Deep Fat Frying|omicsgroup|Journal Of Biotechnology And Biomaterials

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Deep Fat Frying

Deep fat frying is a process of heating and drying of food through the contact of the latter with oil at high temperature (170-210°C). The process involves simultaneous heat and mass transfer because heat transferred from oil into food determines the evaporation of the internal product moisture. This phenomenon results in the formation of a capillary trail, increasing the porosity of the fried food and allowing oil to enter into the internal sections of the product, during both its frying and its cooling after frying. Native moisture is an important attribute of food material influencing oil uptake. Elevated water content, in fact, leads to a higher water loss by food during frying, consequently producing in it a greater number of pores that facilitate oil penetration. OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society.
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Last date updated on March, 2021