A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 μm. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

A cooking apparatus may include a cooking chamber, a heating mechanism, a microwave generator, and a waveguide. The cooking chamber may hold cooking media. The heating mechanism may be disposed at the cooking chamber and may heat the cooking media. The microwave generator may produce microwave energy. The waveguide may be disposed on the cooking chamber and may transmit the microwave energy from the microwave generator to the cooking chamber. The microwave generator may be mounted to the waveguide at one end portion of the waveguide. An opening may be formed in an opposite end portion of the waveguide through which the microwave energy may enter the cooking chamber. The opposite end portion of the waveguide may be opposite to the one end portion of the waveguide.

A piping structure (1A) comprises a first pipe (10) to which food (H) is supplied, a plurality of second pipes (20) provided downstream of the first pipe (10) and connected to the first pipe (10), and a plurality of third pipes (30) provided downstream of the second pipes (20), a number of the plurality of third pipes being connected to each of the second pipes (20).

This identification apparatus is for identifying the degree of degradation of oil and includes a sensor that detects a substance arising from oil contained in an oil tank and a controller that determines the degree of degradation of the oil based on information related to the substance detected by the sensor and the distance from the oil tank containing the oil to the sensor.

A composite material for food contact applications includes an absorbent layer and a non-absorbent layer, the absorbent layer having a textured surface for absorbing and trapping liquids, for example, oil, grease, or water, and the non-absorbent layer having an oleophobic surface that acts as an oil and grease specific liquid barrier. The material further includes one or more lamination layers. The lamination layer acts as a general liquid barrier between the absorbent layer and non-absorbent layer. This additional liquid barrier enhances the liquid repelling effect of the non-absorbent layer to more effectively trap liquids in the absorbent layer, thereby preventing liquids from seeping through the material onto an external surface.

A method and a system for rapidly predicting the frying and bubbling tendency of edible oil, the method comprising: heating the edible oil, and immersing a polar component content detection probe into the oil to measure the initial polar component content of the edible oil; a frying state: removing the detection probe, placing frying food into the edible oil and frying same, extracting the frying food after frying, and observing the highest value of the frying oil bubble height and recording same as an initial bubble height; an air introduction state: immersing the detection probe into the edible oil and introducing air into the edible oil, and continuing to introduce air and heat until detecting that the polar component content of the oil has reached 10%; repeating the frying state; and formula fitting. The present method does not require actual frying, as the frying and bubbling tendency of the oil can be predicted with a 60 g sample, saving raw materials and implementing a comprehensive evaluation of the bubbling properties; the system equipment is simple, and is suitable for industrial practical operations.

A system for transporting and measuring the quality of cooking oil in a system. The system may include a fryer unit, a feed tank, a storage receptacle, and either a pumping station, direct flow pathway from the fryer unit to the storage receptacle, or both a pumping station and a direct flow pathway from the fryer unit to the storage receptacle. At least one oil quality sensor for measuring the quality of the oil, such as by measuring the electrical properties of the oil, may be placed in one of the various lines of the pumping station, in the direct flow pathway from the fryer unit to the storage receptacle, or any combination thereof.

A robotic kitchen assistant for frying includes a robotic arm, a fryer basket, and a robotic arm adapter assembly allowing the robotic arm to pick up and manipulate the fryer basket. The robotic arm adapter includes opposing gripping members to engage the fryer basket. A utensil adapter assembly is mounted to the handle of the fryer basket, and the opposing gripper members are actuated to capture a three-dimensional (3D) feature of the utensil adapter assembly. The robotic arm adapter assembly can include an agitator mechanism to shake the fryer basket or another utensil as desired. Related methods are also described.

Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).