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Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier.

With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide ? a potential carcinogen formed during frying ? collects existing literature on this newly discovered health risk, and considers how to reduce it.

As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Deep-fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This text explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying. Information about the rheological properties of batters and the effects of batters on product quality is also discussed, as are novel frying technologies employed to make fried foods healthier, such as a microwave frying and vacuum frying. The text also discusses the formation of acrylamide, a potential carcinogen formed during frying, and considers ways of reducing it.

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Introduction, Serpil Sahin and Servet Gulum Sumnu
Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram
Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes
Quality of Frying Oil, Stavros Lalas
Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zuniga
Physical Properties of Fried Products, Gauri S. Mittal
Acrylamide Formation During Frying, Bertrand Matthaus
Microstructural Changes During Frying of Foods, Michael Ngadi, Akinbode A. Adedeji, and Lamin Kassama
Flavor Changes During Frying, Kathleen Warner
Rheology of Batters Used in Frying, Teresa Sanz and Ana Salvador
Quality of Battered or Breaded Fried Products, Susana Fiszman
Industrial Frying, Monoj K. Gupta
Alternative Frying Technologies, Serpil Sahin and Servet Gulum Sumnu

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