testo 265 Bedienungsanleitung Seite 29

4. Operation 29
Depending on the types of fat, there may be slight
variations in polarity in both groups (polar/non-polar) which,
however, is not recognised by chromatography.
By contrast, testo 265 measures the overall polarity of the
cooking oil from both groups (non-polar/polar). For this
reason, the reading measured by testo 265 can, in some
cases, be higher or lower than that measured by column
chromatography.
One example of this is coconut oil which shows a higher
value in testo 265 than in chromatography. However, this
oil is less suitable for deep-fat frying and is therefore used
mostly for frying.
Free fatty acids
testo 265 measures the overall ratio of polar components
in cooking oil (%TPM), based on which it is highly possible
to make an assessment about the impact on the oil caused
by deep-fat frying. Free fatty acids (FFA) are included when
assessing the age of the oil when stored. FFA are not
ideally suited for recognising the thermal impact on the oil.
FFA cannot be measured by testo 265.
Polymer triglycerides (PTG)
Polymer triglycerides are used increasingly to assess
cooking oils. The results of this method are comparable, in
most cases, with the %TPM value.
%TPM
PTG ≈
2