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Alternative Approaches to Deep Frying Technology – Their Practical Feasibility and Global Perspectives

Meena, Narendra Kumar (2008) Alternative Approaches to Deep Frying Technology – Their Practical Feasibility and Global Perspectives. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fried foods are widely consumed all over the world due to their tastefulness. Although Fried foods pose many qualities like appearance, taste, consumer acceptability), they do suffer from microbiological, chemical and physical hazards. Deep frying processing poses hazards as it carried out at high temperatures (~180°C) and it leads to deterioration of oil as it gradually undergoes certain chemical changes for which water, oxygen, high temperature and process duration are key variables. The most important changes which occur are oxidation, polymerization, hydrolysis and color formation. In addition, other physical changes such as odor and flavor development are also noted. During frying, some compounds are also produced which are considered to be harmful to human health, such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids produced during hydrogenation and deep frying. Oxidation, polymerization, and generation of acrylamide (a possible human carcinogenic) during deep frying, considered being highly deleterious to human health. Fried potato products are among the foods which highly contribute to the overall dietary intake of acrylamide . The serious consequences caused by them are human coronary illness and other cardiovascular diseases. It has also been proved that the trans fatty acids increase cholesterol. To overcome these hazardorous effects of deep fat frying we need alternative methods such as vacuum frying, pressure frying, infrared frying, microwave frying etc. By many experiments it has been seen that oil content in the product can be reduced by these methods. Various pretreatments given before frying such as Immersion in water, Immersion in citric acid and sodium pyrophosphate solutions and blanching reduced the acrylamide content in potato chips. It was seen that the oil content was higher for potato chips, fried under atmospheric conditions than potato chips fried under vacuum conditions. Potato chips fried under vacuum pressure had higher volume shrinkage, were lighter, and softer than chips fried under atmospheric conditions. By infra red, cooking objective best achieved in shortest practical time, at lowest energy consumption, with maximum yield, at least environmental cost, with attractive sensory outcome. The presence of fat appears to improve heat transfer in the case of infra-red radiation giving short cooking times. Pressure frying using nitrogen gas led to formation of products which were more tender and crispy than samples fried using steam. Though these approaches are novel but they can be followed as they give a product which is superior in terms of sensory attributes and health benefits than the conventional deep frying. As oil uptake is less, less energy consumption up to a certain extent, these methods if brought into practice would be more economically feasible.
Uncontrolled Keywords: Deep-fat frying alternative methods vacuum frying, pressure frying, infrared frying, microwave frying
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2009 06:32
Last Modified: 06 May 2009 11:09
URI: http://ir.cftri.com/id/eprint/8909

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