Toxic Compounds Formation, Filtration Methods, and Regulations Regarding Deep Frying Process (Turkish with English Abstract)

Abstract

The safety of food is an issue being evaluated with many factors in which the most crucial criterion is human and environmental health. The cooking and serving the food are of the issues of safety as well. Among the cooking methods, deep frying process is occupying considerably important place in the food industry. Therefore, deep frying process is regulated according to specific rules or still being researched for controlling methods. Moreover, to prolong the frying oil’s lifetime many methods are being developed. Among them, although active and passive filtration has wide usage, the agents used for filtration is an issue of discussion. Herewith, considering the frying process; the chemical reactions, toxic compounds, regulations and the efficiency of the filtration methods have been dealt with.

Keywords

• Deep frying process
• toxic compounds
• food
• filtration
• Magnesol XL

KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER

Abstract

Birçok etkenin bir arada değerlendirildiği gıda güvenliği konusunda, insan ve çevre sağlığı en önemli ölçüttür. Gıdanın pişirilmesi ve sunumu da güvenlik konularındandır. Pişirme işlemlerinden biri olan derin kızartma işlemi gıda endüstrisinde oldukça önemli yer tutmaktadır. Dolayısıyla, derin kızartma işlemi belirli kurallara bağlı olarak düzenlenen ya da denetleme yöntemleri hala araştırılan bir işlemdir. Ayrıca, kızartma yağlarının ömrünü uzatmak için yöntemler geliştirilmektedir. Aralarında, aktif ve pasif filtrasyonun yaygın kullanımı olsa da, filtrasyon için kullanılan maddeler tartışma konusudur. Burada, kızartma işlemine yönelik olarak; kimyasal reaksiyonlar, toksik bileşikler, düzenlemeler ve filtrasyon işlemlerinin etkinliği ele alınmıştır.

Keywords

• Derin k›zartma ifllemi
• toksik bileflikler
• g›da
• filtrasyon
• Magnesol XL

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