Results 221 to 230 of about 3,652 (262)

Stability of fats used for deep fat frying

Oil & Soap, 1938
This paper presents the results of some commercial doughnut frying tests using types of shortening available to the baker. The broad conclusion is that, from the stability viewpoint, the difference in shortening when used for deep fat frying is exaggerated.
C. W. Lantz, G. T. Carlin
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Optimization of deep-fat frying operations

Trends in Food Science & Technology, 1991
Abstract Deep-fat frying is one of the most important unit operations in both the catering and food processing industries. Although many aspects of the frying process are still poorly understood, studies of the chemistry and physics of frying in recent years have provided the means of optimizing the process.
Michael M. Blumenthal, Richard F. Stier
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Deep Fat Frying

1985
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
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Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Journal of the American Oil Chemists' Society, 1985
AbstractThe addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A‐V] shortening) and vegetable oil (partially hydrogenated soybean [V‐S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile ...
Y. ‐Y. Gwo, G. J. Flick, H. P. Dupuy, R. L. Ory, W. L. Baran   +4 more
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Colour changes during deep fat frying

Journal of Food Engineering, 2001
The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes during frying as a function of the main process variables (oil temperature, oil type and sample thickness).
M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, D. Marinos-Kouris   +3 more
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Effect of deep‐fat frying on sunflower oils

Journal of the American Oil Chemists' Society, 1973
AbstractSunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a commerical shortening obtained from a fast‐food establishment were used to deep fry 8 lb of raw potatoes daily for six 8‐hr days.
W. H. Morrison, J. A. Robertson, D. Burdick   +2 more
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Modelling the deep‐fat frying of beef meatballs

International Journal of Food Science & Technology, 1994
Mathematical models describing heat, moisture and fat transfers during deep‐fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents.
PETER ATEBA, GAURI S. MITTAL
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Regulating the use of degraded oil/fat in deep‐fat/oil food frying

Critical Reviews in Food Science and Nutrition, 1997
During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed.
S. Paul, G. S. Mittal, M. S. Chinnan
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Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying

Food Chemistry
Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks.
Fenfen, Lei, Meiyu, Zheng, Tianyu, Zhang, Timothy J, Tse, Martin J T, Reaney, Shu, Wang, Xiaoming, Jiang, Bin, Li, Zhigang, Hu, Dongping, He, Sihong, Zhang, Qinfeng, Zhang, Li, Zhou   +12 more
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Deep-Fat Frying: Understanding Leads to Optimization

Cereal Foods World, 2013
Proper use of technology can help processors produce healthier fried foods that retain the taste and texture consumers enjoy. Healthier frying requires the right fryer, oil, food, processes, and maintenance procedures. In deep-fat frying operations, good baseline data need to be developed on the chemical, physical, and sensory parameters of oils and ...
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