The research on frying pan frying technology focuses on the heat and mass transfer laws of the frying process and how to reduce the fat content in the fried products, and discusses the establishment of a water evaporation fat absorption model in the frying process. Provide scientific basis for fried enterprises to produce low-fat, natural, nutritious and high-quality fried products. Due to a series of shortcomings such as high fat content, monotonous varieties, poor storage quality, and high production costs in domestic vacuum fried products, the research on fryer technology is still mainly focused on the process and equipment improvement of a single product, and there is no operable model analysis. And mechanism. During the frying process of food, water is continuously released from the food into the hot oil. This process is equivalent to steam distillation, which removes volatile oxidation products from the oil. The water released by the fryer is used to stir the oil and accelerate the hydrolysis.
Some volatile substances, such as sulfur compounds and pyrazine derivatives in potatoes, are produced due to the food itself or the interaction between food and oil. When frying, foods absorb different amounts of oil, so fresh oil must be constantly added to quickly reach stable conditions. Foods can also release some internal fats (such as fats from meat products) into fried fats. Therefore, the oxidation stability of newly mixed fats in a fryer is very different from the original fried fats. During the frying process, the frying oil undergoes drastic chemical and physical changes. From the generation and decomposition of hydroperoxides, saturated and unsaturated aldehydes, ketones, hydrocarbons, lactones, alcohols, acids, and Volatile compounds such as esters; the dimerization and polyacid and dimerization and polyglycerol are produced by the combined effect of heat and oxidation of free radicals, and the viscosity of the frying oil is significantly increased as a result of polymerization.