Frying is currently one of the most common methods of thermal processing of food, because it is fast, and fried products have specific flavour, smell and structure. Using plant oils for frying leads to its degradation and creates a large number of substances which are dangerous for humans. The rate of degradation of fried fats is varied and depends on: the type of fat used, the type of fried food, frying conditions, but also on the presence of natural and synthetic antioxidants. Consumption of undesirable substances formed during heating of oils can be reduced by limiting their absorption with the oil to the fried product. For this purpose, the preliminary processes such as predrying or blanching the product are used. It is also possible to use specific substances that coat the surface of fried products by reducing fat absorption.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_23.pdf
| MLA | Kmiecik, Dominik, and Józef Korczak. "Tłuszcze smażalnicze – jakość, degradacja termiczna i ochrona." Nauka Przyr. Technol. 4.2 (2010): #23. |
| APA | Dominik Kmiecik, Józef Korczak (2010). Tłuszcze smażalnicze – jakość, degradacja termiczna i ochrona. Nauka Przyr. Technol. 4 (2), #23 |
| ISO 690 | KMIECIK, Dominik, KORCZAK, Józef. Tłuszcze smażalnicze – jakość, degradacja termiczna i ochrona. Nauka Przyr. Technol., 2010, 4.2: #23. |
Dominik Kmiecik
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dominik.kmiecik@up.poznan.pl