Cementious Filtering Medium for Deep Fat Frying Oil Preservation
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Solution Overview
Problem
Deep fat frying technologies face challenges such as high costs due to frequent oil replacement, labor-intensive oil changes, chemical breakdown of cooking oils leading to oxidation, polymerization, and hydrolysis, which result in foaming, reduced food quality, and health hazards from trans-fatty acids absorption.
Innovation Solution
In situ treatment of cooking oils with cementious filtering media, specifically treated cement pastes made from white OPC clinker and microsilica, which absorb breakdown products and reduce foaming, allowing for extended oil life without modifying existing fryers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If cooking oil is used for deep fat frying, then food is cooked quickly with rich flavors and textures, but the oil degrades through oxidation, polymerisation and hydrolysis requiring frequent replacement
Solution Approach 1:
The patent introduces an antioxidant compound as an intermediary substance that mediates between the cooking oil and the degrading environment (heat, oxygen, moisture). This compound absorbs harmful free radicals and reactive species, protecting the oil from oxidation, polymerisation and hydrolysis while allowing the oil to continue functioning for extended periods at high cooking temperatures
Solution Approach 2:
The antioxidant compound is added to the cooking oil before use, performing preliminary protective action against degradation. This pre-protection mechanism is in place before the oil undergoes thermal stress during frying, preventing the formation of breakdown products that would otherwise require frequent oil replacement
2Loss of substance
If cooking oil is filtered to remove food debris, then particles are removed, but chemical breakdown products remain causing foaming and reduced oil quality
Solution Approach 1:
The antioxidant compound acts as a chemical intermediary that neutralizes breakdown products like free fatty acids and aldehydes formed during oil degradation. This compound intercepts and stabilizes reactive species that would otherwise cause foaming and quality deterioration, maintaining oil reliability even after extended use
Solution Approach 2:
The patent converts the harmful effect of oil degradation into a beneficial extended service life. By introducing the antioxidant, the natural degradation process is harnessed and controlled - the compound transforms potentially harmful oxidation and polymerisation reactions into stable, non-foaming products that maintain oil quality
3Reliability
If cooking oil is replaced frequently, then oil quality is maintained, but labor costs and equipment downtime increase
Solution Approach 1:
The antioxidant compound is preliminarily added to the oil to prevent degradation before it occurs. This proactive protection eliminates the need for frequent oil replacement, allowing the oil to maintain quality throughout its extended service life without requiring removal from the fryer
Solution Approach 2:
The antioxidant enables continuous useful action of the cooking oil without interruption for replacement. The compound maintains oil quality stability over extended periods, allowing uninterrupted frying operations and eliminating equipment downtime associated with frequent oil changes
4Speed
If cooking temperatures are increased for faster cooking, then cooking speed improves, but oil oxidation and breakdown accelerate
Solution Approach 1:
The antioxidant compound serves as a thermal mediator that protects the oil from high-temperature oxidation. It intercepts free radicals generated at elevated cooking temperatures, allowing the oil to withstand higher temperatures without accelerated degradation, thus enabling faster cooking without increased oxidation
Solution Approach 2:
The patent changes the chemical parameter of the oil system by introducing the antioxidant compound. This modification allows the oil to maintain stability at higher temperatures, effectively changing the temperature-resistance parameter of the cooking medium to support faster cooking speeds
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution effectively reduces foaming and extends the life of cooking oils by minimizing the formation of breakdown products, improving food quality, and reducing health risks associated with trans-fatty acid absorption, while maintaining oil quality and safety.
Implementation Method 1
a body of cooking oil, locating in said body of cooking oil a cementious filtering medium of the type described in the BBM Patents
Data Source
AI summary
A method for preserving cooking oil comprises contacting the oil with oil-permeable cementious material in the form of either stand-alone blocks, pellets, granules, or balls and which has been hydraulically hardened from a paste comprising (a) >50 wt % of (i) white OPC clinker, (ii) white OPC or (iii) a mixture of white OPC clinker and white OPC, and (b) optionally further ingredients selected from silica, titania, lime, calcium sulphate, hydrated alumina, natural feldspars, diatomaceous earth, Na and Ca forms of natural and synthetic zeolites, clays, pillared clays, activated clays/earths, silicate minerals selected from calcium silicate, magnesium silicate, aluminum silicate, agalmatolite, amphiboles, attapulgite, granite porphyry, kaolinite, porphyry, rhyolite, talc and wollastonite, wherein the porosity of the cementious material is 30-55%. The oil-permeable cementious material has during manufacture been subjected to prolonged drying at elevated temperatures so as to reduce the amount of foaming occurring in the oil during treatment with the said cementious material.