Frying of Foods

All rights reserved. Deep-frying is a common multifunctional unit operation for fast drying, texturing and cooking of foods. Deep-fat frying is a rather complex process comprising simultaneous heat and mass transfer with chemical reactions and textural changes taking place. The high temperatures of the frying affect surface colour and mechanical characteristics of fried foods and heating of reducing sugars also influences a complex group of reactions, termed caramelization, leading to browning development, which defines the colour of the final product. The properties of interest that determine the overall quality in food frying are moisture content, appearance/colour, textural properties, structure, oil content, toxic compound content and nutritional value. The tube style, open pot and flat bottom are the different types of common commercial atmospheric fryers. Fryers may be countertop units, free-standing floor units and in batteries of several fryers in one housing.