{"id":54169,"date":"2023-06-28T15:56:31","date_gmt":"2023-06-28T14:56:31","guid":{"rendered":"https:\/\/www.filtrox.com\/?p=54169"},"modified":"2024-12-02T12:05:20","modified_gmt":"2024-12-02T11:05:20","slug":"metodos-de-filtracion-para-aceites-de-freir-2","status":"publish","type":"post","link":"https:\/\/www.filtrox.com\/es\/blog\/2023\/06\/28\/metodos-de-filtracion-para-aceites-de-freir-2\/","title":{"rendered":"La degradaci\u00f3n del aceite de fre\u00edr"},"content":{"rendered":"\n
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La degradaci\u00f3n del aceite de fre\u00edr es un proceso muy complejo. Implica varias reacciones qu\u00edmicas y f\u00edsicas entre el medio de fritura (Aceite) y el producto (comestibles). <\/span>Durante la fritura se producen cambios f\u00edsicos, como la transferencia de calor de los elementos calefactores al aceite para fre\u00edr y, en consecuencia, del aceite a los alimentos. El calor hace que el agua de los alimentos se evapore y reaccione con el medio de fritura.<\/p>\n

Adem\u00e1s, se producen varias reacciones qu\u00edmicas entre los comestibles, el medio de fritura y el aire. Estas interacciones, influenciadas por el aceite de fritura, los tipos de alimentos, as\u00ed como las condiciones de fritura y la disponibilidad de ox\u00edgeno, est\u00e1n interrelacionadas y producen una mezcla compleja de sustancias.<\/p>\n

Las reacciones qu\u00edmicas que sufre el aceite de fritura son oxidaci\u00f3n, hidr\u00f3lisis y polimerizaci\u00f3n.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"frying<\/figure>
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Oxidaci\u00f3n<\/strong><\/h4>\n\n\n\n

La oxidaci\u00f3n es la interacci\u00f3n del aceite de fre\u00edr con el ox\u00edgeno, ya sea proveniente del aire o del producto. Los subproductos de oxidaci\u00f3n son hidroper\u00f3xidos, cetonas, d\u00edmeros, entre otros. Estos compuestos evolucionan a otros componentes vol\u00e1tiles y no vol\u00e1tiles, como alcoholes y aldeh\u00eddos.<\/p>\n<\/div><\/div>\n\n\n

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\"frying<\/figure>
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Hidr\u00f3lisis<\/strong><\/h4>\n\n\n\n

La hidr\u00f3lisis es la reacci\u00f3n qu\u00edmica entre el agua y el aceite de fre\u00edr, produciendo, entre otros componentes, \u00e1cidos grasos libres. Los \u00e1cidos grasos libres pueden aumentar el proceso de hidr\u00f3lisis por interacciones con el vapor liberado por el producto durante el proceso de fritura.<\/p>\n<\/div><\/div>\n\n\n

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\"frying<\/figure>
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Polimerizaci\u00f3n<\/strong><\/h4>\n\n\n\n

La polimerizaci\u00f3n da como resultado la formaci\u00f3n de mol\u00e9culas muy grandes (alto peso molecular) en el aceite para fre\u00edr. Los pol\u00edmeros aumentan la viscosidad del aceite para fre\u00edr y provocan la formaci\u00f3n de espuma. En casos extremos, forma una laca amarilla en los elementos calefactores de fritura y en la pared de la cuba. Perjudica un sabor amargo y una mayor absorci\u00f3n de aceite de fritura en el producto frito.<\/p>\n\n\n\n

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Los subproductos de oxidaci\u00f3n, hidr\u00f3lisis y polimerizaci\u00f3n se consideran sustancias polares, que pueden medirse como materiales o componentes polares totales (TPM o TPC). TPM\/TPC es el mejor par\u00e1metro para evaluar la calidad del aceite de fritura en Foodservice.<\/p>\n

Lea m\u00e1s sobre la degradaci\u00f3n del aceite para fre\u00edr en nuestro art\u00edculo “Par\u00e1metros de calidad del aceite para fre\u00edr en restaurantes”.<\/p>\n

Si desea obtener m\u00e1s informaci\u00f3n sobre este y otros temas t\u00e9cnicos del aceite para fre\u00edr, comun\u00edquese con FILTROX.<\/p>\n

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IR A LA P\u00c1GINA DE FILTRACI\u00d3N DE ACEITE DE FRE\u00cdR \u21d2<\/strong><\/a><\/span><\/p>\n

MANT\u00c9NGASE ACTUALIZADO EN NUESTRA P\u00c1GINA LINKEDIN\u00a0<\/strong><\/span> \"LinkedIn<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La degradaci\u00f3n del aceite de fre\u00edr es un proceso muy complejo. Implica varias reacciones qu\u00edmicas y f\u00edsicas entre el medio de fritura (Aceite) y el producto (comestibles). Durante la fritura se producen cambios f\u00edsicos, como la transferencia de calor de los elementos calefactores al aceite para fre\u00edr y, en consecuencia, del aceite a los alimentos. … Continue reading La degradaci\u00f3n del aceite de fre\u00edr<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":54178,"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-54169","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":"\nLa degradaci\u00f3n del aceite de fre\u00edr - Filtrox<\/title>\n<meta name=\"description\" content=\"La degradaci\u00f3n del aceite de fre\u00edr es un proceso muy complejo. 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