WO2000052448A1 - Device for measuring alterations in reheated edible oils - Google Patents

Device for measuring alterations in reheated edible oils Download PDF

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Publication number
WO2000052448A1
WO2000052448A1 PCT/ES2000/000073 ES0000073W WO0052448A1 WO 2000052448 A1 WO2000052448 A1 WO 2000052448A1 ES 0000073 W ES0000073 W ES 0000073W WO 0052448 A1 WO0052448 A1 WO 0052448A1
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WO
WIPO (PCT)
Prior art keywords
thermometer
alteration
oil
patents
edible oils
Prior art date
Application number
PCT/ES2000/000073
Other languages
Spanish (es)
French (fr)
Inventor
Antonio CASTELLÓN ARNAU
Original Assignee
Castellon Arnau Antonio
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Castellon Arnau Antonio filed Critical Castellon Arnau Antonio
Publication of WO2000052448A1 publication Critical patent/WO2000052448A1/en

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
    • G01N11/02—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material
    • G01N11/04—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture
    • G01N11/06—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture by timing the outflow of a known quantity
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/03—Edible oils or edible fats

Definitions

  • the present invention relates to a device designed in order to know the level of alteration of an edible oil subjected to heating or frying, in order to guide the user on when to stop using it.
  • the device consists of a container constructed of material resistant to shocks and ordinary kitchen manipulations, formed by a bowl with at least a small hole in its lower part, large enough so that it does not become clogged with small remnants of food, and with sufficient volume to allow continuous drainage in a reasonably long time. It has a handle or clamping system adapted to be able to introduce it into the oil when the test is carried out.
  • thermometer that allows to know the temperature of the oil and that can include a scale of maximum times of spill.
  • the principle of operation of the device is based on the relationship between the degree of alteration of the oil and its viscosity, such that the fluidity of the oil decreases as it degrades.
  • the device is immersed in the cold oil and left there for about 5 minutes. The temperature reading is carried out and left for another minute. It is checked that the temperature has not changed and the maximum pour time corresponding to this temperature is read. Completely submerged, the device is placed in an upright position and removed vertically from the oil bath, while the emptying time is counted by means of a stopwatch or a clock with a second hand. At the moment when the oil stops flowing continuously and begins to drip, the elapsed time is read.
  • the emptying time exceeds that indicated on the thermometer at the measuring temperature, it is advisable to stop using the oil.
  • the essay can be repeated as many times as necessary. Once the measurement is finished, the device can simply be cleaned with a brush, hot water and soap, and dried with a soft cloth or paper.
  • the volume and shape of the container, the diameter of the hole and the graduated thermometer, form a set that must be originally calibrated for the results to be reliable.
  • the device described here has, in front of the systems currently in use, the advantage of being simple, robust, easy to use and clean, and of not using contaminating and potentially dangerous chemical reagents, in addition to having an unlimited life.
  • a front perspective view of the device object of the invention is shown.
  • thermometer 1 DESCRIPTION OF A PREFERRED EMBODIMENT
  • a possible embodiment of the invention is shown. It consists of a conical container 1 with a hole 2 in the tip, attached to a handle 3 that has a clamping system 4 for the placement of the thermometer 5. Said thermometer can be detached from the handle for cleaning or replacement.

Abstract

When food is fried, the oil undergoes thermal degradation processes turning said oil into an unwholesome food in line with state food regulations. The device shown in Figure 1, comprised of a perforated receptacle (1), a handle (3) and a thermometer (5), makes it possible to determine the degree of thermal alteration of the oil by measuring the drainage time and comparing said time with the maximum drainage time indicated by the thermometer at measuring temperature. If the measured time is greater than the time indicated on the scale of the thermometer, it is recommendable to remove the oil.

