Abstract
Using a commercially prepared hydrogenated lard and heating methods simulating those currently employed in commercial fryers, it was found that the rate of fat deterioration varied inversely with the temp of the heating element. This has been attributed to differences in the rate and duration of convection circulation, a measure of the amt of fat-air contact, and therefore, thermal oxidation. When element temp were increased from 900–2400F, while thermostatically maintaining the fat temp at 375F, it was found that the rate of convection circulation increased while the duration of convection circulation decreased, and it is postulated that the overall effect of increasing element temp is one of decreasing the total amt of fat contact with the air.
It was also demonstrated that mechanical circulation of fat, as required in an externally heated fat system, significantly increased that rate of fat deterioration when compared to fat heated by conventional direct gas-heat, if both were heated and maintained at 375F for identical periods of time.
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Rock, S.P., Roth, H. Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating. J Am Oil Chem Soc 41, 531–533 (1964). https://doi.org/10.1007/BF02898124
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DOI: https://doi.org/10.1007/BF02898124