Dear Barbara,
There is quite a substantial amount of literature on the subject (try a
Google search “deep frying fat uptake” or “deep frying fat absorption”), but
I have not seen any simple way of modeling the fat absorption.
My best guess is that it is too difficult to make a simple model as the food
matrix, batter/no batter, frying fat/oil and its age have a great influence
as well as the influence “environment’s” physical properties temperature,
time and pressure may have.
In the 1994 NLG Report by Lena Bergström, deep fryng is explained as “Very
schematically, deep-frying is a technique that replaces a fraction of the
water content of a food by cooking fat. But deep-frying is a complex process
involving many factors, which may be divided into three categories: the
conditions of the process itself; the type of cooking fat and the
characteristics of the foods to be fried (4). Consequently, it is a
complicated task to establish a model that enables us to calculate the yield
and final composition of foods, which for instance will be quite different
for lean and fat foods. Even more, fat in any of them suffers seasonal
variations.
The final fatty acid composition may be also greatly affected by processing,
as mentioned above (3).”
The report can be found at Swedish National Food Administrations website:
http://www.slv.se/upload/dokument/rapporter/mat_naring/1994_32_Livsmedelsver
ket_nutrient_losses_and_gains.pdf
In addition to the wealth of literature on the subject to be found on the
internet/in scientific literature it is worth mentioning some of Dr. Antal
Bognár’s work
Antal Bognár - Tables of weight yield of food and retention factors of food
constituents for the calculation of nutrition composition of cooked foods
(dishes).
Berichte der Bundesforschungsanstalt für Ernährung, Karlsruhe 2003
(available at
http://www.mri.bund.de/fileadmin/Veroeffentlichungen/Archiv/Schriftenreihe_B
erichte/bfe-r-02-03.pdf)
Antal Bognár - Comparative study of frying to other cooking techniques
influence on the nutritive value (available at
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view
/746/737)
All the best,
Anders
Anders Møller
Danish Food Informatics
Borgediget 12
DK-4000 Roskilde, Denmark
Websites: Danish Food Informatics ( <http://www.danfood.info/>
http://www.danfood.info)
SciName Finder™ ( <http://www.sciname.info/>
http://www.sciname.info)
LanguaL™ ( <http://www.langual.org/>
http://www.langual.org)
From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Barbara Selley
Sent: 18 July 2013 20:36
To: [log in to unmask]
Subject: Fat absorbed in deep frying
Greetings, Infoods friends:
I am looking for guidelines/formulas for calculating oil picked up in
deep-frying. I know many factors are involved (composition of the food,
water content, temperature of oil and food—and likely many more). Ideally
such foods should be analyzed but…are there ways to make a plausible (not
necessarily accurate) estimate?
Best regards,
Barbara Selley
Food Intelligence
Toronto
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