Description

DISPOSITIVO MEDIDOR DE LA ALTERACIÓN DE ACEITES COMESTIBLES RECALENTADOS MEASURING DEVICE FOR THE ALTERATION OF RECALLED EDIBLE OILS
OBJETO DE LA INVENCIÓN La presente invención se refiere a un dispositivo diseñado con el fin de conocer el nivel de alteración de un aceite comestible sometido a calentamiento o fritura, a fin de orientar al usuario sobre cuando debe dejar de utilizarlo.OBJECT OF THE INVENTION The present invention relates to a device designed in order to know the level of alteration of an edible oil subjected to heating or frying, in order to guide the user on when to stop using it.
ANTECEDENTES DE LA INVENCIÓN Los sistemas actualmente disponibles para conocer el grado de alteración de un aceite comestible a nivel de usuario, es decir, sin considerar los métodos y materiales específicos de un laboratorio de análisis, consisten, principalmente, en la determinación de alguna propiedad eléctrica, como por ejemplo la patente JP 63200051 que mide la constante dieléctrica del aceite, o en la visualización de alguna reacción química, como ocurre en la patente JP 01174966 y en la US 4731332. Existen otros procedimientos, pero no se han demostrado útiles en la práctica para determinar el deterioro del aceite.BACKGROUND OF THE INVENTION The systems currently available to know the degree of alteration of an edible oil at the user level, that is, without considering the specific methods and materials of an analysis laboratory, consist, mainly, in the determination of some electrical property , such as JP 63200051 which measures the dielectric constant of the oil, or in the visualization of some chemical reaction, as in JP 01174966 and in US 4731332. There are other procedures, but they have not been proven useful in practice to determine the deterioration of the oil.
Los sistemas que determinan propiedades eléctricas suelen utilizar complejos mecanismos electrónicos que deben ser continuamente calibrados, en tanto que los sistemas que determinan propiedades químicas tienen el inconveniente de utilizar reactivos contaminantes, insalubres y con una limitada vida útil. Los sistemas registrados son, en definitiva, de difícil realización e interpretación por personal no entrenado, por lo que el desarrollo de nuevas técnicas para el control del aceite que sean simples y fiables es un problema actual. DESCRIPCIÓN DE ÍA INVENCIÓNSystems that determine electrical properties often use complex electronic mechanisms that must be continuously calibrated, while systems that determine chemical properties have the disadvantage of using pollutants, unhealthy and with a limited shelf life. Registered systems are, in short, difficult to perform and interpret by untrained personnel, so the development of new techniques for oil control that are simple and reliable is a current problem. DESCRIPTION OF THE INVENTION
El dispositivo consiste en un recipiente construido en material resistente a los golpes y a las manipulaciones corrientes de cocina, formado por una cazoleta con, al menos, un pequeño orificio en su parte inferior, lo bastante grande como para que no se obstruya con pequeños restos de comida, y con un volumen suficiente para permitir un drenaje continuo en un tiempo razonablemente largo. Lleva adaptado un mango o sistema de sujeción para poder introducirlo en el aceite cuando se lleva a cabo el ensayo.The device consists of a container constructed of material resistant to shocks and ordinary kitchen manipulations, formed by a bowl with at least a small hole in its lower part, large enough so that it does not become clogged with small remnants of food, and with sufficient volume to allow continuous drainage in a reasonably long time. It has a handle or clamping system adapted to be able to introduce it into the oil when the test is carried out.
Opcionalmente, incorpora un termómetro que permite conocer la temperatura del aceite y que puede incluir una escala de tiempos máximos de vertido.Optionally, it incorporates a thermometer that allows to know the temperature of the oil and that can include a scale of maximum times of spill.
El principio de funcionamiento del dispositivo se basa en la relación que existe entre el grado de alteración del aceite y su viscosidad, de tal modo que la fluidez del aceite disminuye a medida que se degrada. Para llevar a cabo la medida se sumerge el dispositivo en el aceite frío y se deja allí unos 5 minutos. Se realiza la lectura de la temperatura y se deja sumergido otro minuto. Se comprueba que la temperatura no ha variado y se lee el tiempo máximo de vertido correspondiente a esta temperatura. Completamente sumergido, se coloca el dispositivo en posición vertical y se saca verticalmente del baño de aceite, al tiempo que se comienza a contar el tiempo de vaciado mediante un cronómetro o un reloj con segundero. En el momento en que el aceite deja de fluir continuamente y comienza a gotear, se lee el tiempo transcurrido. Si el tiempo de vaciado supera el que está indicado en el termómetro a la temperatura de medida, es recomendable dejar de utilizar el aceite. El ensayo puede repetirse tantas veces como se crea necesario. Una vez concluida la medida, el dispositivo puede limpiarse simplemente con un cepillo, agua caliente y jabón, y secarlo con un paño suave o con papel.The principle of operation of the device is based on the relationship between the degree of alteration of the oil and its viscosity, such that the fluidity of the oil decreases as it degrades. To carry out the measurement, the device is immersed in the cold oil and left there for about 5 minutes. The temperature reading is carried out and left for another minute. It is checked that the temperature has not changed and the maximum pour time corresponding to this temperature is read. Completely submerged, the device is placed in an upright position and removed vertically from the oil bath, while the emptying time is counted by means of a stopwatch or a clock with a second hand. At the moment when the oil stops flowing continuously and begins to drip, the elapsed time is read. If the emptying time exceeds that indicated on the thermometer at the measuring temperature, it is advisable to stop using the oil. The essay can be repeated as many times as necessary. Once the measurement is finished, the device can simply be cleaned with a brush, hot water and soap, and dried with a soft cloth or paper.
El volumen y forma del recipiente, el diámetro del orificio y el termómetro graduado, forman un conjunto que debe estar originalmente calibrado para que los resultados sean fiables.The volume and shape of the container, the diameter of the hole and the graduated thermometer, form a set that must be originally calibrated for the results to be reliable.
El dispositivo aquí descrito, presenta, frente a los sistemas actualmente en uso, la ventaja de ser simple, robusto, de fácil utilización y limpieza, y de no utilizar reactivos químicos contaminantes y potencialmente peligrosos, además de tener una vida ilimitada. BREVE DESCRIPCIÓN DEL DIBUJOThe device described here has, in front of the systems currently in use, the advantage of being simple, robust, easy to use and clean, and of not using contaminating and potentially dangerous chemical reagents, in addition to having an unlimited life. BRIEF DESCRIPTION OF THE DRAWING
Se muestra una vista en perspectiva frontal del dispositivo objeto de la invención.A front perspective view of the device object of the invention is shown.
DESCRIPCIÓN DE UNA FORMA DE REALIZACIÓN PREFERIDA En la figura 1 se muestra una posible realización del invento. Consta de un recipiente cónico 1 con un orificio 2 en la punta, unido a un mango 3 que posee un sistema de sujeción 4 para la colocación del termómetro 5. Dicho termómetro puede ser desprendido del mango para su limpieza o recambio. DESCRIPTION OF A PREFERRED EMBODIMENT In Figure 1 a possible embodiment of the invention is shown. It consists of a conical container 1 with a hole 2 in the tip, attached to a handle 3 that has a clamping system 4 for the placement of the thermometer 5. Said thermometer can be detached from the handle for cleaning or replacement.

