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原帖由 小蜜蜂 于 2006-8-21 21:01 发表
请教这位师傅一下,油脂在油炸过程会起泡的厉害是什么因素引起的呢?谢谢!
Excessive oxidation is often accompanied by polymerization. As oil and fats undergo heating in the deep-frying process, various decomposition product are formed. Some of these products are essentially volatile at frying temperature and have relatively little responsibility in developing polymer. These volatiles include peroxides, monoglycerides and diglycerides, aldehydes, ketones and carboxylic acid. The nonvolatile decomposition products include polar compounds, monomer (cyclic and nonclyclic), dimmer, trimer, and other high-molecular-weight compounds; these reaction can result in the formation of very large molecules.
These very large molecules, or polymer, may result in gumming. When gumming occurs, it generally appears along the sides of the fryer, on frying baskets, or on conveyor belts, where the surface of the oil or fat and the metal come in contact with oxygen from the air.
Plymerization can also result in foaming. With the development of more and more very large molecular weight polymer, the frying oil will contain fatty acid of considerably different chain lengths. It is difference in chain lengths that results in frying oils/fats foaming. Excessive proteins in the frying fat may also contribute to foaming, but this is a minor factor.
