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DEEP FRYING

Name: T.L.V.Peiris

Index No: GS/MSc/Food/3630/08

University : University of Sri Jayawardenapura

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Introduction

Frying is a unit operation which is mainly used to alter the eating quality of a food. A secondary
consideration is the preservative effect that results from thermal destruction of micro-organisms
and enzymes, and a reduction in water activity at the surface of the food (or throughout the food,
if it is fried in thin slices). The shelf life of fried foods is mostly determined by the moisture
content after frying: foods that retain a moist interior for example doughnuts, fish and poultry
products which may also be breaded or battered ,have a relatively short shelf life, owing to

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moisture and oil migration during storage. These foods are important in catering applications and
are produced on a commercial scale for distribution to retail stores, preserved by chilling and/or
gas packing. Foods that are more thoroughly dried by frying, for example potato crisps (potato
chips in the USA), maize and other potato snack foods, have a shelf life of up to 12 months at
ambient temperature. The quality is maintained by adequate barrier properties of packaging
materials and correct storage conditions.
When food is placed in hot oil, the surface temperature rises rapidly and water is vaporized as
steam. The surface then begins to dry out in a similar way to that during baking and roasting. The
plane of evaporation moves inside the food, and a crust is formed. The surface temperature of the
food then rises to that of the hot oil, and the internal temperature rises more slowly towards
100ºC. The rate of heat transfer is controlled by the temperature difference between the oil and
the food and by the surface heat transfer coefficient. The rate of heat penetration into the food is
controlled by the thermal conductivity of the food.
The surface crust has a porous structure, consisting of different-sized capillaries. During frying,
both water and water vapour are removed from the larger capillaries first, and replaced by hot
oil. Moisture moves from the surface of the food through a boundary film of oil, the thickness of
which controls the rate of heat and mass transfer. The thickness of the boundary layer is
determined by the viscosity and velocity of the oil. The water vapour pressure gradient between
the moist interior of the food and the dry oil is the driving force behind moisture loss, in a similar
way to hot air dehydration.

The time taken for food to be completely fried depends on:


• The type of food
• The temperature of the oil
• The method of frying (shallow or deep-fat frying)
• The thickness of the food
• The required change in eating quality

3.2 Materials
Items Ingredients
Two Deep fryers with wire baskets Turky soybean oil
Stainless steel spoons Fortune palm oil
Stainless steel knives Glycerol
Cutting board Stearic acid

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Weighing scale Glycerol monostearate
Porcelain dishes Potatoes
Thermometers
250ml beakers

3.3 Examination of physical properties


3.3.1 Method

The oil samples were transferred to the beaker and examined the colour, odour and consistency.
Then it was slightly warmed about 600 C and examined the above properties again.

3.3.2 Results
Table 1(properties of soybean oil & palm Oil)

Observation
Character Soybean Oil Vegetable Oil
Colour Pale yellow Dark yellow
Odour Present Odour Present Odour
Consistency Slightly Viscous Slightly Viscous

Table 2: properties of soybean oil & palm Oil samples at 600C


Observation
Character Soybean Oil Vegetable Oil
Colour Yellow Dark Yellow
Odour Present odour Present odour
Consistency Viscous less than room temperature

3.4 Change of physical properties on heating


3.4.1 Method

20ml of soybean oil and palm oil were transferred to two 100 ml beakers seperatly and heated up
to 1000C and examined for physical changes and odour. Heating was continued until the oil
decomposed. Smoke point and flash points of the samples were determined using thermometers.

3.4.2 Results
Table 3 : Smoke Points & Flash Points of soybean oil Vegetable oil

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Type of oil Smoke points Flash Points Odour
soybean oil 3000 C 3600C an irritating odour present
Vegetable oil 2800 C 3500 C an irritating odour present

3.5 Effect of hydrolytic products and water on smoke point


3.5.1 Method

10% Glycerol, 10% Stearic acid and 10% Glycerol monostearate solutions were prepared and
20ml of each were added into separate 100ml beakers which contains 20ml of soybean oil & vegetable oil
sample Appearance of solutions were examined and heated till smoke point and flash point obtaines.

3.5.2 Results
Table 4: Effect of hydrolytic Products & water on smoke point

Smoke Points
Type of Oil with 10% Glycerol with 10% stearic acid with 10%% Glycerol monosterate
Soyabeen Oil 2600C 2400C 2200C
Vegetable Oil 2400C 2200C 2000C
Water 1400C 1300C 1100C

3.6 Lipid absorption during frying


3.6.1. Effect of Different lipids
3.6.1.1 Method

The deep fryers were half filled with a samples of soybean & Vegetable oil and heated up to the
temerature 1500 C. Peeled and sliced in same sizes Potatoes samples were divided into two equal portions
and weighed separately. the potato samples put into two wire baskets seperatly and submerged in the oil
carefully for fried potatoes till they become yellow brown colour. The time taken for frying was recorded.

Then the wire baskets were removed from fryers and stand for drained off the excess oil. Then the fried
samples were transferred to tissue papers nd weighed. Moisture content of the sample was determined by
oven drying method and fat content was determined by soxhlet extranction method. Free fat content of
raw potato was also defermined by soxhlef extraction method.

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Each samples were calculated for determined lipid absorption.

