Hi All,
Is there any easy method or devices to check the quality of frying oil in restaurants other than laboratory analysis? We are using olive oil to fry french fries.
Frying Oil Quality (Olive Oil) - Restaurants
Hi All, Is there any easy method or devices to check the quality of frying oil in restaurants other than laboratory analysis? We are using olive oil to fry fre…
Food R&D Emeritus reply
postedFor accuracy you need laboratory analysis but for qualitative means, the aroma of oil vapors, its color ,the foaming and ,the less efficiently in your operation are tell tale effect that your frying fat has gone off.
Prakash reply
posteduse Testo meter to check Total Polar Materials (TPM) very easy and convenient!
Food & Material Scientist reply
postedsurprised to note that olive oil is used on an industry scale for deep frying.
Food R&D Emeritus reply
postedIndeed..maybe the Op is located in the Mediterranean area where olive oil is plentiful. Usually low grade or olive pomace oil is used for such.That kind of oil is hexane extracted from pressed olive oil pulp or residues from Virgin oil extraction .
Food & Material Scientist reply
postedok ok, so its not pure virgin olive oil...Got it, Thanks @Roy
Aramide reply
postedUse testo meter to check total polar matter
Zeynep Kahraman reply
postedHello there,
I think the use of palm olein-style oils for frying is better than olive oil. In terms of cost, it may be more suitable than olive oil.
Food R&D Emeritus reply
posted@Zeynep_Kahraman ...if the olive oil user resides in the Mediterranean region where pomace olive oil is cheaper than imported palm olein ,then its practical to use pomace olive oil instead...
Bismillah123 reply
postedits device type equipment? what are the parameters TPM or FFA or Peroxide value? can you explain the details.
Food R&D Emeritus reply
posted@Bismillah123
You should visit the Testo website as they had technical documentation about TPM.as well as how to use their equipment for such purpose.
Regarding FFA and Peeoxide value that information should not be difficult for you to sort out in the advent of several avenues of information available.
PLEASE DO SOME WORK ..
Food Technologists are known for initiative, not for dependence....
PROFESSOR AMIT P. PRATAP reply
postedTotox value is another alternative.
= 2 peroxide value + anisidine value
Manal reply
postedActually you should follow the rules of Food Safety ... like how many times you can use the same oil for frying and the temperatureof the frying.. also check the history of the analysis results it will give you some pictures about the quality of the oil by the time ..
Zagham hassan reply
postedTPM meter testo
Sadanand Jadhav reply
postedHow to control FFA of oil on snacks food industry
Ufuk Ayyıldız reply
postedplease create new topic for new questions.