Food Frying

1Food Frying: The Concept

1.1 Introduction

Frying is a food preparation technique that involves foods and hot oil or fats. It is one of the fastest and simplest techniques for cooking food with pleasant, attractive properties. The food frying process consists of four main components: first, specific conditions such as temperature and pressure; second, a utensil or fryer; third, foods; and fourth, frying oil (referred to as ‘frying medium’ from this point onward). The fryer may be a simple pan or a complex industrial technology. The frying medium is usually an oil or an animal‐derived fat. The temperatures used for frying are in the 150–200 °C range. High temperatures promote reactions between food components like proteins and carbohydrates, surface dehydration of the crust, and oil uptake (Gertz 2014). In contrast to boiling in hot water, the heating of foods at elevated temperatures provides a desirable appearance (colour), texture (crispness), flavour, and taste (Perkins 2007). Frying is a more efficient process than other cooking methods, and has gained great popularity in both restaurants and industry because of its speed and operational simplicity.

Even though deep frying is an old and very popular process, it is still poorly understood. Proper frying practice and the most appropriate frying oil are generally determined by experience. Good understanding of the frying process helps in optimizing the manufacturing processes with regard to the quality of the food, the use life ...