REMOVAL OF SOME TOXIC, CARCINOGENIC AND MUTAGENIC COMPOUNDS FROM EDIBLE OILS AFFECTED BY DEEP-FAT FRYING

Abstract

Frying is the cooking process, which involves the use of an oi I or fat heated to a high temperature, as a medium into which the food is placed. It is represent an important method of food preparation of daily dishes in different countries, (including Egypt), either in home or in restaurants. Fat is the medium used in frying to provide the necessary high temperature. It is chosen because of its high boiling point and because it can be heated almost to it's boiling point without much decomposition occurring. Several studies have shown many physical and chemical changes occur in the frying oil that may adversely affect nutritional value and sanitation of foods. These . changes include three general chemical reactions that may occur simultaneously: hydrolysis, polymerization and oxidation, which produce a great number of potential toxic decomposition products deposit on the surface of the fryer and adsorbed by the food. Therefore, the present study aims to: • Development a new technology for the purification of frying oils which has been adequately coordinated with commercial interests and the interests of society or the administration, which aim to improve consumer safety. • Studying the effect of new technology of purification on the changes of physical characteristics basically absorption in UV region (diene and triene) take place during the intermittent frying of potato chips and tamia in corn oil for 12 hrs.