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首页> 外文期刊>Food New Zealand >Frying oils: selection, smoke points and potential deleterious effects for health
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Frying oils: selection, smoke points and potential deleterious effects for health

机译：煎炸油：选择，冒烟点和对健康的潜在有害影响

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摘要

Frying is a complex, high temperature process with many reactions of hydrolysis, oxidation and polymerisation occurring during the frying life of the oil with resultant effects on the fried food with respect to texture, taste, shelf-life and nutritional properties.Deep fat frying and shallow pan frying are very common ways of cooking and dehydrating a wide range of foods at temperatures from 170-190 °C. Deep frying is generally carried out between 170-180°C and shallow pan frying tends to be uncontrolled with temperatures between 180-230°C.Probably the most common fried snack products are potato and corn chips. Potatoes are cooked from a moisture of 80% down to 1.5 %. The fat contents of fried foods vary from around 35% in potato chips to 7-14% in French fries.The control and disposal of over-used cooking oil presents a number of problems. Not only are there health issues to consider, the assessment of the degree of degradation also traditionally requires tedious and laborious chemical analysis procedures. Once the degree of degradation is established, the disposal or recycling of the used cooking oil presents another huge dilemma - to use in biodiesel or animal feed?
机译：油炸是一个复杂的高温过程，在油的油炸过程中会发生许多水解，氧化和聚合反应，从而对油炸食品的质地，味道，保质期和营养特性产生影响。浅锅油炸是在170-190°C的温度下烹饪和脱水各种食物的非常常见的方法。油炸通常在170-180°C的温度范围内进行，而浅锅油炸通常在180-230°C的温度下不受控制。最常见的油炸小吃产品可能是土豆和玉米片。土豆是从80％的水分降至1.5％的水分进行烹饪的。油炸食品的脂肪含量从薯片中的35％到薯条中的7-14％不等。过量食用油的控制和处置存在许多问题。传统上，不仅要考虑健康问题，而且对降解程度的评估还需要繁琐而费力的化学分析程序。一旦确定了降解程度，用过的食用油的处置或回收就会带来另一个巨大的难题-用于生物柴油还是动物饲料？

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