Adding Value to Oklahoma

Deep Fat Frying Workshop

  • Workshop Description
    Frying process is very complex. Numerous reactions taking place during frying generate both desirable and undesirable effects on both food and oil quality.

    This workshop will cover science and technology of deep fat frying process. The objective of the workshop is to train personnel in the frying operations and provide basic and practical information that is relevant to frying performance.

    The workshop attendees will gain knowledge on good operating techniques that will minimize undue oil damage and deliver fried foods with high flavor stability. Food processing research and development, quality control, packaging, sales and marketing, engineering, restaurant and production management personnel would benefit from this workshop.

  • Details:
      • September 26-27, 2006
      • Speakers
        See agenda below

  • Agenda
    September 26
    8:30-9:00 a.m Registration
    9:00-9:10 a.m. Welcome and Introductions
     
      • Nurhan T. Dunford and Chuck Willoughby
    9:10-9:30 a.m. Basic Oil Chemistry
     
      • Nurhan T. Dunford
    9:30-10:30 a.m. Oil Selection for Frying Applications
     
      • Mike Peterman, ADM
    10:30-10:45 a.m. Break
    10:45-11:45 a.m. Questions and Answers
       
    noon-1:00 p.m. Lunch
    1:00-2:00 p.m. Industrial and Food Service Fryer Operation
     
      • Monoj Gupta, Consultant
    2:00-2:45 p.m. Workers Safety and Environmental Issues
     
      • Jason Young
    2:45-3:00 p.m. Break
    3:00-3:45 p.m. Food & Oil Interaction
     
      • Monoj Gupta, Consultant
    3:45-4:15 p.m. Labeling Rules and Regulatory Issues
     
      • Nurhan T. Dunford
    4:15-4:45 p.m. Round Table Discussion
    September 27
      Demonstrations
    9:00-10:00 a.m.
      • Frying Oil Filtration
        Brian Cooke, The Dallas Group Specialty Adsorbents
    10:00-10:30 a.m.
      • Rapid Oil Quality Measurement Tests
        Nurhan T. Dunford
    10:30-10:40 a.m.
      • Break
    10:40 a.m. - 12:30 p.m.
      • Antioxidant Systems for Frying Operations
        Bernard Friedman, Mir Oil
    12:30-2:30 p.m. Lunch
     
      • Frying demonstration, sensory test
        Nurhan Dunford
        David Moe
        Darren Scott
        Chuck Willoughby

  • Registration:
    • Cost: $150 per person; $200 after September 15
    • Parking, lunch, snacks, and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
    • Deadline: September 15, 2006
    • Click here to complete our online registration form.
RESOURCES
  Online Registration Form
Deadline: 9-15-2006