Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

Aman Mohammad Ziaiifar (1) , Nawel Achir (1) , Francis Courtois (1) , Isabelle Trezzani (1) , Gilles Trystram (1)

1 GENIAL - Ingénierie, Procédés, Aliments

Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific products. Nutrition has become a major health issue, especially in developed countries where increasing obesity is a problem, particularly among children. Many food research projects involving snack food industries therefore attempt to understand oil uptake during the frying process in order to control and reduce the fat content of fried products without deteriorating their desirable organoleptic characteristics. The main objectives of this paper are to review the literature on the frying process and more precisely the mechanisms and parameters involved in the oil uptake phenomenon. Both products and processes will be considered and their influence via experimental results will be discussed.

Mots clés: capillary pressure; condensation; deep fat frying; oil uptake; process parameters; product properties; water loss

Domaines: Génie des procédés

Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois, Isabelle Trezzani, Gilles Trystram. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology, 2008, 43 (8), pp.1410-1423. ⟨10.1111/j.1365-2621.2007.01664.x⟩. ⟨hal-01194942⟩