On- or at-line monitoring is a great tool to ensure the safety and quality of foods. There are many applications of this technology—food processors monitor temperature in ovens, fryers and other cookers; producers of fresh-cut produce monitor sanitizer levels and pH in flume waters to help ensure the quality and safety of their products; and fryer operators utilize near infrared scanners to continuously monitor fat and moisture in fried snacks.
Now, several major manufacturers of foodservice fryers are installing technology that allows the continuous monitoring of their cooking oil quality. As someone who worked with frying oils for almost 30 years, I wish them well, but hope they are prepared to deal with issues that have plagued the frying industry for many years.