Journal ArticleDOI
New theoretical and practical aspects of the frying process
TLDR
In this article, the authors discuss various types of reactions occurring in the food frying operation, possible mechanisms, a new realistic method -OSET index for measuring heat stability of frying oils - and the protective behaviour of substances that enhance the frying stability of oils.Abstract:
The deep-frying process, normally carried out at 140-200 °C, is a very complex system due to the combination of heat and mass transfer between food and frying medium. The system becomes more complicated as the frying operation proceeds, because the composition of the food being fried and the frying medium is changing continuously due to the progressive deterioration of the frying medium. Apart from a variety of chemical reactions occurring, several changes take place in the frying food, such as gelatinisation of starch, denaturation of protein, and decrease of moisture. These changes bring about swelling of the product, formation of a crusty layer, and the appearance of a golden colour, good texture and taste. The precise control of the fryer enables these physical and chemical changes in the frying of food to convert it into a desirable finished product. This article discusses various types of reactions occurring in the food frying operation, possible mechanisms, a new realistic method - OSET index for measuring heat stability of frying oils - and the protective behaviour of substances that enhance the frying stability of oils.read more
Citations
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Journal ArticleDOI
Chemistry of deep-fat frying oils
Eunok Choe,David B. Min +1 more
TL;DR: Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature, and lignan compounds in sesame oil are effective antioxidants in deep-fat frying.
Journal ArticleDOI
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
TL;DR: In this paper, the effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil (RBO) during the preparation of poori (an Indian traditional fried food) by deep-fat frying was investigated.
Journal ArticleDOI
Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles
TL;DR: Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat.
Journal ArticleDOI
Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by 1H Nuclear Magnetic Resonance
TL;DR: In this article, a study is made of the evolution of the composition of sunflower oil kept over prolonged periods of time at high temperature (190 °C) in a domestic fryer.
Journal ArticleDOI
Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.
Frédéric Mestdagh,Bruno De Meulenaer,Christof Van Poucke,Christ'l M. Detavernier,Caroline Cromphout,Carlos Van Peteghem +5 more
TL;DR: In this paper, a new heating methodology based on a closed stainless steel tubular reactor was used to study the acrylamide formation mechanism in different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food.
References
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Journal ArticleDOI
Factors affecting oil uptake in tortilla chips in deep-fat frying
TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.
Journal ArticleDOI
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
TL;DR: In this article, the variations in moisture content and oil content of samples of 1.5mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C.
Journal ArticleDOI
Quality control in the use of deep frying oils
TL;DR: In this article, the authors reviewed the chemical and physical changes that occur in frying facts during use and their significance to fat life and to finished product quality, and the more commonly used quality control tests for monitoring these changes are examined as is their applicability to food service institutions and food processors.
Journal ArticleDOI
Interactions between fat and food during deep-frying
TL;DR: In this paper, the main changes in the frying fat due to the nature of the food fried in it as well as modifications in the food as a consequence of the fat or oil used as heat transfer medium are reviewed.
Journal ArticleDOI
Testing and comparing oxidative stability of vegetable oils and fats at frying temperature
TL;DR: In this paper, a new method was developed to estimate the stabilising activity of synthetic and natural food additives at frying, and the determination of polymeric triglycerides by size exclusion high-pressure liquid chromatography (HPLC) was carried out for the estimation of the oxidative heat stability of vegetable fats and oils.
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