| Frying food in oil is a complex physical and chemical process. Under continuous high temperature condition, oil is prone to thermal oxidization, thermal polymerization, thermal decomposition, thermal hydrolysis and other reactions, meanwhile, fried food materials also have a certain impact on the quality of oil. Fried food was loved by people for the attractive fragrance, unique taste and golden color, but it has safety risks for the polar components（PC）,oxidized triglyceride polymers （TGP）,polycyclic aromatic hydrocarbons（PAHs）, trichloropropanol ester（3-MCPD ester）, trans fatty acids（TFA） and other harmful ingredients produced during frying. Depth systematical study of the possible quality safety risks and risk factors in the frying process, quality safety technology and measures during oil frying process, and quality safety assurance of fried food were the highly attention of edible oil industry and food processing industry. The quality safety risks and risk factors that maybe generated during frying were analyzed and summarized up and the quality safety risk control of frying process was also reviewed. |