Claims

REIVINDICACIONES 1.- DISPOSITIVO MEDIDOR DE LA ALTERACIÓN DE ACEITES COMESTIBLES RECALENTADOS caracterizado porque tiene un recipiente (1), a modo de cazoleta, perforado en el fondo (2) y que incorpora un mango (3). CLAIMS 1.- MEASURING DEVICE OF THE ALTERATION OF RECALENTED EDIBLE OILS characterized in that it has a container (1), as a bowl, drilled in the bottom (2) and incorporating a handle (3).
2.- DISPOSITIVO MEDIDOR DE LA ALTERACIÓN DE ACEITES COMESTIBLES RECALENTADOS, según la reivindicación 1 , caracterizado por que el mango (3) incorpora un sistema de sujeción (4) para un termómetro2.- MEASURING DEVICE FOR THE ALTERATION OF RECALLED EDIBLE OILS, according to claim 1, characterized in that the handle (3) incorporates a clamping system (4) for a thermometer
(5). (5).
REIVINDICACIONES MODIFICADASMODIFIED CLAIMS
[recibidas por la Oficina internacional el 21 de Agosto de 2000 (21 08 00), reivindicación 1 -2 leemplazada por la nueva reivindicación 1 ( I pagina)] ' [received by the International Bureau on 21 August 2000 (August 21, 00), re i v i 1 -2 leemplazada ndicación the new vindication 1 or n (I page)] '
1 .- DISPOSITIVO MEDIDOR DE LA ALTERACIÓN DE ACEITES COMESTIBLES RECALENTADOS caracterizado por que tiene un recipiente (1) a modo de cazoleta, perforado en el fondo (2), que incorpora un mango (3) con un sistema de sujeción (4) en el que se fija un termómetro calibrado (5) que indica la temperatura y el tiempo máximo de vertido. 1 .- MEASURING DEVICE FOR THE ALTERATION OF RECALLED EDIBLE OILS characterized in that it has a bowl (1) as a bowl, drilled in the bottom (2), which incorporates a handle (3) with a clamping system (4) in which sets a calibrated thermometer (5) that indicates the temperature and the maximum pouring time.
Declaración según el artículo 19.1Declaration according to article 19.1
Se ha procedido a la modificación de las reivindicaciones de la Solicitud Internacional n° PCT/ES00/00073, tras la recepción del Informe de Búsqueda, con el objeto de definir con más claridad las diferencias del dispositivo objeto de la patente respecto de otros dispositivos descritos en otras patentes remitidas junto con dicho informe, en particular con las patentes US 2141329, US 4400973, JP 04080638 y US 4794787.The claims of International Application No. PCT / ES00 / 00073 have been modified, upon receipt of the Search Report, in order to more clearly define the differences of the device object of the patent with respect to other devices described in other patents submitted together with said report, in particular with patents US 2141329, US 4400973, JP 04080638 and US 4794787.
Las patentes mencionadas tienen como propósito la medida de la viscosidad de fluidos, en tanto que la solicitud internacional mencionada tiene como propósito la determinación del grado de alteración de los aceites utilizados en fritura. El dispositivo descrito en dicha solicitud internacional utiliza la propiedad física de la viscosidad como base de su funcionamiento, pero va más allá indicando al usuario si el aceite de su freidora está en condiciones de seguir siendo utilizado, o no. Con este fin, incorpora un termómetro calibrado con dos escalas, una de temperatura y la otra de tiempos máximos de vertido. Es la combinación de recipiente y termómetro calibrado para su uso en la determinación del grado de alteración de un aceite de fritura la que hace a este dispositivo nuevo y original.The aforementioned patents have the purpose of measuring the viscosity of fluids, while the aforementioned international application is intended to determine the degree of alteration of the oils used in frying. The device described in said international application uses the physical property of viscosity as the basis of its operation, but goes beyond indicating to the user whether the oil in his fryer is in a position to continue being used, or not. To this end, it incorporates a thermometer calibrated with two scales, one of temperature and the other of maximum pour times. It is the combination of container and thermometer calibrated for use in determining the degree of alteration of a frying oil that makes this device new and original.
Por este motivo, y con la intención de dejar una clara constancia de las diferencias de este dispositivo con algunas patentes de viscosímetros, se ha procedido a aunar las Reivindicaciones 1 y 2 en una nueva Reivindicación 1. For this reason, and with the intention of leaving a clear record of the differences of this device with some viscometer patents, Claims 1 and 2 have been combined into a new Claim 1.
PCT/ES2000/000073 1999-03-01 2000-02-29 Device for measuring alterations in reheated edible oils WO2000052448A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESU9900609 1999-03-01
ES9900609U ES1043160Y (en) 1999-03-01 1999-03-01 MEASURING DEVICE FOR THE ALTERATION OF REHEATED EDIBLE OILS.

