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Journal articles on the topic 'Deep frying'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Habarakada, A., P. A. B. N. Perumpuli, W. T. V. Thathsaranee, and I. P. Wanninaika. "Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying." Food Research 5, no. 5 (2021): 226–35. http://dx.doi.org/10.26656/fr.2017.5(5).079.

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Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to inve

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2

Cuesta, C., A. Romero, and F. J. Sánchez-Muniz. "Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods." Food Science and Technology International 7, no. 4 (2001): 317–28. http://dx.doi.org/10.1106/197r-7yne-8qnh-715y.

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High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered

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3

Mukesh Kr. Singh, Ajay Kumar, Roshan Kumar, P. Satheesh Kumar, P. Selvakumar, and Anurag Chourasia. "Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils." International Journal for Research in Applied Sciences and Biotechnology 9, no. 3 (2022): 28–31. http://dx.doi.org/10.31033/ijrasb.9.3.6.

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Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three batches were determined after each stage of deep frying. According to the findings, deep-frying significantly alters the refractive index and peroxide value of vegetable oils. Material & Method: Medical and scientific indexing sites like PubMed and Google Scholar were used to find relevant medical and scientific articles. Result & Discussion

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4

Chen, Jinghao, Yi Lei, Jiaxin Zuo, et al. "The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes." Foods 10, no. 11 (2021): 2544. http://dx.doi.org/10.3390/foods10112544.

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This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optima

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Oliveira, Sarah Moura de, Taís Andreza Batista de Jesus, Ketily Alves Lariú, Carla Gabrielle da Silva de Jesus, and Emília Akil. "Quality investigation of the most consumed refined seed oils after French fries’ domestic short-term deep-frying process." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 3 (2024): e3917. http://dx.doi.org/10.55905/oelv22n3-189.

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Deep-frying is an attractive food preparation method and has been in use for centuries. It is a very popular culinary practice worldwide and can be used both industrially and domestically. Deep-fried food has a unique sensorial property, such as flavor, aroma, and texture. However, the chemical quality of the frying oil can be affected by the high temperatures normally used in deep-frying. Complex series of reactions that occur in vegetable oils during deep-frying (hydrolytic and oxidative rancidity processes) they are related to several mechanisms, such as reactive species, chemical compositi

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Bastida, S., and F. J. Sánchez-Muniz. "Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods." Food Science and Technology International 7, no. 1 (2001): 15–21. http://dx.doi.org/10.1106/1898-plw3-6y6h-8k22.

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Changes in sunflower oil (SO), olive oil (OO) of 0.4º acidity value and a mixture (1:1) of both oils (MO) were studied during forty domestic discontinuous deep-fat frying of various foodstuffs, mostly frozen foods. The replenishment of the oil in the fryer with fresh oil was performed after every ten uses to maintain the oil volume in the fryer. Alteration of oils was evaluated by measuring polar content (PC) and compounds related to thermoxidative and hydrolytic changes. PC increased with different rates in the three oils, thus after twenty fryings, PC was 25.3 g/100 g oil for SO, 22.4 g/100

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Mkamburi, Kilian M., Evayline M. Nkirigacha, Patricia M. Mbogoh, and Jackin N. Nanua. "Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study." JOURNAL OF NUTRITION and DIETETICS, NAIROBI 5, no. 1 (2024): 35–46. https://doi.org/10.57039/jnd_05_01_04.

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Deep fat frying (DFF) practices can influence the formation of genotoxic, mutagenic, and carcinogenic aldehydes in frying oils and deep-fried foods. Studies from low and medium-income countries reveal high concentrations of toxic aldehydes (TAs) in deep-fried foods and in-use frying oils. We, therefore, investigated DFF practices employed by food vendors and determined TA concentration in in-use frying oils in parts of Kilifi South. We conducted a cross-sectional study interviewing 90 participants engaged in commercial DFF. The main practices investigated included type and make of frying pan u

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8

Lin, Hong-Ting Victor, Der-Sheng Chan, Yu-Hsiang Huang, and Wen-Chieh Sung. "Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying." Foods 10, no. 12 (2021): 3025. http://dx.doi.org/10.3390/foods10123025.

