Abstract
The relationship between the molecular structure and such deep fat frying properties of edible oils as oil absorption, dehydration, and oil drainage were investigated during deep fat frying by various monoacid-triacylglycerol molecular species and edible oils. As the carbon number of the fatty acid moieties of triacylglycerol increased, the initial rates of oil absorption and dehydration decreased; however, the maximal oil absorption and dehydration were similar. According to the oil drainage behavior, the oils were classified into two groups, i. e., solid fats and liquid oils. In the case of solid fats, the maximal oil drainage increased as the melting point dropped. On the other hand, the oil drainage rate for liquid oils increased with decreasing viscosity. These results demonstrate that the molecular structure of edible oils affects the deep fat frying properties.
