Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process
Aman Mohammad Ziaiifar,
Nawel Achir,
Francis Courtois,
Isabelle Trezzani,
Gilles Trystram,
Aman Mohammad Ziaiifar
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorNawel Achir
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorCorresponding Author
Francis Courtois
*E-mail: [email protected]Search for more papers by this authorIsabelle Trezzani
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorGilles Trystram
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorAman Mohammad Ziaiifar,
Nawel Achir,
Francis Courtois,
Isabelle Trezzani,
Gilles Trystram,
Aman Mohammad Ziaiifar
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorNawel Achir
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorCorresponding Author
Francis Courtois
*E-mail: [email protected]Search for more papers by this authorIsabelle Trezzani
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorGilles Trystram
ENSIA, UMR 1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex
Search for more papers by this authorSummary
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.
References
- AAC, Agriculture and Agri-Food Canada. (2005). Huiles végétales: un marché concurrentiel en évolution. Le Bulletin bimensuel, 18, 1494–1813.
- Achir, N., Kara, W., Chipeaux, C., Trezzani, I. & Cuvelier, M.E. (2006). Effect of energy transfer conditions on the chemical degradation of frying oil. European Journal of Lipid Science and Technology, 108, 999–1006.
- Aguilera, J.M. & Gloria, H. (1997). Determination of oil in fried potato products by differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 45, 781–785.
- Aguilera, J.M., Cadoche, L., Lopez, C. & Gutierrez, G. (2001). Microstructural changes of potato cells and starch granules heated in oil. Food Research International, 34, 939–947.
- Aguilera-Carbo, A., Cesar-Montanez, J., Anzaldua-Morales, A., De La Luz-Reyes, M., Contreras-Esquivel, J. & Noe-Aguilar, C. (1999). Improvement of color and limpness of fried potatoes by in situ pectinesterase activation. European Food Research and Technology, 210, 49–52.
- Albert, S. & Mittal, G.S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep fried cereal product. Food Research International, 35, 445–458.
- Alvarez, M.D., Morillo, M.J. & Canet, W. (2000). Characterization of the frying process of fresh and blanched potato strips using response surface methodology. European Food Research and Technology, 211, 326–335.
- Blau, R., Powell, M. & Gerling, J.E. (1965). Megacycle microwave treatments in potato chip finishing. Processing, Production and Technology division Meetings. Potato Chip Institute International, 1–8.
- Blumenthal, M.M. & Stier, R.F. (1991). Optimization of deep-fat frying operations. Trends in Food Science and Technology, 2, 144–148.
- Bouchon, P. & Pyle, D.L. (2005). Modelling oil absorption during post-frying cooling I: model development. Institution of Chemical Engineers, 83, 253–260.
- Bouchon, P., Aguilera, J.M. & Pyle, D.L. (2003). Structure oil-absorption relationships during deep-fat frying. Journal of Food Science, 68, 2711–2716.
- Califano, A.N. & Calvelo, A. (1987). Adjustment of surface concentration of reducing sugars before frying of potato strips. Journal of Food Processing and Preservation, 12, 1–9.
- Che Man, Y.B. & Jaswir, I. (2000). Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chemistry, 69, 301–307.
- Chujin, C., Shukukei, K., Heiki, Y. & Isho, S.(2001). Method for frying food combinedly using traditional heat source and microwave. Patent, Japan, JP2001054475.
- Daniel, D.R., Thompson, L.D., Shriver, B.J., Wu, C.-K. & Hoover, L.C. (2005). Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in French fries. Journal of the American Dietetic Association, 105, 1927–1932.
- Debnath, S., Bhat, K.K. & Rastogi, N.K. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel-Wissenschaft und-Technologie, 36, 91–98.
- FAO. (2002). The developing world’s new burden: obesity. http://www.fao.org/FOCUS/E/obesity/obes1.htm .
- Farkas, B.E., Singh, R.P. & Rumsey, T.R. (1996). Modeling heat and mass transfer in immersion frying. I. Model development. Journal of Food Engineering, 29, 211–226.
- Feeney, R.D., Haralampu, S.G. & Akiva, G. (1993). Potato and other food products coated with edible oil barrier films. Patent, United States, US5217736.
- Gamble, M.H. & Rice, P. (1987). Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science and Technology, 22, 535–548.
-
Gamble, M.H. &
Rice, P. (1988). The effect of slice thickness on potato crisp yield and composition.
Journal of Food Engineering, 8, 31–46.
10.1016/0260-8774(88)90034-9 Google Scholar
- Gamble, M.H., Rice, P. & Selman, J.D. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. International Journal of Food Science and Technology, 22, 233–241.
- Garayo, J. & Moreira, R. (2002). Vacuum frying of potato chips. Journal of Food Engineering, 55, 181–191.
- Garcia, M.A., Ferrero, C., Bertola, N., Martino, M. & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3, 391–397.
- Gertz, C. (2005). Quality control and safety of cooking oils. Frankfurt: Workshop Deep-Frying.
