Water loss and oil uptake as a function of frying time

Citation
Mk. Krokida et al., Water loss and oil uptake as a function of frying time, J FOOD ENG, 44(1), 2000, pp. 39-46
Citations number
25
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
44
Issue
1
Year of publication
2000
Pages
39 - 46
Database
ISI
SICI code
0260-8774(200004)44:1<39:WLAOUA>2.0.ZU;2-7
Abstract
A relationship between moisture loss and oil adsorption with frying time du ring deep fat frying of french fries has been developed. A first order kine tic equation was used. in which the rate constant is a function of the main process variables (oil temperature, sample thickness and oil type). This m odel was applied to a wide range of experimental data and its parameters vr ere estimated using non-linear regression analysis. The results showed tha t oil temperature and thickness of potato strips have a significant effect on oil uptake and moisture loss of french fries, while the use of hydrogena ted oil in the frying medium does nut affect mass transfer phenomena. (C) 2 000 Published by Elsevier Science Ltd. All rights reserved.