ABSTRACT
The oil used in deep-fat frying becomes part of the food, and the flavor, appearance, texture, shelf life, and nutritional value of the final product are dependent on it. The frying process itself is dependent on chemical reactions between oil and food, and on other elements such as oxidation, polymerization, and hydrolysis. A better understanding of the frying process and optimization of frying techniques is needed to produce fried products with optimum flavor and increased shelf life in a more economical way.
