Chemical reactions taken place duringdeep-fat frying and their products : a review
Joint Authors
Ali, al-Miqdad Ahmad
Mukhtar, Muhammad
Umar, Nuha Muhammad Ali
Mariud, Abd al-Basit Adam
Source
Journal of Science and Technology : in Natural and Medical Sciences
Issue
Vol. 16, Issue 1 (30 Jun. 2015), pp.1-16, 16 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2015-06-30
Country of Publication
Sudan
No. of Pages
16
Main Subjects
Topics
Abstract EN
Deep-fat frying at 180 °C or above is one of the fastest, oldest and simplest methods used for food cooking.
It involves heating an edible oil or fat, and uses the hot oil to cook food.
During deep- fat frying, the oil is exposed to elevated temperatures in the presence of air and moisture.
Under these conditions a series of complex reactions such as oxidation,composition are taken place.
The influence of these reactions results from a number of their products including volatile compounds, hydrolysis products, oxidized triacylglycerol monomers, cyclic compounds, trans configuration compounds, polymers, sterol derivatives, etc.
which are present in both frying oil and the fried food.
In addition, these reactions are interacted and influenced by various impact factors such asreplenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration.
High frying temperature, the number of frying, the contents of free fatty acids, polyvalent metals, and unsaturated fatty acids of oil decrease the oxidative stability and flavor quality of oil.
However, repeated use of frying oils produces undesirable constituents that may cause health hazards.
American Psychological Association (APA)
Umar, Nuha Muhammad Ali& Ali, al-Miqdad Ahmad& Mariud, Abd al-Basit Adam& Mukhtar, Muhammad. 2015. Chemical reactions taken place duringdeep-fat frying and their products : a review. Journal of Science and Technology : in Natural and Medical Sciences،Vol. 16, no. 1, pp.1-16.
https://search.emarefa.net/detail/BIM-654417
Modern Language Association (MLA)
Umar, Nuha Muhammad Ali…[et al.]. Chemical reactions taken place duringdeep-fat frying and their products : a review. Journal of Science and Technology : in Natural and Medical Sciences Vol. 16, no. 1 (Jun. 2015), pp.1-16.
https://search.emarefa.net/detail/BIM-654417
American Medical Association (AMA)
Umar, Nuha Muhammad Ali& Ali, al-Miqdad Ahmad& Mariud, Abd al-Basit Adam& Mukhtar, Muhammad. Chemical reactions taken place duringdeep-fat frying and their products : a review. Journal of Science and Technology : in Natural and Medical Sciences. 2015. Vol. 16, no. 1, pp.1-16.
https://search.emarefa.net/detail/BIM-654417
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 12-16
Record ID
BIM-654417