Professional Documents
Culture Documents
CONTENTS
1. Fundamentals
2. Objective and application
3. Transformations of raw materials
4. Technological factors
5. Equipments
FRYING
1. Fundamentals
FRYING
1. Fundamentals
Lipid evaluation
Acid value
Peroxyde value
Iodine value
Other characteristics
1
Van Viet Man LE - HCMC 3
University of Technology
FRYING
2. Objective and application
Objective
Processing
Preservation
FRYING
2. Objective and application
Application
Cereal processing
Meat processing
FRYING
3. Transformations of raw materials
3.1. Transformation of food
Physical
Disffusion phenomenon
Temperature
Volume
Density
2
Van Viet Man LE - HCMC 6
University of Technology
FRYING
3. Transformations of raw materials
3.1. Transformations of food
Chemical
Maillard reaction
Caramelization
Other reactions
Physico-chemical
Evaporation
Coagulation
FRYING
3. Transformations of raw materials
3.1. Transformations of food
Biological
Biochemical
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
Hydrolysis
Products
3
Van Viet Man LE - HCMC 9
University of Technology
3. Transformations of raw materials FRYING
Oxydation
Oxydation
Oxydation
Singlet oxygen
formation
4
Van Viet Man LE - HCMC 12
University of Technology
3. Transformations of raw materials FRYING
Oxydation
Decomposition of
hydroperoxides
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
Oxydation
Volatile decomposition products
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
Oxydation
Threshold
values of
compounds
formed from
oxidized oils
5
Van Viet Man LE - HCMC 15
University of Technology
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
Condensation
Product
Impact on food quality
FRYING
3. Transformations of raw materials
3.2. Lipid transformations
Solutions for preventing lipid transformation
Selection of frying method
FRYING
4. Technological factors
Food
Shape and size
Chemical composition
Food properties
6
Van Viet Man LE - HCMC 18
University of Technology
FRYING
4. Technological factors
Lipid
Physico-chemical characteristics
Frying time
FRYING
4. Technological factors
Frying parameters
Frying method
Temperature
Time
Other factors
FRYING
5. Equipments
2 frying methods
7
Van Viet Man LE - HCMC 21
University of Technology
FRYING
5. Equipments
5.1. Shallow/ contact frying
Application:
Food shape (S/V)
Lipid consumption
Lipid level in food
Heat transfer coefficient: 200-450W/m2K
Notes:
Height of lipid layer
Moisture release
Van Viet Man LE - HCMC 22
University of Technology
FRYING
5. Equipments
5.1. Shallow/ contact frying
FRYING
5. Equipments
8
Van Viet Man LE - HCMC 24
University of Technology
FRYING
5. Equipments
Procedure
FRYING
5. Equipments
5.2. Deep-fat frying
Batch fryer
FRYING
5. Equipments
9
Van Viet Man LE - HCMC 27
University of Technology
FRYING
5. Equipments
5.2. Deep-fat frying
Continuous fryer (indirect heating)
10
Van Viet Man LE - HCMC 30
University of Technology
FRYING
FRYING
FRYING
5. Equipments
Production management
Heat recovery
11
Van Viet Man LE - HCMC 33
University of Technology
FRYING
5. Equipments
FRYING
5. Equipments
Disadvantages
FRYING
5. Equipments
Advantages
Disadvantages
Application
12
Van Viet Man LE - HCMC 36
University of Technology
FRYING
5. Equipments
FRYING
5. Equipments
Advantages
Disadvantages
Application
5. Equipments FRYING
5.4. Spray fryer
13
Van Viet Man LE - HCMC 39
University of Technology
5. Equipments FRYING
5.4. Spray fryer
14