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The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irre

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9

Han, Zhonghui, Jianxin Gao, Shunyang Zhang, Yan Zhang, and Shuo Wang. "Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying." Foods 10, no. 3 (2021): 604. http://dx.doi.org/10.3390/foods10030604.

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The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantly lower than that of flour with high gluten content. Among polyol sweeteners, maltitol causes the greatest reduction in acrylamide and HMF in FDT. Moreover, the oil content of FDT was significantly reduced by optimizing the infrared-assisted deep-fr

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10

Destrin Nurfadilah, Lianda, Sri Adilla Nurainiwati, and S. M. Agustini. "PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar)." Saintika Medika 9, no. 1 (2017): 54. http://dx.doi.org/10.22219/sm.v9i1.4126.

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Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali sehingga mengakibatkan terbentuknya senyawa radikal bebas yang dapat menyebabkan nekrosis sel otot jantung. Tujuan: Penelitian ini bertujuan untuk membuktikan pengaruh pemberian minyak deep frying terhadap perubahan histopatologi jantung tikus putih (Rattus novergicus strain wistar). Metode: Penelitian ini merupakan true experimental menggunakan

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11

Polak, Tomaž, Lea Demšar, Nežka Lazar, Iva Zahija, and Mateja Lušnic Polak. "Quality parameters of different oils and fried foods after repeated deep-fat frying." Meso 22, no. 6 (2020): 460–74. http://dx.doi.org/10.31727/m.22.6.3.

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The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increa

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12

Aydınkaptan, E., and I. Barutçu Mazı. "Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying." Grasas y Aceites 68, no. 3 (2017): 202. http://dx.doi.org/10.3989/gya.1162162.

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This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were det

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13

Ahmed, Zahraa Adil, and Nameer Khairullah Mohammed. "Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries." IOP Conference Series: Earth and Environmental Science 1262, no. 6 (2023): 062033. http://dx.doi.org/10.1088/1755-1315/1262/6/062033.

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Abstract Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid v

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14

Abu-Thabet, Asmaa, Asmaa Al-Asmar, Mohammed Sabbah, Abdallatif Mayyala, and Loredana Mariniello. "Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods." Coatings 15, no. 5 (2025): 562. https://doi.org/10.3390/coatings15050562.

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This study evaluated the potential of pectin (PEC)-based coatings, enhanced with olive leaf extract (OLE) and chitosan nanoparticles (CH-NPs), to mitigate the formation of harmful compounds during the frying of French fries. The research compared deep fat and hot air frying methods. Initial characterization of the coating solutions included assessing zeta potential, Z-Average, polydispersity index, and antioxidant capacity. The inclusion of OLE and CH-NPs significantly boosted antioxidant activity, reaching 78.9%, without substantially altering zeta potential or Z-Average characteristics. Nota

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15

Budiyanto, Budiyanto, Meizul Zuki, and Mina Sihite Hutasoit. "PERFORMANCE OF “PACKAGED” AND STANDARD PALM OLEIN OIL IN FRYING KERUPUK JALIN." Jurnal Agroindustri 2, no. 1 (2012): 34–40. http://dx.doi.org/10.31186/j.agroind.2.1.34-40.

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The objective of the study was to evaluate the changing pattern of free fatty acid (FFA) and smoke pints of packaged and standard palm olein oil in frying kerupuk jalin. The other objective was to determine the end use of both frying oils during deep fying of kerupuk jalin. Continous deep frying with three replicates had been done for10 hours using special grade and regular frying oil without the addition of fresh oil during frying study. The result indicated that The FFA content of both packaged and regular oils increased linearly with increasing frying time, up to 10 hours. In addition, smok

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16

Shyu, Yung-Shin, Jean-Yu Hwang, Shih-Ting Shen, and Wen-Chieh Sung. "The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)." Applied Sciences 11, no. 2 (2021): 549. http://dx.doi.org/10.3390/app11020549.