3.6.1.2 Results & Calculations


3.6.1.2.1 Moisture
Moisture (Raw Potato)
Sample 1/ g Sample 2/g
Weight of the dish 45.3929 44.5909
Weight of the Sample 5.2264 5.1166
Weight of the (dish + sample) 50.6193 49.7075
Weight of the (dish + dried sample) 46.3298 45.5087
Moisture 4.2895 4.1988
% Moisture 82.1% 82.1%
Average 82.1%

Moisture (Fried Potato with Soybean Oil)


Sample 1/ g Sample 2/g
Weight of the dish 13.0235 46.9849
Weight of the Sample 5.1578 5.1802
Weight of the (dish + sample) 18.1813 52.1651
Weight of the (dish + dried sample) 18.1605 52.1513
Moisture 0.0208 0.0138
% Moisture 0.4% 0.3%
Average 0.35%
Moisture (Fried Potato with Vegetable Oil)
Sample 1/ g Sample 2/g
Weight of the dish 12.7540 12.9925
Weight of the Sample 5.2390 5.0990
Weight of the (dish + sample) 17.9930 18.0915
Weight of the (dish + dried sample) 17.9502 18.0863
Moisture 0.0428 0.0052
% Moisture 0.8% 0.1%
Average 0.45%

3.6.1.2.2 Lipid absorption during frying


Time for Soybean Oil - 90 min
Time for Vegetable Oil - 75 min

Soybean Oil

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Wt of raw Potato Sample = 200.29 g
Wt of raw potato sample = (100 - 82.1) x 200.29 g
(dry basis) 100
= 35.8519 g

Wt of fried potato sample = 66.46 g


Wt of fried potato sample = (100 - 0.35) x 66.46 g
(dry basis) 100
= 66.2274 g

% Lipid absorption = (Wt of fried pieces - wt of unfried pieces) x 100


wt of un fried Pieces
= (66.2274 - 35.8519) x 100%
35.8519
= 84.72%

Palm Oil
Wt of raw potato Sample = 200.99 g
Wt of raw Potato Sample = (100 - 82.1) x 200.99 g
(dry basis) 100
= 35.9772 g
Wt of fried Potato sample = 67.24 g
Wt of fried Potato sample = (100 - 0.45) x 67.24
(dry basis) 100
= 66.9374 g
% Lipid absorption = (wt of fried pieces - wt of unfried pieces) x 100
wt of unfried pieces
= (66.9374 - 35.9772) x 100%
35.9772
= 86.0551%

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3.6.1.2.3 Free fat Content absorpion during frying
Raw potato
Wt of Potato Sample = 1.2709 g
Wt of Potato Sample (dry basis) = (100 - 82.1) x 1.2079 g
100
= 0.2275 g
Wt of round bottom flask with = 83.2248 g
boiling chips
Wt of round bottom flask with boilin chips = 83.2267 g
& free fat
Free fat content = 0.0019 g
% free fat in raw Potato = 0.0019 x 100%
0.2275
= 0.84%

Potato fried with soybean oil

Wt of the Sample = 1.3103 g


Wt of the Sample (dry basis) = (100 - 0.35) x 1.3103 g
100
= 1.3057 g
Wt of round bottom flask
with boiling chips = 114.4003
Wt of round bottom flask
with boiling chips & freefat = 114.9759
% free fat content = 0.5756 g
% free fat = 0.5756 x 100%
1.3057
= 44.08%
Free fat content = (44.08 - 0.84) %
absorb by soybean oil
= 43.24%

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3.7 Conclusion
Smoke point and flash points are very high for Vegetable oil and soybean oil. Then they are stable then
more suitable for cooking. The smoke point was significantly decreased due to hydrolytic products (Table
3)

• Frying time of Vegetable oil is less than soybean oil. Then, using Vegetable oil we can fry something
quickly than soybean oil .
• Lipid absorption of potato is slightly same to soybean oil and Palm oil.

Discussion
Foods that retain a moist interior are fried until the thermal centre has received sufficient
heat to destroy contaminating micro-organisms and to change the organoleptic properties
to the desired extent. This is particularly important for comminuted meat products (for
example sausages or burgers) or other foods that are able to support the growth of
pathogenic bacteria.
The temperature used for frying is determined mostly by economic considerations and
the requirements of the product. At high temperatures (180–200ºC), processing times are
reduced and production rates are therefore increased. However, high temperatures also
cause accelerated deterioration of the oil and formation of free fatty acids, which alter the
viscosity, flavour and colour of the oil and promote foaming. This increases the frequency with
which oil must be changed and hence increases costs. A second economic loss arises from the
vigorous boiling of the food at high temperatures which causes loss of oil by aerosol formation
and entrainment in the product. Acrelein is a breakdown product of oil, produced at high
temperatures, which forms a blue haze above the oil and is a source of atmospheric pollution.
The temperature of frying is also determined by the product requirements. Foods in which a crust
and a moist interior are required, are produced by high-temperature frying. The rapid crust
formation is beneficial in that it seals moisture into the food but it also restricts the rate of heat
transfer to the interior. The bulk of the food therefore retains a moist texture and the flavour of
the ingredients. Foods which are dried by frying are processed at a lower temperature to cause
the plane of evaporation to move deeper inside the food before the crust forms. They are dried
before excessive changes to the surface colour or flavour occur.

References
1. Food processing technology Principles and Practice Second Edition P. Fellows
Director, Midway Technology and Visiting Fellow in Food Technology at Oxford Brookes
University
2. Food Chemistry H.-D. Belitz · W. Grosch · P. Schieberle 4th revised and extended ed.

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