FOOD PROCESSIN G :

FRYING
NUR RAIHAN BT HAZAH@HAMZAH
NUR HADIRAH BT HASHIM
NUR FATIN SYAHIRAH BT MOHD RAMDZI
NURIN NASUHA BT ALFANSU
NURUL NADHIRAH BT NOREZAM
 What is
frying
 the cooking of food in hot fats or oils, usually done with a shallow oil bath in
a pan over a fire or as so-called deep fat frying, in which the food is
completely immersed in a deeper vessel of hot oil. Because the food is
heated through a greasy medium, some authorities consider frying to be
technically a dry-heat cooking process.
Principle of frying

 Frying process is known as cooking the food in oil or

another fat.
 The temperature of outer surface of food rises rapidly.
 The water is vaporized as steam.
 Therefore, the water will be replaced by hot oil which also
penetrate through the the porous structure and nature
capillaries.
 The outer surface then begin to dry out and crust is
formed.
 This process keep continue along the processing time
towards the deeper part.
Types of
Frying
Shallow Frying

Just like home frying with pan and its accessories. Suitable for
food that large in surface-area-to- volume ratio (i.e. eggs, roti
canai, burgers, meat slices, and etc)
Heat is transferred to the food by conduction.
Fried product were not uniform.
 Deep-fat Frying

The whole food is soaked/submerged in frying

oil. Suitable for food with small surface-area-
to-volume ratio (i.e. chicken parts, fish etc).
Heat is transferred by conduction and
convection.
Uniform fried product produced.
Factors that should take into
consideration during
frying:
Type of food :

Ensure that it is as dry as possible before frying.

Wet foods particularly potatoes – tend to make the oil
froth and break down and this is unsafe and
wasteful.
Fragile foods must be handled carefully to avoid
break up during frying.
 Temperature of the oil :

 Increases its tendency to spoil.

 The higher the temperature, the quicker the oil will
deteriorate.
 Frying at too high a temperature will result in food which is
darkly coloured – or charred on the outside before the
inside is properly cooked.

Method of cooking (shallow or deep frying) :

 Different food uses different method of frying such as for

shallow frying is for fish and meats while for deep frying is
potato chips
 Thickness of food :

 Certain food is quite thick for frying like patties so it

might takes longer time to actually properly cooked.
 The required change in eating quality :
 Nutritional level might be decreased for certain food due
to the higher temperature usage during frying.

Cost :

 Its depends on the food itself as for frying process is

very convenient and effective for foods that are suitable
for frying
 Parameter of frying
 Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel
required, and the manipulation of the food. Stir frying, pan frying, shallow frying, and deep frying are
all standard frying techniques.

 Pan frying, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a
frying pan, griddle, wok. Stir frying involves frying quickly at very high temperatures, requiring that
the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

 Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have
consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily
be made continuous for mass production, and the food emerges sterile and dry, with a relatively
long shelf life. The end products can then be easily packaged for storage and distribution. Examples
are potato chips, french fries, nuts, doughnuts, instant noodles.
 Advantage
s
 Frying is delicious, fast and convenient
 Add on outside layer of flavour and crunch to soft food

Disadvantages
 The use of oils and fats has also become a health concerns.
 Unlike water, oil can catch on fire and oil fires spread quickly.
Than k
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