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- W3023084499 abstract "Although the frying of foods is an important application of edible fats, it is one of the most complex and difficult processes to understand because of the multitude of reactions taking place and the complexity of the products formed. During frying, the water released from the food into the heated oil produces steam that causes hydrolysis of the fat. During frying, foods absorb oil in amounts varying from 5 to 40% by weight and release some of their lipids into the frying fat. The composition and stability of the fat can thus be changed by the foods during frying. An important step in commercial frying is the continuous addition of fresh oil to attain a steady state by replacing the oil absorbed by the food. The presence of food particles would accelerate the thermal darkening process. The reactions of frying fats with food protein and carbohydrate components contribute to both desirable and undesirable flavors. The formation of desirable flavors, odors, and texture is necessary for the fried foods to acquire their unique sensory characteristics. However, extensive thermal oxidative decomposition of fats during prolonged frying not only reduces the sensory quality of the fried foods, but also might diminish their nutritional value. Good frying practice is aimed, therefore, at carefully controlling the temperature, time, and replacement of oil during frying to optimize desirable sensory qualities of the fried foods and to minimize the accumulation of thermal deterioration products causing off-flavors and potential safety problems." @default.
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- W3023084499 date "2012-01-01" @default.
- W3023084499 modified "2023-10-16" @default.
- W3023084499 title "Frying fats" @default.
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- W3023084499 doi "https://doi.org/10.1533/9780857097927.355" @default.
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