Frying of Foods

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dc.coverageDOI: 10.1002/9781118406281.ch9
dc.creatorPedreschi, Franco
dc.creatorEnrione, Javier
dc.date2014
dc.date.accessioned2026-01-05T21:10:54Z
dc.date.available2026-01-05T21:10:54Z
dc.descriptionAll rights reserved. Deep-frying is a common multifunctional unit operation for fast drying, texturing and cooking of foods. Deep-fat frying is a rather complex process comprising simultaneous heat and mass transfer with chemical reactions and textural changes taking place. The high temperatures of the frying affect surface colour and mechanical characteristics of fried foods and heating of reducing sugars also influences a complex group of reactions, termed caramelization, leading to browning development, which defines the colour of the final product. The properties of interest that determine the overall quality in food frying are moisture content, appearance/colour, textural properties, structure, oil content, toxic compound content and nutritional value. The tube style, open pot and flat bottom are the different types of common commercial atmospheric fryers. Fryers may be countertop units, free-standing floor units and in batteries of several fryers in one housing.eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/68d2062e-719f-48c3-ae96-faa562d2255a
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/64563
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceBhattacharya, Suvendu (Ed.), Conventional and Advanced Food Processing Technologies, [ISBN 9781118406281;9781118406328]
dc.subjectCaramelization
dc.subjectCommercial atmospheric fryers
dc.subjectCountertop units
dc.subjectDeep-fat frying
dc.subjectDeep-frying
dc.subjectFree-standing floor units
dc.subjectFried foods
dc.subjectCaramelization
dc.subjectCommercial atmospheric fryers
dc.subjectCountertop units
dc.subjectDeep-fat frying
dc.subjectDeep-frying
dc.subjectFree-standing floor units
dc.subjectFried foods
dc.titleFrying of Foodseng
dc.typeChaptereng
dc.typeCapítulospa
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