Results 271 to 280 of about 3,039,336 (334)

Deep-Frying Oil: Heat-Induced Changes

Journal of Culinary Science & Technology, 2014
Studies report that the frying process causes chemical changes in altering its composition, causing unpleasant flavor, very hard and dark fried food surface, and an excess of oil absorbed, among others. Deep-frying oil samples were collected from four randomly chosen food services every other day for 10 days.
Márcio Antônio Mendonça, Wilma Maria Coelho Araújo, Luiz Antônio Borgo, Hugo Clemente Araújo   +3 more
openaire   +1 more source

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
openaire   +1 more source

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 ...
openaire   +1 more source

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
openaire   +1 more source

Heat transfer coefficient during deep-fat frying

Food Control, 2009
Abstract The heat transfer coefficient is significant in the design of equipment and processes which must be carefully evaluated and used. For example, the coefficient value defines to a great extent the equipment size and also establishes the contacts between phases and processing time.
Armando Alvis, Carlos Vélez, Maite Rada-Mendoza, Mar Villamiel, Héctor S. Villada   +4 more
openaire   +1 more source

Deep Fat Frying Of Foods—Transport Phenomena

Food Reviews International, 2005
Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media.
Adefemi Farinu, Oon-Doo Baik
openaire   +1 more source

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying

Analytical Letters, 2019
The decomposition of unsaturated fatty acids and tocopherols in 10 commercial edible oils during deep frying was investigated. The dominant tocopherol in oils rich in polyunsaturated fatty acids (PUFAs) was γ-tocopherol, except for natural perilla oil (δ-
Xiaofang Liu, Shuo Wang, Eitaro Masui, S. Tamogami, J. Chen, Han Zhang   +5 more
semanticscholar   +1 more source

The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review

Food Analytical Methods, 2022
Xinyu Cao, Xue Li, Nanxi Shu, C. Tan, Yong‐jiang Xu, Y. Liu   +5 more
semanticscholar   +1 more source

Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Food Control, 2022
Shaziya Manzoor, F. Masoodi, Rubiya Rashid   +2 more
semanticscholar   +1 more source

Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries

Food Bioscience, 2022
Shaziya Manzoor, F. Masoodi, Rubiya Rashid, Mohd Masarat Dar   +3 more
semanticscholar   +1 more source