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- W4230921130 abstract "Food frying is one of oldest known food preparation techniques. However, the exact date of its invention and who first used it is hard to trace. Frying involves essential components such as foods and frying medium. Foods can be prepared at an elevated temperature in different ways, such as by pan frying, shallow frying, or deep frying. During the frying process, food takes up oil contents. Oil uptake seems to be independent of frying temperature, but is significantly affected by frying time, moisture loss, and the structure of the products to be fried. The result of oil ageing is an increase in viscosity due to polymer formation and a decrease of contact angle due to the formation of polar compounds. Analysis of suspect frying fats and oils should use two tests to confirm abuse. Recommended analyses should be total polar materials (TPM) and polymeric triglycerides (PTG)." @default.
- W4230921130 created "2022-05-11" @default.
- W4230921130 date "2019-01-11" @default.
- W4230921130 modified "2023-10-12" @default.
- W4230921130 title "Food Frying" @default.
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- W4230921130 doi "https://doi.org/10.1002/9781119468417.ch1" @default.
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