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This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying me

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Shyu, Yung-Shin, Jean-Yu Hwang, Shih-Ting Shen, and Wen-Chieh Sung. "The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)." Applied Sciences 11, no. 2 (2021): 549. http://dx.doi.org/10.3390/app11020549.

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This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying me

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18

Wroniak, Małgorzata, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, and Dominika Dach. "Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein." Antioxidants 10, no. 10 (2021): 1637. http://dx.doi.org/10.3390/antiox10101637.

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One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comp

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Eygü, Zehra, Şeyma Şişik Oğraş, and Hatice Kaya. "Quality Changes in Nuggets and Frying Oils due to Repeated Deep Frying: A Comprehensive Study." Journal of Basic & Applied Sciences 20 (December 31, 2024): 211–22. https://doi.org/10.29169/1927-5129.2024.20.21.

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In this study, it was aimed to determine the effects of nuggets produced using turkey meat by repeated frying in olive oil under atmospheric and pressure frying conditions on some physicochemical and instrumental texture properties of nuggets and some quality properties (free fatty acid, peroxide value and total polar compound) of frying oil. While pressure frying increased the moisture value of the samples, the moisture values of the samples decreased as the number of frying repetitions increased. A higher TBARS value was determined in atmospheric frying compared to pressure frying (p˂0,01),

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20

Nik Azmi, Nik Nur Ashirah, Thuan Chew Tan, May Yen Ang, Yong Foo Wong, and Yin-Hui Leong. "Monitoring changes in 3-monochloropropanediol, 2-monochloropropanediol, and glycidyl esters of palm olein after repeated deep frying of commercial chicken nuggets." International Food Research Journal 31, no. 6 (2024): 1591–604. https://doi.org/10.47836/ifrj.31.6.17.

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The present work examined the changes in 3-monochloropropanediol ester (3-MCPDE), 2-monochloropropanediol ester (2-MCPDE), and glycidyl ester (GE) in palm olein after repeated deep frying of commercial chicken nugget samples at 160 and 180°C. Free fatty acid (FFA) composition, p-anisidine value (p-AV), and specific extinction at 232 and 268 nm (K232 and K268) were determined. Results indicated that the concentrations of MCPDEs and GE in the frying oil after the fourth frying cycle were higher than the initial concentrations, except for the GE concentration when fried at 180°C. The content of 3

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21

Tokarczyk, Grzegorz, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, and Małgorzata Tabaszewska. "Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)." Molecules 30, no. 5 (2025): 1139. https://doi.org/10.3390/molecules30051139.

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Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and f

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22

Gertz, Christian. "Deep frying remains an art." European Journal of Lipid Science and Technology 106, no. 11 (2004): 713–14. http://dx.doi.org/10.1002/ejlt.200490071.

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23

Huang, P. Y. H., and Y. Ch Fu. "Modelling the kinetics of water loss during deep-fat frying of potato particulates." Czech Journal of Food Sciences 32, No. 6 (2014): 585–94. http://dx.doi.org/10.17221/99/2014-cjfs.

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We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220&deg;C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The re

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Yao, Zhiliang, Jing Li, Bobo Wu, Xuewei Hao, Yong Yin, and Xi Jiang. "Characteristics of PAHs from deep-frying and frying cooking fumes." Environmental Science and Pollution Research 22, no. 20 (2015): 16110–20. http://dx.doi.org/10.1007/s11356-015-4837-4.

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25

Jin, Wengang, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, and Ruichang Gao. "Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs." Journal of Food Quality 2021 (August 26, 2021): 1–10. http://dx.doi.org/10.1155/2021/8450072.

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Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migratio

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26

Flores, Marcos, Claudia Vergara, Tamar Toledo-Aquino, Jamie Ortiz-Viedma, and Jorge Barros-Velázquez. "Quality parameters during deep frying of avocado oil and extra-virgin olive oil." Quality Assurance and Safety of Crops & Foods 16, no. 4 (2024): 17–27. http://dx.doi.org/10.15586/qas.v16i4.1504.

