Frying oil deterioration assessment device and frying oil deterioration assessment method
AssigneeJ-Oil Mills, Inc.
InventorsMasami Inoue, Ryohei Watanabe, Kenichi Kakimoto
Life of this patent
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Abstract
A degree of deterioration of frying oil in a fryer can be assessed easily and accurately. A frying oil deterioration assessment device 41 comprises a recording unit 45 that records types of fried foods 19 fried in frying oil 17 in an electric fryer 14 and a fried quantity for each type, a holding unit 46 that holds correlation data indicating a relationship between the fried quantity for each type of fried food 19 and a degree of deterioration of the frying oil 17, and an assessment unit 47 that assesses the degree of deterioration of the frying oil 17 on the basis of the correlation data and the recorded types of fried food 19 and fried quantity of each type.
Claims12
A frying oil deterioration assessment device comprising a processor and a memory having program code stored therein for execution by the processor,
- wherein the processor executes the computer program code to:
- record types of fried foods fried in frying oil in a fryer and fried quantities for each type;
- hold correlation data indicating a relationship between fried quantity and degree of deterioration of frying oil for each type of fried food;
- and
- assess the degree of deterioration, which is the extent of deterioration of the frying oil in the fryer, based on the held correlation data and the recorded fried food types and fried quantities for each type,
- for each type of fried food, the correlation data includes deterioration-indicator-specific data indicating a relationship between a value of a deterioration indicator and the fried quantity with each of one or more deterioration indicators of the frying oil;
- and
- the processor further executes the computer program code to evaluate the value of the deterioration indicator pertaining to the frying oil in the fryer based on the deterioration-indicator-specific data, and assesses the degree of deterioration of the frying oil based on the evaluated value.
A frying oil deterioration assessment method characterized by comprising:
- a recording step in which a recording unit records types of fried foods fried in frying oil in a fryer and a fried quantity for each type;
- and
- an assessment step in which an assessment unit assesses a degree of deterioration, which is an extent of deterioration of the frying oil in the fryer, on the basis of the recorded types of fried foods and the fried quantity of each type, and correlation data indicating a relationship between the fried quantity and the degree of deterioration of the frying oil for each type of fried food,
- wherein for each type of fried food, the correlation data includes deterioration-indicator-specific data indicating a relationship between a value of a deterioration indicator and the fried quantity with each of one or more deterioration indicators of the frying oil;
- and
- the frying oil deterioration assessment method further comprises evaluating the value of the deterioration indicator pertaining to the frying oil in the fryer based on the deterioration-indicator-specific data, and assessing the degree of deterioration of the frying oil based on the evaluated value.
Dependencies are inferred from the claim text.