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Quality control of used deep‐frying oils
European Journal of Lipid Science and Technology, 2014Quality of deep‐fried food is inseparably attached to the quality of the used deep‐frying oil. Taste, flavor, shelf life, consumer acceptance, and safety of fried food essentially depend on frying oil quality. Evaluation of frying oil quality therefore is an important issue for both frying operators and official food control agencies.
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Texture prediction during deep frying: A mechanistic approach
Journal of Food Engineering, 2012A framework for fundamental physics-based prediction of texture was developed whereby changes in Young’s modulus in potato strips during frying could be predicted by combining modulus changes with temperature and moisture with predictions of the latter from fundamental physics-based process model.
Shruti Thussu, Ashim K. Datta
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Tests to monitor quality of deep‐frying fats and oils
European Journal of Lipid Science and Technology, 2004AbstractThere are dozens of tests an oil chemist has at his disposal for evaluating fresh and used frying oils. These include chemical tests, instrumental methods, physical methods and rapid tests. Not all are applicable to use when evaluating oils used for deep‐fat frying.
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Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Julian Andres Gomez-Salazar +2 more
exaly
Some Effects of Deep Frying on Dietary Fat Intake
Nutrition Reviews, 2009G, Varela, B, Ruiz-Roso
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