Question:
High temperatures used in which process alter the viscosity, flavour and colour of the oil and promote foaming?
High temperatures used in which process alter the viscosity, flavour and colour of the oil and promote foaming?
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Repeated frying accelerates lipid oxidation and polymerization, elevating Total Polar Compounds (TPC limit $\le 25\%$ under FSSAI).
Updated On: Sep 15, 2026
- Roasting
- Steaming
- Frying
- Drying
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
High-temperature thermal operations subject edible oils to thermal stress, moisture exposure, and atmospheric oxygen.
Step 2: Detailed Explanation:
Deep fat frying exposes cooking oil to temperatures of $160\text{--}190^\circ\text{C}$ in the presence of steam and air.
This induces thermal oxidation, hydrolysis, polymerization, and isomerisation, leading to the formation of polar compounds and polymers that increase viscosity, darken oil color, create off-flavors, and induce foaming.
Step 3: Final Answer:
Hence, frying is the process that alters oil viscosity, color, and promotes foaming.
High-temperature thermal operations subject edible oils to thermal stress, moisture exposure, and atmospheric oxygen.
Step 2: Detailed Explanation:
Deep fat frying exposes cooking oil to temperatures of $160\text{--}190^\circ\text{C}$ in the presence of steam and air.
This induces thermal oxidation, hydrolysis, polymerization, and isomerisation, leading to the formation of polar compounds and polymers that increase viscosity, darken oil color, create off-flavors, and induce foaming.
Step 3: Final Answer:
Hence, frying is the process that alters oil viscosity, color, and promotes foaming.
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