Dina Dana

• Hebrew University of Jerusalem

Three mechanisms have been previously proposed to explain the complex process of oil uptake during deep-fat frying. The mechanisms reviewed are water replacement, cooling-phase effect and surface-active agents. The former mechanism describes mainly oil uptake of relatively large voids in the fried food created due to water evaporation. The second m...

The protective role of water injection on oil quality was studied in deep fat frying conditions. Oil stability indices included acid value (AV), malondialdehyde (MDA), p-anisidine, and conjugated dienes (CDs). Water was continuously injected at flow rates of 0.1 to 1.0 and 0.1 to 0.5mL/min/L into corn and canola oil, respectively. Frying was conduc...

Deep fat frying is an important, ubiquitous and highly versatile process, which has been used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory characteristics, together with the relatively low cost of large-scale frying, has made fried foods the staples of the ever growing late 20th century fast food industry....

Frying is an important cooking process due to the unique palatability and sensory characteristics of fried foods. Fried foods contain a considerable amount of fat, and have a negative perceived image due to their high caloric value and increased consumer awareness of the relationship between food, nutrition, and health. Oil consumption and especial...