FOOD PROCESSING TECHNOLOGY
The secret to frying success:
3 lesser-known benefits of effective oil management For over a decade, concerns around acrylamide have put frying processes and oil management under the spotlight, writes Arnaud Jansse.
I
n the wake of announcements from the
becoming increasingly aware of the nutritional
World Health Organisation (WHO) that
value of the foods they consume, and more
the formation of this chemical during the
selective in their preferences. The frying
frying process posed a ‘major concern’ to
process is critical to the development of the
public health, food producers and equipment
flavours, textures and colours consumers
manufacturers quickly began incorporating
expect of fried foods such as potato chips
innovative oil filtration systems, precise
and French fries, but it also has significant
temperature controls and best practice on
implications for the healthfulness and overall
choosing the correct cooking oil for each application into their production lines.
quality of the finished product. Cooking in Florigo conti-pro PC 3 oil circulation system
It has since become common industry knowledge that these measures help mitigate
degraded oil for instance, can increase the risk of acrylamide formation, in addition to causing
An effective filtration system, however, can
products to develop off-flavours and an uneven
the factors that can lead to oil degradation
significantly improve oil turnover and reduce
and the formation of harmful chemicals, but
unnecessary waste by continuously cleaning
less well understood are the host of additional
the current batch of oil and blending it with
particles and used oil from the frying kettle, an
benefits effective oil management can offer
a controlled amount of fresh oil to return
advanced oil filtration system ensures products
food producers. Here we discuss three lesser-
the fryer to ideal levels. This helps keep total
known benefits of effective oil management
operation costs (TOC) to a minimum and
that can help food manufacturers create the
promote sustainability by allowing each oil
high-quality, craveable products consumers
batch to be used for as long as possible, without
expect while improving ROI.
compromising product quality.
1. Less waste, more profit
2. Food safety first
When producers overhauled their oil
The current coronavirus crisis has put an
management strategies to comply with the
intense focus on hygiene and food safety
new guidance on acrylamides, many might
and having efficient oil filtration management
not have realised that this would also help to
systems can benefit producers on this front
are always cooked in the highest quality oil
improve turnover, by optimising the amount
too. In frying operations, it is imperative that
for the best final result – keeping even the
of time an oil batch can be used before it
equipment be kept clean to maintain the
most discerning consumers coming back
either degrades or is absorbed by products.
integrity of the cooking oil. Fortunately, oil
time after time. An efficient oil management
Factors such as the physical characteristics
management measures adopted by producers
strategy also opens the door to using a wider
of the raw product or the type of oil being
in recent years can help streamline system
range of cooking oils with varying handling
used can all affect the turnover rate, but
cleaning and prevent cross-contamination
requirements, allowing manufacturers to
in most applications the total volume of oil
within lines.
cultivate the attractive nutritional profiles that
will eventually dip below optimum levels,
The continuous circulating motion created
colour and appearance. Through the continuous removal of loose
CIP nozzle
appeal to health-conscious shoppers.
necessitating an infeed of fresh oil into
by a good oil filtration system can help shorten
the fryer.
cleaning cycles by ensuring particulate material
acrylamides, savvy producers are already
left behind from sliced products does not settle
well versed in the oil management techniques
at the bottom of the fryer kettle. The reduction
they need to prolong the life of even the
in burnt-on debris allows for quicker and easier
most delicate oils, but many may not have
changeover between frying batches, reducing
recognised that this also enables them to
downtime and promoting a higher throughput
assure product quality and ultimately
of product – all while adhering to the highest
maintain profitability. •
After years of concern surrounding
safety and hygiene standards. 3. Quality is the best policy
About the author: Arnaud Jansse,
An additional benefit of efficient oil
applications engineer-product development
management, which producers often overlook,
(food technologist)
is the production of healthier, higher quality Florigo vac-pro 3
18
MARCH 2021 | FOOD REVIEW
products. As the current health and wellness trend gains momentum, consumers are
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