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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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DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS

Journal of Food Lipids, 2001
ABSTRACTRefined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein ...
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Quality control of used deep‐frying oils

European Journal of Lipid Science and Technology, 2014
Quality 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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Deepness of the fry