5th
International Symposium |
|
Richard Stier, Sonoma/CA (Chair)
Carmen Dobarganes, Sevilla,
Spain
Edwin Frankel, Davis/CA
Christian Gertz, Hagen/ Germany
Monoj Gupta, Richardson/TX
Dilip Nakhasi, Bradley/IL
Welcome to San Francisco and the 5th International Symposium on Deep-Fat Frying. This is the first North American program that the Euro Fed Lipid has organized. We sincerely hope that this will be an opportunity for the leaders in the area of deep-fat frying to meet and share their knowledge and experiences. Frying and fried foods have come under fire in recent years because of the types of oils that are used and their possible contribution to the obesity epidemic. The industry has responded to these concerns by working to utilize healthier oils and manufacturing products that are lower in calories. We believe that this program will provide insights into how we, as industry, can continue to meet the needs of consumers by producing products that are healthier and safer.
Rick Stier, Congress Chair
06.00 pm Welcome Reception at the Marriott's
08:00 am Registration
08:45 Welcome and short review of the last
Symposia
FOOD PROCESSING
09:00 A. E. Sloan, Sloan Trends & Solutions, Escondido/CA: The
Future of Frying, Fried Foods and Frying Oils
09:45 James
Padilla, Heat and Control, Hayward/CA: Advance in Industrial Frying
Systems
10:30 Coffee Break
11:00 Kathy Warner, USDA,
Peoria, IL: Flavor Quality of Fresh and Stored Fried Foods
11:45
Brian E. Farkas, North Carolina State University, Raleigh, NC/USA:
Development of an Alternative Finish Frying Process
12:30 Lunch
THEORETICAL ASPECTS OF DEEP-FRYING
01:30 pm Christian Gertz, Official Institute of Chemical Analysis,
Hagen/ Germany: Fundamentals of Deep Fat Frying - Facts and Errors
02:15 Edwin Frankel, University of California, Davis/CA: The Chemistry
of Frying Deterioration of Vegetable Oils
03:00 Roman Przybylski,
University of Lethbridge, Lethbridge/ Alberta, Canada: Behaviour of
Antioxidants and Sterols During Frying
03:45 Coffee Break
04:15 R. Paul Singh, University of California, Davis/CA: Modeling of
Heat Transfer During Immersion Frying
OIL QUALITY
05:00 Carmen Dobarganes, Instituto de la Grasa, Sevilla, Spain: Continuous and discontinuous processes: Criteria for Selection of Frying Fats and Oils
OIL QUALITY
09:00 am Monoj Gupta, MG Edible Oil Consulting, Ricardson/TX: Impact
of Processing on Finished Oil Quality
09:45 Program Change, NEW:
Kulbir Pannu, Miroil, Allentown/PA: Healthy Fried Food through Oil
Management for Optimum Frying
10:30 Coffee Break
11:00
Bertrand Matthaeus, Federal Research Centre for Nutrition and Food,
Muenster/ Germany: Use of Different Oils Unusual for Deep-Fat Frying
11:45 Brian Cooke, The Dallas Group of America, Jeffersonville/IN: Use
of Active Treatment Systems for Frying Oils
12:30 Lunch
ANALYTICAL ASPECTS
01:30 pm Christian Gertz, Official Institute of Chemical Analysis,
Hagen/ Germany: Legal Regulations and Analytical Procedures to Monitor
the Quality of Fresh and Degraded Deep-Frying Fats
02:15 Virginia
Gordon, Safetest, Tempe/AZ: Safetest - A New Rapid Test Technology for
Fats and Oils
FRYING AND HEALTH
03:00 Richard Stier, Sonoma/CA: Are Allergens a Concern with Frying
and Fried Foods?
03:45 Coffee Break
04:15 David Linebeck,
Joint Institute for Food Safety and Applied Nutrition, College Park/MD:
Acrylamide in the United States: Research, Issues and where we are
going
05:00 Bertrand Matthaeus, Federal Research Centre for
Nutrition and Food, Muenster/ Germany: Acrylamide - New Aspects from a
European Point of View
The congress will take place at the San Francisco Marriott Fisherman's Wharf , 1250 Columbus Avenue San Francisco, CA 94133 USA
Phone: 1 415-775-7555, Fax: 1 415-474-2099
deleted
Area Airports:
San Francisco - SFO (15 Miles North) Take 101 N and exit Van Ness Street. Go 30 blocks north on Van Ness to Bay Street, turn right. Take Bay Street 5 blocks to Columbus, turn left.
Put me on the mailing list! -> mailto Andrea Gab