14. Food Deep-Fat Frying

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Pedro Bouchon

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch14

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Bouchon, P. (2011) Food Deep-Fat Frying, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch14

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. Pontificia Universidad Católica de Chile, Department of Chemical and Bioprocess Engineering, P.O. Box 306, Santiago 6904411, Chile

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • frying;
  • oil absorption;
  • frying oils;
  • oil degradation;
  • fabricated products;
  • French fries;
  • chips;
  • third-generation snacks;
  • vacuum frying

Summary

This chapter contains sections titled:

  • General Principles

  • Effect of Deep-Fat Fried Food on Human Health

  • Oil Absorption in Deep-Fat Fried Food

  • Deep-Fat Frying Equipment

  • French Fries, Potato Chips, and Fabricated Chips Production

  • References