Food deep-fat frying

Contents I. Food Deep-Fat Frying A General Overview 210... 

Arepas are prepared by mixing the precooked flour with warm water to yield dough pieces that are molded into 7-10-cm-diameter and 1-cm-thick discs. The discs are steam-cooked or simply baked. With these precooked flours the preparation of Arepas only takes 30 min (Cuevas et al. 1985) instead of the 12 h for the traditional process. Arepas are usually cut in the middle in order to place fillings such as meat stews, cheeses, butter, jellies, and other prepared foods. Deep-fat-fried and stuffed Arepas are known as Hallaquitas or Empanadas. The typical composition of prepared Arepas is 58%-64% moisture, 4% protein, 0.7% fat, 38% carbohydrates, 0.2% fiber, and 1% minerals. 

JASWIR I, MAN Y B c and KITTS D D (2000) Use of natural antioxidants in refined pahn olein during repeated deep-fat frying, Food Res Int, 33, 501-8. 

Figure 6. Representative batch of akara, a bread-like product made by deep-fat frying cowpea paste. Reproduced with permission from Ref. 6. Copyright 1980, Institute of Food Technologists.

Deep-fat frying can be defined as a process of cooking food by immersing them in edible oil at a temperature above the boiling point of water, and therefore, may be classified as a dehydration process (Farkas, 1994). Frying temperatures usually range between 130 and 190 °C, but most... 

From an engineering perspective, deep-fat frying can be defined as a unit operation where heat and mass transport phenomena occur simultaneously. Convective heat is transferred from the frying media to the surface of the product, which is thereafter conducted within the food. Mass transfer is characterized by the loss of water from the food as water vapor and the movement of oil into the food (Singh, 1995). 

Albert, S. and Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fat fried cereal product. Food Res. Int. 35, 445-458. 

Blumenthal, M. M. (1991). A new look at the chemistry and physics of deep-fat frying. Food Technol. 45, 68-71. 

Gazmuri, A. M. and Bouchon, P. (2009). Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chem. doi 10.1016/j.foodchem.2009.01.020. 

Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trend. Food Sci. Technol. 14, 364—373. 

Moreira, R. G., Palau, J., and Sun, X. (1995b). Simultaneous heat and mass transfer during the deep fat frying of tortilla chips. J. Food Process Eng. 18,307-320. 

Ni, H. and Datta, A. K. (1999). Moisture, oil and energy transport during deep-fat frying of food materials. Trans. Inst. Chem. Eng. C Food Bioproducts Process. 77,194-204. 

Rubnov, M. and Saguy, I. S. (1997). Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying. J. Food Sci. 62,135-137,154. 

Saguy, S. and Dana, D. (2003). Integrated approach to deep fat frying Engineering, nutrition, health and consumer aspects. ]. Food Eng. 56,143-152. 

Singh, R. P. (1995). Heat and mass transfer in foods during deep-fat frying. Food Technol. 49, 134 137. 

Thanatuksorn, P., Kajiwara, K., and Suzuki, T. (2007). Characterization of deep-fat frying in a wheat flour-water mixture model using a state diagram. J. Sci. Food Agric. 87, 2648-2656. 

Zaiifar, A. M., Achir, N., Courtois, F., Trezzani, I., and Trystram, G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. Int. J. Food Sci. Technol. 43,1410-1423. 

Deep-fat frying is one of the oldest and most common unit operations used for cooking foods by immersing them in an edible oil or fat heated above the boiling point of water (Farkas et al.. 

Bouehon, R, Aguilera, J. M., Pyle, D. L. (2003). Structure oil-absorption relationships during deep-fat frying. Journal of Food science, 68,2711-2716. 

Moreira, R. G., Sun, X., Chen, Y. (1997). Faetors affeeting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31,485 98. 

Moyano, P. C., Rioseco, V. K., Gonzalez, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated French fries. Journal of Food Engineering, 54,249-255. 

Balasubramaniam, V. M., Chinnan, M. S., Mallikarjunan, R, Philips, R. D. (1997). The effect of edible film on oil uptake and moisture retention of deep-fat fried poultry product Journal of Food Process Engineerings 20(1), 17-29. 

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