Selection Criteria of Frying Oils ( Ripan Goswami )


Shallow frying is cooking process in highly heated oil, promoting browning of
battered or non battered foods

Deep Fat frying is a cooking process that involves submerging a food in extremely hot oil in the presence of air at a high temperature of 150°C to 190°C.

Par-frying is a industrial process, food is partially dehydrated in a industrial fryer and flash frozen at -20°C and packaged par-fried food stored at -5°C to -10°C before distribution in freezer trucks

Frying oil plays a great role in quality of the fried product, acts as a heat transfer medium and contributes to texture and flavor of fried food.

Frying oil role in frying


Fried food flavor



Selection basis

Product flavor

Product texture

Product appearance



Shelf life of the product

Availability of the oil


Nutritional requirements

To meet current market desire, frying oil must be

Low in saturated fat

Low in linolenic acid

High oxidative and flavor stability

Not hydrogenated (trans-fat free)

Changes during Frying

In Food

Loss of moisture

Development of dark color, firm texture and fried flavor

In Oil

Bland flavor at initial frying, later develops fried food flavor in oil

Changes due to chemical reactions

Dark and viscous

Oil and food both passes through an optimum stage after which quality of oil and product flavordeclines

Unsaturated fatty acids decreases with increasing number or time of frying

Oil and food both undergo severe changes due to frying, difficult to relate every change in differentfrying process, because of the variables of oil, food and process conditions

Understanding new compounds and their dependence on the main variables of the frying process –

Chemical Changes in Oil during Frying

Fresh oil – Fried food appears bland

Reused oil – Fried flavor

New compounds formed in oils during frying process

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