FRYING

CONTENTS

1. Fundamentals
2. Objective and application
3. Transformations of raw materials
4. Technological factors
5. Equipment

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FRYING
1. Fundamentals

 Frying: heat treatment in which lipid is a heating agent

and a compound in the final product.
 Lipid:
 Oil
 Fat
 Butter
 Margarine
 Shortening

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1. Fundamentals
 Lipid evaluation
 Acid value
 Peroxyde value
 Iodine value
 Other characteristics

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2. Objective and application
Objective
 Processing

 Preservation

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2. Objective and application
Application
 Cereal processing

 Fruit and vegetable processing

 Meat processing

 Fishery and seafood processing

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3. Transformations of raw materials
3.1. Transformation of food
 Physical
 Disffusion phenomenon

 Temperature

 Volume

 Density

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3. Transformations of raw materials
3.1. Transformations of food
 Chemical
 Maillard reaction
 Caramelization
 Other reactions
 Physico-chemical
 Evaporation
 Coagulation

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3. Transformations of raw materials
3.1. Transformations of food
 Biological

 Biochemical

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3. Transformations of raw materials
3.2. Lipid transformations
 Hydrolysis
 Products

 Impact on food quality

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3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

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3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

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3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation
Singlet oxygen
formation

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 3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

Decomposition of
hydroperoxides

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3. Transformations of raw materials
3.2. Lipid transformations

 Oxydation
 Volatile decomposition products

 Non-volatile decomposition products

 Impact on food quality

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 FRYING
3. Transformations of raw materials
3.2. Lipid transformations

 Oxydation

Threshold
values of
compounds
formed from
oxidized oils

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3. Transformations of raw materials
3.2. Lipid transformations
 Condensation
 Product
 Impact on food quality

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 FRYING
3. Transformations of raw materials
3.2. Lipid transformations
 Solutions for preventing lipid transformation
 Selection of frying method

 Selection of frying equipment

 Management of frying operation

 Application of antioxidant agents

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4. Technological factors
 Food
 Shape and size

 Chemical composition

 Food properties

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4. Technological factors
 Lipid
 Physico-chemical characteristics

→ Changes in lipid quality during the frying time

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4. Technological factors

 Frying parameters
 Frying method

 Temperature

 Time

 Other factors

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5. Equipment
2 frying methods

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5. Equipment
5.1. Shallow/ contact frying
 Application:
 Food shape (S/V)
 Lipid consumption
 Lipid level in food
 Heat transfer coefficient: 200-450W/m2K
 Notes:
 Height of lipid layer
 Moisture release
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5. Equipment
5.1. Shallow/ contact frying

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5. Equipment

5.2. Deep-fat frying: batch/ continuous operation

 Application
 Food shape
 Lipid consumption
 Lipid level in food
 Heat transfer coefficient: 250 - 300W/m2K  800 -
1000W/m2K

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 FRYING
5. Equipment

5.2. Deep-fat frying

 Batch fryer
 Structure
 Heating method

 Procedure

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5. Equipment
5.2. Deep-fat frying
 Batch fryer

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5. Equipment

5.2. Deep-fat frying

 Continuous fryer
 Heating method
 Option 1
 Option 2
 Option 3
 Procedure

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5. Equipment
5.2. Deep-fat frying
 Continuous fryer (indirect heating)

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 FRYING

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5. Equipment

5.2. Deep-fat frying

 Energy saving

 Production management

 Heat recovery

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5. Equipment

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5. Equipment

5.2. Deep-fat frying

 Comparison of batch and continuous operations
 Advantages

 Disadvantages

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5. Equipment

5.3. Vacuum fryer

 Principle

 Advantages

 Disadvantages

 Application

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5. Equipment

5.3. Vacuum fryer

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5. Equipment

5.4. Spray fryer

 Principle

 Advantages

 Disadvantages

 Application

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5. Equipment FRYING
5.4. Spray fryer

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5. Equipment FRYING
5.4. Spray fryer

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