Deep-frying

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Tempeh. DehuUed cooked soybeans are inoculated with the mold, Thi pus oligosporus packed in perforated plastic bags, and allowed to ferment for 18 h. The mold mycelium overgrows the soybean cotyledons and forms a compact cake. When sHced and deep-fried in oil, a crisp and golden brown product is obtained. Although native to Indonesia, tempeh has become popular with vegetarians in the United States and other Western countries (93). 

The destruction of antioxidants in fried food is much lower than in frying oil as the contact of food with frying oil is only short. Antioxidants are oxidised only in the surface layers. The deep frying takes only a few minutes so that only the outer layers of deep fried food are heated to 150-180°C, but the inner layers are not oxidised to more than 100°C in such a short time. Therefore, losses of antioxidants in the inner layers are negligible. Many food components, such as proteins, flavonoids or tannins, inhibit the destruction of antioxidants in fried food during the frying operation (Pokorny, 2000). 

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. 

Consumption of food with sterols and their oxides is a health concern. Oxidation products of phytosterol, including epimers of 7-ketositosterol and 7-hydroxycampes-terol, 7-ketocampesterol, epimers of 5,6-epoxy-sitosterol, 5,6-epoxycamposterol, 24 a-ethylcholestane-3(3,5,6 (3-triol, and 24 a-methylcholestane-3(3,5,6 (3-triol, in deep-fried potato chips in palm oil, sunflower oil, and high oleic sunflower oil were quanhtahvely analyzed by PTLC followed by GC and GC-MS [73]. 

Torres, P., Guzman-Ortiz, M. and Ramirez-Wong, B., Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes, J. Agric. Food Chem., 49, 2825, 2001. 

If you find yourself with too much zucchini, you can slow down the production of fruits by eating the flowers. Pick them, wash and dry them, and deep-fry them In a light batter. 

Banks, D. (1996). Food service frying. In "Deep Frying" (E. G. Perkins and M. D. Erickson, eds.), pp. 245-257. AOAC Press, Champaign. 

Food accumulation add Jiao Mai Ya (deep-fried Hordei fructus germinatus), Jiao Shen Qu (deep-fried Massa medicata fermentata) and Jiao Shan Zha (deep-fried Crataegi fructus) to promote food digestion. 

Deep-fried Mai Ya, Shen Qu and Shan Zha can aid digestion of starchy food, alcohol, protein and fat respectively, and they are often used together. 

Avoid foods that may generate dryness Patients who suffer from the syndrome of dryness should avoid spicy food and food that induces heat, such as hot pepper, onion, cinnamon and deep-fried food. Very sour food, such as citrus fruits and vinegar, should not be consumed in excess as they may make the fluid distribution slow or even stop. 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

The isolation and structure elucidation of dimers formed as the result of thermal oxidation of fats during deep frying has been of great interest. However, the compositional determination of this fraction from used or heated fats and oils has been neglected because of the difficulties encountered during the isolation of dimers from heated fats and the complexity of the structures present within this fraction. 

Mushrooms have only five calories when eaten raw but have 73 calories when deep fried. 

Avoid deep-frying. Broil fatty foods such as red meats. If you fry or saute, use polyunsaturated vegetable oil. 

Waste or scrap potato chips, french fries or crisps which have been cooked in oil for human consumption are very palatable and high in energy due to the fat taken up in deep frying. They consist of about 500g/kg starch, 350g/kg fat, 50g/kg CP and 30g/kg minerals, mainly potassium and sodium salts. Generally they have a high salt content, and a plentiful supply of fresh water should be made available if they are used in poultry diets. They can be included in diets for poultry at low levels. 

Sample b c roasted (bread, coffee, peanut, walnut, malt), burnt, popcorn, slightly rancid, heated cooking oil Sample ds heated cooking oil, deep-frying fat, solvent, old paint Since the panel found no difference between samples b and c in the triangle test, it was not possible to ask for two distinct "profiles" in the descriptive test. However, it was evident that samples b and c were the most attractive oils from a flavor point of view. There were similarities with sesame oil and Swedish crispbread. 

The term reactive filtration may be used in a variety of applications. A simple search of the internet provides results such as reactive filter paper [1], adsorption filters for removing heavy metals from water [2], solid matrices used in organic synthesis [3], membranes for wastewater treatment, or even dialysis machines, filters for deep-frying pans and devices for the dechlorination of shower water by reaction with vitamin C. Most of the applications termed reactive filtration would be named heterogeneous catalysis or adsorption from a chemical engineer s point of view. 

Unlike in some countries, few United States households have dedicated frying pots containing oil in readiness for meal preparation. Most domestic deep frying is done by commercial operations such as snack foods processors, producers of convenience fried foods such as Chinese egg rolls and frozen meals, and fast food vendors who prepare French fries, fried chicken, and other products. 

Perkins, E. G. and Erickson, M. D., Deep Frying Chemistry. Nutrition, and Practical Applications, AOCS, Champaign, IL, 1996. 

Conditions prevailing during frying are less favorable than those encountered in the above-mentioned processes. Deep frying, where the food is heated by immersion in hot... 

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