- Geun, C.M., Cheol, L.B. & Gil, S.B. (2003). Process for preparing low fat potato chips by using high temperature of hot wind drying. Patent, Korea, KR20030002500.
- Goulas, Y., Moya, I. & Schmuck, G. (1990). Time resolved spectroscopy of the blue fluorescence of spinach leaves. Photosynthsis Research, 25, 299–307.
- Guillaumin, R. (1983). Animal fats in the food industry. V. Desirable characteristics for frying. Revue Francaise des Corps Gras, 30, 347–354.
- Houhoula, D.P., Oreopoulou, V. & Tzia, C. (2004). Antioxidant efficiency of oregano in frying and storage of fried products. European Journal of Lipid Science and Technology, 106, 746–751.
- Hubbard, L.J. & Farkas, B.E. (2000). Influence of oil temperature on heat transfer during immersion frying. Journal of Food Processing and Preservation, 24, 143–162.
- Johnson, N.B. (1988). Method and apparatus for preparing a potato based food product. Patent, Europe, EP0260029-A2.
- Kalogeropoulos, N., Mylona, A., Chiou, A., Ioannou, M.S. & Andrikopoulos, N.K. (2006). Retention and distribution of natural antioxidants ([alpha]-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT – Food Science and Technology, 40, 1008–1017.
- Kelleher, S.D. & Williamson, P.G. (2005) Food product and process for reducing oil and fat content in cooked food. Patent, United States, US2005069626.
- Keller, C., Escher, F. & Solms, J. (1986). A method for localizing fat distribution in deep-fat fried potato products. Lebensmittel-Wissenschaft und Technologie, 19, 346–348.
- Kita, A. & Lisinska, G. (2005). The influence of oil type and frying temperatures on the texture and oil content of French fries. Journal of the Science of Food and Agriculture, 85, 2600–2604.
- Kozempel, M.F., Tomasula, P.M. & Graig, J.C. (1991). Correlation of moisture and oil concentration in French fries. LWT – Food Science and Technology, 24, 445–448.
- Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. & Marinos-Kouris, D. (2001). Effect of osmotic dehydration pretreatment on quality of French fries. Journal of Food Engineering, 49, 339–345.
- Krozel, J.W., Palazoglu, A.N. & Powell, R.L. (2000). xperimental observation of dip-coating phenomena and the prospect of using motion control to minimize fluid retention. Chemical Engineering Science, 55, 3639–3650.
- Lamberg, I., Hallstroem, B. & Olsson, H. (1990). Fat uptake in a potato drying/frying process. Lebensmittel-Wissenschaft und Technologie, 23, 295–300.
- Lee, Y., Bretch, E.E., Bath, C.K. & Merritt, C.G. (1988). Process for preparing low oil potato chip. Patent, United States, US4721625.
- Li, Y.B., Seyed-Yagoobi, J., Moreira, R.G. & Yamsaengsung, R. (1999). Superheated steam impingement drying of tortilla chips. Drying Technology, 17, 191–213.
- Lisinska, G. & Golubowska, G. (2005). Structural changes of potato tissue during French fries production. Food Chemistry, 93, 681–687.
- Liu-Ping, F., Min, Z. & Mujumdar, A.S. (2005). Vacuum frying of carrot chips. Drying Technology, 23, 645–656.
- Masaki, S. (2006). Method and device for producing fried food. Patent, Japan, JP2006288252.
- Matthäus, B. & Wöhrmann, D. (2006). Formation of 4-hydroxy-2-trans-nonenal during heating of edible oils. 4th Euro Fed Lipid Congress: Oils, Fats and Lipids for a Healthier Future, Madrid, Spain.
- Matz, S.A. (1993). Snack Food Technology. New York: AVI.
- Mehta, U. & Swinburn, B. (2001). A review of factors affecting fat absorption in hot chips. Critical Reviews in Food Science and Nutrition, 41, 133–154.
- Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364–373.
- Minoru, N.A. & Hiroyuki, U. (2004). Ingredient for deep frying cooking. Patent, Japan, JP2004208977.
- Miri, T., Bakalis, S., Bhima, S.D. & Fryer, P.J. (2006). Use of x-ray micro-CT to characterize structure phenomena during frying. IUFoST, 13th World Congress of Food Science and Technology, Nantes, France.
- Moreira, R.G. & Barrufet, M.A. (1996). Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model. Journal of Food Engineering, 27, 279–290.
- Moreira, R.G. & Barrufet, M.A. (1998). A new approach to describe oil absorption in fried foods: a simulation study. Journal of Food Engineering, 35, 1–22.
- Moreira, R.G., Sun, X. & Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31, 485–498.
- Moreira, R.G., Castell-Perez, M.E. & Barrufet, M.A. (1999). Deep Fat Frying: Fundamentals and Applications. 350 pp. Gaithersburg, MD: Aspen Publisher.
- Mottur, G.P. & Glass, R.W. (1985) Reduced calorie puffed snack food products. Patent, United States, US4517204.
- Moyano, P.C. & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT – Food Science and Technology, 39, 285–291.
