Investigation of oil physical properties affecting oil
absorption during frying process

Aman Mohammad Ziaifar, Francis F. Courtois, Gilles Trystram

► To cite this version:

Aman Mohammad Ziaifar, Francis F. Courtois, Gilles Trystram. Investigation of oil physical proper-
ties affecting oil absorption during frying process. 6th Euro Fed Lipid Congress, Sep 2008, Athènes,
Greece. hal-01507303

HAL Id: hal-01507303

https://hal.science/hal-01507303

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Investigation of Oil Physical Properties Affecting Oil Absorption
during Frying Process

Aman Mohammad Ziaiifar, Francis Courtois & Gilles Trystram; AgroParisTech, UMR
1145 GENIAL, 1, avenue des Olympiades, F-91744 MASSY Cedex, France

Email: aman.ziaiifar@agroparistech.fr

Deep-fat frying is a very old process that has grown exponentially over the last years.
During frying, oil is considered both as the heating medium and as an ingredient of final
products. Nutrition is a major health issue, especially in developed countries where
increasing obesity is a problem, particularly among children. Many food research
projects involving snack food industries therefore attempt to understand oil uptake
during the frying process in order to control and reduce the oil content of fried products.
Mechanisms of oil uptake during frying and post-frying periods were discussed. The
frying conditions and oil physical properties such as oil ingredient, viscosity, superficial
tension and aging affecting oil absorption during frying were investigated. The results
showed that, among the physical properties, the oil viscosity plays an important role in
oil uptake. The oil viscosity changes during frying process as a function of oil
temperature.