Increasing efficiency in fried food production: oil take-up, energy use & shelf-life

提高油炸食品生产效率：吸油、能源使用

• 批准号: 101402
• 金额: $ 59.17万
• 依托单位: J SAINSBURY PLC
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2013
• 资助国家: 英国
• 起止时间: 2013 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=101402
• 关键词: Increasing; efficiency; fried; food; production

This project has been instigated by Sainsbury's, working with their suppliers Tayto Group Limited and SK Foods, and Teesside University. The aim is to reduce oil use and degradation in the manufacture of fried foods, based on two product groups: crisps and snacks, and chilled fried ethnic snacks. The objectives of the project are:- To optimise oil management and reduce the speed with which oil oxidises to improve product shelf-life, reduce waste and potentially open up additional export market opportunities;- To improve frying process efficiency, thereby reducing oil pick-up in products, extending the life of frying oil, and reducing the amount of energy used to heat the products. Taste panels will be used throughout to assess the potential impact of the project on consumer perceptions of taste.

该项目由Sainsbury's与其供应商Tayto Group Limited和SK Foods以及Teesside University合作发起。其目的是减少油炸食品制造中的油使用和降解，该食品基于两个产品组：薯片和零食以及冷冻油炸民族零食。该项目的目标是：-优化油管理，降低油氧化的速度，以延长产品保质期，减少浪费，并可能开辟更多的出口市场机会;-提高油炸工艺效率，从而减少产品中的油吸收，延长油炸油的使用寿命，并减少用于加热产品的能源量。整个过程中将使用口味小组来评估该项目对消费者口味感知的潜在影响。