J. Peter Clark

Frying foods in hot oil is a venerable process used at scales that range from the kitchen stove top to continuous industrial production of thousands of pounds per hour. The same characteristics that make frying popular, namely the texture and flavor it imparts, also contribute to its negative reputation as contributing to obesity and heart disease because of the fat that is inevitably added to fried foods and the formation of small quantities of by-products that may be carcinogens.

Advanced fryin…

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  1. Food Processing & Packaging