Deep fat frying of food: A review

Abstract

Deep fat frying is one of the most commonly used procedure for the food industry as well as household culinary practice. Due to high temperature, the changes may occur in the frying fat/oils with formation of free fatty acids, peroxides, alcohol, cyclic compounds, dimmers and polymers are produced as byproducts. It is a common habit in the household and also in commercial frying to use the same batch of oil for food on a number of occasions spread over some days, which may cause deterioration of oil this become injurious to health. The purpose of this study was to review literature findings on physico-chemical changes in food during deep fat frying.