By Edward G. Perkins, Michael D. Erickson
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Extra info for Deep Frying: Chemistry, Nutrition, and Practical Applications
Product specifications for such bulk shipments may include inert gas (nitrogen) purging and blanketing during loading. Gas (nitrogen) blanketing should be considered at the off-loading site depending on the turnover rate at the frying site. Normally, the stability of solid FFO and the turnover rate is rapid enough to preclude the need for such inert gas use by the user. It is the supplier’s responsibility to assure use of properly cleaned tank cars and/or tank trucks and prevent commingling of finished FFO with other oils or chemicals.
Solid fat index is determined by dilatometry, and SFC by nuclear magnetic resonance (NMR) (30). 3, and 40°C. With frying oil, plasticity is important, particularly in the frying of doughnuts as well as in other bakery products. Solid content also affects appearance of the fried product. Products fried in oil with higher solids have a drier, less greasy appearance compared to products prepared with liquid oil. AOM The active oxygen method (AOM) measures resistance of oil to oxidation under defined conditions.
H. L. L. A. ; American Oil Chemists’ Society: Champaign, IL, 1980; pp. 67-70. Sleeter, R. 1. Am. Oil Chem. SOC. 1983, 60,343-349. Matlock, M. J Am. Oil Chem. SOC. 1988, 65, 530; Abstract KK10. Matlock, M. R. ; American Oil Chemists’ Society: Champaign, IL, 1990; pp. 385389. W. Standardsfor Fats &Oils; AVI Publishing: Westport, CT, 1985; Vol. 5, pp. 4 4 4 8 . ; K. Warner; and PJ. White, Eds. Frying Technology and Practices;AOCS Press: Champaign, IL, 2004. L. In Lipid Technologies andApplications; ED.