Dear Barbara As the collegues have told to you, to estimate fat absorption in a deep fried food is not easy, due the many variable conditions involved in this process,  I worked in this field years ago, and also working at laboratory level, controlling the raw material, and all the frying conditions, you have some differences in the oil content of the fried food in the different batches. Normally the quantitaive fat content must be determined by analysis. Anyway I am sending to you the mail of Dra. M.Carmen Dobarganes, [log in to unmask]  she is an authority in this field, we worked together years ago,  she has published many papers and Book chapters related to deep fat frying processing,  if you send to her your question, may be you can get the best answer. Sincerely yours, 
Dr. Lilia masson
 

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 De: Anders Møller <[log in to unmask]>
Para: [log in to unmask] 
Enviado: Viernes 19 de julio de 2013 10:33
Asunto: Re: Fat absorbed in deep frying
  


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_Livsmedelsverket_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_Berichte/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)
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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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