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Effect of a modified deep-fat fryer on chemical and physical characteristics of frying oil


Effect of a modified deep-fat fryer on chemical and physical characteristics of frying oil



Journal of the American Oil Chemists' Society 80(2): 163-166



ISSN/ISBN: 0003-021X

DOI: 10.1007/s11746-003-0670-8

We designed a modified deep-fat fryer (MDF) to have a smaller oil area (A) relative to depth or height (H) such that H/ root A=0.93. The modification was intended to retard the thermal degradation of the frying oil and the production of waste oil. Frozen potato croquettes were fried in vegetable oil using the MDF (H/ root A=0.93) and 3 conventional deep-fat fryers (CDF1, H/ root A=0.25; CDF2, H/ root A=0.20; CDF3, H/ root A=0.30) at 180 degrees C for 72 h at 8 h/day.

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