Studies on frying kinetics and quality of French fries

Effects of temperature of oil (160, 170 and 180 degrees C) and duration of pre-drying (0.00, 0.25, 0.50, 0.75 and 1.00 h) on the kinetics of moisture removal and oil uptake, and quality of French fries were studied. Frying ti mes at each combination of temperature and pre-drying duration were standar dized on the basis of sensory characteristics of the product in the prelimi nary trials. Results indicated that the rate of both moisture loss and oil uptake were higher in the beginning followed by a decrease in the later sta ges of frying. Mathematical models were developed to describe both the mois ture removal and oil uptake by French fries. French fries prepared from pot ato fingers blanched in water for 4 min at 85 degrees C and fried (without pre-drying) at 180 degrees C were judged to be the most acceptable.