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Chapter 6: Frying Fats

Fats and Oils
Pages 81-90
DOI: https://doi.org/10.1094/9780913250907.006
ISBN: 0-913250-90-2


Topics Covered

  • Heat Transfer by Fat
    • Mass Transfer
    • Temperature Gradients
    • Optimum Fryer Operation
  • Degradative Reactions During Frying
    • Hydrolysis
    • Oxidation
    • Polymerization
    • Smoking, Ignition
  • Selection of Frying Fat
    • Stability
    • Suitability
  • Troubleshooting

Introduction to Chapter

In frying, heat energy is transferred from the heat source to the food being cooked via a fat. Most industrial processes involve deep-frying, i.e., the heat transfer medium is bulk fat, and the food is partially or totally submerged. In addition to changes in the food brought about by heat, numerous chemical reactions change the physical nature of the fat itself and affect its ability to make a finished product with the desired characteristics.