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Hagen/ Germany, 11-13 January 2004
New Recommendations on Frying Oils
Lectures (section "Fritieren")
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Deep-Frying has been a very popular method of food preparation since living memory. During the heating period many deterioration products are formed which can lead not only to bad flavouring of the fried produce but also cause unpleasant smoking or string foaming. Often the consumer suffers from a gastrointestinal distress after consuming fried foods in restaurants. The formed compounds do not have well proven detrimental effects to health. This may be the reason for there not being specific laws concerning the evaluation of frying fats from the health authorities' point of view. Newer scientific findings about acrylamide, cyclic compounds, heterocyclic aromatic amines in fried food or mutagenic polycylic aromatic hydrocarbons in the fume of cooking oils may change this careless attitude to fear. Furthermore, new quick tests and analytical procedures will be demonstrated. The application of stabilizing agents and other additives for the prolongation of the lifetime of fats and oils in the fryer will also be discussed. The symposium should be an opportunity for all who are interested in the field of deep frying processing to update their knowledge and to discuss open questions. The past has demonstrated how important the DGF Symposia on Deep Fat Frying are. I look forward to seeing you in Hagen.
Christian Gertz, DGF Division "Analysis and Standard Methods"
Local organizer: Dr. Christian Gertz, CUA Hagen, Hagen, Germany
The conference language is English.
18.00 Get together in the cellar of the Arcadeon
8:00 Registration
8:45 Welcome and short review of the last Symposia
9:00 Legal regulations of fats and oils in Europe
Prof. Dr. A.Huyghebaert, Faculteit van de Landbowweetenschappen, Lab. Voor Levensmeddelenchemie,
Gent, Belgium
9:30 Coronary risk: trans- and saturated fatty
acids
Prof. Dr. Gerhard Jahreis, University Jena, Germany
10:00 Oxidative stressed frying fats and oils-
Potential role for health
Prof. Dr. Nikolaos K. Andrikopoulos, Harokopio University, Departement of Science
of Dietetics-Nutrition, Kallithea, Athens- Greece
10:30 Coffee Break
11:00 Formation of volatile compounds in cooking
oil fume
Dr. Matthias Weigl, Zentrallabor der Berufsgenossenschaft Nahrungsmittel und
Gaststätten, Potsdam, Germany
11:30 Chemistry, formation and occurrence of
genotoxic heterocylic aromatic amines in fried products
Dr. Michael Murkovic, Graz University of Technology, Department of Biochemistry
and Food Chemistry, Graz, Austria
12:00 Savety of fried Foods based on HACCP principles
Prof. Dr. C. Tzia, National Technical UNiversity of Athens, Greece
12:30 Lunch
13:30 Deep Frying as a science
Richard F. Stier, Consulting Food Scientists, Sonoma, USA
14:00 New theoretical and practical aspects
of the frying process
Dr. S.Parkash Kochhar, Reading, UK, Dr. Ch.Gertz, Hagen, Germany
14:30 Formation and occurrence of short-chain
fatty acids and oxidised monomeric triglycerides during deep-frying
Dr. M. Carmen Dorbarganes, Instituto de la Grasa, Sevilla, Spain
15:00 Coffee Break
15:30 Developments in fats and oils for commercial
frying
Dr. Barry Rossel, UK
16:00 Frying: Advances in Filtration & Adsorbent
Technology
B.S. Cooke, The Dallas Group of America Inc., Jeffersonville/IN, USA
16:30 Optimising baking and frying process
using oil-improving agents
Dr. Christian Gertz, Official Institute of Chemical Analysis, Hagen, Germany
17:00 Coffee Break
17:30 Hydrogenated fats and oils in frying applications
Bernd Brinkmann WALTER RAU Neusser Öl und Fett AG, Neuss, Germany
18:00 Effectiveness of dimethylpolysiloxane
during deep-frying
Dr. M. Carmen Dorbarganes, Instituto de la Grasa, Sevilla, Spain
18:30 Temperature controlling during deep frying process
Hans Werner Schmidt, Enodis Deutschland GmbH, Herborn, Germany
20:00 Conference Dinner
9:00 Frying oil re-circulation system: New construction
of a fryer to improve heat transfer and minimize fat consumption during deep
frying
Bernd Nockemann, NowaFrit, Halver, Germany
9:30 Tests to monitor quality of deep-frying
fats and oils
Richard F. Stier, Sonoma, US
10:00 New chromatographic methods to detect
deterioration products in used frying fats and oils
Dr. Erhard Schulte, Institut für Lebensmittelchemie der Universität, Münster,
Germany
10:30 Coffee Break
11:00 Acrylamide- Where we are today ?
