[Stoves] The PROTOS Plant Oil Cooker

[nari phaltan]

On the subject of use of castor oil etc I think the stovers maybe interested
in reading a keynote lecture I gave recently at National Oilseeds
conference. www.nariphaltan.org/biofuels.pdf

Cheers. Anil


On 5/2/07, Peter Verhaart <pverhaart at iprimus.com.au> wrote:
>
> Dear A.D.,
>
> If cooking oil can be overheated, doesn't that mean its boiling point
> was not reached while food was being fried in it?
> The kitchen walls getting coated with oil could be from spray resulting
> from the frying process.
> A test would be to heat the oil in a vessel where there is no access to
> air and see if it disappears without leaving a deposit.
> If cooking oil has a boiling point how can it be overheated in an open
> pan when it remains at atmospheric pressure?
> If it leaves a deposit that would mean it is undistillable at
> atmospheric pressure.
>
> With kind regards,
>
> Peter Verhaart
>
>
> adkarve wrote:
> > Dear Peter,
> > I don't know if the oil would vanish without a trace. There are other
> > thermochemical reactions that occur in oil at high temperature. One of
> them
> > is the formation of epoxides. In deep frying, the substance that is
> supposed
> > to be fried contains water. Every time you introduce something into the
> pan
> > for frying, the temperature of the oil drops because firstly, the
> substance
> > to be fried is at room temperature. Secondly, the water in the substance
> > evaporates. The evaporation removes heat from the oil. To compensate for
> > these losses the flame intensity is deliberately kept high. If the
> housewife
> > stops introducing new material into the frying pan at a regular
> interval,
> > the oil gets overheated. Overheated cooking oil pyrolyses. To test, if
> > boiling oil would vanish without a trace, one would have to have a
> > thermostatically controlled apparatus, in which the pan is kept
> constantly
> > at 250 C.  Some residue of the epoxides and other substances may remain
> > behind. It is however a fact, that oil vaporizes at high temperature,
> > because in Indian kitchens, where deep frying is quite common,  the
> kitchen
> > wall directly behind the stove, and in case one has an exhaust fan in
> the
> > kitchen, the blades of the fan too get an oily coating.
> > Yours
> > A.D.Karve
>
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