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Réduire les matières grasses dans les produits frits

Olivier Vitrac 1, *
Abstract : Frying is one of the oldest cooking operations of food. It is often criticized: too oily foods, production of oxidized compounds, off-flavors, and toxic substances. Because it remained poorly understood, the margin of progress is considerable. The article reviews the main mechanisms controlling oil uptake, which have been evidenced during the collaborative project Fry’In and during several research projects with the industry. Oil uptake is presented as a thermodynamic process, which can be controlled by temperature and the volume fraction in air. Multiscale modeling combined with rapid imaging and microscopic observations was used to analyze the details of the immiscible flows steam-oil and air-oil at the cellular scale and at the surface of the product. The separation of time scales associated with the drainage/dripping process and forced/spontaneous imbibition enables a reduction of oil uptake by half. Based on current results, not only preventive actions can be considered to reduce oil uptake, but also physical strategies to remove it.
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Olivier Vitrac. Réduire les matières grasses dans les produits frits. Innovations Agronomiques, 2019, 78, pp.81-94. ⟨hal-02915065⟩

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