Frying is a cooking method that uses hot oil to alter the eating quality and extend the shelf life of foods. There are different types of frying including deep fat frying, where the food is completely submerged in hot oil, and shallow frying, where only a thin layer of oil is used. Frying involves the application of heat to the food which causes water to evaporate and a crust to form. The temperature and time of frying affects properties like color, flavor, and oil content of the fried food. Frying can increase fat and calorie content but also enhances texture and preserves foods for longer shelf life. New methods like air frying use convection to crisp foods with less oil absorption than deep f

1. FRYING – THEORY
AND EQUIPMENT
- D N VA I S N AV I
- 1 7 B B T 0 5 7

2. CONTENTS :
• Introduction
• Theory
• Types of frying: deep fat , shallow , dry , stir , air fryer
• Equipment
• oil selection
• Effect on food
• Advantages and disadvantages

3. INTRODUCTION :
• 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, food
that retain moisture content have a relatively short life period.
• Foods that are more thoroughly dried by frying, for example potato crisps , maize and other
potato snack foods, have a shelf life of up to 12 months at ambient temperature. The quality is
maintained by adequate barrier properties of packaging of materials and correct storage
conditions.

4. FRYING THEORY :
• When food is placed in hot oil, the surface temperature rises rapidly and water is
vaporised as steam.
• The plane of evaporation moves inside the food, and a crust is formed.
• The surface temperature of the food then rises to that of the hot oil, and the internal
temperature rises more slowly towards 100 degree celisius. The rate of heat transfer is
controlled by the temperature difference between the oil and the food and by the surface
heat transfer coefficient. The rate of heat penetration into the food is controlled by the
thermal conductivity of the food
• The surface crust has a porous structure, consisting of different-sized capillaries.
• During frying, both water and water vapour are removed from the larger capillaries first,
and replaced by hot oil.
• Foods that retain moisture interior are fried until the thermal centre has received sufficient
heat to destroy contaminating microbes , specifically meat products.

5. THEORY CONTI…..
The time taken for food to be completely fried depends on:
• the type of food
• the temperature of oil
• the method of frying (shallow or deep-fat frying)
• the thickness of the food
• the required change in eating quality.
• The temperature used for frying is determined mostly by type of food product and
economic consideration , At high temperatures (180–200oC), processing times are
reduced and production rates are therefore increased.
• High temperature causes deterioration of oil and formation of free fatty acids , which
also alters the viscosity , flavour and colour of the oil and promote foaming .
• This increases the frequency with which the oil must be changed and hence increases
the costs

6. TYPES OF FRYING :
1. SHALLOW FRYING (CONTACT FRYING):
• Involves the cooking of food in layer of hot fat that comes half way up the food.
• Heat is transferred to the food mostly by conduction from the hot surface of the pan
through a thin layer of oil.
• The thickness of the layer of oil varies as a result of irregularities in the surface of the
food , together with the action of bubbles of steam which lift the food off the hot
surface, causes temperature variations as frying proceeds and produces the
characteristic irregular browning of shallow fried foods.
• Shallow frying has the highest surface heat transfer coefficient
200 – 450 W 𝑚−2 𝑘−1.

7. TYPES OF FRYING :
2 . DRY FRYING :
• Some foods Eg :sesame seeds for purpose of fine grinding, bacon , sausages etc can be fried
without the addition of fat , as they contain sufficient fat to prevent sticking to the pan .
• Non stick pans are most suitable for this type of cooking

8. TYPES CONTI…..
3.STIR FRYING:
• All ingredients should be finely chopped into pieces so that it cooks quickly.
• A teaspoon of oil is dropped in the pan and the food is put in and stirred continuously to
ensure even cooking.
• Few nutrients are lost and the food remains crisp and well flavoured.
• It is quick and healthy method of cooking . Stir frying of vegetables is an example.

9. TYPES CONTI…..
4 . AIR FRYER :
• An air fryer is a kitchen appliance that cooks by circulating hot air around the food using the
convection mechanism .
• A mechanical fan circulates the hot air around the food at high speed, cooking the food and
producing a crispy layer .
• The food itself sits in a perforated basket which increases its contact with the hot moving air.

10. TYPES CONTI….
5 . DEEP FAT FRYING :
• Heat transfer is a combination of convection within the hot oil and conduction through the
interior of the food.
• All the surface of food receive similar heat treatment to produce a uniform colour and
appearance.
• Deep-fat frying is suitable for foods of all shapes, but irregularly shaped food or pieces with a
greater surface : mass ratio tend to absorb and entrain a greater volume of oil when it is
removed from the frier.
• Heat transfer coefficients are 250–300 W 𝑚−2 𝑘−1

11. EQUIPMENT :

12. EQUIPMENT :
• In batch operation the food is suspended in a batch of hot oil and retained for the
required degree of frying .
• Continuous deep-fat friers consist of a stainless steel mesh conveyor which is
submerged in a thermostatically controlled oil tank.
• Depending upon the products there are different types of conveyer belts.

13. EQUIPMENT :
• The size of pieces, conveyor speed and oil temperature control the frying time.
• An inclined conveyor then removes the food and allows excess oil to drain back into the tank.
• The equipment operates automatically at production rates of up to 15 t of fried product per
hour.
• Oil is continuously recirculated through external heaters and filters to remove particles of food,
and fresh oil is added automatically to maintain the desired level in the tank.
• These features extend the useful life of the oil by removing food particles that would otherwise
burn and affect the flavour and colour of the product.
• The viscosity of the oil is important for optimum heat transfer and minimum entrainment in the
food.

14. OIL SELECTION DEPENDS ON :
Which should be suitable to maintain :
1. Product flavour
2. Product texture
3. Product appearance
4. Shelf life of product
5. Nutritional requirement
Any selection of frying oil must be :
• Low in saturated fat
• Low in linolenic acid
• High oxidative and flavour stability

17. EFFECT ON FOODS:

18. EFFECT OF HEAT ON OIL :

19. EFFECT OF HEAT ON OIL :

20. EFFECT OF HEAT ON FRIED FOODS :
• Main purpose – to develop characteristic colour , flavours and aroma in the crust of fried
foods.
• The main factors that control the changes are :
1. The type of oil used for frying
2. The age and thermal history of oil
3. The interfacial tension between oil and the product
4. The temperature and time of frying
5. The size , moisture content and surface characteristics of the food
6. Post frying treatments

21. CONTI………
• Each of these factors, together with the pre - treatment such as blanching accounts for 45% oil
content in the product.
• Excess fat consumption leads to various heath issues such as obesity , coronary heart disease
and cancer – use of vacuum frying plays a major role here ( air fryer – les consumption of oil
but costly).
• The texture of fried food is produced due to changes to proteins , fats , polymeric
carbohydrates which is similar to those produced by baking
• Changes of protein quality results in mailliard reaction with amino acid in the crust.
• Fat content of the food increases owing to oil absorption and entrainment .
• Difficult to determine nutritional significance , as it varies to number of factors.

24. REFERENCE :
• https://www.slideshare.net/ranasalva/vacuum-frying-technology
• https://www.slideshare.net/bavaneethan/baking-and-roasting-and-frying
• https://www.slideshare.net/mahmudulmithun/frying
• P. fellows book