Index page for: Frying Technology and Practices

Table of Contents 1. The Frying Industry2. Chemical and Physical Reactions in Oil During Frying3. Selection of Frying Oil4. Role of Antioxidants and Polymerization Inhibitors in Protecting Frying Oils5. Procedures for Oil Handling in a Frying Operation6. The Effect of Oil Processing on Frying Oil Stability7. Critical Factors in the Selectrion of an Industrial Fryer8. Critical Elements in the Selection and Operation of Restaurant Flyers9. Technology of Coating and Frying Food Products10. Fried Foods and Their Interaction with Packaging11. Toxicology of Frying Fats and Oils12. Regulatory Requirements for Frying Industry