Question

Thermal stability. If you’ve ever put something into a pan of hot oil or watched the basket of fries being lowered in a fast food restaurant, you know what happens next. If you don’t get rid of excess moisture on the food you cook in oil, what happens? What happens to those fries when they are lowered into the hot oil? What about the molecular structure of oils makes them ideal for this kind of cooking (at least 2 reasons)?

Answer 1

1.variois types of oils are used for cooking such as sunflower oil, coconut oil, peanut oil , butter etc...

2. Such types of oils have relatively higher boiling point than that of water .

3.so whenever oil is in hot pan the temperature is much higher than boiling point of water. When basket of fries being lowered in hot pan of boiling oil due to presence of moisture it makes cracking noise and since temperature is much higher than boiling point of water , water evaporates resulting in change in pressure will also result in change in volume.

4.since excess of moisture is removed in terms of vapours in hot oil but also some content of moisture present inside the fries which makes fries soft it prevents fries from completely drying .

5.oil contains chain of fatty acids and lipids , the oils used for cooking are easy to digest that is basic reason behind oils used for cooking.

6. Molecular structure of cooking oil consist of fatty acids chains , on boiling of oil oxidation of oil takes place using the oxygen from air which results in formation of aldehydes . Thus the aldehydes formed by the other than cooking oils are much harmful as compared to the aldehydes of the cooking oil.

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