ABSTRACT: Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. A laboratory scale vacuum frying apparatus...

BACKGROUND Crispness is an important characteristic to be controlled in deep-fat fried products. The physical state of food polymers influences the development of cellular structure and textural qualities of fried food. Glassy state is believed to play an important role in the mechanical properties of low-moisture food. Therefore, an understanding of the physicochemical phenomena in the develop...

OBJECTIVE The objective of this study was to evaluate the intake and nutrient digestibility, nitrogen balance and ruminal ammonia nitrogen in lambs of diets containing different levels of residual frying oil. METHODS Levels of 0, 20, 40, 60, and 80 g/kg dry matter (DM) base of residual frying oil in the diets of lambs were evaluated. Five castrated lambs with initial body weights of 36.8±3.3 ...

The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, panc...

Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...

The effects of addition of adipose tissue, rendered fat, rendered fat + the separated connective tissue and rendered fat + gelatin, respectively, were compared on the fat-holding properties of hamburgers upon heating. The fat losses on frying (175 °C, 3.5 minutes on each side) were substantially less than in the net test (cooking in a water bath at 77 oc for 35 minutes, followed by a centrifuga...

BACKGROUND Potato frying quality is a complex trait influenced by sugar content in tubers. Good frying quality requires low content of reducing sugars to avoid the formation of dark pigments. Solanum tuberosum Group Phureja is a valuable genetic resource for breeding and for genetic studies. The sugar content after harvest was analyzed in a germplasm collection of Group Phureja to contribute to...

Palm oil is shown to have antioxidant, anticancer and cholesterol lowering effects. It is resistant to oxidation when heated compared to other frying oils such as soy oil. When a frying oil is heated repeatedly, it forms toxic degradation products, such as aldehydes which when consumed, may be absorbed into the systemic circulation. We have studied the effects of taking soy or palm oil that wer...

Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty ...

During frying of food in oil, the high oil temperature allows water evaporation to occur inside due rapid heat transfer, and evaporated is replaced by oil. Moisture loss absorption play an important role deep-frying process, providing a unique palatability sensory characteristics products. Rapeseed often used as for frying. Extra virgin olive (EVOO) also commonly kitchens. This study aimed comp...