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
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