Once the data has been reviewed, the operator will have a good idea of the potential benefits of the change. Among the potential benefits such studies have been able to demonstrate include, but are not limited to, the value of switching to an active filter system, the problems inherent with multi-pot frying (frying in which products are switched from fryer to fryer), oil life extension by dropping temperatures in a fryer, and the value of adopting a rapid test kit as an endpoint indicator. These are also benefits that operators can put a number on, that is, a return on investment or information that shows a change is not only technically solid, but a cost savings. Figure 1 shows the benefits of the use of an active filter system on controlling soaps in an industrial frying system. This was deemed to be a significant contributor to enhanced shelf life and improved oil life.
Subscribe to the Wiley Food Science, Quality & Safety eNewsletter!
Get the latest food industry news delivered directly to your inbox. Sign up is free and easy!