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Avocado oil has a good thermal stability. However, there is a lack of knowledge about the behavior when hydrolysis is involved with oxidation processes. This study demonstrated potential for deep frying process of avocado oil. The behavior of cold-pressed olive oil and avocado oil in a domestic frying process with natural potatoes was studied. Both oils were subjected to successive frying cycles and the following chemical properties were analyzed: degree of acidity, peroxide value, p-anisidine value, total oxidation (TOTOX) value, polar compounds, total phe-nolic content, Fourier-transform inf

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Jaelani, Muhamad Zainudin, and Laelatul Fatimah. "Rancang Bangun Mesin Penggorengan Chicken Dengan Metode Deep Fryer." Jupiter: Publikasi Ilmu Keteknikan Industri, Teknik Elektro dan Informatika 3, no. 1 (2024): 70–83. https://doi.org/10.61132/jupiter.v3i1.664.

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This research aims to design and develop a specialized frying device for chicken using the deep fryer method. The deep frying method was chosen for its ability to produce a crispy texture and even cooking. The design process of this device involves user needs analysis, mechanical design, and prototype testing. The developed frying device is designed to improve efficiency and consistency in the chicken frying process, as well as to minimize oil absorption in the final product. The test results show that this device is capable of producing chicken with optimal texture and taste. The use of this

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Widyawatiningrum, Endang, Mirta Dwi Yati, and Syarifuddin Nur. "Peningkatan Mutu Produk Nugget Ayam Kelor melalui Unjuk Kerja Metode Penggorengan Deep Frying." Jurnal Pengembangan Potensi Laboratorium 1, no. 2 (2022): 73–78. http://dx.doi.org/10.25047/plp.v1i2.3078.

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Nugget adalah salah satu jenis makanan cepat saji yang banyak dibutuhkan masyarakat. Nugget yang sudah dikenal masyarakat adalah nugget ayam. Salah satu kelemahan nugget ayam yang beredar di masyarakat adalah minimnya kandungan sayuran sehingga kandungan gizi yang ada di dalamnya kurang lengkap. Oleh karena itu sangat dibutuhkan suatu inovasi makanan cepat saji dengan mempertimbangkan nilai gizinya yaitu dengan penambahan daun kelor. Metode pengolahan juga dapat mempengaruhi kualitas produk akhir, sehingga dibutuhkan pemilihan metode pengolahan yang benar. Tujuan dari penelitian yaitu mendapat

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Li, Ying, Xiufang Xia, and Guoping Yu. "The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying." Foods 14, no. 6 (2025): 920. https://doi.org/10.3390/foods14060920.

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The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, redness, yellowness, browning index, hardness, crispiness, the dispersion of textural data, and sensory scores in deep-fried and air-fried samples increased (p < 0.05); the lightness, whiteness, and thiobarbituric acid reactive substances (TBARS) decreased (p < 0.05), while crispiness showed no s

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Spearpoint, Michael, and Charlie Hopkin. "Household cooking oil use and its bearing on fire safety." Journal of Fire Sciences 39, no. 4 (2021): 265–84. http://dx.doi.org/10.1177/07349041211012994.

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Cooking oil fires present a reasonable worst-case hazard when considering thermal radiation to occupants close to a kitchen hob/cooktop. Shallow or deep frying, the activity frequency and the oil volume may contribute to the risk. A review of cooking oil use is presented via consumer purchasing habits, studies on the health effects of cooking with oil and statistics related to the disposal of cooking oil waste. An online survey provides further data on current cooking practices. Olive oil, vegetable oil or pure sunflower appear to be the most common types. Results suggest that cooking on a hob

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31

Lisa, SA, MA Kabir, MM Rahman, and S. Rahman. "Qualitative changes of different vegetable oils during repeated deep frying." Bangladesh Journal of Scientific and Industrial Research 57, no. 1 (2022): 49–60. http://dx.doi.org/10.3329/bjsir.v57i1.58900.

