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Use adsorbent to extend the life of frying oil.

The food industry uses about 5 billion lb to 6 billion lb of frying oil annually, which represents approximately 20% of the total oil or fat used in the United States. It is estimated that up to 50% of the deep-frying oil used in food service operations is discarded. For this reason, researchers are investigating ways to extend the fry life of oil while maintaining its quality and safety. They have found that using the UGA blend adsorbent to extend the shelf life of frying oils is promising.

In recent years, the use of adsorbents to increase the life of frying oils has gained attention. Research has focused on characterizing the adsorption capacities of various materials and understanding the phenomenon of the adsorption of non-fat materials in frying oils. Although studies have provided a better understanding of adsorbents for clarifying and deodorizing frying oils, problems associated with the filtration of treated oil and utility in commercial environments have not been resolved.

Scientists at the Center for Food Safety and Quality Enhancement (University of Georgia, Georgia Experiment Station, Griffin, GA 30223) undertook a study using a food service-scale fryer operated under commercially recommended conditions. Their goal was to investigate the efficiency of a daily adsorbent treatment in extending the life of frying oils.

Researchers determined the effect of treatment on the quality of chicken patties fried in the oil. They also evaluated the performance for filtering oil. Investigators used a dual fry-pot fryer for 8 hr each day for 10 consecutive days. Frozen ready-to- cook chicken patties were fried at 175 C in canola oil. The oil in one fry pot was used as a control, and the oil in the second fry pot was treated at a level of 1% with UGA blend adsorbent and filtered daily using pressure filtration.

The UGA blend consisted of specific proportions of commercially available chemical adsorbents. Oil was analyzed for free fatty acid (FFA) content, color, food oil sensory values and total polar compounds (TPC). Chicken patties were analyzed for moisture and fat content, texture and color.

Results indicate that daily treatment of oil with UGA blend adsorbent for 10 days extended the frying life by reducing the accumulation of FFA and TPC by 72% and 30% respectively, and the development of red color by 58%. Treating the oil with the adsorbent did not adversely affect the quality of the fried chicken patties. Pressure filtration was preferred to vacuum and gravity filtration for filtering adsorbent-treated oil.

Further information. Michael Doyle; phone: 770-228-7284; fax: 770- 229-3216; email: mdoyle@cfsqe.griffin.peachnet.edu.
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Publication:Microbial Update International
Date:Oct 1, 2000
Words:427
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