In the recent years, deep frying food has been stigmatised due to health concerns claimed in various studies. For example, it was brought in relation to cardiovascular disease, obesity and diabetes. The fact is however that the quality of the frying fat heavily influences the quality of the finished product. Certainly, this becomes clear if you consider that a potato in its raw state has a fat content of less than 1%. On the other hand, French fries show an average fat content of 15% and potato crisps can contain up to 35% of fat. Clearly the frying oil is migrating straight into the food. This makes the importance of a close quality control of the frying medium very obvious!
Small frying operations mostly rely on experience and occasional quick test solutions like visual test strips or simple conductivity measurements. However it is highly important to constantly monitor the frying medium in large-scale industrial fryers with high turnovers. Any deviation from the guaranteed quality will lead to loss in consumer trust and potential claims. Moreover, the tight control of the oil quality helps to cost-effectively manage any replenishing.
Reliable quality control of deep frying processes is one of the many topics covered during the 10th International Symposium on Deep Frying. This year, it will be held in Hagen, Germany in March 2020. You will see how FT-NIR spectroscopy can help to monitor the quality of the frying oil and fried food alike. Our TANGO and MPA II spectrometers are today runnning in numerous QC labs. The MATRIX-F process spectrometers with its multiplexing functionality will be able to monitor up to six frying lines for optimum quality control.
We hope to see you there – early bird registraton is open until 21.02.2020!