Frying equipment

Bruker and Varian not only use different zero points for their decibel scales, but also use the opposite sign Varian considers decibel to be a power level as described above, but Bruker sees the decibel setting as an attenuation—higher decibel values correspond to lower power. As long as you know this, you will not have any problem, but be very careful because setting the wrong power level can fry equipment ... 

Research. Much of the research on commercial-size distiUation equipment is being done by Fractionation Research, Inc. (FRI), a nonprofit, industry-sponsored, research corporation. The industrial sponsors are fabricators, designers, and constmctors, or users of distiUation equipment. PubHcations include Hquid mixing on sieve plates (91), bubble cap plate efficiency (92), and sieve plate efficiency (93,94). A motion picture of downcomer performance is also avaUable (95). References 96 and 97 cover the Hterature from 1967 to 1990. 

The main domestic use for PTFE is on non-stick utensils such as frying pans. Industrially, the polymer is used for gaskets, pump parts, and laboratory equipment. 

There are also two notable research institutes offering information that may assist the engineer in making out the specification sheets. One of these is the Heat Transfer Research Institute (HTRI). Its staff performs tests to optimize the design of heat-transfer equipment. This information is then encoded in computer programs, which are distributed to the companies that support the research. This means that the engineer s company must purchase a membership to obtain these data. The Fractionation Research Institute (FRI) is a similar institution that deals with the separation processes. 

Teflon Fluorocarbon Resin, for instance was discovered in 1938. The substance was produced on a small scale throughout World War II for defense applications. It became commercially available in 1948, but did not gain public recognition until 1961 when it was used as a lining for nonstick frying pans. Today, Teflon coats chemical process equipment, insulates electrical equipment, coats the blades of tools, protects buildings from earthquakes and is used as a material in... 

We take a lot of pride in the quality of our chips and make every effort to keep charred pieces of potatoes from being packaged with our Fancy Chips products. In fact, we filter the oil used to fry the potatoes and clean our equipment regularly. We also carry out visual inspections of our chips before they are packaged. Although we take these measures, sometimes a piece of burned potato will make its way into a package of our Fancy Potato Chips. 

Fluoropolymers are used for the manufacture of coatings for frying pans, pots, fryers and other cooking equipment and utensils. Polytetrafluoroethylene with a melting point of approximately 327 °C is mostly used but polymer mixtures with perfluoro-alkylvinyl ether and hexafluoropropylene can also be used. 

Industrial fryers generally are of two types (1) those who sell all the purchased oil with the product, and (2) those who must recondition and occasionally dispose of oil. Requirements for the selection and use of frying oils in these applications differ.175 Industrial snack food fryers, designed to use all the oil, are equipped with clean-out systems and inline filters. In theory, they should be able to operate indefinitely, only adding make-up oil as needed. In clean label, operations, company policy dictates that no, or minimum, additives can be used. Typically, company personnel periodically inspect and... 

Although several studies have been performed to determine the characteristics of regular sunflower oil for use in frying, few were focused on the in situ stability of an oil contained in fried foods. In one smdy, french fries fried in high-linoleic sunflower oil and crashed to different sizes, were subjected to fast-aging in OSI equipment at 110°C and the induction period was determined (84). The values obtained differed from those for pure sunflower oil. This method is a more realistic... 

Large-scale production of snack food is done in deep fat fryers. These are either batch or continuous fryers. In a batch fryer, the food is added into a large pan of hot oil. The oil is heated either directly from under the fryer or in an external heater. In the latter case, the oil is continuously recirculated into the pan and it is stirred with a stirrer. Formerly, manual stirring was common but modern kettles are generally equipped with mechanical stirrers. Fried product is removed and spun through a centrifugal device to remove the excess oil from the surface. The product is seasoned and packaged. The recovered oil is reused. 

Pressure fryers are used for frying chicken, meat products, and breaded shrimp. These fryers are equipped with lids that are tightly held to maintain pressure... 

Both direct and indirect heated fryers can be used for frying coated products equipped with proper feed and conveyor systems. 

The hood and other inaccessible parts of fryer are equipped with spray nozzles as part of the cleaning-in-place (CIP) system installed by the fryer manufacturers. The CIP systems are common with equipment designed for operation in the plants processing meat, poultry, or fish where daily sanitation of the frying system is mandatory. However, the fryer pan, the piping, and the external oil heater must be washed with caustic solution or sanitizing chemical to remove the residual oil and crumbs left after the fryer is emptied. 

Various temperature-sensitive materials may be processed in this type dryer because of short material retention times and proper temperature control. Typical drying times are on the order of a few seconds. Flash dryers are most useful for moist, powdery, granular, and crystallized materials, including feeds that are wet and that are discharged from filtration equipment (Christiansen and Sardo, 2001). Because of the rapid drying process, they are often used to remove surface water, but they are not suitable for diffusion-controlled drying. Particle size of the product material is small, usually less than 500 microns, and the most suitable feed is that which can be fried, rather than a sticky material. 

Due to the need to use case-by-case analysis the Kister studies [136, 137] focused on item 1. The data evaluated came from published reports by Fractionation Research (FRI) and Separation Research Program (SRP) at the University of Texas, taken from commercial size equipment rather than laboratory research columns. The FRI data includes No. 2 and No. 2.5 Nutter random rings packing, aind Norton s Intalox 2T structured packing, each considered currently state-of-the-art or close to it, while the sieve and valve trays were of FRI s latest designs, plus Nutter s proprietary valve trays, all using 24-in. tray spacing. 

Method development of TLC has been thoroughly discussed in the recent books by Elke Hahn-Deinstrop, and Bernard Fried and Joseph Sherma.30,31 The most recent review article by Colin Poole and Neil Dias also provided certain guidance on method development in TLC.32 While the focus of this chapter is not on TLC method development, there are a few points that need to be stressed regarding method development from a regulatory perspective. First and foremost, use of qualified/calibrated equipment is part of the GMP compliance. In other words, all instruments must have updated Instrument Qualification (IQ), Operational Qualification (OQ), and Performance Qualification (PQ) according to the company s SOP (Standard Operation... 

---