By Servet Gulum Sumnu, Serpil Sahin
Combines Engineering ideas with Biochemistry wisdom
Battered fried meals regularly stay in excessive call for regardless of matters approximately their future health facets, prompting nutrients processors to improve new tools and substitute oils and batters within the identify of fit, tasty fried meals and high-performance, cost effective frying oil. With contributions from a world panel of foodstuff expertise specialists, Advances in Deep-Fat Frying of meals presents undemanding heritage at the engineering features of deep-fat frying, discusses taste acquisition in the course of frying, and delineates novel frying applied sciences hired to make fried meals fitter.
Analyzes Product and Oil alterations because of Frying
With assistance from a variety of tables and illustrations, this concise reference examines adjustments in fried items either on the macroscopic and microscopic degrees. It studies warmth and mass move and adaptations present in the actual houses of nutrients in the course of frying. The publication discusses information regarding the rheological houses of batters and the results of batters on product caliber as well as substitute thoughts resembling microwave and vacuum frying used to enhance the dietary elements of fried meals. The textual content additionally covers the formation of acrylamide – a possible carcinogen shaped in the course of frying – collects current literature in this newly came across overall healthiness possibility, and considers tips on how to decrease it.
As lengthy as they're well-liked, nutrition processors will proceed to supply fried meals. Advances in Deep-Fat Frying of meals demonstrates find out how to stay alongside of call for whereas preferably making fried meals more fit, tastier, and economically extra attainable.
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Extra info for Advances in deep-fat frying of foods
D. Dufour, G. L. Raoult-Wack. 2001. Deep-fat-frying of cassava: Influence of raw material properties on chips quality. Journal of the Science of Food and Agriculture 81: 227–36. indd 31 11/6/08 10:20:45 AM 32 Advances in Deep-Fat Frying of Foods . 2002. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. Journal of Food Engineering 53: 161–76. L. Raoult-Wack, and G. Trystram. 1999. Deep-fat-frying of various food and gel systems. Récents Progrès en Génie des Procédés 13: 17–24.
Significant information on the mechanisms of polymerization reactions has been limited to the formation of the dimers obtained in the first step of polymerization. 2 Representation of molecular structures of the main groups of compounds formed in frying (schematic). indd 36 11/6/08 10:22:08 AM Chemistry of Frying 37 under well-defined conditions in the absence or presence of air. When heating in the absence of air, the compounds obtained have no extra oxygen, and will be considered separately in the next section on thermal reactions.
6. 7). , amount of free or capillary water) was measured by nuclear magnetic resonance imaging (MRI) as detailed in Mariette et al. (1999). 7 kg·kg–1s) intermediate of that between cassava and potatoes. 6 Temperature profile in the product during frying. 7 Water saturation measured by MRI after frying at 170°C for: (a) a starchy gel (frying time: 10 min); and (b) a oily gel (frying time: 20 min). The initial thickness of slices was 20 mm. The relative amount of removed water is almost similar in both gels (30–40% of initial water was removed): 1—Region with water content close to the initial one; 2— Intermediate region; 3—Hygroscopic region.