Index page for: Frying: Improving Quality

Table of Contents Part I: General Issues: The Market for Fried Foods. Regulation. Health Issues. Part II: Raw Materials: Composition of Frying Oils. Factors Affecting the Quality of Frying Oils. Measurement of Oil and Fat Quality and Authenticity. The Shelf-Life of Fats and Oils. Potatoes and Frying. Part III: Processing Issues: The Frying Process. Effective Process Control. The Packaging of Fried Foods and Frying Oils. Maximizing the Flavor of Fried Products. Maximizing the Texture and Color of Fried Products. The Manufacture of Pre-Fried Foods. Managing Potato Crisp Processing. Manufacturing French Fries.