Frying of Foods

Franco Pedreschi, Javier Enrione

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Scopus citations

Abstract

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.
Original languageAmerican English
Title of host publicationConventional and Advanced Food Processing Technologies
Number of pages24
ISBN (Electronic)9781118406281, 9781118406328
DOIs
StatePublished - 17 Nov 2014

Keywords

  • Caramelization
  • Commercial atmospheric fryers
  • Countertop units
  • Deep-fat frying
  • Deep-frying
  • Free-standing floor units
  • Fried foods

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