New theoretical and practical aspects of the frying process

The deep‐frying process, normally carried out at 140–200 °C, is a very complex system due to the combination of heat and mass transfer between food and frying medium. The system becomes more complicated as the frying operation proceeds, because the composition of the food being fried and the frying medium is changing continuously due to the progressive deterioration of the frying medium. Apart from a variety of chemical reactions occurring, several changes take place in the frying food, such as gelatinisation of starch, denaturation of protein, and decrease of moisture. These changes bring about swelling of the product, formation of a crusty layer, and the appearance of a golden colour, good texture and taste. The precise control of the fryer enables these physical and chemical changes in the frying of food to convert it into a desirable finished product. This article discusses various types of reactions occurring in the food frying operation, possible mechanisms, a new realistic method – OSET index for measuring heat stability of frying oils – and the protective behaviour of substances that enhance the frying stability of oils.