Fried food is a beloved part of our traditional cuisine, often enjoyed during holidays or as a daily meal. From crispy spring rolls and croquettes to fritters, oil cakes, and even facial fossa (a type of deep-fried dough), fried foods are popular across all ages. In the world of fast food, children especially love items like French fries, fried bread, chicken wings, and potato chips. Even biscuits and other snacks are commonly deep-fried.
While fried foods offer a satisfying crunch and rich flavor, frequent consumption can be harmful to health. The frying process alters the physical and chemical properties of cooking oil. As oil is used repeatedly, its acid value, refractive index, and polar component levels increase. These changes can negatively affect both the quality of the food and the health of those consuming it.
To monitor this, scientific testing tools can predict the polar component and acid value of frying oil, helping to control its deterioration and ensure oil quality. When purchasing palm oil or other edible oils, initial tests may show acceptable acid values and polar components. However, the acid value tends to rise quickly over time, making it essential for food manufacturers to establish internal standards that exceed national sanitary regulations. This ensures consistent quality and safety in frying operations.
The ATAGO brand, with over 77 years of experience since 1940, offers advanced solutions such as the DOM-24 Frying Oil Detector. This device is designed for use with various edible oils, including soybean, palm, peanut, and rapeseed oils. It allows companies to conduct on-site testing of frying oil quality, ensuring that the oil meets their internal control standards before producing fried foods.
By setting their own quality benchmarks, enterprises can better manage the condition of their frying oil. Before starting production, mixed oil is tested and compared against these standards to determine if it's suitable for use. This helps maintain product consistency and consumer safety.
For more information about the DOM-24 Frying Oil Detector and its applications, please visit our website.
1.0mm Ribbon Connector is commonly used in electronic devices to connect ribbon cables. It is a type of connector that has a pitch of 1.0mm, which means that the pins are spaced 1.0mm apart. This connector is designed to be used with ribbon cables that have a similar pitch.
The 1.0mm Ribbon Connector is typically used in applications where a high-density connection is required. It is commonly used in computer systems, printers, and other electronic devices that require a high-speed data transfer.
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