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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, 1985AbstractThe 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 +4 more
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Optimization of deep-fat frying operations
Trends in Food Science & Technology, 1991Abstract 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 CHARACTERISTICS OF BUTTEROIL
Journal of Food Science, 1977ABSTRACT A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased.
F. P. TANGEL JR +2 more
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Effectiveness of dimethylpolysiloxane during deep frying
European Journal of Lipid Science and Technology, 2004AbstractIn the last decades, silicones and particularly dimethylpolysiloxane (DMPS) added to oils and fats at very low concentrations (1–5 mg/kg) have been widely applied as inhibitors of thermoxidative reactions in deep frying. In this review, information available on the mechanisms of DMPS action during the frying process is summarised.
Márquez Ruiz, Gloria +2 more
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Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying
Food ChemistryBeef 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 +12 more
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EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING
Journal of Food Lipids, 1999ABSTRACTRapeseed oil and a mixture of rapeseed oil with palmolein containing silicone oil were used for preparation of french fries. The intermittent frying was continued for 5 days in a household fryer with replenishment of used oil. The decomposition of polyunsaturated triacylglycerols, formation of polar substances, polymers, colored products and ...
ZUZANA RÉBLOVÁ +3 more
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Advances in Deep-Fat Frying of Foods
2008Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.
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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, 2023Abel Cerón-García +2 more
exaly