Effect of pre-drying on quality of French fries

The effect of duration of pre-drying on structural properties (apparent den sity, true density, specific volume and internal porosity) and color parame ters (lightness, a, b) of fried potatoes was also investigated. The results showed that pre-drying pretreatment had a significant effect on oil uptake and moisture loss, as well as structural properties and color parameters o f french fries. Air drying decreased the oil and moisture contents of frenc h fries, while the porosity increased. A negative effect on color developme nt with drying time was also observed. A relationship between frying kineti cs and drying time before frying of french fries has been developed. (C) 20 01 Published by Elsevier Science Ltd.