Advances in Deep-Fat Frying of Foods

Servet Gulum Sumnu, Serpil Sahin

December 17, 2008 by CRC Press
Reference - 321 Pages - 105 B/W Illustrations
ISBN 9781420055580 - CAT# 55585
Series: Contemporary Food Engineering


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  • Explains heat and mass transfer between fried food and the frying medium
  • Describes oil uptake mechanism especially during cooling
  • Combines engineering principles with biochemistry to explain the frying process
  • Describes microwave frying and vacuum frying
  • Discusses flavor changes as a result of frying techniques
  • Covers acrylamide, a newly discovered potential carcinogen formed during frying


Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier.

With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it.

As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.