Textural characterization and kinetics of potato strips during frying

A single puncture test (SPT) system was designed to determine textural chan ges in potato strips in situ during frying at 160, 175, and 190 degreesC. P uncture force changed drastically with time and depth in the strip during f rying. Force-distance curves were expressed as representative textural para meters as CF (core force), RF (rupture force), and S (springiness). Normali zed parameters CF* and S* for core force and springiness were used In model ing textural changes in the core during initial tissue softening and later crust development process, respectively. High frying temperatures accelerat ed the process, and the finished fried potato strip was a composite structu re made of a hard crust and a soft core.