Once the fresh oil has been characterized, the next step is to prepare for the baseline study. The fryer must be completely cleaned, which means ensuring that all residual cleaner is completely removed. Rinse with water and check the pH to ensure that the pH of the rinse water matches that of fresh water. The researchers performing the study must also confirm frying times and temperatures, determine the foods to be fried, and decide how records will be kept.
The sampling schedule must also be established. Table 1 shows a recommended sampling schedule.
Testing the hot oil immediately after startup but before frying is initiated is extremely important. It will let the researchers know whether or not the fryer was properly cleaned. If residual detergent and water remain in the fryer, the metals in the detergent will form soaps, which act as prooxidants during frying and will damage the oil.
Collect oil samples at the intervals noted in Table 1 on each day of the study until you reach the endpoint. When it comes time to add oil to or top up the fryer, be sure to collect the sample before adding oil. Adding oil will dilute the oil in the fryer and will affect test results. When collecting samples of hot oil, the person collecting the samples should wear the appropriate personal protective equipment (PPE), which should include gloves, eye protection, and a protective smock of some sort.
Sensory work on the fried food should be done at the same intervals. The sensory testing should be done with input from the company conducting the study. They know the products better than anyone else and are, therefore, the experts on the sensory parameters of food. The oil samples must be collected and placed in properly labeled containers in preparation for delivery to the testing laboratory. The number of chemicals tests that are done depends on the operator. The more tests that are done, the more you will learn about the system. The same tests that were highlighted for fresh oil are the ones that can be done on the heated oils, with the exception of oil flavor. The focus should be food quality and not the taste of hot oil. At minimum, tests for free fatty acids, soaps, polar materials, and polymers should be conducted. If a company is using a rapid test of some sort, that test should be incorporated into the study.
During frying, be sure to monitor the amount of food fried, frying temperatures, how much oil is added to the fryer, and whether there were any deviations during the study. It’s also a good idea to observe what goes on during frying operations. If the oil begins to foam or to become significantly darker, record these observations. It is also useful to record anecdotal information during a baseline study. For example, if a restaurant operator’s baseline includes using a system or practice that the workers find hard to use for some reason, record that information and the problem or problems. A proposed change may make life easier for the workforce, and any change in protocol that makes life easier for people will be appreciated. In fact, if something is easier to do, there is a greater chance that the procedure will not only be done, but will be done properly.
ACCESS THE FULL VERSION OF THIS ARTICLE
To view this article and gain unlimited access to premium content on the FQ&S website, register for your FREE account. Build your profile and create a personalized experience today! Sign up is easy!
GET STARTED
Already have an account? LOGIN
