Abstract
The substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats. The transfer of fat into the substrate and from the substrate into frying fat depends on the fat content in the substrate and on the frying conditions. Other, more polar substances than triacylglycerols, including pigments and their precursors, pass in frying oil. Oxidation processes in frying oil are inhibited by the substrate, especially by proteins, starch or phenolic substances. Mutagenic polycyclic aromatic heterocycles are produced during the interaction of frying fat and protein. Oxidation products are bound to proteins and other components of the substrate. Flavour substances are produced by reactions of oxidized frying oil with proteins and other sulphur and nitrogen substances in the substrate.
Highlights
Five types of main processes take place during deep fat frying of food products: (a) Hydrolytical processes, affected by water present in the substrate and penetrating into oil in the pan; (b) fat migration (either from the pan into the substrate or from the substrate into the frying fat; (c) oxidation reactions, both in frying oil and in the substrate; (d) pyrolytic reactions, mainly consisting of dehydration, often preceded by condensation reactions; (e) polymerization reactions, again both in frying oil and in the substrate.Much attention has been paid to changes occurring in the frying oil even when it is not consumed after frying
Hydrolysis of frying oil triacylglycerols is the most important reaction during the deep fat frying. It is effected by water present in the substrate
Water present in the substrate is almost immediately heated to the boiling point, and steam produced enters the hot oil
Summary
The substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats. More polar substances than triacylglycerols, including pigments and their precursors, pass in frying oil. Oxidation processes in frying oil are inhibited by the substrate, especially by proteins, starch or phenolic substances. Mutagenic polycyclic aromatic heterocycles are produced during the interaction of frying fat and protein. Oxidation products are bound to proteins and other components of the substrate. Flavour substances are produced by reactions of oxidized frying oil with proteins and other sulphur and nitrogen substances in the substrate. KEY-WORDS: Fat transport - Frying process - Hydrolisis Oxidation - Substrate
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