Deep Frying

Deep Frying

Chemistry, Nutrition, and Practical Applications

2nd Edition - April 13, 2007

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  • Editor: Michael Erickson
  • Hardcover ISBN: 9781893997929
  • eBook ISBN: 9780128043530

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Description

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

Key Features

  • Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols
  • Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial
  • Addresses regulatory issues, environmental concerns, and nutritional aspects

Readership

Lipid chemists, food scientists, chemical engineers

Table of Contents

  • Foreword — Tribute to Edward G. Perkins

    Introduction

    Part 1 ● Overview
    Chapter 1: Production and Composition of Frying Fats
    David R. Erickson

    Chapter 2: Storage and Handling of Finished Frying Oils
    David R. Erickson

    Chapter 3: Initial Quality of Frying Oil
    Frank T. Orthoefer and Gary R. List

    Part 2 ● Physical Characteristics
    Chapter 4: Volatile Odor and Flavor Components Formed in Deep Frying
    Edward G. Perkins

    Chapter 5: Isomeric and Cyclic Fatty Acids as a Result of Frying
    Jean-Louis Sébédio and Pierre Juaneda

    Chapter 6: Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides
    M. Carmen Dobarganes and Gloria Márquez-Ruiz

    Chapter 7: Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat
    Paresh C. Dutta, Roman Przybylski, Michael N.A. Eskin, and Lars-Åke Appelqvist

    Part 3 ● Nutrition
    Chapter 8: Role of Fat in the Diet
    Bruce E. McDonald and Michael N.A. Eskin

    Chapter 9: Nutritional and Physiological Effects of Used Frying Oils and Fats
    Gloria Márquez-Ruiz and M. Carmen Dobarganes

    Chapter 10: Physiological Effects of trans and Cyclic Fatty Acids
    Jean-Louis Sébédio, Jean-Michel Chardigny, and Corinne Malpuech-Brugère

    Chapter 11: The Chemistry and Nutrition of Nonnutritive Fats
    William E. Artz, Louise L. Lai, and Steven L. Hansen

    Part 4 ● Application
    Chapter 12: Dynamics of Frying
    Frank T. Orthoefer and Gary R. List

    Chapter 13: Foodservice Frying
    Don Banks

    Chapter 14: Industrial Frying
    Don Banks

    Chapter 15: Practical Foodservice Frying: Troubleshooting
    Michael D. Erickson

    Part 5 ● Evaluation
    Chapter 16: General Considerations for Designing Laboratory Scale Fry-Tests
    Don Banks

    Chapter 17: Designing Field Frying Tests
    Michael D. Erickson

    Chapter 18: Evaluation of Used Frying Oil
    Frank T. Orthoefer and Gary R. List

    Chapter 19: Evaluation of Passive and Active Filter Media
    Robert A. Yates

    Chapter 20: Sensory Evaluation of Frying Fat and Deep-Fried Products
    Sharon L. Melton

    Part 6 ● Regulation
    Chapter 21: Regulation of Frying Fat and Oil
    David Firestone

    Chapter 22: Environmental Concerns
    Michael J. Boyer

    Chapter 23: Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications
    Robert E. Wainwright, Denise Fallaw, Lynne Morehart, Jim Womack, and Consuelo Renteria

    Chapter 24: Current and Future Frying Issues
    Robert E. Wainwright and Dan Lampert

Product details

  • No. of pages: 464
  • Language: English
  • Copyright: © Academic Press and AOCS Press 2007
  • Published: April 13, 2007
  • Imprint: Academic Press and AOCS Press
  • Hardcover ISBN: 9781893997929
  • eBook ISBN: 9780128043530

About the Editor

Michael Erickson

Michael D. Erickson spent time as a Technical Service Manager for Cargill Dressing, Sauces and Oils in Fullerton, California. He started his career in 1981 with Interstate Foods Corp., Chicago, IL, which, at the time, was the sole supplier of frying fat to the McDonald’s system. He worked closely with the largest international quick-service restaurant chains and food processors as primary technical lead for matters related to frying including product development, equipment evaluation and education.

In 1990 he started work for Humko Oils division of Kraft Food Ingredients in Memphis, TN, where, in addition to continued work in the frying industry, he led various projects including alternatives to hydrogenation and identification and development of biotechnology oil through the partnership with Pioneer Hi-Bred International, Inc. He also worked extensively in edible oil processing on projects involving new refining technologies and identification of productivity opportunities in each unit process (refining, bleaching, hydrogenation, deodorization, winterization).

His work at Cargill included continued active participation in the frying and frying related industry in addition to pioneering product and service support for unique customer solutions involving any food ingredient. He is a member of the American Oil Chemists’ Society having served as the technical chairperson for the 1993 Annual Meeting (Anaheim, CA), and member of the AOCS Governing Board. He developed and chaired two AOCS Laboratory Short Courses on Frying Fats and co-chair for frying fat sessions with Dr. Perkins.

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