Andreas Kliemant, Federal Office of Consumer Protection and Food Safety, Bonn,
Germany
11:30 Analytics and formation routes of acrylamide
in heated potatoe products
Dr. Rüdiger Weisshaar, Chem. und vet. Untersuchungsamt Stuttgart, Germany
12:00 Factors affecting the content of acrylamide
during deep-fat frying
Dr. Bertrand Matthäus, BAGKF, Münster, Germany
12:30 Possibilities in simulating frying processes
with respect to minimizing acrylamide contents
Dr.ing. Knuth Franke, Deutsches Institut für Lebensmitteltechnik (DIL) e.V.,
Quakenbrück, Germany
See also: Acrylamid-Informationsseite des IBMP - Institut für Biomedizinische und Pharmazeutische Forschung Nürnberg - Heroldsberg
13:00 Lunch
14:00 Discussion and Recommendations
15:00 End
Practical Demonstrations of new developments in frying technology and quality management will be presented during the coffee breaks.
The Symposium will take place at the Arcadeon-Center, Lennestrasse 91,D-58093
Hagen-Halden, Germany
Tel: +49-2331-35750 Fax: +49-2331-357-200
E-Mail: info@arcadeon.de
http://www.arcadeon.de
The Congress Office is located in the Arcadeon Hagen and is at your service
Sunday, January 10 16:00 to 18:00
Monday, January 11 08:00 to 18:00
Tuesday, January 12 08:30 to 14:00
| Status | until December 19, 2003 | after December 19, 2003 |
| DGF and Euro Fed Lipid Members | 540 Euro | 590 Euro |
| Non-Members | 590 Euro | 640 Euro |
| Students | 200 Euro | 250 Euro |
To register please make use of the online booking system alternatively complete the printed registration form (one form per participant) .
Non-members are encouraged to apply either to DGF- membership or for Euro Fed Lipid membership to get reduced rates.
Registration is valid after receipt at the DGF headquarter. Conference tickets will be handed out at the registration desk and are not transferable. The registration fee includes entry to the scientific program, the book of abstracts, a list of participants, drinks during coffee breaks, lunch on Monday and Tuesday, the conference dinner and get-together dinner.
For room reservation please indicate your requirements on the registration form. The Arcadeon Center offers 78 hotel rooms (80 €/night). Rooms are subject to avaiability at the time of booking. Please note that customers will be held accountable for non-occupany of reserved rooms.
Alternatives are Bentheimer Hof, Hagen-Hohenlimburg, Stennertstrasse 20, Fax.:+49-2334-4826 and the Mercure Hotel, Hagen, Wasserloses Tal 4, Fax.: +49-2331-391153
Cancellation received on or before December 19, 2004 will be refunded in full less a 50 € processing fee. After that date the cancellation charge is 50 % of the registration fee. Should the congress be cancelled, the DGF is not responsible for incidental costs incurred by registrants.
By Car:
Coming from the A 45
Take A45 to "Hagener Kreuz" Change to A46 direction Hagen: After approx. 800m take exit "Feithstraße/Halden" and turn left onto Feithstraße. After approx. 800 m you will pass a BP petrol station on the left. Turn left into Berchumer Straße. Drive through the village Halden (approx. 1 km); The Berchumer Straße changes to Sudfeldstraße; after approx. 150 m turn left onto Lennestraße.
Coming from the A1
Exit Hagen-Nord and continue in the direction of Iserlohn/Hohenlimburg. At the first traffic light turn right, (Iserlohn/Hohenlimburg) Remain on this road passing two more traffic lights. You are now on Schwerter Straße. After 600 m turn right at the traffic light into Buschmühlenstraße, direction "Gewerbegebiet Lennetal". Continue for about 2 - 3 km to a traffic light. Head straight on until you see the building of ABX Logistics on the left. After 300 m turn right into Südfeldstraße. Look for the "ARCADEON" sign and after about 500 m turn right into the driveway.
Deutsche Gesellschaft für Fettwissenschaft (DGF) P.O. Box 90 04 40 D- 60444 Frankfurt/ Main Germany Phone: +49 69 7917 533, Fax: +49 69 7917 564 E-Mail: amoneit@dgfett.de