Physical-chemical aspects of the frying process

Frying is a very elaborate cooking procedure where the heat is distributed to the food by a medium, the oil or fat that intervenes in the process, interacting with the food itself. The interactions are depending on the quality of the oil or fat, the technology utilized and the nature of the substrate. In effect that last is a mixture of various chemical entities that behave differently toward the heat, between them and with the cooking fat. One of the most important component of the food is water and the hydration conditions are of great importance in determining the various step of the cooking operation and the type of interactions between the food itself and the oily phase. Chemical nature of the substrate is important in determining the type of secondary processes that develop during frying and in effect transformations of the lipidic medium are notably influenced.