Frying Oil Stabilization: Mechanisms and Control Techniques

Chair(s)

• 

  Drew Elder, PhD

  Lead Scientist I - Food Protection (Antioxidants)
  Kalsec Inc.
  Kalamazoo, MI, United States

Presentations:

• 3:35 PM – 3:55 PM PST

  Effects of Varying an Applied Voltage on Oxidation Rate of Safflower Oil under Simulated Frying Temperature
  

  Presenting Author: Leen Yasin – University of Michigan-Flint

  Co-Author: Matthew J. Fhaner, PhD (he/him/his) – University of Michigan
• 3:55 PM – 4:15 PM PST

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

  Presenting Author: Bassam Jirjis, MA (he/him/his) – Cargill Inc
• 4:15 PM – 4:35 PM PST

  Effect of the Frying Processing on the sensory Fried Food and hazard compounds in Frying Oil
  

  Presenting Author: Junmei Liang, MA – Wilmar (Shanghai) Biotech R&D Center Ltd. Co

  Co-Author: Fuhuan Niu – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.

  Co-Author: Tian Xia – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.

  Co-Author: lingling Wei – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.

  Co-Author: zhenbo xu – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.