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Repeated use of frying oils can produce elements that degrade food quality and promote the creation of chemicals with negative nutritional consequences and potential health risks. During multiple frying cycles in French fries, the quality of edible oils (soybean oil, rice bran oil, sunflower oil, and palm olein) was assessed. Except for RBO (F: 0.37-0.56 %), FFA percent was discovered in the usual range in SBO, SnFO, and PO. PV was raised by repeated frying, but SnFO showed the most instability (2.38-30.96) meq O2/kg. RBO produced the most trans-fat (0.85-1.21 percent), but SnFO did not produc

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Negara, Bertoka Fajar Surya Perwira, Mi-Jeong Lee, Gabriel Tirtawijaya, et al. "Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)." Processes 9, no. 7 (2021): 1225. http://dx.doi.org/10.3390/pr9071225.

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Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was select

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Fathimah, Rohmah Nur, and Tomasz Majchrzak. "Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS." Molecules 29, no. 21 (2024): 5046. http://dx.doi.org/10.3390/molecules29215046.

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This study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography–mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The research aimed to assess the impact of frying conditions, including frying temperature, oil type, and repeated use cycles, on the formation of thermal decomposition products. A total of 78 VOCs were identified, with 42 common to both rapeseed and palm oil. An algorithm based on cosine similarity was proposed to group variables, resulting in six distinct e

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Sakurai, H., T. Yoshihashi, H. T. T. Nguyen, and J. Pokorný. "A new generation of frying oils." Czech Journal of Food Sciences 21, No. 4 (2011): 145–51. http://dx.doi.org/10.17221/3491-cjfs.

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Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflow

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Dewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the p

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Osawa, Cibele Cristina, and Lireny Aparecida Guaraldo Gonçalves. "Deep-fat frying of meat products in palm olein." Food Science and Technology 32, no. 4 (2012): 804–11. http://dx.doi.org/10.1590/s0101-20612012005000109.

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This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters

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Zeleňáková, Lucia, Mária Angelovičová, Marek Šnirc, et al. "Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 138–49. http://dx.doi.org/10.5219/1080.

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The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated signi

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Lee, Jong-Sun, Ji-Won Han, Munyhung Jung, Kwang-Won Lee, and Myung-Sub Chung. "Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat." Foods 9, no. 5 (2020): 573. http://dx.doi.org/10.3390/foods9050573.

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Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs) in air-fried and deep-fat-fried chicken breasts, thighs, and wings thawed using different methods, i.e., by using a microwave or a refrigerator, or by water immersion. The acrylamide and PAHs were analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) and gas chroma

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Khaled, Alfadhl Yahya, Samsuzana Abd Aziz, Fakhrul Zaman Rokhani, and Nur Ul Atikah Ibrahim. "Interdigitated Electrode for Degradation Assessment of Palm Olein During Batch Deep Fat Frying." Transactions of the ASABE 61, no. 1 (2018): 15–24. http://dx.doi.org/10.13031/trans.11840.

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Abstract. Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes in the oil’s electrical properties. The frying experiment was carried out in batches. In total, 150 batches (150 g batch-1) of French fries were fried over five days. Oil samples were collected (150 mL) after every five frying cycles. The impedance values were measured at 35°C and 45°C us

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Mardiah, Mardiah, Sri Rejeki Retna Pertiwi, Darwis Marwa, and Aji Jumiono. "ANALISIS MUTU MINYAK GORENG DENGAN PENGULANGAN PENGGORENGAN." Jurnal Ilmiah Pangan Halal 1, no. 1 (2019): 1–8. http://dx.doi.org/10.30997/jiph.v1i1.2001.

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Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. T

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Fang, Mingchih, Guan-Jing Huang, and Wen-Chieh Sung. "Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying." LWT 137 (February 2021): 110494. http://dx.doi.org/10.1016/j.lwt.2020.110494.

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Oyedeji, A. B., O. P. Sobukola, Folake Henshaw, et al. "Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/8373801.

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Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60°C, 70°C, and 80°C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 11

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Hu, Xueying, Zhaoyang Li, Fengyan Wang, et al. "Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation." Foods 11, no. 19 (2022): 3083. http://dx.doi.org/10.3390/foods11193083.

