1.

What are the disadvantages of hydrolysis, polymerization, and deep fat frying
and oxidation processes? Discuss.
Hydrolysis is a chemical reaction of lipid that requiring heat, addition of water
molecules or by enzyme reaction to separate the fatty acid from the glycerol
portion of a lipid molecule and produce free fatty acid. The free fatty acid will
accumulate in the oil and produce excessive amount of smoke during frying.
Glycerol can further changed to acrolein,which produces irritating and
odorous fumes in the smoke of an overheated fats. Polymerization process of
fat can cause physical changes that can cause disadvantages to the oil such as
foaming of the oil, dark color of frying oil and increase viscosity of the frying
oil. Next, oxidation is a reaction of an oil/fat that contain double bond
(unsaturated fatty acid) with oxygen. Oxidation process can produce oxidize
compound that cause fat to become rancid. Autoxidation which occur in air in
the absence of enzyme will produce free radical that are unstable and active.
Lastly, deep fat frying is a process of cooking involving direct heat transfer of
heat from oil to cold food. Widely used in frying french fries, doughnut,
seafood. It can cause disadvantages such as darkening of the frying oil that
happening through mailard reaction, protein and high amount of reducing
sugar accelerates color darkening. As the temperature during frying is higher
the rate of oxidation will also increase. Polymerization will also occur if the
frying is carried out over a long time and cause foaming, gumming of oil.
Hydrolysis will also occur when frying potatoes as the amount of water
increase and produce free fatty acid that will accumulated in the oil reduce the
smoke point. Smoke point is refer to the temperature at which a cooking fat or
oil begins to break down to glycerol and fatty acids. Glycerol will further
break down into acrolein that cause the smoke to be extremely irritating to
eyes and throat. Smoke point also cause nutritional degradation.