Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Book / chapter
Publication Acceptance Date: 11/19/2006
Publication Date: 6/16/2007
Citation: Orthoefer, F.T., List, G.R. 2007. Evaluation of used frying oil. In: Erickson, M.D., editor. Deep Frying Chemistry, Nutrition and Practical Applications, 2nd edition. Champaign, IL: AOCS Press. p. 329-342. Interpretive Summary:
Technical Abstract: The popularity of fried food has been discussed extensively. The consumer prefers the flavor, appearance, and texture of food prepared this way. Frying is a chemically complex process that is not well understood. Frying is still considered by many to be an art rather than a science. Several changes occur in food during frying, such as starch gelatinization, protein denaturation, water vaporization, and textural changes. During frying, oil is absorbed by the food, and water is volatilized. The quality of the oil (the frying medium) and of the food fried in that oil are intimately bound. Frying oil quality influences oil absorption and the types of by-products and residues absorbed by food. The type of food being fried also influences fry-life. Changes in oil and its assessment throughout the frying cycle are detailed in this chapter.