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.
The objective of the study was to determine if the SuperSorb® […]
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 […]
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 […]
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 […]
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.
* The following post is the third in our three-part series with Monoj Gupta. Mr. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master’s degree in chemical engineering from the […]