Abstract
Frying is a unit operation in which food is heated in oil to alter its eating quality. A secondary purpose is to destroy contaminating microorganisms and, for some foods, to extend their shelf life. The chapter first reviews the principles of heat and mass transfer in frying and the uptake of oil by foods. There follows a description of equipment used for contact (or shallow) frying and deep-fat frying and methods to reduce energy consumption and environmental pollution. The criteria for selection of frying oils are described, together with the effects of frying on oil quality. Finally, there is a description of methods to reduce the fat content of fried foods, the effect of frying on the sensory characteristics of foods, changes to nutritional value and health concerns over fried foods.
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