Deep-fat frying is one of the most commonly used methods for the preparation and manufacture of foods. One of the fundamental objectives of frying is to make the food more acceptable. When a food is fried, part of the moisture it contains is replaced by the frying fat. The fat that has penetrated into the food makes the food more palatable.
Keywords: FRYING OILS & FATS, FRYING PERFORMANCE, MPOB PUBLICATIONS, OIL ABSORPTION, POLYMERS & POLYMERIZATION, VEGETABLE OILS