Publications (1)

Publication Number Publication Date
WO2000052448A1 true WO2000052448A1 (en) 2000-09-08

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PCT/ES2000/000073 WO2000052448A1 (en) 1999-03-01 2000-02-29 Device for measuring alterations in reheated edible oils

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104391096A (en) * 2014-12-04 2015-03-04 泉州泽仕通科技有限公司 Temperature control device for edible oil and fat detection
CN107356349A (en) * 2017-07-03 2017-11-17 重庆大学 The device that a kind of thermocouple is combined with viscosity gauge head

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106370560B (en) * 2016-08-18 2019-01-25 江南大学 A kind of evaluation method and its equipment of Fast Evaluation frying oil quality

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2141329A (en) * 1936-12-16 1938-12-27 Gen Electric Viscosity cup
US2564894A (en) * 1949-07-02 1951-08-21 Nat Tank Co Magnetic pilot valve
DE2328278A1 (en) * 1973-06-04 1975-01-02 Ernst Philipp Krause Frying oil or fat testing - tests its degree of deterioration with pycnometer used between two specified temperatures
US4400973A (en) * 1981-12-04 1983-08-30 Mobil Oil Corporation Efflux viscosity cup
US4794787A (en) * 1987-06-05 1989-01-03 Gordon Myron S High-low viscosity comparator
JPH0480638A (en) * 1990-07-23 1992-03-13 Snow Brand Milk Prod Co Ltd Measuring device for kinetic viscosity of fluid
DE19649510A1 (en) * 1996-11-29 1998-06-04 Kueppersbusch Quality monitoring method for heated oil or fat in fat frying device
US5813731A (en) * 1996-06-17 1998-09-29 Hhb Limited, L.L.C. Hydraulic parking brake system for railway vehicles

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2141329A (en) * 1936-12-16 1938-12-27 Gen Electric Viscosity cup
US2564894A (en) * 1949-07-02 1951-08-21 Nat Tank Co Magnetic pilot valve
DE2328278A1 (en) * 1973-06-04 1975-01-02 Ernst Philipp Krause Frying oil or fat testing - tests its degree of deterioration with pycnometer used between two specified temperatures
US4400973A (en) * 1981-12-04 1983-08-30 Mobil Oil Corporation Efflux viscosity cup
US4794787A (en) * 1987-06-05 1989-01-03 Gordon Myron S High-low viscosity comparator
JPH0480638A (en) * 1990-07-23 1992-03-13 Snow Brand Milk Prod Co Ltd Measuring device for kinetic viscosity of fluid
US5813731A (en) * 1996-06-17 1998-09-29 Hhb Limited, L.L.C. Hydraulic parking brake system for railway vehicles
DE19649510A1 (en) * 1996-11-29 1998-06-04 Kueppersbusch Quality monitoring method for heated oil or fat in fat frying device

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104391096A (en) * 2014-12-04 2015-03-04 泉州泽仕通科技有限公司 Temperature control device for edible oil and fat detection
CN107356349A (en) * 2017-07-03 2017-11-17 重庆大学 The device that a kind of thermocouple is combined with viscosity gauge head
CN107356349B (en) * 2017-07-03 2019-04-26 重庆大学 A kind of device of thermocouple in conjunction with viscosity gauge head

Also Published As

Publication number Publication date
ES1043160U (en) 1999-11-16
ES1043160Y (en) 2000-07-01

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