| 摘要 |
<p>Methods for controlling the quality of cooking fluids such as oils comprising triglycerides used in food frying processes in which degradation products including surfactants are produced therein are disclosed, including continuously recirculating the oil through a cooking zone and a recirculation zone, and continuously treating the recirculating oil with a treatment compound so as to selectively reduce the surfactants in the oil below the level of such surfactants normally produced during the frying process, so that the useful life of this oil is substantially increased. The preferred treatment compounds are porous rhyolitic materials containing from 33 to 75 wt. % water as well as a food compatible acid such as citric acid.</p> |
