Bouchon Pedro
Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile.
Adv Food Nutr Res. 2009;57:209-34. doi: 10.1016/S1043-4526(09)57005-2.
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific perspectives. First, it gives a general overview of the frying process and describes the most important quality attributes of fried food. Thereafter, it centers on key nutritional aspects, particularly on the effect of excessive oil consumption on human health, oil degradation, and toxic compounds generation in fried food. Finally, this chapter discusses the most important factors affecting oil absorption, oil absorption kinetics, and different strategies that may be adopted to decrease oil content.
油炸食品最重要的质量参数之一是油炸过程中吸收的脂肪量，这与近期消费者对更健康食品和低脂产品的趋势相悖。为了获得低脂肪含量的产品，了解油炸过程中涉及的机制至关重要，这样可以使油向食品结构中的迁移最小化。为了达成这种理解，本章从技术和科学角度简要描述了油炸过程。首先，它对油炸过程进行了总体概述，并描述了油炸食品最重要的质量属性。此后，它聚焦于关键的营养方面，特别是过量食用油对人体健康的影响、油的降解以及油炸食品中有毒化合物的产生。最后，本章讨论了影响油吸收的最重要因素、油吸收动力学以及可采用的降低油含量的不同策略。
