A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf-life of fried products, the deterioration progress and the health hazards of fried foods have been studie...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2016-04, Vol.93 (4), p.445-466
Main Authors: Hosseini, Hamed, Ghorbani, Mohammad, Meshginfar, Nasim, Mahoonak, Alireza Sadeghi
Format: Article
Language:English
Subjects:
Agriculture
Biomaterials
Biotechnology
Chemical compounds
Chemical deterioration
Chemistry
Chemistry and Materials Science
Cooking
Edible oils
Food Science
Frying fats
Frying procedure
Hazardous materials
Health hazards
Industrial Chemistry/Chemical Engineering
Oils & fats
Review
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Summary:For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf-life of fried products, the deterioration progress and the health hazards of fried foods have been studied by various researchers. To achieve a clear conception of the present situation, a collection of the results obtained from previous studies about product deterioration and safety issues due to the frying process, along with related tables, are of prime importance. According to the studies, it can be concluded that a vacuum, oil replenishment, frying temperature, and time of process are the most important parameters affecting the quality of oils and fried products; hence, by controlling them, it is possible to prevent the formation of toxic compounds and loss of nutritional components to a considerable extent during frying operation. Furthermore, according to recent studies indicating significant formation of toxic compounds before the chemical indices of the oil reach the disposal point, more studies are needed to determine whether they are formed at levels that compromise safety and affect consumers’ sensory perception before the established discard points.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-016-2791-z