Frying: Improving Quality

Overview

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.

Edited by a leading authority in the field and with a distinguished international team of contributors, Frying ...

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Overview

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.

Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.

Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.

Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.

  • An authoritative review of the key issues in improving quality in the manufacture of fried products
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Editorial Reviews

From the Publisher
The book is easy to read and contains a vast amount of technical, theoretical and practical information of value to people in the industry and to established researchers., Lipid Technology
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Product Details

Meet the Author

Dr Barry Rossell has an international reputation in frying. Formerly with the Leatherhead Food Research Association, he has been Chair of both the BSI and SCI Oils and Fats Committees in the UK, a member of both the International Standards Organisation and Codex Alimentarius Fats and Oils Committees and a member of an EU team assessing the authenticity of frying and other edible oils.

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Table of Contents

Preface
List of contributors
1 Introduction 1
Pt. I General issues 5
2 The market for fried food 7
3 Regulation in the European Union 19
4 Regulation in the United States 49
5 Health issues 59
Pt. II Frying oils 85
6 The composition of Frying oils 87
7 Factors affecting the quality of frying oils and fats 115
8 The measurement of frying oil quality and authenticity 165
Pt. III Improving product quality 195
9 The manufacture of pre-fried potato products 197
10 Managing potato crisp processing 215
11 Effective process control in frying 236
12 Flavour and aroma development in frying and fried food 266
13 Improving the texture and colour of fried products 337
Index 359
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