Malaysian Palm Oil Board (MPOB)
Frying is extensively employed in the domestic and industrial sectors to process food. In principle, this cooking technique is essentially a dehydration process that involves rapid heat and mass transfer when the food is immersed into hot oil at a temperature above the boiling point of water. Interaction between the frying oil and the food […]
Fried food has grown in popularity despite the low fat/no fat health trend. Frying is a popular traditional domestic cooking process, now universally used in the food industry to produce snacks and convenience fast foods. It is a quick and convenient technique of food production compared to other traditional means of cooking conferring unique sensory […]
South Africa produces considerable quantities of oils and fats with total production averaging 480 000 t yr-1. Sunflower oil is the major oil with production at around 330 000 t annually. This is insufficient for the domestic consumption which in 2002 was around a million tonnes putting the per capita consumption at 23 kg yr-1. […]
Deep-fat frying is one of the most commonly used methods for the preparation and manufacture of foods. One of the fundamental objectives of frying is to make the food more acceptable. When a food is fried, part of the moisture it contains is replaced by the frying fat. The fat that has penetrated into the […]
Some 20 million tonnes of oils and fats are used for various frying activities around the world (Gertz, 2000, 2001). In the United States, it was estimated that the fast food restaurants used several million tonnes of frying oils and fats annually (Warner and Neff, 2001). During frying operations, usually carried out between 160°C-190°C, complex […]
Deep fat frying has become a common way of cooking food such as potato crisps and French fries. The choice of the frying fat depends on many factors such as availability, price, frying performance, flavour and stability of the product during storage (Sebedio et al., 1996). As deep fat frying is normally carried out at […]
Palm olein, with its inherent excellent frying properties, improves the frying quality of other vegetable oils when blended with them. Thus the induction period of a variety of oils is raised by blending, indicating improved resistance to oxidation. The improvement is also seen in measurements reflecting primary and secondary oxidation, and the formation of free […]