By Servet Gulum Sumnu, Serpil Sahin
Combines Engineering ideas with Biochemistry wisdom
Battered fried meals constantly stay in excessive call for regardless of issues approximately their health and wellbeing features, prompting meals processors to strengthen new tools and substitute oils and batters within the identify of fit, tasty fried meals and high-performance, economical frying oil. With contributions from a global panel of meals know-how specialists, Advances in Deep-Fat Frying of meals presents elementary historical past at the engineering elements of deep-fat frying, discusses taste acquisition in the course of frying, and delineates novel frying applied sciences hired to make fried meals more fit.
Analyzes Product and Oil adjustments because of Frying
With the help of quite a few tables and illustrations, this concise reference examines adjustments in fried items either on the macroscopic and microscopic degrees. It reports warmth and mass move and adaptations present in the actual homes of nutrition in the course of frying. The ebook discusses information regarding the rheological homes of batters and the results of batters on product caliber as well as substitute concepts corresponding to microwave and vacuum frying used to enhance the dietary points of fried meals. The textual content additionally covers the formation of acrylamide – a possible carcinogen shaped in the course of frying – collects latest literature in this newly chanced on healthiness threat, and considers how one can lessen it.
As lengthy as they're admired, nutrition processors will proceed to supply fried meals. Advances in Deep-Fat Frying of meals demonstrates the best way to stay alongside of call for whereas preferably making fried meals more fit, tastier, and economically extra practicable.
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Extra resources for Advances in deep-fat frying of foods
Main organoleptic characteristics (texture, color, aroma) are generated in the crust. During the same period and according to the geometry, the core temperature remains below or close to Tsat . The core contains free or capillary water, but it remains undifferentiated and soft. The main transformations which occur in this region are starch gelatinization and protein denaturation, and they participate in increasing the digestibility of fried food. French fries are removed from oil during regime C, whereas chips are removed after regime C.
Results from our laboratory support this pathway. Thus, two saturated epoxides, trans-9,10- and cis9,10-epoxystearate, were found in samples of methyl oleate and triolein thermoxidized at 180°C. In addition, four monounsaturated epoxides, trans-12,13-, trans-9,10-, cis12,13- and cis-9,10-epoxyoleate, were identified in thermoxidized samples of methyl linoleate and trilinolein (Berdeaux, Márquez-Ruiz, and Dobarganes 1999a). Further results of our investigations showed that the six epoxides, coming from the oleyl and linoleyl chains, make up a major group of oxidation compounds in used frying oils (Velasco et al.
This stage corresponds to the vaporization of water which interacts weakly with the solid matrix: capillary water and cell content. indd 18 11/6/08 10:20:20 AM Heat and Mass Transfer During Frying 19 is close to the temperature of free water. At higher temperatures, the variation of the residual water content with temperature is lower, and asymptotic behavior is observed. The isobar shape varies significantly with the composition and the cohesive energy of the solid matrix. For instance, model alginate gels with very high water content ( > 92% m/m) exhibit a very sharp decrease in the final water content that is almost independent of the temperature In contrast, oily materials such as coconut, avocado and meat products present a slower decrease in water content spread over a wider range of temperatures.