Measurements; The Effects Of Additives - pro.cooker 498052 Instructions Manual

2. Measurements

• Oil Tester can achieve rapid continuous measurement, alter the completion of a
measurement without waiting for the next direct measurement can be carried out.
• What kind of oil/ grease can this instrument apply to?
• ln principle, all frying oils and lipids can be measured. Such as rapeseed oil,
soybean oil, sesame oil, palm oil, olive oil and peanut oil and other vegetable oils.
Animal fat can also be measured. Depending on the type of grease, the TPM value
of the fresh oil will fluctuate between a few percent, and the maximum use lime of
the frying oil is different.
For example, fresh palm oil has a higher% TPM initial value !han other oils, but its
aging is much slower than other oils.
2.1. The effect of additives
• Oil Tester is designed for the measurement of pure oil/ fat products. If additives are
used, the results may be offset.
2.2. Contras! with laboratory methods
• Frying oil is a mixture of different polar substances. ln the process of aging of frying
oil,the number of high polarity ingredients will increase. Laboratory chromatography
can distinguish between polar and non-polar materials, the content of the total
component of the frying oil is defined as% TPM (total polar group Minute).
• T he value of the% TPM measured may produce subtle changes by the column
method due to the setting of the polar component and the non-polar component
boundary.
Depending on the type of grease, the polarity of the polar and nonpolar components
may also produce subtle changes
But the change in the column method is not recognized.
• On the other hand, Oil Tester can measure the entire polarity of the frying oil and thus
get the actual polar component and the nonpolar component. Therefore, in some
measurements,Oil Tester measured Values may be higher or lower than the results
of the column method.
For example, cocon ut oil, Oil Tester on lts measured TPM value higher than the column
method, this oil is not suitable for deep frying, mainly suitable for a short
frying pan .
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