Frying technology and practices

Frying Technology and Practices......Page 1
Preface......Page 4
Contents......Page 6
United States of America.......Page 7
Other Cultures and Regions.......Page 10
Major Categories of Salty Snack Foods in the United States......Page 11
Other Categories of Snack Foods......Page 14
Types of Oil Used in Making Salty Snack Foods......Page 15
Evolution of the Frying Industry into Diverse Products......Page 16
Comments on the Par-Frying Process......Page 18
Summary......Page 19
References......Page 21
Objectives of Frying/Frying Cycles......Page 22
General Physical and Chemical Changes in the Frying Oil......Page 23
Physical Changes in Oils During Frying......Page 24
Hydrolysis.......Page 25
Oxidation.......Page 26
Causes of Oil Deterioration......Page 27
Effects of Volatile Compounds on Flavor of Fried Food......Page 29
Measuring Deterioration Products......Page 30
Measuring Deterioration Products Related to Fry Life......Page 32
Measuring Deterioration Products Related to Flavor......Page 33
References......Page 34
Texture.......Page 35
Shelf Life.......Page 36
Nutritional Needs.......Page 37
Specific Applications.......Page 38
Alternate Oil For an Existing Product.......Page 40
Selection of Oil For Frying at Restaurants.......Page 41
References......Page 42
Protective Properties of Tocopherols......Page 43
Protective Properties of Chemical Antioxidants......Page 45
Silicone (Methyl Silicone, Polydimethylsiloxane)......Page 47
General Recommendations on Amounts of Silicones.......Page 49
Plant Sterols and Components with Related Effective Structures......Page 50
General Overall Recommendations for Additives in Frying Fats/Oils......Page 52
References......Page 53
Fresh Oil Quality Specifications......Page 56
Oil Transportation.......Page 60
Oil Unloading.......Page 61
Heating a Truck or Rail Car to Melt the Solidified Fat.......Page 62
Oil Storage......Page 63
Intermittent Operation (for 8 or 16 h/d).......Page 65
Continuous Operation.......Page 66
Fryer Shutdown and Used Oil Transfer Procedure......Page 67
Fryer Sanitation......Page 68
Fryer Start-Up......Page 69
Fryer Operation......Page 71
Free Fatty Acids......Page 72
Fryer Turnover Time.......Page 74
Importance of the Steady-State Operation at Full Production.......Page 75
Peroxide Value.......Page 76
Temporary Fryer Shut Down......Page 79
References......Page 81
Introduction......Page 82
Mechanism of Frying......Page 83
Hydrolysis......Page 84
Autoxidation.......Page 85
Thermal Decomposition......Page 87
Discussion......Page 88
Case Study 2.......Page 89
Case Study.......Page 90
Summary......Page 94
Recommendations......Page 95
References......Page 96
Batch Fryers......Page 97
Direct heated fryer......Page 98
Continuous Fryers......Page 99
Criteria for Fryer Selection......Page 100
Product Buoyancy.......Page 101
Surface Color and Product Texture Desired.......Page 102
Production Volume (Fryer Capacity)......Page 103
Heat Load Requirement......Page 104
Oil Turnover Time Required......Page 105
Fines Removal and Oil Filtration......Page 106
Cleaning and Maintenance......Page 108
Continuous Potato Chip Fryer.......Page 109
Continuous Tortilla Chip Frying System.......Page 111
Extruded Products.......Page 112
Technical Support from the Fryer Manufacturer......Page 113
Multizone Fryers.......Page 114
Heat Wave Fryers.......Page 115
Types of Restaurant Fryers......Page 116
Floor-Model Fryers.......Page 117
Pressure Fryers.......Page 119
Typical Fryer Operation at a Restaurant......Page 121
Effect of Restaurant Frying on Oil and Food......Page 122
Improving Restaurant Fryer Operation......Page 124
Physical Tests: Noninstrumental.......Page 125
Chemical Tests.......Page 126
Filtration and Treatment of Oil......Page 128
Summary......Page 129
References......Page 130
Why Coat Products Before Frying?......Page 131
Types of Coatings Used on Food Products......Page 132
Annual Amounts of Coated Products Manufactured......Page 133
Types of Batters and Their Commercial Applicators......Page 134
Puff-Type, Tempura Batters.......Page 137
Corn Dog-Type Batters.......Page 139
Cracker Meal.......Page 140
Granulation Considerations, and Their Relationship to Fryer Operations.......Page 141
Maillard Reaction Agents.......Page 142
Bread Crumbs......Page 144
American-Style Breadcrumbs.......Page 145
Japanese-Style Bread Crumbs.......Page 146
Flour-Type Breading......Page 147
Root Vegetables......Page 148
Indirectly Heated Fryers.......Page 149
Mathematical Relationships for Coated Products......Page 151
Regulatory Considerations for Coated Products......Page 153
Common Fryer Problems and Troubleshooting Them......Page 155
Acknowledgments......Page 156
References......Page 157
Appendix......Page 159
Packaging Functions......Page 162
Bakery.......Page 163
Snacks.......Page 166
Frozen Fried Foods.......Page 171
Other Fried Products and Outlets.......Page 172
Shelf Life.......Page 174
Physical Protection.......Page 180
Reducing Distribution Costs.......Page 181
Conclusions......Page 182
References......Page 183
Introduction......Page 184
Early Research Work on Heated Oils......Page 185
Subsequent Feeding Studies on Heated Fats......Page 186
Industry and Food Service Practices......Page 190
Trans Fatty Acids......Page 191
Environmental Concerns......Page 195
Summary......Page 197
References......Page 200
Suggested Reading......Page 204
Quality Control......Page 206
FDA Regulations......Page 207
USDA/FSIS Guidelines and Directives......Page 208
State and City Regulations in the United States......Page 209
Australia......Page 211
Chile......Page 213
Germany......Page 214
Hungary......Page 215
Israel......Page 216
The Netherlands......Page 217
Scandinavian Countries......Page 218
Singapore......Page 219
Switzerland......Page 220
References......Page 221