Impact of an inline thin film degasser on extending the frying life of oils.

In conventional and industrial frying processes, frying oil is heated to an appropriate cooking temperature, and food is immersed in the heated frying oil until cooked to a particular specification. The quality of the frying oil is known to generally degrade over time as gases, moisture, particulates, flavors, and odors from the food is released in the frying oil. The presence of moisture in the frying oil causes hydrolysis of triglycerides, thus generating free fatty acids (FFA), diglycerides, monoglycerides, and glycerol. Further still, as the fatty acid content of the frying oil increases, the polar content of the frying oil also increases, further accelerating the degradation of the frying oil. Continues moisture removal from the oil while frying using an inline thin film degasser to remove moisture to a level below 0.02 % moisture will reduce oil hydrolysis and extend the frying life of the oil.

To reduce oil usage cost and labor cost associated with frying, this method successfully reduces moisture content in the oil during frying. This process improves overall frying oil quality, enabling healthier fried food, by reducing process contaminants and significantly reducing off -flavors in finished products.