The Engineering Aspects of Deep-Fat Frying Chapter uri icon

abstract

  • 2005 by Taylor & Francis Group, LLC. Deep-fat frying of foods is usually performed at high temperature (around 190C) under atmospheric pressure. Excessive darkening or scorching of the product may occur even before the product is completely cooked. In addition, some of the oil decomposition products have been implicated in producing adverse health effects when fried oils degraded with continued use (Taylor et al., 1983).

author list (cited authors)

  • Moreira, R.

citation count

  • 1

complete list of authors

  • Moreira, Rosana

Book Title

  • Handbook of Food Science, Technology, and Engineering - 4 Volume Set

publication date

  • December 2005