Frying : improving quality

Part I General issues 2 The market for fried food R. Piper, Europanel, London 2.1 Introduction 2.2 The range of fried foods available 2.3 Factors influencing the British and other European food markets 2.4 The market for fried food in the UK 2.5 The frozen food market in other European countries 2.6 Future trends 2.7 Sources of further information and advice 3 Regulation in the European Union R. Fox, Pura Foods Limited, Belvedere 3.1 Introduction – the legal context 3.2 The structure of the frying industries 3.3 The sale of food 3.4 The life of frying oils 3.5 Environmental protection 3.6 Future trends Contents ©2001 Woodhead Publishing Ltd. 3.7 Sources of information 3.8 References 4 Regulation in the United States D. Firestone, Food and Drug Administration, Washington DC 4.1 Introduction 4.2 FDA regulations and guidelines 4.3 USDA/FSIS guidelines and directives 4.4 State and city regulations 4.5 Sources of further information and advice 4.6 References 5 Health issues B. Ruiz-Roso and G. Varela, Universidad Complutense de Madrid 5.1 Introduction 5.2 Dietary lipids: structure and function 5.3 Sources of dietary lipids 5.4 Digestion and absorption 5.5 Transport and metabolism 5.6 Health issues relating to fat and oil intake 5.7 The role of deep-frying in the fat intake 5.8 The impact of repeated frying 5.9 Measuring the impact of frying on fat intake 5.10 Conclusions 5.11 References Part II Frying oils 6 The composition of frying oils S. P. Kochhar, Good-Fry International NV, Rotterdam 6.1 Introduction 6.2 Types of frying oils and fats 6.3 Minor components and frying oil stability 6.4 Combined effects of natural products on stabilisation of frying oils 6.5 Future trends 6.6 Conclusions 6.7 References 7 Factors affecting the quality of frying oils and fats J. B. Rossell, Leatherhead Food Research Association 7.1 Introduction 7.2 Properties and composition of oils and the relationship betweeen oil composition and its suitability as a frying oil 7.3 Oil authenticity 7.4 Minor components ©2001 Woodhead Publishing Ltd. 7.5 Quality limits for a fresh (unused) frying oil 7.6 Transport, delivery and storage 7.7 The frying process 7.8 Future trends 7.9 References 8 The measurement of frying oil quality and authenticity R. F. Stier, Consultant 8.1 Introduction 8.2 Maintaining quality during frying 8.3 Regulatory issues 8.4 Quality measurements for refining operations 8.5 Developing purchasing specification and certifying vendors 8.6 Quality control during frying 8.7 Adulteration of fats and oils 8.8 Tests for frying fats and oils 8.9 The future for monitoring oil quality 8.10 References Part III Improving product quality 9 The manufacture of pre-fried potato products M. J. H. Keijbets, Aviko BV, Steenderen 9.1 Introduction 9.2 What are pre-fried potato products? 9.3 Range of pre-fried potato products and their use 9.4 Key requirements for pre-fried potato products 9.5 Key manufacturing processes for pre-fried French fries 9.6 Key manufacturing processes for ‘formed’ pre-fried potato products 9.7 Storage and distribution 9.8 Major quality-determining factors during manufacture of pre-fried French fries 9.9 Future trends 9.10 Sources of further information and advice 9.11 References 10 Managing potato crisp processing R. M. Bennett, Consultant 10.1 Introduction 10.2 Oil and fat management 10.3 Raw material management 10.4 Managing the processing operation 10.5 Packaging 10.6 Future trends 10.7 References ©2001 Woodhead Publishing Ltd. 11 Effective process control in frying G. B. Quaglia and F. M. Bucarelli, Istituto Nazionale della Nutrizione, Rome 11.1 Introduction 11.2 The HACCP approach 11.3 Flow diagrams examination 11.4 Hazard evaluation and preventative measures 11.5 Monitoring critical control points in the frying process 11.6 Future trends 11.7 Bibliography 12 Flavour and aroma development in frying and fried food P. Gillatt 12.1 Introduction 12.2 Flavour of raw potatoes 12.3 Degradation reactions occurring in edible oils and fats during frying 12.4 The Maillard and Strecker degradation reactions 12.5 Flavour development in foods 12.6 The importance of fatty acid composition on the flavour production in the frying process 12.7 The effect of antioxidants in frying oils 12.8 Oil uptake by fried food 12.9 Effect of frying techniques, frying regime, cooking method, and additives on flavour of fried food 12.10 The influence of the food being fried 12.11 Sensory issues 12.12 Application of flavours 12.13 The future 12.14 Acknowledgement 12.15 References Appendix: Flavours and aromas derived from lipid oxidation 13 Improving the texture and colour of fried products C-S. Chen, C-Y. Chang and C-J. Hsieh, Da-Yeh University, Taiwan 13.1 Instrumentation for measuring the texture and colour of fried products 13.2 Influences on the texture and colour of fried products 13.3 Using response surface methodology (RSM) 13.4 A case study: fried gluten balls 13.5 Conclusions 13.6 References