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Fundamentals of Food Frying Techniques

The document discusses the fundamentals and processes of frying foods. It covers topics like the objectives and applications of frying, the transformations that raw materials undergo during frying, technological factors that influence frying, and different types of frying equipment.

Uploaded by

Minh Duy
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© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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41 views14 pages

Fundamentals of Food Frying Techniques

The document discusses the fundamentals and processes of frying foods. It covers topics like the objectives and applications of frying, the transformations that raw materials undergo during frying, technological factors that influence frying, and different types of frying equipment.

Uploaded by

Minh Duy
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

FRYING

CONTENTS

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

Van Viet Man LE - HCMC University of 1


Technology

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

Van Viet Man LE - HCMC 2


University of Technology

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

1
Van Viet Man LE - HCMC 3
University of Technology
FRYING
2. Objective and application
Objective
 Processing

 Preservation

Van Viet Man LE - HCMC 4


University of Technology

FRYING
2. Objective and application
Application
 Cereal processing

 Fruit and vegetable processing

 Meat processing

 Fishery and seafood processing

Van Viet Man LE - HCMC 5


University of Technology

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

 Temperature

 Volume

 Density

2
Van Viet Man LE - HCMC 6
University of Technology
FRYING
3. Transformations of raw materials
3.1. Transformations of food
 Chemical
 Maillard reaction
 Caramelization
 Other reactions
 Physico-chemical
 Evaporation
 Coagulation

Van Viet Man LE - HCMC 7


University of Technology

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

 Biochemical

Van Viet Man LE - HCMC 8


University of Technology

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

 Impact on food quality

3
Van Viet Man LE - HCMC 9
University of Technology
3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

Van Viet Man LE - HCMC 10


University of Technology

3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

Van Viet Man LE - HCMC 11


University of Technology

3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation
Singlet oxygen
formation

4
Van Viet Man LE - HCMC 12
University of Technology
3. Transformations of raw materials FRYING

3.2. Lipid transformations

 Oxydation

Decomposition of
hydroperoxides

Van Viet Man LE - HCMC 13


University of Technology

FRYING
3. Transformations of raw materials
3.2. Lipid transformations

 Oxydation
 Volatile decomposition products

 Non-volatile decomposition products

 Impact on food quality

Van Viet Man LE - HCMC 14


University of Technology

FRYING
3. Transformations of raw materials
3.2. Lipid transformations

 Oxydation

Threshold
values of
compounds
formed from
oxidized oils

5
Van Viet Man LE - HCMC 15
University of Technology
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
 Condensation
 Product
 Impact on food quality

Van Viet Man LE - HCMC 16


University of Technology

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

Van Viet Man LE - HCMC 17


University of Technology

FRYING
4. Technological factors
 Food
 Shape and size

 Chemical composition

 Food properties

6
Van Viet Man LE - HCMC 18
University of Technology
FRYING
4. Technological factors

 Lipid
 Physico-chemical characteristics

 Frying time

Van Viet Man LE - HCMC 19


University of Technology

FRYING
4. Technological factors

 Frying parameters
 Frying method

 Temperature

 Time

 Other factors

Van Viet Man LE - HCMC 20


University of Technology

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5. Equipments
2 frying methods

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Van Viet Man LE - HCMC 21
University of Technology
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5. Equipments
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
Van Viet Man LE - HCMC 22
University of Technology

FRYING
5. Equipments
5.1. Shallow/ contact frying

Van Viet Man LE - HCMC 23


University of Technology

FRYING
5. Equipments

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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Van Viet Man LE - HCMC 24
University of Technology
FRYING
5. Equipments

5.2. Deep-fat frying


 Batch fryer
 Structure
 Heating method

 Procedure

Van Viet Man LE - HCMC 25


University of Technology

FRYING
5. Equipments
5.2. Deep-fat frying
 Batch fryer

Van Viet Man LE - HCMC 26


University of Technology

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5. Equipments

5.2. Deep-fat frying


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

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Van Viet Man LE - HCMC 27
University of Technology
FRYING
5. Equipments
5.2. Deep-fat frying
 Continuous fryer (indirect heating)

Van Viet Man LE - HCMC 28


University of Technology

Van Viet Man LE - HCMC 29


University of Technology

10
Van Viet Man LE - HCMC 30
University of Technology
FRYING

Van Viet Man LE - HCMC 31


University of Technology

FRYING

Van Viet Man LE - HCMC 32


University of Technology

FRYING
5. Equipments

5.2. Deep-fat frying


 Energy saving

 Production management

 Heat recovery

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Van Viet Man LE - HCMC 33
University of Technology
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5. Equipments

Van Viet Man LE - HCMC 34


University of Technology

FRYING
5. Equipments

5.2. Deep-fat frying


 Comparison of batch and continuous operations
 Advantages

 Disadvantages

Van Viet Man LE - HCMC 35


University of Technology

FRYING
5. Equipments

5.3. Vacuum fryer


 Principle

 Advantages

 Disadvantages

 Application

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Van Viet Man LE - HCMC 36
University of Technology
FRYING
5. Equipments

5.3. Vacuum fryer

Van Viet Man LE - HCMC 37


University of Technology

FRYING
5. Equipments

5.4. Spray fryer


 Principle

 Advantages

 Disadvantages

 Application

Van Viet Man LE - HCMC 38


University of Technology

5. Equipments FRYING
5.4. Spray fryer

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Van Viet Man LE - HCMC 39
University of Technology
5. Equipments FRYING
5.4. Spray fryer

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University of Technology

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