- Myers, M.A. & Loewe, R. (1990). Functionality of Hydrocolloids in Batter Coating Systems. Batters and Breading in Food Processing. 276 pp. St Paul, MN: American Association of Cereal Chemists Publication.
- Ni, H. & Datta, A.K. (1999). Moisture, oil and energy transport during deep-fat frying of food materials. Institution of Chemical Engineers, 77, 194–204.
- Olson, S. & Zoss, R. (1985). Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent. Patent, United States, US4511583.
- Oroszvari, B.K., Bayod, E., Sjoholm, I. & Tornberg, E. (2005). The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter. Journal of Food Engineering, 71, 18–27.
- Paul, S. & Mittal, G.S. (1997). Regulating the use of degraded oil/fat in deep-fat/oil food frying. Critical Review on Food Sciences and Nutrition, 37, 635–662.
- Pedreschi, F. & Moyano, P. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT – Food Science and Technology, 38, 599–604.
- Pedreschi, F., Aguilera, J.M. & Arbildua, J. (1999). Use of confocal laser scanning microscopy in frying of potato products. Microscopy and Analysis, 37, 21–22.
- Pedreschi, F., Hernandez, P., Figueroa, C. & Moyano, P. (2005). Modeling water loss during frying of potato slices. International Journal of Food Properties, 8, 289–299.
- Pinthus, E.J. & Saguy, I.S. (1994). Initial interfacial tension and oil uptake by deep-fat fried foods. Journal of Food Science, 59, 804–807, 823.
- Pinthus, E.J., Weinberg, P. & Saguy, I.S. (1995). Oil uptake in deep fat frying as affected by porosity. Journal of Food Science, 60, 767–769.
- Quéré, D. & De Ryck, A. (1998). Hydrodynamic coating of a fiber. Annales de Physique Publication, 23, 1–149.
- Rajkumar, V., Moreira, R. & Barrufet, M. (2003). Modeling the structural changes of tortilla chips during frying. Journal of Food Engineering, 60, 167–175.
- Rimac-Brncic, S., Lelas, V., Rade, D. & Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64, 237–241.
- Rojas, J., Avallone, S., Brat, P., Trystram, G. & Bohuon, P. (2006). Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. International Journal of Food Sciences and Nutrition, 57, 123–136.
- Ryuichi, H. & Nobuhide, N. (1993). Decompression water removal method and apparatus for decompression fryer. Patent, Japan, JP5084143.
- Saguy, I.S. & Pinthus, E.J. (1995). Oil uptake during deep-fat frying: factors and mechanism. Food Technology, 49, 142–145.
- Seppanen, C.M. & Saari Csallany, A. (2002). Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature. Journal of the American Oil Chemists’ Society, 79, 1033–1038.
- Silva, D.P., Rudolph, V. & TarantoI, O.P. (2005). The drying of sewage sludge by immersion frying. Brazilian Journal of Chemical Engineering, 22, 271–276.
- Stier, R.F. (2004). Frying as a science – an introduction. European Journal of Lipid Science and Technology, 106, 715–721.
- Tadao, I. & Tetsuya, H. (1999). Production of coated frozen food. Patent, Japan, JP11196782.
- Talburt, W.F. (1987). Frozen French Fries and Other Frozen Products. 588 pp. Westport: AVI.
- Tan, K.J. & Mittal, G.S. (2006). Physicochemical properties changes of donuts during vacuum frying. International Journal of Food Properties, 9, 85–98.
- Thanatuksorn, P., Pradistsuwana, C., Jantawat, P. & Suzuki, T. (2005). Effect of surface roughness on post-frying oil absorption in wheat flour and water food model. Journal of the Science of Food and Agriculture, 85, 2574–2580.
- Topin, F. & Tadrist, L. (1997). Analysis of transport phenomena during the convective drying in superheated steam. Drying Technology, 15, 2239–2261.
- Tseng, Y.C., Moreira, R. & Sun, X. (1996). Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. International Journal of Food Science and Technology, 31, 287–294.
- Ufheil, G. & Escher, F. (1996). Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel-Wissenschaft und Technologie, 29, 640–644.
- Vitrac, O. (2000). Caractérisation expérimentale et modélisation de l’opération de friture. Massy, France: Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Ph.D. Thesis, 262 pp.
- Vitrac, O., Dufour, D., Trystram, G. & Raoult-Wack, A.L. (2002). Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. Journal of Food Engineering, 53, 161–176.
- Vitrac, O., Raoult-Wack, A.L. & Trystram, G. (2003). Influence of liquid water transport on heat and mass transfer during deep-fat frying. In: Transport Phenomena in Food Processing (edited by J. Welti Chanes, J. Véles-Riuz & G.V. Barbosa-Cànovasn). Pp. 445–461. Boca Raton, USA: CRC Press.
- Yamsaengsung, R. & Moreira, R.G. (2002). Modeling the transport phenomena and structural changes during deep fat frying: Part I: Model development. Journal of food engineering, 53, 1–10.
