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Field guide Cooking oil measurement

Field guide Cooking oil measurement
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Field Guide Cooking oil measurement Practical advice, tips and tricks.

Copyrights, warranty and liability The information put together in this Field Guide is protected by copyright. All rights belong exclusively to Testo AG. The contents and pictures may not be commercially reproduced, modified or used for purposes other than the stipulated intended use without the prior written consent of Testo AG. The information in this Field Guide has been produced with the utmost care. Nevertheless, the information provided is not binding, and Testo AG reserves the right to make changes or additions. Testo AG therefore offers no guarantee or warranty for the correctness...

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Dear Reader As a manufacturer of measuring instru- We hope that you find some helpful ments for a wide range of industrial tips and tricks in this guide, which and commercial applications, Testo AG aims to offer its customers a lot more out your day-to-day tasks. If you find than purely measuring technology. It that an issue has not been dealt with is our wish to help those who use our in sufficient detail, then we would instruments to fulfil their specific re- be happy to receive your proposals, quirements, i.e. their measuring tasks. amendments or suggestions for improvement. During many...

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1. Food safety/HACCP concept 6 1.3 Applying the HACCP concept to the deep fat fryer 9 2. The principles of fats and oils 10 2.2 What are fats and oils in chemical terms? 12 2.3 What happens when you deep fry with oil? 17 2.3.1 The deep frying process 17 3. Technical background knowledge 30 3.2 Various measuring methods 32 3.2.1 Column chromatography for determining the polar materials 32 3.2.2 Capacitive measurement of "total polar materials" 34 3.2.3 Test rod for measuring free fatty acids 35 3.2.4 Colour check of oils 36 3.2.5 Identifying the smoke point 37 3.3 The testo 270 cooking oil...

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4. Practical application - handling tips 44 4.2.1 Large-scale catering establishments, canteens, large catering companies 50 4.2.4 Large restaurants, fast food chains 51 4.3 Calibration of measurement parameters 51 4.4 What is meant by measuring range, accuracy and resolution? 51 4.5 Calibration and adjustment for the testo 270 53 5. Technical data for the testo 270 56 5.1 Measuring range and accuracy 56 5.2 Other instrument data 56 8. Valuable practical knowledge relating to food safety 59

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Food safety/HACCP concept 1.1 What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points Identification of (critical) control points for monitoring identified hazards CPs and CCPs must be defined in The HACCP concept is based on order to monitor the identified hazards. seven principles: They must be used wherever a hazard could occur or can be eliminated or R isk analysis and definition of risk groups (identification at points where there is no exposure to Systematic assessment of a food and Their use would create unnecessary work and reduce the transparency of determine...

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This aspect is crucial to the success of and the monitoring values obtained To ensure effective monitoring of the means that there is a written record for system, the following six questions a given time, which can be checked. This written record is not required by Definition and establishment of a monitoring process for CPs and CCPs Setup and completion of documentation of the HACCP concept Logging any measures introduced What is being monitored? law, but the burden of proof lies with a company in the event of a complaint in What form of monitoring is used? accordance with §7 of the...

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Food safety/HACCP concept and planned corrective measures in the event of a loss of control; Checking measures (for more infor- assurance standard which originated mation, see also: Section 4.6 Logging, in industry. A company operating in accordance with the concept of ISO 9000 defines operations, monitors the Checking the system (verification) result, makes changes in the case of inappropriate action and documents the results. HACCP and ISO 9000 are Verification means confirming the very similar in this respect. A core fea- correctness of something by check- ing. This also applies when...

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1.3 pplying the HACCP concept A to the deep fat fryer The aim of implementing the HACCP concept is to assist the food manufacturer to produce safe food. When HACCP is applied, it can also give the manufacturer and processor of food the possibility of optimising work processes with appropriate documentation, thereby saving costs and supplying the customer with the best quality. Applied to the deep fat fryer, this would mean using cooking oil whose quality is documented with relevant verifications of the manufacturing process and storage. In terms of the use of the cooking oil, it can be used...

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Field guide Cooking oil measurement - 10

The principles of fats and oils 2. The principles of fats and oils Prior to pressing, the ground raw products are heated to a tempera- of oil There is an extremely long tradition of ture of approximately 38 °C. Regular extracting oil. Even in ancient times, stirring during this process will prevent plant oils were used as a base product scorching. The benefit of heating is in various areas such as nutrition, cos- that the oil content becomes more flu- metics, medicine and fuels. In earlier times, oil was extracted in an extreme- more easily and effectively. ly simple form. Over time,...

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Field guide Cooking oil measurement - 11

flavourings, the oil is made more durable and the appearance is improved. In some cases, oils are not edible until they have been refined. This is the case with soya bean oil, for example. This would not be fit for consumption without refinement, as it contains a number of bitter compounds. However, useful ingredients such as unsaturated fatty acids or vitamin Sunflowers E are not impaired by this step and remain in the oil. There are, however, exceptions which prohibit the refinement of certain oils. This is the case with cold-pressed olive oil, for example, which cannot be refined...

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Field guide Cooking oil measurement - 12

The principles of fats and oils 2.2 hat are fats and oils in W chemical terms? three attached fatty acids, the “glyceride” the glycerol molecule to which Fats and fatty oils* (also called lipids) are water-insoluble substances with a All natural fats usually have different liquid or solid consistency. Fats which fatty acids attached to the glycerol. are still liquid at temperatures below They are also referred to as mixed 20 °C are generally referred to as oils. All fats, whether animal, plant, liquid or Fatty acids consist of a chain of solid, have the same structure. carbon atoms (C)...

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