Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

Abstract Deep fat frying is an important, ubiquitous and highly versatile process, which has been used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory characteristics, together with the relatively low cost of large-scale frying, has made fried foods the staples of the ever growing late 20th century fast food industry. Despite its considerable fat content and intensified consumers’ awareness of the relationships between food, nutrition and health, frying remains a principal cooking method. Oil consumption especially saturated fat is considered a major factor increasing health risks such as coronary heart disease (CHD), cancer, diabetes and hypertension, and even linked to increased causes of deaths. Fried foods contribute a significant proportion of the total fat consumed in the Western world. Yet, aside from their high caloric value, fried foods can be nutritious and favourably compared with other cooking methods such as baking and boiling. Fried foods are popular due to their taste, distinctive flavour, aroma and crunchy texture. Misconceptions about frying extend beyond nutrition to the fundamental aspects of the process, such as the role of water and oil quality during frying. The water released during frying enhances heat transfer, may cause oil deterioration, and also can prevent oxidation. Improving oil quality, the mechanism of oil, coating, engineering considerations of residence time and design, are typical examples of frying technology that is still evolving. To provide quality products that meet consumers’ expectations and satisfaction, and simultaneously improve their quality characteristics, a new paradigm is required. These topics are discussed and data presented to suggest that fried foods do not have to be a health risk in a balanced diet, when frying technology and oil quality are carefully maintained. Future research needs are also highlighted.