Operation; General Measurement Information - testo 265 Bedienungsanleitung

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4. Operation

4.
4.1 General measurement
Using testo 265, several measurements can be carried out
back-to-back and without waiting times. When switching
the sensor from one deep-frying vat to the other, it is
recommended to dab it with kitchen paper to avoid
transmission of impurities.
Which oil/cooking fats can be measured?
All oils and fats used for deep-fat frying can be used, for example,
rapeseed, soja, sesa-me, palm, olive, cotton seed or peanut oils.
Even animal-based fats can be measured. The %TPM value can
vary by several %TPM in fresh cooking oils depending on the
type.
The maximum length of time a cooking oil can be used
cannot be deduced from this. Example: Fresh palm oil has
higher %TPM values than other cooking oils but ages
much more slowly.
Use of additives
testo 265 is designed for use in pure fats/oils. Deviations
may occur if additives are used.
Comparing laboratory method/testo 265
Cooking oil is a mixture of substances with different
polarities. The ratio of stronger polar components increases
during ageing. Chromatography separates the fat into a
polar and non-polar group. The ratio of the polar group in
the overall quantity of cooking oil analysed is referred to as
%TPM value (Total Polar Materials).
The %TPM value in column chromatography may vary
slightly depending on the separation barrier set between
the polar and non-polar group.
Operation
information