Viscoelastic behaviour of potato strips during deep fat frying

The viscoelastic behaviour of french fries during deep fat frying was exami ned under uniaxial compression tests, as a function of the main process var iables (oil temperatures, oil type) for various frying times. The stress-st rain data of the compression test were modelled using a simple mathematical model, containing parameters such as the maximum stress (sigma (max)), the maximum strain (epsilon (max)), the elasticity parameter (E) and the visco elastic exponent (p). The effect of oil content, oil temperature and oil ty pe on the compression behaviour of fried potatoes was introduced through th e corresponding effects upon the model parameters. The results showed that maximum stress and maximum strain increase during frying. Crispness of pota to strips is higher for hydrogenated oil, while the use of refined oil decr eases potato crispness. (C) 2001 Elsevier Science Ltd. All rights reserved.