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EP-4739759-A1 - DEGASSING FRYING OIL

EP4739759A1EP 4739759 A1EP4739759 A1EP 4739759A1EP-4739759-A1

Abstract

The present technology relates to, in part, a method of treating frying oil. Frying oil is pumped through a vat outlet of a vat to a volume of a thin film degasser. The frying oil is exposed to a vacuum in the volume of the thin film degasser. The frying oil is returned to the vat through an inlet conduit.

Inventors

  • JIRJIS, BASSAM

Assignees

  • Cargill, Incorporated

Dates

Publication Date
20260513
Application Date
20240703

Claims (15)

  1. 1. A method comprising: pumping frying oil through a vat outlet of a vat to a volume of a thin film degasser; exposing the frying oil to a vacuum in the volume of the thin film degasser; and returning the frying oil to the vat through an inlet conduit.
  2. 2. The method of claim 1, wherein the frying oil returned to the vat has a moisture content of less than 1000 ppm.
  3. 3. The method of claim 1, wherein the frying oil has a temperature of at least 150°C at the vat outlet.
  4. 4. The method of claim 1, wherein the pumping, exposing, and returning is a continuous cycle.
  5. 5. The method of claim 1, further comprising filtering the frying oil upstream of the thin film degasser.
  6. 6. The method of claim 1, wherein the vacuum pressure in the volume of the thin film degasser is less than 80 mbar.
  7. 7. The method of claim 1, wherein returning the frying oil to the vat is after exposing the frying oil to the vacuum.
  8. 8. The method of claim 1, further comprising frying a food product in the frying oil in the vat.
  9. 9. The method of claim 1, wherein the frying oil in the vat has an average composite age of at least 10 days and a moisture content of less than 1000 ppm.
  10. 10. The method of claim 1, wherein the frying oil in the vat has an average composite age of at least 17 days.
  11. 11. The method of claim 1, wherein the frying oil in the vat has an average composite age of at least 10 days and a FFA content of less than 2.5 wt%.
  12. 12. The method of claim 1, wherein the frying oil in the vat has an average composite age of at least 10 days and a TPM content of less than 25 wt%.
  13. 13. A system comprising: a fluid flow line having an inlet conduit configured to fluidly communication with an interior volume of a frying oil vat and an interface configured to fluidly couple to an outlet of the frying oil vat; at least one thin film degasser defining a volume configured for fluid communication with the fluid flow line; a particle filter configured to be positioned upstream of the at least one thin film degasser along the fluid flow line; and a vacuum pump configured for fluid communication with the volume of the at least one thin film degasser.
  14. 14. A system comprising: a frying oil vat having an open interior volume, a vat inlet, and a vat outlet; a fluid flow line having an inlet conduit configured to be in fluid communication with the open interior volume and an interface configured to be fluidly coupled to the vat outlet; at least one thin film degasser defining a volume configured for fluid communication with the fluid flow line; a particle filter configured to be positioned upstream of the at least one thin film degasser along the fluid flow line; and a vacuum pump in fluid communication with the volume of the thin film degasser.
  15. 15. A method of using a thin film degasser to reduce hydrolysis of frying oil.

Description

DEGASSING FRYING OIL CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims the benefit of U.S. Provisional Application No. 63/512.318, filed July 7, 2023. the disclosure of which is incorporated by reference herein in its entirety. TECHNOLOGICAL FIELD [0002] The present disclosure is generally related to frying oil. More particularly, the present disclosure is related to degassing frying oil. BACKGROUND OF THE INVENTION [0003] In conventional frying processes, frying oil is heated to an appropriate cooking temperature, and food is immersed in the heated frying oil until cooked to a particular specification. The quality of the frying oil is known to generally degrade over time as gases, moisture, particulates, flavors, and odors from the food is released in the frying oil. Furthermore, the frying oil may be aerated over time with oxygen, moisture, and other gases (including vapors) from the ambient air. The substances transferred to the frying oil may facilitate degradation in the quality of the oil. [0004] Food and other particles may linger in the frying oil long after the food has been cooked and removed from the oil, which may lead to further contamination of the frying oil as such particles are burned. Additionally, absorbed flavors and odors from some fried food, especially when fry ing a strongly flavored food such as seafood, may impair the quality of other ty pes of food that are fried in the same frying oil. Furthermore, the presence of moisture in the frying oil causes hydrolysis of triglycerides, thus generating free fatty acids (FFA), diglycerides, monoglycerides, and glycerol. Further still, as the fatty7 acid content of the frying oil increases, the moisture content of the frying oil also increases, further accelerating the degradation of the frying oil. In some industries, frying oil is discarded when the FFA content is above 2.5%. As another example, the formation of total polar materials (TPM) is associated with the hydrolysis, oxidation, and polymerization of heated oils during frying. In some industries, frying oil is discarded when the TPM content is greater than or equal to 25%. [0005] Deodorization is a process that can be used to remove undesirable components, for example, moisture, FFA, dissolved oxygen, breakdown components of frying oil, and aroma within frying oil to extend the lifetime of the fry ing oil. During deodorization, the frying oil is heated to at least 220 °C and then exposed to a vacuum, and relatively high-pressure steam is passed through the heated oil. Deodorization systems are generally' separate from the fry ing system within which the frying oil is employed. Deodorization generally occurs after the frying oil has been used for a particular period of time to fry' a food product, after which the deodorized oil is reused in the frying system. [0006] Another practice is the use of an adsorbent to remove FFA and polar compounds from the frying oil. Frying oil can be treated, for example, at the end of a frying operation with an adsorbent such as silica gel to remove FFA and polar compounds. Such a treatment can extend the lifetime of the frying oil. However, this practice does not remove all the FFA or total polar material and over time the oil still must be disposed of within a particular time period that may be less than 24 days. [0007] Yet another approach is to use a commercially available vacuum fry er where a vacuum is applied to the entire frying oil vat within which the food is fried in oil. Depending on the size of the frying oil vat, it can take a relatively long period of time to reduce the moisture content of the frying oil to a desirable level. SUMMARY OF THE INVENTION [0008] Various aspects of the present technology relate to the use of a thin film degasser to reduce hydrolysis in frying oil. In some aspects, the degassed frying oil has a moisture content of less than 1000 ppm after use of the thin film degasser. Additionally or alternatively, the degassed frying oil has a moisture content of less than 400 ppm. Additionally or alternatively, the degassed frying oil has a moisture content of less than 200 ppm. Additionally or alternatively, the frying oil has a temperature of at least 150°C when introduced to the thin film degasser. Additionally or alternatively, the frying oil has a temperature of less than 200°C when introduced to the thin film degasser. [0009] Additionally or alternatively, the method includes fry ing a food product in a frying oil vat, wherein the frying oil is introduced to the thin film degasser from the frying oil vat. Additionally or alternatively, the thin film degasser is configured to remove oxygen and moisture from its volume. Additionally or alternatively, the thin film degasser is configured to remove fatty' acids. Additionally or alternatively, the method includes filtering the frying oil upstream of the thin film degasser. Additionally or alternatively, the vacuum pressure in the volume of the thin fi