Internal control of quality of fried foods during frying - Master's thesis - Dissertation

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Kaixin micro test

Probe current voltage pin 420*4450 head diameter 5.0 over current current and voltage pin

MOS tube original authentic

Fried food is one of the traditional foods in our country, whether it is fried or not on the holidays.

Fried spring rolls

,

Croquettes

Or eat it every day for breakfast.

Fritters

,

Oil cake

,

Facial fossa

In the foreign fast food that children like to eat

French fries

,

Fried bread

Fried chicken wings and fried snacks

Potato chips

Fried

Biscuits

Wait, no one is fried food. Deep-fried foods are popular among many adults and children because of their crispy taste, aroma and appetite, but the frequent consumption of fried foods is extremely detrimental to health.

The frying oil will change the physical and chemical indicators during the frying process. The acid value (acid value), refractive index and polar component value of the frying oil will increase with time, and during the frying process, The auxiliary scientific testing tool pre-predicts the polar component and acid value (acid value), controls the deterioration of the frying oil, and measures the quality of the frying oil.

According to the relevant data, when purchasing a certain batch of palm oil, there is no problem in detecting the acid value (acid value) and the polar component, and it can be used in the frying process, and the acid value (acid value) is particularly easy to rise, so Enterprises must develop internal control standards that are superior to national sanitary oil standards for food plants in order to meet the production needs of the frying industry. The procurement department of enterprises must also strictly implement procurement standards to ensure product quality. Established in 1940, more than 77 years of professional manufacturing technology experience, the ATAGO brand, its product series DOM-24

Frying oil detector

It can be applied to edible oil products, such as soybean oil, palm oil, peanut oil, rapeseed oil, etc., to assist enterprises in internal control to conduct on-site sampling and inspection of frying oil deterioration, and to measure the quality of frying oil.

The internal quality control of frying oil, enterprises can set standards according to their own product quality, and the oil value (acid value) and polar components of the edible oil used in the daily use. Before producing the fried food, the mixed oil is put in the oil pan, and the test result is compared with the internal control standard of the enterprise frying oil to determine whether the production can be carried out.

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