Optimization of frying process in food safety

The mechanics of frying are fairly simple. Hot oil serves as a heat exchang e medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food thro ugh the exterior and into the oil. Conversely, some of the frying oil is ab sorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried inclu des a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100 degrees C, polimerization without oxigen between 200-300 degrees C and thermal oxidation at 200 degre es C, can be produced in frying oil and their amounts are related to differ ent chemical and physical parameters such as temperature, heating time, typ e of oil used and food being fried, oil turnover rate, management of the oi l and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is du e to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control throu gh all frying processes, in this work the critical points of particular imp ortance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity) and food fried (panel test and/or co nsumer test). Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capaci ty, eliminate crackling as soon and often as possible, choose better compon ents with minimal but desirable browning tendencies, and monitor the qualit y of the fat being used.