Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

“…The interfacial phenomenon has also been reflected in past studies (Dana and Saguy, 2006;Gertz, 2014;Moreira and Barrufet, 1998). The materials which affect the heat transfer at the oil food interface must act to reduce the surface tension between the two immiscible materials.…”

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

“…In other words for obtaining the same flow volume for liquids having high viscosity, the greater pumping pressure was required, which causes to increase the cost 7 . It is also known that the higher viscosity of frying oils the greater oil content of fried foods 8 . This would be explained by the fact that high viscosity can allow the oils to be accumulated more easily on the surface of fried foods and enter inside during the cooling period 9 .…”

Mass Transfer During Vacuum Frying of Eggplant Slices (Solanum melongena L.)

“…The oil absorption mechanism may be related to the capillary pressure difference and the interfacial tension between oil and water vapor within pores [24].Alvarez et al, [26] found that blanching at high temperatures and short times (e. g. 97 °C, 2 min) before frying potato strips resulted in a higher oil content than fresh strips, which is undesirable for consumer acceptance. However, some authors reported that low temperature blanching (e. g. between 55°C and 70°C) prior to frying activates the enzyme pectinesterase and the resulting reactions decrease porosity and therefore reduce oil absorption [7].On the other hand, at higher frying temperatures, oil absorption is generally reduced, as the process is shorter and the formation of the improved crust acts as a physical barrier to oil penetration [7]. The oil absorption rate constants depended on the main process variables such as oil temperature, product type, applied pre-treatment, type frying, product with and oil type [10], [23].…”