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All Journal INTEK: Jurnal Penelitian
Paramita, Vilia
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Computer Science & IT Engineering

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Application of the Water-Supported Deep-Frying System for Extending Oil Service Life and Mitigating Lipid Degradation in Small- Scale Commercial Vegetable Crisp Rice Panyoyai, Naksit; Paramita, Vilia
INTEK: Jurnal Penelitian Vol 13 No 1 (2026): April 2026
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v13i1.6385

Abstract

Deep-frying is a long-established food processing method where food is fully submerged in hot oil. This process ensures uniform heat distribution, allowing the food to cook simultaneously from all sides [1]. High heat rapidly evaporates surface moisture, preventing excessive oil absorption and creating a dry, crispy, golden-brown crust. Proper temperature control ensures quick cooking and a crisp yet moist interior, ideal for foods like French fries or fried chicken. Crucially, use oil with a high smoke point and good heat stability. Avoid low temperatures (which cause greasiness) and high temperatures (which cause burning) and never reuse frying oil multiple times due to degradation and health risks [2]. In the industrial food sector, frying is divided into two systems, the Continuous Frying System and the Batch Frying System.
Co-Authors Panyoyai, Naksit