A review on the frying process: Methods, models and their mechanism and application in the food industry

Rani, Lalita; Kumar, M. Naveen; Kaushik, Deepika; Kaur, Jasjit; Kumar, Ashwani; Öz, Fatih; Proestos, Charalampos; Öz, Emel

doi:10.1016/j.foodres.2023.113176

Cited by 18 publications

(3 citation statements)

References 72 publications

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“…Cooling and heating applications also cover a wide range of temperatures from approximately −50 • C to 250 • C, with some specific applications reaching 300 • C. Figure 6 presents a general repartition of temperatures for the thermal processes listed in Figure 5. The range from −50 to 300 • C was established from eight references from the literature [24][25][26][27][28][29][30][31]. Two specific processes are analyzed: (i) sterilized milk powder (SMP) and (ii) deep-frozen fried potatoes, respectively chosen due to their energy intensity and extreme temperatures relative to the food sector.…”

Section: Perimeter Definition: Food Processes Activities and Temperat...mentioning

confidence: 99%

A Review of Energy-Efficient Technologies and Decarbonating Solutions for Process Heat in the Food Industry

Faraldo,

Byrne

2024

Energies

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Heat is involved in many processes in the food industry: drying, dissolving, centrifugation, extraction, cleaning, washing, and cooling. Heat generation encompasses nearly all processes. This review first presents two representative case studies in order to identify which processes rely on the major energy consumption and greenhouse gas (GHG) emissions. Energy-saving and decarbonating potential solutions are explored through a thorough review of technologies employed in refrigeration, heat generation, waste heat recovery, and thermal energy storage. Information from industrial plants is collected to show their performance under real conditions. The replacement of high-GWP (global warming potential) refrigerants by natural fluids in the refrigeration sector acts to lower GHG emissions. Being the greatest consumers, the heat generation technologies are compared using the levelized cost of heat (LCOH). This analysis shows that absorption heat transformers and high-temperature heat pumps are the most interesting technologies from the economic and decarbonation points of view, while waste heat recovery technologies present the shortest payback periods. In all sectors, energy efficiency improvements on components, storage technologies, polygeneration systems, the concept of smart industry, and the penetration of renewable energy sources appear as valuable pathways.

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Section: Perimeter Definition: Food Processes Activities and Temperat...mentioning

confidence: 99%

A Review of Energy-Efficient Technologies and Decarbonating Solutions for Process Heat in the Food Industry

Faraldo,

Byrne

2024

Energies

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“…For example, Geng et al stewed beef in a pressure cooker at 117 • C and observed the yields of CDs as high as 0.05, 0.06, and 0.07% (v/v) after 30, 50, and 70 min of stewing, respectively [29]. The frying process, which involves submerging the raw food in vegetable or animal cooking oil, requires heat at temperatures around 150-200 • C for 10-15 min [25,47]. These heating conditions aligned with the synthesis requirements for most types of CDs in terms of temperature [23].…”

Section: Cds From Processed Food and Beveragesmentioning

confidence: 99%

“…As a result, during photoexcitation, the facilitated movement and transfer of electrons lead to increased photosensitivity and a higher quantum yield of CDs within the visible light range. For instance, CDs extracted from intricately processed foods, commercially available beverages, fermented culinary items, flavor enhancers, and roasted meats (e.g., duck, chicken, eel, and salmon) not only exhibit consistent and enduring biological imaging performance in in-vitro settings but also hold promise for justification in animal models [30][31][32][33][34][37][38][39][47][48][49][50][51][52][53][54][55][56][57]. The biological imaging application of CDs synthesized from milk, fruits, and edible plants has also been demonstrated in different biological models, including zebrafish, pigs, and mice (Table 2).…”

Section: Bio-imaging Applicationsmentioning

confidence: 99%

An Overview of the Potential of Food-Based Carbon Dots for Biomedical Applications

Wang,

Ndraha,

et al. 2023

IJMS

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Food-based carbon dots (CDs) hold significant importance across various fields, ranging from biomedical applications to environmental and food industries. These CDs offer unique advantages over traditional carbon nanomaterials, including affordability, biodegradability, ease of operation, and multiple bioactivities. This work aims to provide a comprehensive overview of recent developments in food-based CDs, focusing on their characteristics, properties, therapeutic applications in biomedicine, and safety assessment methods. The review highlights the potential of food-based CDs in biomedical applications, including antibacterial, antifungal, antivirus, anticancer, and anti-immune hyperactivity. Furthermore, current strategies employed for evaluating the safety of food-based CDs have also been reported. In conclusion, this review offers valuable insights into their potential across diverse sectors and underscores the significance of safety assessment measures to facilitate their continued advancement and application.

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Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions

Liu,

Fang,

Wang

et al. 2024

Euro J Lipid Sci & Tech

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Abstract(E,E)‐2,4‐Decadienal is an important product of deep‐frying systems and is regarded as a health hazard. The present study investigated the formation of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions, including types of deep‐frying oils, deep‐frying temperature, and dough composition. In addition, the correlation between (E,E)‐2,4‐decadienal formation and deep‐frying conditions was analyzed. The results showed that the (E,E)‐2,4‐decadienal content in the deep‐frying system was related to the linoleic acid level in the deep‐frying oils. Furthermore, adding 6% soy protein isolate to the dough considerably suppressed the formation of (E,E)‐2,4‐decadienal in the deep‐frying system, resulting in the lowest content at 43.52 mg kg–1. The highest (E,E)‐2,4‐decadienal content in the deep‐frying system (64.65 mg kg–1) was observed when a dough with a moisture content of 38% was used. The results of the correlation analysis revealed a strong association between the (E,E)‐2,4‐decadienal content in the deep‐fried dough sticks and their oil absorption capacity. The (E,E)‐2,4‐decadienal content increased with higher oil content in the deep‐fried dough sticks. Therefore, suppressing the oil absorption of deep‐fried dough sticks is an important approach for controlling (E,E)‐2,4‐decadienal content.Practical applications: As one kind of traditional deep‐fried foods in China, deep‐fried dough sticks attracted the attention of consumers because of its desirable flavor and texture. Thus, it is crucial to improve its safety and quality. As is known, (E,E)‐2,4‐decadienal is harmful to health, and it is the main aldehyde component in the deep‐frying system. Herein, it is important to improve the safety of deep‐fried dough sticks while suppressing the formation of (E,E)‐2,4‐decadienal in deep‐frying system and reducing the content of (E,E)‐2,4‐decadienal in deep‐fried dough sticks. On the one hand, the use of deep‐frying oils with lower level of linoleic acid could limit the formation of (E,E)‐2,4‐decadienal in deep‐frying system, which could also be achieved with the addition of protein into the dough. On the other hand, suppressing the oil uptake ability of deep‐fried dough sticks is an important approach to limit the level of (E,E)‐2,4‐decadienal in deep‐fried dough sticks.

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A review on the frying process: Methods, models and their mechanism and application in the food industry

Cited by 18 publications

References 72 publications

A Review of Energy-Efficient Technologies and Decarbonating Solutions for Process Heat in the Food Industry

A Review of Energy-Efficient Technologies and Decarbonating Solutions for Process Heat in the Food Industry

An Overview of the Potential of Food-Based Carbon Dots for Biomedical Applications

Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions

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