Aspects That Could Affect the Final Product

• Temperature: When the temperature of a fried snack is too high, the vapor that is generated during the operation can cause reactions that will cause the product to lose its flavor.

• Air: The oxygen in the air causes quick oxidation. This phenomenon is responsible for some of the odors and flavors in the fried products. Because of this it will be convenient to use pans with tops, since in this way the oil will be covered with a layer of vapor that will avoid oxygen access.

• Contamination caused by residue: When frying there are certain food particles that fall off of the ingredients which need to be eliminated and gotten rid of before using the oil again. Not doing this will cause the oil to overheat and these particles will carbonize and cause the oil to deteriorate.

• Effect of the infinitesimal quantities of copper: Some metals such as iron and copper spoil the flavor of the oil. And because of this factor only stainless steel pans should be used.

Negative Effects of Oil Degradation

• Odors and flavors: These are caused by new components that appear when the grease decomposes. The odors and flavor these cause are disagr eeable and they can be smelled in the steam that comes out. They can also travel quite a distance and obviously will be on the fried snack as well.

• Darkening of the oil and the fried snack: When the oil darkens it is due to products formed by oxidation, and in the case of the fried snacks, it is caused by the dissolving of derived caramelized products.

• Smoking oil: This is caused by the acids in the grease. There will be less smoke as long as the temperature is lower when frying.

• Thickening of the oil: As the oil gets hotter, it becomes thicker. This causes the fried snack to darken and it increases the amount of oil it absorbs, as well as oxidation.

• Foaming oil: This happens because of oxidation and hydrolysis of the oil and is also caused to some impurities, such as alkaline materials used for cleaning the recipients. This also causes a further absorption of oil in the fried snack.