Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 8, Pages 1410-1423Publisher
WILEY
DOI: 10.1111/j.1365-2621.2007.01664.x
Keywords
capillary pressure; condensation; deep-fat frying; oil uptake; process parameters; product properties; water loss
Categories
Ask authors/readers for more resources
Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific products. Nutrition has become a major health issue, especially in developed countries where increasing obesity is a problem, particularly among children. Many food research projects involving snack food industries therefore attempt to understand oil uptake during the frying process in order to control and reduce the fat content of fried products without deteriorating their desirable organoleptic characteristics. The main objectives of this paper are to review the literature on the frying process and more precisely the mechanisms and parameters involved in the oil uptake phenomenon. Both products and processes will be considered and their influence via experimental results will be discussed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available