Colour changes during deep fat frying

The effect of frying conditions on the colour changes during deep fat fryin g of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes dur ing frying as a function of the main process variables (oil temperature, oi l type and sample thickness). A first-order kinetic equation was used for e ach one of the three colour parameters, in which the rate constant is a fun ction of the main process variables. The results showed that oil temperatur e and thickness of potato strips have a significant effect on the colour pa rameters, which are not affected by the use of hydrogenated oil in the fryi ng medium. (C) 2001 Elsevier Science Ltd. All rights reserved.