Frying Oil Filtration

16 Aug 2016

Infographic: How Filtercorp is Transforming the Frying Oil Food Industry

By | 2018-04-26T17:46:19+00:00 August 16th, 2016|Categories: Uncategorized|Tags: , , , , |Comments Off on Infographic: How Filtercorp is Transforming the Frying Oil Food Industry

filtercorpinfographic_v9

19 May 2016

An In-Depth Study of Water Retention in Frying Oil Filtration

By | 2018-04-26T17:57:20+00:00 May 19th, 2016|Categories: CarbonPads, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , |Comments Off on An In-Depth Study of Water Retention in Frying Oil Filtration

The following study was conducted by Monoj Gupta, a frying oil filtration expert from MG Edibile Oil Consulting Int’l Inc. Its goal was to determine water retention and water absorption rates by SuperSorb® Carbon Pads.

Objective

The objective of the study was to determine if the SuperSorb® […]

2 May 2016

A Brief History of Popcorn Shrimp

By | 2018-04-26T17:59:07+00:00 May 2nd, 2016|Categories: Frying Oil|Tags: , , , , , , , , , , |Comments Off on A Brief History of Popcorn Shrimp

Unlike some of the current fried food trends like hot chicken, other concepts have been popular for decades. One of these trends is the ever-famous popcorn shrimp, which has a variety of inventors depending on who you ask. So what is the true […]

11 Apr 2016

Frying Oil Filtration or Treatment: Is There a Difference?

By | 2018-04-26T18:00:47+00:00 April 11th, 2016|Categories: Frying Oil|Tags: , , , , , , , , , , |Comments Off on Frying Oil Filtration or Treatment: Is There a Difference?

Fifty years ago, Dr. C.J. Robertson published an article in Food Technology Magazine that listed five basic elements for maintaining frying oil. Even though this is an old publication, these five principles remain the same.

Dr. Robertson’s basic principles for quality frying were introduced in an […]

5 Apr 2016

A Closer Look at the Hot Chicken Trend

By | 2018-04-26T18:01:46+00:00 April 5th, 2016|Categories: Frying Oil|Tags: , , , , , , , , , , |Comments Off on A Closer Look at the Hot Chicken Trend

Hot chicken is a Nashville delicacy. Moist and spicy and full of southern history, one bite is often all it takes to hook diners for decades to come. This has never been more evident than in current dining trends, where the hot chicken trend has […]

22 Mar 2016

Why Cascading Frying Oil in Foodservice Fryers Doesn’t Work

By | 2018-04-26T18:02:57+00:00 March 22nd, 2016|Categories: CarbonPads, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , , , , , , , , , |Comments Off on Why Cascading Frying Oil in Foodservice Fryers Doesn’t Work

By Rick Stier and Monoj Gupta

There are many foodservice frying operations that utilize a practice called ‘cascading’ as a means of managing frying oils. Cascading is a process in which the operator transfers the frying oil from one fryer to the next on scheduled intervals.

Operators […]

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