<\/p>\n

    IR A LA P\u00c1GINA DE FILTRACI\u00d3N DE ACEITE DE FREIR<\/strong><\/a><\/span><\/p>\n

    \"ir<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Fre\u00edr es un m\u00e9todo popular para cocinar porque es r\u00e1pido, f\u00e1cil y generalmente da como resultado una comida deliciosa. Durante el proceso de fre\u00edr, el aceite se expone al calor y todo tipo de contaminantes como empanamientos, masa, migas, marinadas, part\u00edculas de hielo de alimentos congelados, que reducen su vida \u00fatil. La filtraci\u00f3n por lo … Continue reading M\u00e9todos de filtraci\u00f3n para aceite de fre\u00edr<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":51126,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[467,506,67],"tags":[],"class_list":["post-51100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-aceite-de-freir","category-noticias-aceite-para-freir","category-sin-categorizar"],"acf":[],"yoast_head":"\nM\u00e9todos de filtraci\u00f3n para aceite de fre\u00edr - Filtrox<\/title>\n<meta name=\"description\" content=\"Consejos y m\u00e9todos de filtraci\u00f3n para la correcta manipulaci\u00f3n del aceite de fritura en establecimientos de hosteler\u00eda.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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