Abstract：
With increases in consumer demand for fried foods in Japan over the last several decades, the consumption of frying oil has also steadily increased. Fryers used in restaurants to cook large quantities of food are typically cleaned using neutral kitchen detergents at the end of the day after removing the oil from the tank. However, significant amounts of debris can remain in the fryer after cleaning, possibly accelerating oil deterioration and thus reducing the quality of the fried foods. In this study, debris obtained from fryer tanks used in actual restaurants was assessed using scanning electron microscopy-energy dispersive X-ray spectroscopy together with Fourier transform infrared spectroscopy, and were determined to comprise polymerized oil and carbonized organic matter. Experiments using artificially prepared debris confirmed that these materials increased the acid value (AV) of frying oil. Trials in two restaurants serving similar amounts of fried chicken, French fries and doughnuts examined the effects of cleaning the fryer with either an alkaline detergent or a neutral kitchen detergent on debris removal and oil life. The alkaline detergent was found to completely remove debris while the neutral detergent left significant amounts of debris. After cleaning, the fryers were operated with new oil as usual and the deterioration of this oil was monitored by assessing the color difference, AV, carbonyl value and peroxide value. These indices increased 1.3 to 2.0 times faster in the case that the neutral kitchen detergent was used, suggesting that cleaning fryer tanks with an alkaline detergent could contribute to extending the lifetime of frying oil, reducing food losses and thus achieving sustainable development goals.
摘要：
在过去的几十年里，随着日本消费者对油炸食品的需求增加，煎炸油的消费量也稳步增长。在餐馆中用于烹饪大量食物的油炸锅通常在从罐中去除油后的一天结束时使用中性厨房清洁剂进行清洁。然而,清洁后，油炸锅中会残留大量的碎屑，可能会加速油的变质，从而降低油炸食品的质量。在这项研究中,从实际餐馆使用的油炸锅中获得的碎片使用扫描电子显微镜-能量色散X射线光谱和傅立叶变换红外光谱进行评估，并被确定为包含聚合油和碳化有机物。使用人工制备的碎片的实验证实，这些材料增加了煎炸油的酸值（AV）。在两家供应类似数量的炸鸡的餐厅进行试验，炸薯条和甜甜圈检查了用碱性洗涤剂或中性厨房洗涤剂清洁油炸锅对碎屑去除和油寿命的影响。发现碱性洗涤剂完全除去碎片,而中性洗涤剂留下显著量的碎片。清洗后,像往常一样用新油操作油炸锅，并通过评估色差来监测这种油的变质，AV,羰基值和过氧化值。在使用中性厨房洗涤剂的情况下，这些指数增加了1.3到2.0倍，这表明用碱性洗涤剂清洗油炸锅可能有助于延长煎炸油的使用寿命，减少粮食损失，从而实现可持续发展目标。
