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