Beruflich Dokumente
Kultur Dokumente
Name: T.L.V.Peiris
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
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
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
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
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
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.
Soybean Oil
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%
• 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.