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In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch–lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > M

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Masahid, Ardiyan Dwi, Alfian Rizky Hakim, and Mukhammad Fauzi. "PROFIL MUTU ABON JAMUR TIRAM (PLEUROTUS OSTREATUS) HASIL PENGGUNAAN VARIASI TEKNIK PENGGORENGAN DAN JENIS MINYAK." Jurnal Penelitian Sains dan Teknologi Indonesia 1, no. 2 (2022): 155–61. http://dx.doi.org/10.19184/jpsti.v1i2.223.

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Produksi jamur tiram yang semakin meningkat dan umur simpannya yang rendah, maka jamur tiram perlu dilakukan pengolahan menjadi suatu produk yaitu abon. Proses pengolahan abon dapat dipengaruhi oleh teknik penggorengan dan jenis minyak. Penelitian ini bertujuan mengetahui pengaruh teknik penggorengan dan jenis minyak terhadap sifat fisik, kimia dan kesukaan panelis. Hasil analisa berpengaruh signifikan terhadap sifat fisik dan kimia abon jamur tiram dengan perlakuan A1B1 (Deep frying dan minyak sawit); A1B2 (Deep frying dan minyak kelapa); A2B1 (Pan frying dan minyak sawit); dan A2B2 (Pan fryi

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Diop, A., SO Sarr, S. Ndao, et al. "Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households." African Journal of Food, Agriculture, Nutrition and Development 14, no. 66 (2014): 9418–38. http://dx.doi.org/10.18697/ajfand.66.13315.

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Deep -fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carci

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Dwandaru, Wipsar Sunu Brams, Fika Fauzi, Dyah Silviana Sari, Emi Kurnia Sari, Iman Santoso, and Haris Suhendar. "Optical Properties Comparison of Carbon Nanodots Synthesized from Kangkung (Ipomoea aquatica) with Deep Frying and Roasting Techniques." Jurnal Penelitian Fisika dan Aplikasinya (JPFA) 9, no. 2 (2019): 123. http://dx.doi.org/10.26740/jpfa.v9n2.p123-131.

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Carbon nanodots (Cdots) have many unique properties such as luminescence that can be utilized in various fields. The purposes of this study are to synthesize Cdots from kangkung (Ipomoea aquatica) through frying and roasting techniques and compare the optical properties of the Cdots using UV-Vis, PL, and FTIR. Three stages of synthesizing process of Cdots, i.e.: preparing the kangkung powder (root, stem, leaf) and synthesizing the Cdots through frying and roasting techniques. Each part (root, stem, and leaf) was heated in an oven at 250 oC for 2 hours and mashed into powder. The frying method

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Holgado, F., M. Martinez-Avila, M. V. Ruiz-Mendez, and G. Márquez Ruiz. "Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils." Grasas y Aceites 75, no. 2 (2024): 2144. http://dx.doi.org/10.3989/gya.0319241.2144.

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Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOSO), and virgin olive (VOO) oils. Polar compounds, polymers and tocopherols were determined. For all oils, no significant differences in polymers levels were found after 10h thermoxidation and 9 discontinuous deep-frying operation. The most stable oils were HOSO, VAO, VOO and MRAO, all showing less than 2

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Yeganeh, R., and G. Trystram. "Intensification of pistachio by deep frying." Quality Assurance and Safety of Crops & Foods 5, no. 2 (2013): 131–39. http://dx.doi.org/10.3920/qas2012.0144.

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Krokida, M. K., V. Oreopoulou, Z. B. Maroulis, and D. Marinos-Kouris. "Colour changes during deep fat frying." Journal of Food Engineering 48, no. 3 (2001): 219–25. http://dx.doi.org/10.1016/s0260-8774(00)00161-8.

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Blumenthal, Michael M., and Richard F. Stier. "Optimization of deep-fat frying operations." Trends in Food Science & Technology 2 (January 1991): 144–48. http://dx.doi.org/10.1016/0924-2244(91)90659-7.

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