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An oil dilution technique used in small‐scale frying to reduce oil expenditure
Author(s) -
Yilmaz Emin
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00778.x
Subject(s) - dilution , pulp and paper industry , environmental science , acid value , process engineering , chemistry , engineering , physics , thermodynamics , biochemistry
Summary An oil dilution technique was developed and it saved oil expenditure in doughnut frying by about 30% without any compromise in doughnut quality compared with standard small‐scale control frying. Doughnut quality as evaluated by a sensory panel and absorbed fat content measurements, also supported the main findings. In addition, either the oil density, acid value or alkaline contaminant materials can be effectively used to monitor oil quality changes during frying.