ABSTRACT
Deep fat frying is dened as the process of cooking foods by immersing them in edible fat or oil at a temperature above the boiling point of water, typically 150°C-200°C. It is one of the oldest means of preparing food known to man. For instance, Egyptian wall paintings show dough being fried in oil, indicating that Europe and North Africa were using frying as a method of food preparation well before the new era. Although it is an ancient food preparation technique, frying has grown exponentially over the last 50 years, and the consumption of fried food is hardly abated despite various media campaigns against dietary fat consumption. For instance, more than 600,000 institutional and commercial restaurants are involved in deep fat frying in the United States alone and the number continues to grow.
