Deep-Fat Frying: Understanding Leads to Optimization

Abstract

Proper use of technology can help processors produce healthier fried foods that retain the taste and texture consumers enjoy. Healthier frying requires the right fryer, oil, food, processes, and maintenance procedures. In deep-fat frying operations, good baseline data need to be developed on the chemical, physical, and sensory parameters of oils and foods that are typical of normal frying operations. Once the data have been gathered, changes to a frying system can be evaluated against the baseline. The costs associated with oil testing and evaluation (e.g., tests on free fatty acids, polymeric triglycerides, suspended solids, oil stability index, tocopherols, etc.) need to be weighed by the processor against the potential for a greater understanding of what goes on in the fryer. Oil treatment and filtration systems also need to be evaluated for effectiveness against the baseline study. Without a baseline study, processors do not have the supporting data needed to evaluate a process or system change.