Project

Objectives

The project goal is to develop a novel technique based on spontaneous capillary penetration (wicking) of culinary oils into porous media that determines the quality of an oil used for frying.

Project Objectives:

  • In-depth investigation of capillary penetration of fresh and degraded oils in porous media.
  • Dynamic interfacial properties of fresh and degraded oils.
  • Investigation of the degradation during frying of oils of different origin and different degree of unsaturation.
  • Investigation of the effect of food type on oil degradation.
  • Analysis of fried oils physical and chemical properties used as quality criteria in legislation.
  • Measurement of porous media properties (surface properties, pore sizes).
  • Investigation of the specific conditions for the application of the method.
  • Design, development and testing of a prototype of the apparatus.
  • Assessment of the method and of the prototype performance with respect to legislation criteria.
  • Measurement of oil quality with other rapid methods.

 

Project Expected Results

The expected results of the project are:

  • The method/technique (theoretical analysis, a prototype).
  • The measurement results of the developed technique.
  • New experimental data on dynamic interfacial phenomena of culinary oils.
  • New experimental data on capillary penetration.
  • Publication of the above in peer-reviewed scientific journals and international conferences.
  • Submission of one or two patents.

Contact

Ass. Prof. Eleni Kalogianni
Department of Food Technology

Διεύθυνση

School of Food Technology and Nutrition
Alexander Technological Educational Institution (ATEI) of Thessaloniki,
Thessaloniki, 57400, Greece

Τηλέφωνο

+30 2310 013 907

Ηλεκτρονικό Ταχυδρομείο

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