INITIAL INTERFACIAL-TENSION AND OIL UPTAKE BY DEEP-FAT FRIED FOODS

Fundamental theory of surface chemistry was utilized to develop an equ ation for calculating initial interfacial tension between a product an d liquid. The relationship provides a practical approach to overcome t he complexity of quantitatively determining interfacial tension of foo ds. The range of interfacial tension between a restructured potato pro duct and the frying medium was 0.01 to 5.23.10(-3) N/m. This range was determined using various frying media or additives. A power relations hip was found between the initial interfacial tension and uptake of oi l or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and con tact angle.